Why You’ll Love These Snickers Cookie Cups
If you’re looking for a show-stopping treat that’s as fun to make as it is to eat, these Snickers Cookie Cups are a must-try. Here are five reasons why you’ll fall head over heels for this recipe:
- Perfect Combination of Textures
Buttery cookie dough forms the base, while gooey salted caramel fills the center, and a crunchy topping of chocolate and peanuts crowns it all. Every bite is a mix of crunchy, chewy, and gooey goodness. - Snickers-Inspired Bliss
The salty-sweet flavor of the caramel, peanuts, and chocolate captures the essence of a Snickers bar but in a bite-sized homemade dessert. - Easy and Customizable
You can tweak this recipe to suit your tastes—swap the chocolate chips for white or dark chocolate, or use pecans instead of peanuts for a different nutty twist. - Perfect for Any Occasion
These cookie cups are great for bake sales, parties, or as a thoughtful gift. Their cute, individual servings make them extra special. - Kid-Approved
With their fun shape and irresistible flavor, these treats are a hit with kids and adults alike. Plus, kids will love helping to create the caramel wells and add the toppings.
Top Tips for Perfect Snickers Cookie Cups
- Chill the Dough (Optional)
If you have the time, chilling the cookie dough for 30 minutes enhances the flavor and ensures the cookies hold their shape better while baking. - Don’t Overfill the Muffin Cups
Use a small cookie scoop or weigh out portions to ensure uniform cookie cups. Overfilling can lead to uneven baking. - Work Quickly with Caramel
Homemade caramel can thicken as it cools. If it becomes too stiff, gently reheat it on low to make it easier to spoon into the cookie cups. - Use Nonstick Muffin Tins or Liners
To make removing the cookie cups easier, use a well-greased nonstick muffin tin or paper liners. A gentle twist with a spoon can help release them without damage. - Customize the Toppings
Don’t limit yourself to peanuts—try crushed pretzels, sprinkles, or even a drizzle of white chocolate for extra flair.
Storage Advice
- Room Temperature:
Store the cookie cups in an airtight container at room temperature for up to 3 days. This keeps the cookies chewy and the caramel gooey. - Refrigeration:
For a longer shelf life, refrigerate in an airtight container for up to a week. Allow them to come to room temperature before serving for the best texture. - Freezing:
These cookie cups freeze beautifully! Once fully cooled and set, wrap each cookie cup in plastic wrap and place them in an airtight freezer bag. They’ll stay fresh for up to 2 months. Thaw at room temperature when ready to enjoy.
Final Thoughts
These Snickers Cookie Cups are a deliciously indulgent dessert that combines everything you love about a classic chocolate bar with the warmth and charm of homemade baking. Whether you’re making them for a crowd or treating yourself, they’re guaranteed to be a hit!
Ingredients you’ll need to make Snickers Cookie Cups
Cookie Dough
- 115 g butter melted
- 70 g brown sugar
- 70 g granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 190 g plain flour
- ½ tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- 150 g chocolate chips
Salted Caramel
- 200 g Unsalted Butter
- 150 g Light Brown Sugar
- 1 can Condensed Milk
- 1/2 tsp Salt
Toppings
- 50 g Milk Chocolate melted
- Peanuts (chopped)
How to make Snickers Cookie Cups
Cookie Dough
- Cream the butter and sugars until light and fluffy, then add the egg and vanilla extract.
- In a separate bowl, combine flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture until just combined, then fold in chocolate chips.
- Preheat your oven to 180°C (350°F). Grease a muffin tin, divide the dough evenly into 12 portions, and press each portion into the muffin cups.
- Bake for 10–12 minutes until golden around the edges.
- Once they come out of the oven, use the back of a spoon to create a well in the centre.
Salted Caramel
- Melt the Butter and Sugar: In a medium saucepan over medium heat, melt the butter and add the brown sugar. Stir continuously until the sugar fully dissolves and the mixture is smooth.
- Add the Condensed Milk: Pour in the condensed milk and continue to stir as the mixture begins to simmer. Once it reaches a light boil, reduce the heat slightly and continue stirring to avoid sticking.
- Thicken the Caramel: Allow the caramel to cook for around 8-10 minutes, stirring constantly until it thickens and reaches a rich golden colour. Keep an eye on it to prevent burning.
- Add Salt and Finish: Once thickened, remove from heat and stir in the salt. Taste, and add a bit more salt if you’d like a stronger salted flavour. Allow the caramel to cool slightly before using or storing.
Assemble
- Add a spoon of salted caramel into the well of the cookie cup and drizzle with melted chocolate and chopped peanuts.
- Allow the caramel and chocolate to set and carefully remove the cookie cup from the muffin case. Enjoy!
Snickers Cookie Cups
These Snickers Cookie Cups are a decadent treat featuring buttery cookie dough filled with gooey salted caramel, topped with melted chocolate and crunchy peanuts, combining irresistible textures and flavours in every bite.
Ingredients
Cookie Dough
- 115 g butter melted
- 70 g brown sugar
- 70 g granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 190 g plain flour
- ½ tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- 150 g chocolate chips
Salted Caramel
- 200 g Unsalted Butter
- 150 g Light Brown Sugar
- 1 can Condensed Milk
- 1/2 tsp Salt
Toppings
- 50 g Milk Chocolate melted
- Peanuts chopped
Instructions
Cookie Dough
- Cream the butter and sugars until light and fluffy, then add the egg and vanilla extract.
- In a separate bowl, combine flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture until just combined, then fold in chocolate chips.
- Preheat your oven to 180°C (350°F). Grease a muffin tin, divide the dough evenly into 12 portions, and press each portion into the muffin cups.
- Bake for 10–12 minutes until golden around the edges.
- Once they come out of the oven, use the back of a spoon to create a well in the centre.
Salted Caramel
- Melt the Butter and Sugar: In a medium saucepan over medium heat, melt the butter and add the brown sugar. Stir continuously until the sugar fully dissolves and the mixture is smooth.
- Add the Condensed Milk: Pour in the condensed milk and continue to stir as the mixture begins to simmer. Once it reaches a light boil, reduce the heat slightly and continue stirring to avoid sticking.
- Thicken the Caramel: Allow the caramel to cook for around 8-10 minutes, stirring constantly until it thickens and reaches a rich golden colour. Keep an eye on it to prevent burning.
- Add Salt and Finish: Once thickened, remove from heat and stir in the salt. Taste, and add a bit more salt if you’d like a stronger salted flavour. Allow the caramel to cool slightly before using or storing.
Assemble
- Add a spoon of salted caramel into the well of the cookie cup and drizzle with melted chocolate and chopped peanuts.
- Allow the caramel and chocolate to set and carefully remove the cookie cup from the muffin case. Enjoy!
