Name: Snickers Cookie Cups
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1/2 cup unsalted butter, softened; 1/2 cup granulated sugar; 1/2 cup packed light brown sugar; 1 large egg; 1 tsp vanilla extract; 1 1/2 cups all-purpose flour; 1/2 tsp baking soda; 1/2 tsp salt; 1 1/2 cups chopped Snickers bars (about 12 fun-size bars); 1/2 cup semi-sweet chocolate chips (optional); 1/2 cup caramel sauce (store-bought or homemade)

Soft, chewy, and packed with gooey caramel and chunks of real Snickers bars, these Snickers Cookie Cups are the ultimate bite-sized indulgence. Baked in a mini muffin tin, each cookie is perfectly golden around the edges and decadently rich in the center. Whether I’m making these for a party or just to treat myself, they’re always a huge hit.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1/2 cup unsalted butter, softened

1/2 cup granulated sugar

1/2 cup packed light brown sugar

1 large egg

1 tsp vanilla extract

1 1/2 cups all-purpose flour

1/2 tsp baking soda

1/2 tsp salt

1 1/2 cups chopped Snickers bars (about 12 fun-size bars)

1/2 cup semi-sweet chocolate chips (optional)

1/2 cup caramel sauce (store-bought or homemade)

Directions

I preheat my oven to 350°F (175°C) and grease a mini muffin tin with nonstick spray.

In a large bowl, I cream together the butter, granulated sugar, and brown sugar until light and fluffy.

I beat in the egg and vanilla extract until everything is smooth and combined.

In a separate bowl, I whisk together the flour, baking soda, and salt.

I gradually add the dry ingredients to the wet mixture, stirring until just combined.

I fold in the chopped Snickers bars and chocolate chips (when I’m using them).

I scoop about 1 tablespoon of dough into each muffin cavity and gently press it down.

I bake for 10–12 minutes, until the edges are golden and the centers are just set.

Right after baking, I use the back of a spoon to press down the center of each cookie cup to create a well.

I let them cool in the tin for 10 minutes before transferring to a wire rack.

Once they’re fully cooled, I spoon caramel sauce into each center.

I let the caramel set slightly before serving, or pop them into the fridge briefly for a firmer texture.

Servings and timing

This recipe makes 24 cookie cups.

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 27 minutes

Calories: 220 kcal per cookie cup

Variations

I sometimes swap out Snickers for other candy bars like Milky Way or Twix for a fun twist.

For a nut-free version, I use a nougat-based candy without peanuts.

A drizzle of melted chocolate on top makes them even more indulgent.

When I want a salty-sweet kick, I sprinkle a pinch of flaky sea salt on top of the caramel.

Mini peanut butter cups also work great instead of Snickers if I’m craving peanut butter flavor.

Storage/Reheating

I store these cookie cups in an airtight container at room temperature for up to 3 days. If I want them to last longer, I refrigerate them for up to a week. To freeze, I place them in a single layer in a freezer-safe bag for up to 2 months. When I’m ready to enjoy them again, I let them thaw at room temperature or warm them in the microwave for a few seconds to soften the caramel.

FAQs

How do I keep the cookie cups from sticking to the muffin tin?

I make sure to grease the tin well with nonstick spray or use a silicone muffin pan to ensure easy removal. Letting them cool in the tin for about 10 minutes also helps them firm up before I transfer them.

Can I make these cookie cups ahead of time?

Yes, I often bake them a day in advance and fill them with caramel just before serving to keep them fresh. They store well and taste just as good the next day.

Can I use homemade caramel sauce?

Absolutely. I’ve used both store-bought and homemade caramel, and both work great. Homemade caramel adds a richer flavor, but the convenience of store-bought is hard to beat.

What if I don’t have a mini muffin tin?

I can use a regular muffin tin, but I’ll need to increase the bake time slightly and use more dough per cup. They’ll come out larger—more like mini cookie pies.

Are the chocolate chips necessary?

Not at all. I add them when I want a more chocolate-heavy cookie, but the Snickers bars already provide plenty of chocolate, caramel, and nougat flavor on their own.

Conclusion

These Snickers Cookie Cups are everything I want in a sweet treat: chewy, gooey, chocolaty, and delightfully easy to make. They look impressive, taste indulgent, and disappear fast whenever I share them. Whether for a party, the holidays, or just a weeknight dessert craving, these cookie cups always satisfy.

Recipe: