Frosted Candy Bar Stuffed Cookie Cups

These Frosted Candy Bar Stuffed Cookie Cups are supremely soft, chewy cookies that are stuffed with a fun-sized candy bar and topped with vanilla buttercream frosting & crushed candy pieces. A cute and customizable cookie cupcake!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!

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.)

How to Make These Cute Cookie Cups

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.”


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

How to Bake your 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.

Image of a Frosted Candy Bar Stuffed Cookie Cup

Frosted Candy Bar Stuffed Cookie Cups

  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Total Time: 32 minutes
  • Yield: 12 cookie cups 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


These Frosted Candy Bar Stuffed Cookie Cups are supremely soft, chewy cookies that are stuffed with a fun-sized candy bar and topped with vanilla buttercream frosting & crushed candy pieces. A cute and customizable cookie cupcake!



  • 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


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.

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117 Responses
  1. Karen Book

    These sound amazing ! How many mini cookies would the recipe yield and did you top the candy piece with extra batter ? Also, would you bake them for the same amount of time? Thank you !!!

  2. Denise

    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.

  3. Amie C. Marhx "Bettie Rocker"

    Holy moly! I made these (the mini version) this weekend and they are my new fave! I volunteer for the animal shelter and bake entrees and desserts to sell to raise money for the shelter. These will be a new hit, and will help save lots of animals! Thank you SO MUCH for this recipe! I can’t thank you enough! Good God! I’m hooked! <3

  4. Kayla

    i was drooling over this blog when i saw these–so i decided to bake them today for father’s day weekend! my frosting didn’t turn out so great (i’ve never made my own frosting before! eek!) but the cookie cups themselves look OH so yummy and i can’t wait for father’s day to gobble them up. i added chocolate chips to them as well…because i’m addicted to chocolate chip :) hope dad likes them! since my frosting failed a bit i’m going to try for vanilla ice cream on top–we’ll see how it goes!

  5. Christina

    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! ;-)

  6. Cassie

    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. :/

  7. Kristin Calise

    Is it so bad that I am planning on adding chocolate chips to the cookie dough when I make them this weekend? Because these aren’t decadent enough, lol! Thanks for the amazing idea!

  8. Kristin Calise

    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!

  9. jo

    hi, tried this recipe and it didn’t work for me at all. I was wondering if instead of measuring by cups would you know the measurements in ounces or grams, please. From Northern ireland and not familiar with the term cups in baking. Thankyou.

  10. Jeanne P

    Wow, I am making these for my oldest who is away at school! I bet once he takes a bite into one of these bad puppies, he’ll no longer find me (and I quote) “annoying, too wordy, guilt-laden, and obnoxious.” He left for college this summer loving me and still thinking I’m sorta cool. He is now majoring in Sarcasm and taking a class in “MY MOTHER IS BOTHERING ME 101.” Yes, for anyone who is reading this and thinking this will be total bribe food, well, DUH!! I’ll have him calling me “MOMMY” again once he bites into these!! By the way guys, my 4 and 5 year old boys love to look at your photos of Louie your nephew-puppy. I know, I will be going through this AGAIN once these little boys go away to college in 14 years. Sigh…

  11. Cmeshine

    I made these yesterday for a dinner party…they were a HIT!
    I’m your newest fan!


    …and your pictures are beautiful.

  12. Paula

    I’ve always asked what’s so fun about those tiny fun size candy bars. This may actually make them fun. Thanks for sharing this recipe!

  13. Brittany

    I’m making these for Thanksgiving tomorrow! I’ve already finished the cookie cups, just waiting to pipe the frosting on them until tomorrow morning. I made minis (for the many people in our family) and used the individually wrapped Reese’s minis in the center since they’re my favorite!

  14. Nattalie

    I just made the mini’s tonight- they turned out very yummy. I used homemade whipped cream (piped onto the top) instead of real frosting and I think it was just perfect — not too much extra sweetness. Thanks for the recipe!

