Snickers Chocolate Cookie Cups Recipe

Hey guys, I’m super excited to share this bomb recipe for Snickers choc cookie cups that are literally life-changing and so fun to make.

First off, preheat your oven to 350°F and lightly grease a mini muffin tin so your cookie cups dont stick. In a big bowl, cream the softened butter with both the granulated and brown sugars until they blend really well and get kinda fluffy. Next, beat in the egg and vanilla extract until the mix is as smooth as you can get it.

In another bowl, mix together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Then, gradually stir the dry ingredients into your butter mixture so you dont overmix it. Once its all combined, gently fold in your coarsely chopped Snickers bars to spread them evenly throughout the dough.

Now, scoop about two tablespoons of dough into each muffin cup and press it along the sides so it forms a little cup with a well in the middle. Spoon a small amount of caramel sauce into each cup and if you’re into it, sprinkle in some chopped peanuts on top.

Finally, pop the tin into the oven and bake for 10 to 12 minutes until the edges are set and the centers still look soft. Let the cookie cups cool in the tin for a few minutes before moving them to a rack so they fully cool down, then enjoy em while they’re still warm. Enjoy and happy baking!

I love making my Snickers Chocolate Cookie Cups cause they mix a rich buttery base made with butter, sugars, egg and vanilla with a bold flavor from cocoa, flour, baking soda and salt. Chopped Snickers, caramel sauce and peanuts give a satisfying sweetness and crunch that adds both taste and nutrition.

Ingredients

• Unsalted butter adds moisture and rich flavor while providin healthy fats for texture.
• Granulated and brown sugars sweeten the recipe and contribuite quick carbs easily.
• Egg supplies essential protein and acts as a binder in the cookie dough.
• Cocoa powder delivers a deep chocolate taste that makes cookies decadently delish.
• Snickers bars introduce chewy caramel, peanuts, and choc chips for an exciting surprise bite.
• Caramel sauce intensifies sweetness and forms a luscious layer inside each cookie cup.
• Chopped peanuts add crunch and a nutty flavor, but are totally optional.
• Each ingredient work together creating a cookie cup bursting with flavor.

Ingredient Quantities

• 1/2 cup (1 stick) unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3 Snickers bars (about 3.5 oz each), coarsely chopped
• 1/2 cup caramel sauce
• 1/4 cup chopped peanuts (optional)

How to Make this

1. Preheat your oven to 350°F and lightly grease a mini muffin tin so your cookie cups wont stick.

2. In a big bowl, cream the softened butter with the granulated and brown sugars until they’re well blended and a bit fluffy.

3. Beat in the egg and vanilla extract until the mix looks smooth.

4. In a separate bowl, combine the all-purpose flour, unsweetened cocoa powder, baking soda, and salt.

5. Gradually mix the dry ingredients into the wet mixture until just combined; be careful not to overmix.

6. Fold in the coarsely chopped Snickers bars so they are evenly distributed throughout.

7. Scoop about two tablespoons of dough into each muffin cup and press it firmly against the sides to form a cup with a little well in the center.

8. Spoon a small amount of caramel sauce into each cup and if you want, sprinkle a few chopped peanuts on top.

9. Put the tin in the oven and bake for 10 to 12 minutes, until the edges are set while the centers still look soft.

10. Let the cookie cups cool in the tin for a few minutes before transferring them to a rack to cool completely and enjoy warm.

Equipment Needed

1. Oven
2. Mini muffin tin
3. Large mixing bowl for creaming the butter and sugars
4. Medium mixing bowl for mixing the dry ingredients
5. Electric mixer (or a hand whisk if you dont mind a workout)
6. Measuring cups and spoons
7. Knife and cutting board for chopping the Snickers bars
8. Rubber spatula for mixing and folding
9. Tablespoon measure or cookie scoop for portioning the dough
10. Cooling rack for letting the cookie cups cool off

FAQ

• Q: What are these cookie cups exactly?
  A: They are basically your favorite chocolate cookies with bits of Snickers bars, caramel sauce, and peanuts (if you want) mixed in. Pretty cool treat!
• Q: Can I swap any ingredients if I dont have them on hand?
  A: Yeah, you can. For the butter, if you only got salted butter, just reduce the added salt. And if you dont like peanuts, feel free to leave the chopped ones out.
• Q: How do I chop the Snickers bars for the recipe?
  A: Chop them coarsely so you get chunks of caramel, nougat, and peanuts in each bite. Just be careful not to overdo it, otherwise they might melt into a sticky mess.
• Q: Can I make these ahead of time?
  A: Sure thing. You can prepare the cookie dough and keep it in the fridge for a day or two. If you add the Snickers and caramel too early, the texture might change a bit, so mix them in just before baking if possible.
• Q: How should I store leftovers?
  A: Keep your cookie cups in an airtight container at room temp. They should last a couple of days, but honestly, they rarely make it to leftovers!

Snickers Chocolate Cookie Cups Recipe Substitutions and Variations

• For unsalted butter, you can use margarine or even coconut oil if you dont mind a slight coconut flavor.
• If you dont have granulated sugar, coconut sugar works as a substitute but remember it might make your cookies a bit chewier.
• You could opt for a gluten-free all-purpose flour blend instead of regular flour, just be sure the blend you choose is meant for baking.
• For unsweetened cocoa powder, using natural cocoa powder is ok if thats what you have on hand, though it may affect the chocolate intensity a little.
• If you need to replace vanilla extract, try substituting with a bit of maple syrup or almond extract for a similar sweet flavor twist.

Pro Tips

Alright, here’s the recipe rewritten with a few pro tips thrown in:

1. Preheat your oven to 350°F and grease a mini muffin tin real lightly so the cookie cups don’t stick. (TIP: I found using a little cooking spray can make your life way easier compared to greasing with butter)

2. In a big bowl, cream the 1/2 cup unsalted butter with the 1/2 cup granulated sugar and 1/2 cup packed light brown sugar until they mix together and become a bit fluffy. It might look a bit lumpy but thats okay.

3. Beat in 1 large egg and 1 teaspoon vanilla extract until the mixture gets smooth. (PRO TIP: Make sure your egg isn’t too cold, or it might mess up the mix)

4. In another bowl, stir together the 1 cup all-purpose flour, 1/2 cup unsweetened cocoa powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. Slowly mix the dry ingredients into your butter mixture, but dont overmix – we want a tender texture, not a tough cookie.

5. Fold in the 3 coarsely chopped Snickers bars evenly into the dough. Then scoop about 2 tablespoons of dough into each muffin cup and press it firmly against the sides so you create a cup shape with a little well in the middle. (PRO TIP: Pressing the dough extra firmly helps it hold the caramel much better when baking)

6. Spoon a small amount of 1/2 cup caramel sauce right into the center of each cookie cup, and if you fancy, sprinkle 1/4 cup chopped peanuts on top.

7. Bake in the preheated oven for 10 to 12 minutes. You want the edges set while the centers still look a bit soft for that perfect gooey treat.

8. Let the cookie cups cool in the tin for a few minutes, then gently transfer them to a rack to cool completely. Enjoy ’em warm if you can!

Extra pro tip: Avoid overbaking! Even if they look a bit underdone in the middle, they will firm up quickly after taking them out and will be super chewy. Enjoy your tasty treat!