November 14, 2011

Frosted Candy Bar Stuffed Cookie Cups

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

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

Preheat oven to 325 degrees F. Spray a muffin tin with cooking spray. 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. 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.

Makes 12 cookie cups. Store at room temperature.

To make as minis: Scoop batter into a mini muffin tin, filling the cups about 2/3 full. Top with a fun-sized candy bar. Bake at 325 for 6-8 minutes or until the edges just start to turn golden.

Buttercream Frosting

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

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



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111 Comments





106
Kristin Calise March 21, 2012 at 3:32 pm

Ok, how bad is it that I want to add chocolate chips to the cookie dough? Because these aren’t decadent enough! Planning on making them this weekend, thanks for the amazing idea!

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107
Cassie March 25, 2012 at 8:16 pm

I just made these yesterday and they are amazing, but I have one question: how do you keep the candy from melting into a flat chewy pile? Mine do not look at all like your ‘inside’ picture. The candy melts to the bottom. :/

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108
Christina March 26, 2012 at 7:29 pm

I was so excited to make these.. Did everything right and they are came out stuck to the muffin tin. :< After much prodding and babying, I cut the edges off and stuffed the edges back on top of the muffins and chalked it up to not using enough cooking spray and they'd just have to be ugly decadent deliciousness. I scooped them out with a spoon and realized that tops were cooked but everything else was still completely raw.
I popped them back in the oven at 350° instead of 325° for another 20 minutes and they now appear to be fully cooked. The candy bar is completely melted, I think. I lost a few bottoms and since I used peanut butter snickers, the bottoms are oozing peanut butter, which is perfectly ok but I doubt they will be as pretty as Amanda pics if I cut into one …. Right now most of the muffins are sitting upside down. I'm sure that the be delicious either way.
Thank you for this wonderful site Amanda! I thought I would share my experience with this recipe in case anyone else runs into the same issue as I did. I'm looking forward to trying one in a few minutes! ;-)

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109
Kari November 12, 2012 at 7:17 pm

Hello, can these be made in advance? If so, how far in advance and how long will they keep? They look fantastic..

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110
michelle December 13, 2012 at 9:53 am

These are a big hit.. I made these last year for a fund raiser.. These ate very yummy :-)

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111
Denise April 1, 2014 at 8:07 am

I found this recipe on Pinterest, because I was looking for a special dessert. Boy, what a treat this was! I made them with mini Snickers, and they were amazing. But with the big ones, you really can’t eat more than one at a sitting. It’s just too sweet. Great portion control! Thanks for the recipe.

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