Candy Bar Stuffed Cookie Cups | Easy Dessert Recipe (2024)

These Frosted Candy Bar Stuffed Cookie Cupsare 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

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

Let’s make these, okay?

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

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

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.

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

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

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

Now break out those fun-sized candy bars!

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

Top with candy…

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

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.

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

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

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

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

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!

Baby Ruth. Come to mama.

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

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.

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

They are just so bite-sized and popable!

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

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.

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