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Using a cake mix to make cookie cups is right up there in the top 10 things I love to do. Not only are they really easy to make but the possibilities are totally endless. Snickers Cookie Cups are a nod to my Darb {aka handsome hubby}. He loves Snickers bars and so anything with his favorite candy bar is sure to be an instant hit. I can bet that these Snickers Cookie Cups will be a hit at your house too!
Using candy bars or cookies as the start of a dessert idea is always nice because you know you have a winner.
Everyone knows what a Snickers bar is. Add a chunk of it to the middle of a delicious chocolate cookie cup and voila…magic!
To make them even more awesome store bought chocolate frosting is jazzed up with peanut butter. Then it is piped onto the cookie, drizzled with additional caramel and chopped salted peanuts.
One of these Snickers Cookie Cups won’t be enough.
How to make a Snickers Cookie Cup with a Cake Mix
- Combine cake mix with eggs and oil in a large bowl. Mix together using a hand held mixer {or by hand}. The cookie dough will be thick. Using a small cookie scoop, scoop mounds of dough into each cavity of a mini muffin pan that has been liberally sprayed with nonstick cooking spray.
- Bake in a 350 degree oven for 9-11 minutes. Remove from the oven and immediately run a knife around each cookie to loosen them.
- While the cookies are baking, cut each of the Snickers bars into 6 equal chunks.
- Press one of the Snickers chunks into each cookie. As the cookies cool, the chocolate from the candy bar will slightly melt and make it extra wonderful.
- For the easy chocolate peanut butter frosting, scoop a can of chocolate frosting into a medium bowl and add peanut butter. Mix together using a hand held mixer or combine by hand.
- Add the chocolate peanut butter frosting to a Ziploc or piping bag. Pipe frosting onto each cookie, making sure to completely cover the Snickers. Drizzle with caramel sauce and top with chopped peanuts.
Now we are down to the very best part…EATING!!
Look at that wonderfully delicious center. Isn’t it everything?!
Whether you decide to make them for a special occasion or an ordinary Tuesday night, I can promise that these Snickers Cookie Cups are impressive.
In fact, I am thinking of making them again right now! Just don’t tell Darb because I am not in the mood to share.
Expert Tips
- Spray your mini muffin pan liberally with nonstick cooking spray. Skipping this step can be crucial in whether you can successfully remove them from the pan.
- Use a small cookie scoop to scoop the mounds of dough into the prepared pan. This will keep all of the cookies the same size and give you an even bake time.
- Don’t over bake the cookies. I think I have said this 100 times but the difference between a soft cookie and a hockey puck is only a minute or two.
- Run a knife around the outside of the cookies as soon as you remove them from the oven. This will ensure that they are all loose and won’t stick to the pan.
- Load the cup with something extra delicious. These Snickers Cookie Cups are a perfect example but these Ice Cream Sundae Cookie Cups aren’t bad either.
Do you love cookie cups? Try these recipes…
Easy Snickers Cookie Cups Recipe
Ingredients
Chocolate Cookie Cup
- 1 box chocolate fudge cake mix, {13.25 ounces}
- 2 large eggs
- ⅓ cup vegetable oil
- 6 Snickers bars, regular size, cut into 6 equal pieces
Frosting
- 15 ounces chocolate frosting
- 2-3 Tablespoons peanut butter
Toppings
- ¼ cup caramel sauce
- 3 Tablespoons salted peanuts, chopped
Instructions
Chocolate Cookie Cups
- Preheat oven to 350 degrees. Prepare mini muffin pan by spraying each cup liberally with non-stick cooking spray. Pour chocolate cake mix into a medium bowl and whisk {or sift} to remove any lumps. Add eggs and oil to the cake mix and combine with a hand held mixer {or by hand} until dough is thick and sticky. Using a small cookie scoop {or 1/2 tbsp.}, put a mound of cookie dough into each muffin cup. Using your fingers, go back and press the mound of dough down to create a level cookie. Bake for 9-11 minutes. {Do not over cook, they will set up as they cool.} Remove from oven and immediately run a knife around the edge of each cookie cup {I used an offset butter knife}. Go back and press one of the pieces of Snickers bar into the middle of each cookie cup.
Frosting
- Put the canned frosting into a medium sized bowl and add peanut butter. Combine using a hand held mixer {or by hand} until the peanut butter is totally mixed in. Using a Ziploc bag or piping bag, pipe the frosting onto the top of each cookie. Be sure to cover the Snickers bar.
Toppings
- To finish the cookies by drizzling the top of each cookie caramel sauce and sprinkle with chopped salted peanuts. Serve immediately or store in refrigerator for up to 4 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
