Description
Bite-sized cookie cups filled with gooey caramel, chocolate, and crunchy peanuts, capturing the flavor of a Snickers bar in a fun, shareable dessert format.
Ingredients
- 1 (16 oz) tube refrigerated chocolate chip cookie dough (or homemade chocolate cookie dough)
- 36–48 miniature Snickers bars (or chopped full-size Snickers pieces)
- 1 cup powdered sugar
- 1/4 cup unsalted butter, softened
- 1–2 tbsp milk
- 2 tbsp caramel sauce
- 1/4 cup chopped peanuts
- 2 tbsp mini chocolate chips
Instructions
- Preheat oven to 350°F (175°C).
- Grease a mini muffin tin with nonstick spray.
- Portion the cookie dough into small balls and press each into a cavity of the mini muffin tin to form a shallow cup.
- Bake for 10–12 minutes, until edges are golden and centers still soft.
- Immediately press a miniature Snickers bar or piece into the center of each cookie cup while warm.
- Cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
- To make frosting, beat together powdered sugar, butter, milk, and caramel sauce until fluffy.
- Pipe or spread frosting over cooled cookie cups.
- Top with chopped peanuts and mini chocolate chips.
- Serve immediately or store in an airtight container.
Notes
- For a nut-free version, skip peanuts and use a nut-free candy.
- Use salted caramel sauce for a sweet-salty twist.
- Can be made ahead and frozen (unfrosted) for up to 3 months.
- Warm briefly in the microwave before serving for a gooey center.
- Frosting is optional—drizzle caramel and sprinkle toppings instead for a simpler version.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie cup
- Calories: 150
- Sugar: 14g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