  15. Haley

    Well, my most inciting dish for thanksgiving. Drum roll please is the homemade rolls, actually not a dish but happens to be my favorite at this special time of the month

  16. Debbie Buckingham

    My favorite Thanksgiving dish is a delightfully lime flavored jello that has Philly cream cheese, whipped topping, pineapple and walnuts! I only make it at this time of the year and we all LOVE it!

  17. Denise Lemons

    My favorite dish for Thanksgiving is a sweet potato casserole I always make; I got the recipe from the Southern Living cookbook; EVERYBODY loves it! I’ve given the recipe to many, many family and friends Everybody that tastes it, wants the recipe.

  18. Teri Suzuki

    Wow! I can’t wait to try out this recipe!! I love how you show photos of each step. Makes it seem so easy to make! Thank you for sharing all of your yummy recipes (and more!) with your readers! Any chance you’ll be coming to Hawaii soon?

  19. Jaime J.

    I’m making these tonight and I think I am going the ‘mini’ route. The full size buggers have to be like 1,200 calories, so all I need is a bite to stay somewhat healthy! LOL!

    PS…I lost 30 pounds with SparkPeople, too!

  20. Mawiyah

    Ok – I am new to your blog – love it! I saw a post where you lost a ton of weight – AWESOME! But I am confused… How do you keep the weight off and constantly make these delicious – sugary treats? Do tell!! :)

  21. Erika

    You guys are awesome! The step by step is so helpful (and appreciated) to someone like me who doesn’t bake that often. Quick question though… what is the best way to store these delicious morsels (that is assuming there are any left over after their made). Thanks!

  22. Legally Delish

    These are galactically awesome. I can’t wait to make them. Oh, and your mixer is impressively shiny and clean. I’m not sure mine was that pretty out of the box!

  23. Melissa

    You guys are positively sinful for those of us who have to be careful of what we eat. If I made these it would have to be a special occasion since I’m trying to lose weight and lower my blood pressure. Shame on you guys :) But in a fun way! I enjoy reading your blog. You’re the only blog I follow and as far as I’m concerned, the only one I ever will !!!! God bless you both.

    ~ Melissa ~

  24. Patty K

    It seems like you always cook on your table, as opposed to on the counter in your kitchen. Is this because you get better lighting on your table?

  25. darryl s

    I tried these three times and they did not cook all the way through each time. I even allowed a bit more baking time on the third batch…any suggestions?

  26. Diane

    Made these today with my 4 year old daughter and her friend… Easy as they look…and even MORE delish if you can believe it. Will totally be making these again! Thanks for the recipe.

  27. Kerry

    I personally loved that all the ingredients needed for this amazing recipe were right in front of the Kitchen Aid… that I am guessing I did not win. How disappointing because right NOW I am thinking this recipe would have been the very first thing I would have made ;) Hehehahaha… amazing! I am nearly SURE that whoever DID win that Kitchen Aid is probaby pouring vanilla as I write!

  28. Brandi

    I stumbled upon your blog from pinterest and have now bookmarked it. Sitting on my dining table was a huge assortment of leftover Halloween candy. I jumped up, looked in my cabinets, and found all the ingredients. Woo Hoo. I filled up my mini pan and had enough for three big ones. I did use Bob’s Red Mill whole wheat pastry flour to cut some of the sweetness. These were great. Can’t wait to try more of your yummy looking recipes.

  29. Rachel Conners

    OMG. This with cream cheese frosting would be heaven.
    I don’t know why I always end up fattening things up even more…just my baker brain I guess.
    These look incredible though!!
    Can’t wait to try these out…for real.

  30. Jessica @ The Temperamental Kitchen

    Woah. I’m stopping for mini candy bars on my way home and making these tonight. So, thank you for the extra 20 minutes I’ll spend in the gym tomorrow morning!

  31. Krista {Budget Gourmet Mom}

    WOW. I need these in my life. My kids had 4 (!!!) separate trick-or-treating events this year. Ummm, yeah. You could say we have a lot of candy in our house right now.

  32. Kiran @

    These are absolutely fab! I loved how you’ve managed to layered all those delicious flavors in between. Send some :)

  33. Susan

    I always beat my vanilla into my butter & sugar. That way – I get to taste it before I add the eggs. Right some good as we say here in Nova Scotia, Canada!

    Thanks for your recipes – I have to try these!

  34. Kathy Bourgeois

    What camera do you use to photograph your baking steps & finished product?

    Kathy Bourgeois
    Jackson, MS

  35. Carol

    I am so making these for the holidays. You guys always come up with the best ideas. Baking & photography are hobbies of mine & this blog has both…LOVE it!

  36. christina @ ovenadventures

    Seriously? like seriously?!?!?!?! these sound/look fabulous, like incredible. I love your measuring spoons. I see you already answered where you got them so I won’t ask you again but I want them in my kitchen along side these cupcakes and a treadmill. lol

  37. Angie

    Wow, these look amazing, Amanda! Darn it! lol Thanks for sharing this wonderful recipe, now I have something new to try at our next get together. Everyone’s still talking about the Cookie Dough Cupcakes. :)

  38. Julie @ Table for Two

    Amazing…wish I had a smell-o-monitor haha..where did you get your beautiful & super cute measuring spoons?! I love the cupcake imprint on them!

    1. Amanda

      Thank you! I got them at Mercier Apple Orchards when we were in Blue Ridge, GA. They have an entire WALL of adorable, decorative measuring spoons, in every theme imaginable! :)

  39. Marci Johnson

    The cookie/candy/muffin cups look amazing… But what I was really drooling over was that beautiful cherry red mixer…… oh my…..

  40. Lizzie

    I made butterfinger cupcakes over the weekend, and they were delicious, but I am totally going to have to make these now. And, I’m also in search for those pb snickers thanks to you!

  41. Urban Wife

    You are right – these are ridiculous! I prefer the minis because I feel less guilty about eating them that size. Smaller = less calories. Right? :)

  42. Kristina Vanni

    It’s a cookie, it’s candy, it’s a cupcake….it’s amazing! (If I call it a “muffin” can I have one for breakfast?)

  43. Shaina

    Fun! I should have done this with my candy. Instead, I just ate it in a fit of starvation when I was up too late one night…I mean, I totally did not do that. Not at all. :)

  44. Jackie

    Oh. Wow. I’ve been reading your blog for a couple of weeks since I found it on stumbled upon and you do not disappoint Missy! You are so bad – in such a good way. Keep up these great ideas. Also, your photos are scrumptious :)

  45. Suzanne Shepherd

    Oh, great, Amanda….now I am going to have to go to the store for some leftover Halloween candy when I just got the last piece out of the house, LOL. My hubby came in from his morning walk, saw what I was reading and said, “When are you going to get started making these?”

  46. The Mrs @ Success Along the Weigh

    We don’t buy candy like that at Halloween (hello 1/2 bag of Nerds! You’re going to the Mr’s work tomorrow!) but I may have to make a grocery run because you know, they have the exact same things at the store just slapped with Christmas wrapping now! YUM!

  47. Krystal

    Are we looking at Salted butter or Unsalted butter here?
    I always get so confused & I’d hate to screw up such an amazing cupcake! :)

    1. Amanda

      Hi Krystal! I always use salted butter in my baking, but you can use either for any of my recipes.

      1 stick salted butter = 1 stick unsalted butter + 1/4 tsp salt

      So you can add or subtract salt from the recipe accordingly. :) Hope this helps!

  48. Kristen

    Gasp! This is the first time I happen upon your blog and I see these cupcakes! You are bad, but I am adding you to my blog list because you are.

  49. Averie @ Love Veggies and Yoga


    The frosting, the cupcakes themselves, the surprises in the middle.

    So they’re totally fat free then, right? :)

    They look awesome and that cross-section picture showing the layers…ohmylordy I want these!

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Meet Kevin & Amanda

Kevin and Amanda

We love to travel and to eat! Here we share our favorite quick and easy recipes, plus travel tips and guides for our favorite places around the world. If you have any questions about what camera I use or how I edit my photos, check out my photography tutorials.


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