Description
These Snickers Cookie Cups are rich, chewy treats made with soft peanut butter cookie dough and filled with melty chocolate, gooey caramel, and chopped Snickers bars. They’re baked in a mini muffin pan for perfectly portioned bites of candy bar goodness.
Ingredients
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup creamy peanut butter
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 24 fun-size Snickers bars, unwrapped
Instructions
- Preheat oven to 350°F (175°C). Grease a mini muffin tin or spray with non-stick spray.
- In a large bowl, cream together butter, granulated sugar, brown sugar, and peanut butter until light and fluffy.
- Add egg and vanilla extract and beat until combined.
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the wet mixture, mixing until just combined.
- Roll dough into 1-inch balls and place into each mini muffin cup.
- Bake for 10–12 minutes, or until lightly golden and puffed.
- Immediately press a Snickers bar into the center of each cookie cup. Let cool in the pan for 10–15 minutes before transferring to a wire rack.
- Serve warm or let cool completely for a firmer texture.
Notes
- Use a mini cookie scoop for evenly sized dough balls.
- Press the Snickers in gently to avoid overflow.
- Chill dough for 15–20 minutes before baking if your kitchen is warm.
- Try other candy bars like Milky Way or Rolos for variation.
- Store in an airtight container at room temperature for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie cup
- Calories: 180
- Sugar: 14g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg
