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Frosted Candy Bar Stuffed Cookie Cups

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Frosted Candy Bar Stuffed Cookie Cups

Oh boy, first of all, let me apologize in advance for these cupcakes! They are just downright ridiculous. I don’t know about you, but I still had some leftover Halloween candy in my house this weekend, and I knew I had to find something delicious to do with it. I couldn’t decide whether I wanted to make stuffed cupcakes or stuffed cookies, so…

I decided to make both!

I give you… The Frosted Candy Bar Stuffed Cookie Cup! It’s a supremely soft, chewy  cookie, stuffed with a fun-sized candy bar, baked in a cupcake tin, topped with vanilla buttercream frosting, and finally, sprinkled with crushed candy bars.

I have no excuse for my behavior.

(By the way, sorry my frosting looks a little funky here. I wigged out and accidentally doubled the amount of milk, causing it to separate just a tad. Don’t be like me.)

Frosted Candy Bar Stuffed Cookie Cups

Let’s make these, okay?

Frosted Candy Bar Stuffed Cookie Cups

Combine 1 cup brown sugar and 1/2 cup white sugar.

Frosted Candy Bar Stuffed Cookie Cups

Then pour in 1 1/2 sticks butter that’s been melted and cooled for about 10 minutes.

Frosted Candy Bar Stuffed Cookie Cups

And go ahead and add in your vanilla too. I just read the following on the Nielsen-Massey Vanillas website, makers of my favorite vanilla:

“In baking, cream the vanilla with the shortening or butter portion of the ingredients. The fat encapsulates the vanilla, preventing it from volatilizing in the baking process.”

Interesting!

Cream the butter, sugars, and vanilla on medium speed until very light and fluffy, about 3-5 minutes.

Frosted Candy Bar Stuffed Cookie Cups

Meanwhile, whisk together 2 cups of flour with 1/2 teaspoon of baking soda, and set aside.

Frosted Candy Bar Stuffed Cookie Cups

Add two eggs to the wet ingredients, and beat well until fully incorporated.

Frosted Candy Bar Stuffed Cookie Cups

Add the flour mixture and beat on low speed until just incorporated.

Frosted Candy Bar Stuffed Cookie Cups

Now break out those fun-sized candy bars!

Frosted Candy Bar Stuffed Cookie Cups

Add a little dough to a well-greased muffin tin…

Frosted Candy Bar Stuffed Cookie Cups

Top with candy…

Frosted Candy Bar Stuffed Cookie Cups

And top with just a little more dough. Love this little chocolate guy peeking out!

Frosted Candy Bar Stuffed Cookie Cups

Go ahead and flatten out your batter so it covers the candy evenly. This made 12 regular-sized cookie cups.

Frosted Candy Bar Stuffed Cookie Cups

Bake these at 325 degrees for 12-15 minutes, until the edges just start to turn golden.

Frosted Candy Bar Stuffed Cookie Cups

Here’s what they looked like when they first came out of the oven. Yummy!

Frosted Candy Bar Stuffed Cookie Cups

After they cooled, they sank considerably, but that’s okay, because….

Frosted Candy Bar Stuffed Cookie Cups

We’re going to fill them with fluffy, fluffy frosting.

Frosted Candy Bar Stuffed Cookie Cups

And top them with even more crushed candy bars! I matched up my crushed topping with the candy bar inside so I’d know what was in the middle. But you could mix it up and let it be a surprise, too!

Frosted Candy Bar Stuffed Cookie Cups

Baby Ruth. Come to mama.

(What’s the difference between a Baby Ruth and Snickers?)

Frosted Candy Bar Stuffed Cookie Cups

Now, I had just a teeny tiny bit of batter leftover, just enough to make 3 mini candy bar cookie cups. I scooped my leftover batter into a mini muffin tin (filling the cups about 2/3 full) and topped it with a fun-sized candy bar.

Frosted Candy Bar Stuffed Cookie Cups

I ended up loving these and wishing I’d made them all minis!

Frosted Candy Bar Stuffed Cookie Cups

They are just so bite-sized and popable!

Frosted Candy Bar Stuffed Cookie Cups

You could easily have a delicious fling with one or two of these mini cups without even giving it a second thought.

Frosted Candy Bar Stuffed Cookie Cups

While the larger cups require a higher level of commitment.

Either way, I love the combination of chewy cookie, chocolate candy bar, and frosting here! The cookie is so soft that when I first handed one to Kevin, he thought it was an actual cupcake.

Enjoy these, guys! Let me know if you make ’em as minis or big mommas.

Frosted Candy Bar Stuffed Cookie Cups

Ingredients:

  • 1 1/2 sticks (12 tablespoons) butter, melted and cooled
  • 1 cup brown sugar
  • 1/2 cup sugar
  • 1 tablespoon vanilla extract
  • 2 cups flour
  • 1/2 teaspoon baking soda
  • 2 eggs

Buttercream Frosting

  • 1 stick (1/2 cup) butter, softened
  • 3 cups powdered sugar
  • 1/4 cup milk
  • 1 teaspoon Tahitian vanilla extract

Directions:

For the Cookie Cups

  1. Preheat oven to 325 degrees F. Spray a muffin tin with cooking spray.
  2. Cream the butter, sugars, and vanilla on medium speed until light and fluffy, about 3-5 minutes. Meanwhile, whisk together the flour and baking soda. Next add the eggs to the wet ingredients and beat well. Finally add the flour mixture and beat on low speed until just incorporated.
  3. Scoop batter into a regular-sized muffin tin, filling the cups about 1/3 full. Top with fun-sized candy bars. Scoop remaining batter on top of the candy bars, filling the cups about 2/3 full. Bake at 325 for 12-15 minutes or until the edges just start to turn golden.

For the Buttercream Frosting

  1. Place the butter, sugar, milk and vanilla in a large mixing bowl. Beat on medium speed until smooth and creamy, about 3-5 minutes.