Introduction

This easy cookie dough and candy recipe creates delicious mini cookie cups with a melted candy center. Perfect for a quick treat or party snack, these bite-sized delights combine soft cookie dough with gooey chocolate candies for an irresistible combination.

The image shows small tartlets arranged on a tiered metal stand. Each tartlet has a golden, crumbly crust with a rough texture that forms a cup shape. Inside the crust, there is a shiny, dark chocolate filling topped with thin, curly chocolate shavings. The tartlets are closely placed, with the front row in clear focus and the back slightly blurred, creating depth. The background is softly lit, emphasizing the warm colors of the crust and the rich darkness of the chocolate. The surface under the stand is changed to a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 roll refrigerator cookie dough
24 miniature chocolate candies (e.g., Reese’s, Rolos)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and grease a mini-muffin tin to prevent sticking.
Step 2: Slice the cookie dough into rounds, then cut each round into quarters to create small pieces.
Step 3: Place one piece of dough into each mini-muffin cup, pressing gently to form a cup shape.
Step 4: Bake for 6-8 minutes until the edges are just golden brown but the centers remain soft.
Step 5: Immediately after baking, press one miniature chocolate candy into the center of each hot cookie cup so it melts slightly.
Step 6: Let the cookie cups cool in the pan for about 10 minutes to set before carefully removing them.

Tips & Variations

Use your favorite miniature candies like peanut butter cups or caramel chocolates to customize the flavor.
Try chilling the cookie dough before slicing for cleaner cuts and better shaping.
If you don’t have a mini-muffin tin, silicone mini-cupcake molds also work well.

Storage

Store leftover cookie cups in an airtight container at room temperature for up to 3 days. Reheat briefly in the microwave if you prefer them warm, about 10-15 seconds, to soften the candy center again.

How to Serve

The collage shows four close-up views of small baked treats in a white muffin pan and on a black cooling rack, all placed on wooden and white marbled surfaces. The first image shows seven golden-brown muffins with fluffy tops still steaming, lined up on a black cooling rack over a wooden board. The second image captures eight raw muffins with chocolate chips in a white muffin pan, with a woman's hand shaping batter by a window, flour scattered on the wooden surface. The third image presents six baked chocolate chip muffins in the pan, with melted dark chocolate pools and slightly cracked tops, sitting on a black cooling rack over a wooden table. The fourth image depicts a white muffin pan filled with pale muffin batter cups topped with chocolate candy pieces, while glossy melted chocolate is poured over them from a glass bowl, all on a wooden countertop. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade cookie dough for this recipe?

Yes, homemade cookie dough works great. Make sure it’s firm enough to hold shape when sliced and pressed into the muffin tin.

What if I don’t have miniature chocolate candies?

You can substitute with small pieces of regular chocolate bars or chocolate chips, but miniature candies melt best and fit perfectly in the cookie cups.

Cookie Dough and Candy Mini Muffin Cups Recipe

Print Recipe

★★★★★

4.6 from 124 reviews

Delightful mini cookie cups made from refrigerated cookie dough filled with miniature chocolate candies for a fun and easy treat perfect for parties or snacks.

Author: Dylan
Prep Time: 10 minutes
Cook Time: 6-8 minutes
Total Time: 20 minutes
Yield: 24 mini cookie cups 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Cookie Dough

1 roll refrigerator cookie dough

Fillings

24 miniature chocolate candies (e.g., Reese’s, Rolos)

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) and grease a mini-muffin tin to prevent sticking.
Prepare Dough: Slice the refrigerated cookie dough into rounds, then cut each round into quarters to create small pieces suitable for mini muffin cups.
Fill Muffin Tin: Place one piece of the cookie dough quarters into each greased mini-muffin cup, evenly distributing the dough.
Bake the Dough: Bake the cookie dough pieces for 6-8 minutes until the edges turn just golden brown, ensuring they are cooked but still soft enough to press the candies in.
Add Candies: Immediately after removing the muffin tin from the oven, press one miniature chocolate candy into the center of each hot cookie to melt slightly and adhere.
Cool and Set: Allow the cookie cups to cool in the pan for 10 minutes so they firm up before carefully removing them from the tin.

Notes

You can use any type of miniature chocolate candy you prefer, such as Reese’s or Rolos.
Make sure the cookie dough is cold for easier slicing and handling.
Allow cookies to cool properly to avoid breaking when removing from the pan.
Store leftovers in an airtight container at room temperature for up to 3 days.
For extra flavor, try sprinkling a pinch of sea salt on top of candies before cooling.

Keywords: mini cookie cups, cookie dough recipe, chocolate candy cookies, easy dessert, party snacks