Published: · Modified: · By: Beth Klosterboer · Commission earned on paid or sponsored links.
These bite-sized Snickers Cookie Cups have a miniature Snickers candy bar hiding inside a chocolate cookie cup and are topped with a swirl of Dulce de Leche, a sprinkling of chopped peanuts, and a drizzle of chocolate sauce.
If you love Snickers Candy Bars, you have got to try this recipe.
These little chocolate caramel cookie cups topped with peanuts combine all the flavors you'll find in a Snickers bar.
Plus, I've stuffed a miniature Snickers bar in each cookie cup to ensure you get all that peanutty, caramel, and chocolate goodness in every bite. The cookies taste pretty great plain but the toppings make them extra special.
They look pretty too.
Just look at that big swirl of shiny Dulce de Leche!
Why use Dulce de Leche instead of caramel?
Dulce de Leche is creamy and soft not sticky and chewy like a caramel candy. It is made by caramelizing sweetened condensed milk and it has an amazing caramel flavor.
I used Nestle La Lechera Dulce de Leche which holds its shape beautifully right out of the can.
If you buy this brand, be sure to get the cans that say, "Dulce de Leche" and have a picture of brown caramel on the front. The name "La Lechera" is also on Nestle's cans of sweetened condensed milk and that won't work for this recipe unless you use it to make homemade Dulce de Leche.
Snickers Cookie Cups Toppings:
To give the cookie cups even more flavor, I sprinkled on some chopped peanuts and added some dark chocolate.
I drizzled chocolate ganache over the top of my caramel-topped cookie cups but hot fudge sauce or chocolate ice cream topping will work great too.
You could even just melt chocolate and drizzle it over top of your cookies. Just note that the chocolate will harden and won't be soft and creamy like chocolate sauce.
Let's make some chocolate caramel cookie cups!
If you like this Snickers Cookie Cups recipe, you might also like our Chocolate Caramel Cookie Bars recipe. It's similar but made in bar form and without the Snickers chocolate bars.
Yield: 24
Snickers Cookie Cups
Mini chocolate cookie cups stuffed with Snickers Minis are topped with a swirl of Dulce de Leche, a drizzle of dark chocolate, and a sprinkling of chopped peanuts.
Prep Time 30 minutes
Cook Time 10 minutes
Additional Time 45 minutes
Total Time 1 hour 25 minutes
Ingredients
- 85 grams (or 3 ounces) semi-sweet chocolate, finely chopped bars or ½ cup of chocolate chips)
- 57 grams (or ¼ cup or ½ stick) unsalted butter
- 11 grams (or 1 ½ tablespoons) Dutch Processed or special dark cocoa powder
- 71 grams (or ⅓ cup packed) light brown sugar
- 19 grams (or 1 ½ tablespoons) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 64 grams (or ½ cup) all-purpose flour
- ½ teaspoon baking powder
- ⅛ teaspoon table salt
- 24 Snickers Minis
- 8 ounces Dulce de Leche (I recommend Nestle La Lechera Dulce de Leche)
- 2 tablespoons chopped peanuts
- 2 ounces chocolate sauce or chocolate ganache
Instructions
- Preheat your oven to 350 degrees Fahrenheit (178° C).
- Grease a 24-cavity mini muffin tin with baking spray.
- Combine the semi-sweet chocolate with the butter in a microwave-safe mixing bowl.
- Heat on high power for 30-second increments, stirring after each until melted.
- Alternatively, you can melt the chocolate and butter in a small saucepan set over low heat. Pour it into the mixing bowl once melted.
- Stir the cocoa powder into the melted chocolate to enhance the flavor of the cocoa powder.
- Stir in the brown sugar and granulated sugar until well blended.
- Mix in the egg and vanilla.
- Whisk the flour, baking powder, and salt together then mix it into the chocolate cookie dough.
- Scoop out 24 tablespoon-size balls of dough and place one ball in each mini muffin cup.
- Press one Snickers Mini into the center of each ball of dough.
- Bake for 10-12 minutes until the edges of the cookie look set.
- Remove and let the cookies cool for 45 minutes in the pan.
- Invert the pan and allow the cookies to fall out. Then, turn them right-side up.
- Spoon the Dulce de Leche into a pastry bag fitted with a large open star tip.
- Pipe a swirl of the Dulce de Leche in the middle of each cookie cup.
