When the kids’ Halloween haul gives you lots of mini Snickers bites, make Snickers Cookies Cups. They are big and decadent and turn everyday candy into a work of baking art. And if the kids are gone, buy an extra bag at the store for your own purposes.
Cookie cups can be involved or as simple as your time allows. Any mini chocolate candy bar can sub for Snickers. Versatility is the word here. Whole candy bars or bite-size will work, but you’ll have to cut them into smaller pieces. More work.
My trusty 1-tablespoon ice cream scoop is my secret cookie-baking weapon. It allows me to scoop out the same amount every time which means the dough will cook at the same rate. Drop a scoop of dough into the wells of a 24-hole mini-muffin tin. When the cookie cups are done in the oven, remove and gently push an unwrapped candy into the middle. By the time you are done adding all the chocolate candies, the ones at the beginning will have melted a bit on the bottom. Go back and give them all another gentle nudge so that the tops are even with the cups.
The frosting is almost overkill but it stretches these sweets to feed many people. Most will not eat more than one (or at least not while anyone is watching.) When I use the variety pack of mini-Snickers (regular, peanut butter, almond), I garnish each differently so that noshers know what they are getting into. For example, chopped almonds from the almond version, chopped peanuts for the regular and either mini-chocolate chips or nothing all on the peanut butter version.
The cookie cups can be frozen before they are frosted. After they are frosted, store in an air-tight containers in the refrigerator until ready to serve. They are best at room temperature, though you shouldn’t be surprised if the eaters in your house don’t wait.
Snickers Cookies Cups
For chocolate chip cookie dough:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup 2 sticks unsalted butter, room temperature
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups 12-ounce pkg. semi-sweet chocolate chips
- 1 roll 32 ounces refrigerated chocolate chip cookie dough
- 48 mini Snickers candy variety pack almond, peanut butter and regular, or about 6 full size Snickers bars, chopped into 8 pieces
For the frosting:
- 3 cup powdered sugar
- 1/2 cup unsalted butter softened
- 2 tablespoons milk
- 2 tablespoons caramel sauce
- Chopped Peanuts for sprinkling
- Chopped almonds for sprinkling
- Preheat oven to 350 degrees.
- To make cookie dough, combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels.
- Drop tablespoonsful of dough into cups of 24-hole mini muffin tin. (If using refrigerated dough, cut roll into 48 pieces.)
- Bake for about 10-12 minutes, until lightly browned. Immediately press unwrapped mini Snickers candy into center. Allow to cool in pan about 15 minutes. Remove gently with an offset spatula and cool completely on wire rack.
- For the frosting, beat powdered sugar with butter, milk and caramel sauce for 5 minutes, until light and fluffy. Pipe onto cooled cookie cups, and immediately sprinkle with either chopped almonds or peanuts. (Leave peanut butter Snickers cups without garnish; use almonds for Snickers almond candies and peanuts for regular Snickers so that eaters know which is which.)