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Chocolate Chip Cookie Cups with Mini Candies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 15 reviews
  • Author: Lora
  • Prep Time: 10 minutes
  • Cook Time: 11 minutes
  • Total Time: 21 minutes
  • Yield: 72 mini cookie cups
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Chocolate Chip Cookie Cups are a delightful twist on traditional cookies, baked in mini muffin tins and filled with your favorite unwrapped candies like Reese’s mini cups, Rolos, or Snickers. Soft, buttery cookie dough packed with mini semi-sweet chocolate chips forms the perfect vessel for a melty candy surprise. Perfect for parties, treats, or any occasion that calls for bite-sized sweet indulgence.

Ingredients

Cookie Dough

  • 1 cup unsalted butter (softened)
  • 1 ½ cups light brown sugar (packed)
  • ½ cup granulated sugar
  • 2 teaspoons pure vanilla extract
  • 2 large eggs
  • 3 cups all-purpose flour
  • 1 ½ teaspoon baking soda
  • 1 teaspoon kosher salt
  • 2 cups mini semi-sweet chocolate chips

Fillings & Toppings

  • 72 unwrapped candies (Reese’s mini cups, Rolos, Snickers, Milky Way, etc.)
  • 2 Tablespoons sprinkles (optional)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Spray a mini muffin tin generously with baking spray to ensure the cookie cups release easily after baking.
  2. Mix Butter and Sugars: In a large mixing bowl, cream together the softened butter, light brown sugar, and granulated sugar for about 2 minutes until the mixture is smooth and fully blended.
  3. Add Vanilla and Eggs: Incorporate the pure vanilla extract and eggs into the creamed mixture and beat until well combined and smooth.
  4. Combine Dry Ingredients: Add the all-purpose flour, baking soda, and kosher salt to the wet ingredients. Beat just until everything is fully combined without overmixing to keep the cookies tender.
  5. Fold in Chocolate Chips: Gently fold the mini semi-sweet chocolate chips into the dough to evenly distribute them without breaking them down.
  6. Scoop Dough: Using a small 1 Tablespoon cookie scoop, drop portions of dough into the prepared mini muffin tin, filling each cup about three-quarters full.
  7. Bake Cookies: Bake the cookie cups for 9-11 minutes, or until the edges are lightly browned but the center still looks slightly soft.
  8. Add Candy Centers: Remove the muffin tin from the oven and immediately press one unwrapped candy into the center of each warm cookie cup. Optionally, sprinkle a pinch of sprinkles on top for added color and texture.
  9. Cool and Remove: Allow the cookie cups to cool for several minutes in the muffin tin. Then, carefully use a small butter knife to loosen each cookie cup from the tin. Transfer to a wire rack to cool completely.

Notes

  • Use unwrapped candies that will melt evenly and hold shape nicely inside the cookie cups, such as Reese’s mini cups or Rolos.
  • Do not overmix the batter to ensure soft, tender cookie cups.
  • Make sure to press the candy into the cookie immediately after baking while still warm for best melting results.
  • Store cookie cups in an airtight container at room temperature for up to 3 days.
  • For easier removal, ensure your muffin tin is well-greased or use silicone mini muffin pans.

Find it online: https://meallora.com/chocolate-chip-cookie-cups-with-mini-candies-recipe/