- Sprinkle chopped peanuts over the Dulce de Leche.
- Then, drizzle chocolate sauce over the top.
- Serve and enjoy!
Notes
Storage
Store these cookies in an airtight container at room temperature for up to 5 days.
If you want to freeze these cookies, do so before you add the toppings. The Snickers Cookie Cups can be placed in an airtight container or zip-top bag and be stored in the freezer for up to 3 months. Remove them from the freezer the day you want to serve them and allow them to thaw on the counter for an hour before adding the Dulce de Leche, peanuts, and chocolate sauce.
Why weigh your ingredients?
When baking, it is always best to weigh your ingredients, particularly flour. I include measurements in grams, ounces, cups, tablespoons, or teaspoons to make it easier for you.
If you have a scale, weigh your ingredients. You'll get the most accurate measurements using grams.
How to measure flour without a scale?
If you do not have a scale, spoon the flour into a dry measuring cup then scrape across the top of the cup with a spatula or knife. Do not scoop the flour directly into the measuring cup. You will end up with too much flour. We calculate 128 grams of flour per cup.
Tips for making Snickers Cookie Cups:
- If you are using aluminum mini muffin pans, be sure to grease the pans really well. The cookies don't shrink much so they are a bit challenging to remove from the aluminum muffin pans. I allowed the cookie cups to cool completely then I turned the pan upside down and whacked the edge of the pan on the counter in order to get the cookies out. They'll come out of non-stick pans much easier.
- Center the Snickers Mini over the balls of dough before pressing them into the dough. The dough will flatten out and then push up around the candy bar. If the dough oozes out above the rim of the muffin tin, press it down using your finger.
- To make a pretty swirl of Dulce de Leche on the cookie cups, you need to use thick Dulce de Leche like Nestle La Lechera Dulce de Leche. Spoon the Dulce de Leche into a pastry bag fitted with a 1M large open star pastry tip. Squeeze the pastry bag allowing the soft caramel to flow out into a swirl. Then, stop squeezing and lift the bag away from the cookie to form a tip.
Nutrition Information:
Yield:
24 Serving Size:
1
Amount Per Serving: Calories: 200Total Fat: 12gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 14mgSodium: 122mgCarbohydrates: 21gFiber: 1gSugar: 15gProtein: 4g
HowToMakeEasyCookies.com offers nutritional information for recipes contained on this site as a courtesy and is an estimate only. This information comes from online calculators. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you use to create this recipe.
More chocolate cookie recipes:
- OREO cookie bars
- brownie cookies
- Texas sheet cake cookies
- triple chocolate cookie bars
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Beth Klosterboer
Hi, I'm Beth, a professional chocolatier & baker, cookbook author, and event planner. I share my fun food recipes at HungryHappenings.com, easy fudge recipes at HowToMakeEasyFudge.com, rice krispie treat recipes at HowToMakeCerealTreats.com, and easy cookie recipes to share with you here.
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Reader Interactions
Comments
Christina
The Dulce de Leche was vey runny how do you get it to come out hi k like icing?
Reply
Beth Klosterboer
I'm sorry to hear your Dulce de Leche was runny. I recommend using Nestle La Lechera Dulce de Leche. It is really thick right out of the can and it pipes beautifully. If your Dulce de Leche is too thin, you can pour it into a small saucepan and cook it over low heat until it thickens.
Reply
Roberta Kreiling
This recipe calls for 1/2 c flour? I’m in the process of making these but the dough is too gooey to roll into balls. Help!!!!
Reply
Beth Klosterboer
1/2 cup of flour is correct. If your butter was really hot, it might have made your dough a bit too soft. If the dough is too soft, you can chill it in the refrigerator for a while. It should firm up. I'd also check to make sure you used the correct amount of butter (1/4 cup or 1/2 of a stick).
You can scoop the dough into the muffin cups even if it's too soft to roll into balls, then press in the candy bar. If you have the correct amount of ingredients, the cookies should bake fine.
Reply
Sara
The recipe shows to be for a Snickers version but is for peanut butter cups? Could you share the recipe for the icing or any diffences from the peanut butter version of these? Thank you!
Reply
Beth Klosterboer
Hi Sara, I am so sorry. I have no idea how the Reese's Peanut Butter Cookie Cups recipe ended up in this recipe post. I have it fixed now. You should be able to print it out now. I hope you enjoy the cookies.
Reply
