Candy Cookie Cups
Indulge in the ultimate bite-sized treat with these irresistible Candy Cookie Cups! Perfectly combining the chewy texture of homemade cookies with the decadence of mini candies like peanut butter cups or truffles, these tiny desserts are as fun to make as they are to eat. The cookie dough is enriched with brown sugar for a hint of caramel-like sweetness, while optional mini chocolate chips add bursts of melty goodness in every bite. Baked in a mini muffin tin and shaped into adorable edible cups, these treats are ideal for parties, holiday gatherings, or an after-school surprise. With prep taking just 15 minutes and a short 12-minute bake, these Candy Cookie Cups deliver maximum flavor with minimal effort. Pair them with a glass of milk or serve them as a centerpiece for your dessert platter—either way, they're guaranteed to be a crowd-pleaser!
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Recipe Information
Ingredients
- 113 grams unsalted butter
- 100 grams granulated sugar
- 50 grams brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 180 grams all-purpose flour
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 50 grams mini chocolate chips (optional)
- 18 pieces mini candy pieces (e.g., mini peanut butter cups or chocolate truffles)
- 1 as needed nonstick cooking spray or butter (for greasing the pan)
Instructions
Preheat your oven to 175°C (350°F). Lightly grease a mini muffin tin with nonstick cooking spray or butter.
In a large mixing bowl, cream together the unsalted butter, granulated sugar, and brown sugar until light and fluffy. This should take about 2–3 minutes using an electric mixer.
Add the egg and vanilla extract to the creamed mixture and beat until well combined.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until the dough forms. If desired, gently fold in the mini chocolate chips at this stage.
Scoop tablespoon-sized balls of dough (approximately 20 grams each) and place them into the prepared mini muffin tin. Gently press the dough down into the cups to form a shallow indentation in the center.
Bake in the preheated oven for 10–12 minutes, or until the edges are lightly golden. The centers will appear slightly undercooked but will set as they cool.
As soon as the cookie cups come out of the oven, use the back of a small spoon or a round teaspoon to press down the centers further, creating a well for the candies.
Allow the cookie cups to cool in the pan for about 10 minutes before carefully removing them. Use a butter knife to assist if necessary.
Once the cookie cups are completely cooled, place a mini candy piece (such as a mini peanut butter cup or a chocolate truffle) into the well of each cookie cup.
Serve immediately or store in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
3312 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 174.9 g | 224% | |
| Saturated Fat | 94.7 g | 474% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 488 mg | 163% | |
| Sodium | 1560 mg | 68% | |
| Total Carbohydrate | 427.6 g | 155% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 268.1 g | ||
| Protein | 47.6 g | 95% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 242 mg | 19% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 866 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
