Candy Cookie Cups Recipes

CHOCOLATE CHIP COOKIE CUPS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 2 mini muffin pans.
• Combine flour, baking soda, and salt in a small bowl.
• Combine butter, white sugar, brown sugar, and vanilla extract in a large bowl; beat with an electric mixer until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in the flour mixture. Stir in chocolate chips.
• Drop rounded tablespoons of the dough into the prepared mini muffin cups.
• Bake in the preheated oven until edges are light golden brown, 9 to 12 minutes. Cool before removing from the pans.
• Meanwhile, beat shortening, butter, and vanilla extract together with an electric mixer in a mixing bowl. Beat in confectioners' sugar gradually, 1 cup at a time. Beat in milk until icing is smooth. Add a little more milk if icing is still dry.
• Fill the center of each cooled cookie cup with icing.

CHOCOLATE COOKIE CUPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Form refrigerated cookie dough into cups, using about 1/2 cup dough to form about a 3-inch tall cup. Place cups on ungreased cookie sheet about 1-inch apart.
• Bake in preheated oven until golden brown, 10 to 15 minutes.
• Transfer cups to a wire cooling rack and allow to cool, 10 to 15 minute. Fill each cup with 1/2 cup ice cream and top with 1 tablespoon crushed chocolate sandwich cookies.

CANDY COOKIE CUPS

Steps:

• Sprinkle macadamia nuts into 24 greased miniature muffin cups, 1 teaspoon in each. Cut each portion of cookie dough in half; place each half in a muffin cup. , Bake at 325° for 11-13 minutes or until golden brown. Immediately place a peanut butter cup in each cookie; press down gently. Cool completely before removing from pans to wire racks.

CANDY COOKIE CUPS

Steps:

• Sprinkle macadamia nuts into 24 greased miniature muffin cups, 1 teaspoon in each.
• Cut each portion of cookie dough in half.
• Place each half in a muffin cup.
• Bake at 325 degrees for 11 to 13 minutes or until golden brown.
• Immediately place a peanut butter cup in each cookie.
• Press down gently.
• Cool completely before removing from pans.