Cookie Dough and Candy Mini Muffin Cups Recipe
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.
- 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
