You know when sometimes your cookies flatten out but you think you did everything right? Well, cookie cups are your answer! Since you cookie the dough in a mini muffin pan, there is no risk of a flat, spread out cookie but you still get all the delicious cookie taste. Plus, a cookie cup can come in all kinds of flavors and just begs for a topping! Today, let me introduce you to Salted Caramel Snickers Cookie Cups.
These delicious snacks have a chocolate chip cookie base with a mini Snickers candy bar inside topped with a creamy, caramel buttercream frosting. Plus, don’t forget the sprinkle of sea salt on top. They are delicious and elegant all at the same time.
SALTED CARAMEL SNICKERS COOKIE CUPS INGREDIENTS
For full information on ingredients and quantities, please see the recipe card below.
SALTED CARAMEL SNICKERS COOKIE CUPS DIRECTIONS
1. 9. Preheat oven to 350 degrees. Lightly grease a mini muffin pan.
2. Cream the brown sugar, brown sugar and granulated sugar in a stand mixer until light and fluffy. Scrape the sides of the bowl to make sure all ingredients are blended.
3. Add in the egg and vanilla and beat until combined.
4. Add in flour, cornstarch, baking soda, and salt. Mix until all combined.
5. Add in the mini chocolate chips and blend for a few seconds until just combined.
6. Scoop about 1 TBSP of cookie dough into each mini muffin space. 11. Bake for 8-10 minutes. Immediately after removing from oven, lightly press a mini Snickers square into each cookie until level with top of cookie. Allow cookies to cool on the pan for 5-10 minutes before transferring to a cooling rack. Cool cookies completely.
HOW TO MAKE CARAMEL BUTTERCREAM FROSTING
1. In stand mixer, cream butter until smooth.
2. Add in the vanilla, caramel and powdered sugar and mix on high for about 2-3 minutes until smooth. If the frosting is too thick, add heavy cream a teaspoon at a time to get the consistency you are looking for. If frosting is too thin, add more powdered sugar.
3. Put the frosting in a piping bag with a round or star tip OR you can put the frosting in a gallon size Ziploc bag and cut off one corner of the bag. Use the frosting bag to pipe frosting in a spiral on top of the cooled cookies. Sprinkle each cookie with sea salt.
RECIPE VIDEO
Salted Caramel Snickers Cookie Cups
Ingredients
- 1/2 cup butter
- 1/2 cup brown sugar
- 1/4 cup sugar
- 1 tsp vanilla
- 1 egg
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp cornstarch
- 3/4 cup mini chocolate chips
- 24 Mini Snickers Bars
Caramel Buttercream Frosting
- 1/2 cup butter
- 1 tsp vanilla
- 1/4 cup caramel
- 2 cups powdered sugar
- sea salt optional for sprinkling
Instructions
COOKIE CUPS
- Preheat oven to 350 degrees. Lightly grease a mini muffin pan.
- Cream the brown sugar, brown sugar and granulated sugar in a stand mixer until light and fluffy. Scrape the sides of the bowl to make sure all ingredients are blended.
- Add in the egg and vanilla and beat until combined.
- Add in flour, cornstarch, baking soda, and salt. Mix until all combined.
- Add in the mini chocolate chips and blend for a few seconds until just combined.
- Scoop about 1 TBSP of cookie dough into each mini muffin space. 11. Bake for 8-10 minutes. Immediately after removing from oven, lightly press a mini Snickers square into each cookie until level with top of cookie. Allow cookies to cool on the pan for 5-10 minutes before transferring to a cooling rack. Cool cookies completely.
CARAMEL BUTTERCREAM FROSTING
- In stand mixer, cream butter until smooth.
- Add in the vanilla, caramel and powdered sugar and mix on high for about 2-3 minutes until smooth. If the frosting is too thick, add heavy cream a teaspoon at a time to get the consistency you are looking for. If frosting is too thin, add more powdered sugar.
- Put the frosting in a piping bag with a round tip OR you can put the frosting in a gallon size Ziploc bag and cut off one corner of the bag. Use the frosting bag to pipe frosting in a spiral on top of the cooled cookies. Sprinkle each cookie with sea salt.