The Ultimate Cookie Cup

Yesterday I was all, enjoy the day because the diet starts tomorrow.  It was a holiday after all, and calories don’t count on holidays.

I am basically a scientist, so I know this to be true.

I had candy for breakfast, lunch, dinner, dessert and all the snacks in between.

Why is Easter candy the cutest ever?  It’s basically impossible to say no to the cute, pastel colored, egg shaped treats.

MY OTHER RECIPES

 

So I ate.

And ate.

Annnd ate.

I went to bed full.  Not recommended.

 

But I woke up with a strong resolve.

No more sugar.

Then I got out of bed, which was my tragic mistake.

My house is filled with a tortuous level of peanut butter cups, cream filled eggs and miniature candy bars.

If the Easter Bunny was really a nice girl, she would deliver all the candy and then that very same night come and take it all away.

Whatever Easter Bunny.  Way to think about YOURSELF.

 

But since I am a giver, I decided to use my leftover candy for good and not evil.  And by “mine”, I clearly mean, “my children’s”, but who’s counting?

 

You will have these beauties together in no time.

The inspiration for these cookie cups came from here.  I just made a few small changes and totally cheated by using pre-made cookie dough.

What you will end up with is a peanut butter cup smack dab in the middle of a Sugar Cookie and Chocolate Chip Cookie Three-Way.

It’s a dirty cookie.

The Ultimate Cookie Cup.

Start with a package of pre-made sugar cookie dough and a package of pre-made chocolate chip cookie dough:

And you will need 24 peanut butter cups:

Line you muffin pan with cupcake liners…

Let you cookie dough sit out for 30 minutes or so to come up to room temperature.  It will make forming it around your peanut butter cup a little easier.

Then assemble them…sugar cookie on bottom, peanut butter cup in the middle and the chocolate chip cookie on top…

If you want to go the “from-scratch” route, totally fine, just use about 1 tablespoon of each dough.

Place the snuggly peanut butter cup in your lined muffin tin…

Bake them up and let them cool…If you can physically restrain yourself.

I’ll start my diet tomorrow.

Also, since you all seem to love my muffin pan, HERE’S where I bought it.

Check out these other fun ways to use up some of that leftover candy:

Monster Cookies from Cookbook Queen

Butterfinger Brownies from Recipe Girl

Rolo Brownies from My Baking Addiction

Peep Show S’More Bars from Bake at 350

Snack Bars from Buns in My Oven

Print

The Ultimate Cookie Cup

  • Author: Cookies & Cups

Description

makes 24 cookie cups


Ingredients

  • 1 package Ready to Bake Sugar Cookie Dough (makes 24 cookies), room temperature
  • 1 package Ready to Bake Chocolate Chip Cookie Dough (makes 24 cookies), room temperature
  • 24 full sized peanut butter cups

Instructions

  1. Preheat oven to 350°
  2. Let you cookie dough sit out of the refrigerator for approximately 30 minutes. If it is room temperature it will be easier to spread around your peanut butter cup.
  3. Line a muffin tin with cupcake liners.
  4. Place on portion of the sugar cookie dough on the bottom of the peanut butter cup, spreading to completely cover the bottom. Place one portion of your chocolate cookie dough on top of peanut butter cup, spreading to cover top of peanut butter cup. Make sure that entire peanut butter cup is covered.
  5. Place in liners and bake for 13-15 minutes.
  6. Let cool in muffin pan for 10 minutes and then transfer to a wire rack to continue cooling.

Notes

You can use homemade dough for these, just measure out dough into tablespoon sized portions to use.

 

74 Responses

  1. Well those look good enough to eat … and eat … and eat. That’s my problem: I’m always going to start the diet – tomorrow. I made your Peanut Butter Fluffernut Blondies recently. Yet another reason I’m starting the diet tomorrow – or the next day.

  2. Sonja

    love love love this recipe – I am going out today to get the ingredients and trying it as soon as my kids go to sleep!

  3. Oh. My. God….. I don’t think Ultimate even begins to describe the awesomeness of this cookie cup. And I thought I was going over the top this weekend by putting the mini Reese’s into a cookie, but you ma’am have shown me the way.

  4. Wow! This is quite the combination with endless possibilities! My thighs are expanding as I type! I love the colored muffin pan! That’s gorgeous.

  5. OMG! Okay… I made the same resolve today after I got on the scale and it blinked a couple times before letting me know I’m 10 pounds heavier. These cookies are a must. I’ll just make them mini sized and share at work.

  6. Every time I read your posts, I think “she’s outdone herself.” I have come to the conclusion that it is just never going to happen! These look way too good!

  7. OMG! You just gave me a killer secret weapon for my hubs. I may have to save these for Credit Card statement day 🙂 (Ps I saw the comment above, but that is one cute baking dish, oh anthro!)

  8. Jules

    These look to die for!!! And as far as your diet…your totally safe because tomorrow never comes…so keep saying I will start tomorrow!!!

  9. Well I AM actually a scientist. And you’re right. Holiday calories don’t count.

    Which is why I declare tomorrow to be a holiday of the Tuesday variety. I’m making these and eating a batch. Swoon.

  10. Wow, that story sounds familiar – I may or may not have eaten 6 cadbury cream eggs this afternoon =p (plus a bunch of minis, but they don’t count right?!) Your cookie creation is deadly in the most wonderful of ways!!!

  11. What a cute cupcake pan! And this is such a great idea because it prevents them from spreading out like I see most of them time when stuffing cookies.

  12. Now I’m glad we don’t have peanut butter cups here, those cookie cups look like they’d make me gain 3 kilos in one week… aren’t you a naughty girl.

  13. Kayla

    Dearest new-best-friend-who-has-ruined-all-healthy-ambitions-that-I-have,
    I had to let you know that I found your blog yesterday morning while in search of a single goodie to make for a wedding weekend beginning tomorrow. Well, I’m close to positive that I have now seen and drooled over every recipe on here, laughed at your writing, and made THIS goodness as well as your dark & light bars…or black & white bars…or whatever they were under your cake mix posts. These cookies are Deeelish. Those bars…well I just don’t have words to describe how ridiculously AmAzInG they are!!! omg–yum!! I’m your newest addict and it’s great to “meet” you!
    -kayla

  14. Manders

    I just made these and they are super easy and SUPER decadent. After all, 1 cookie is actually 2 cookies and a reese’s cup 🙂

    My ONLY comment/suggestion is to NOT let the cookies come to room temperature first. The dough became harder to work with as it got warmer and gooey-er. It stuck to me more than the reese’s cup. I ended up putting the dough back in the freezer for a while and found that just the heat from my hands was enough to work with the cookie dough. So yummy!

  15. Nicole

    I liked this recipe, but took it to a much smaller scale, and used it with the small Reese wrapped candies and halved the dough and wrapped it around it…etc. Turned out great and everyone loved it!

  16. tressa

    making these yummies right now but they weren’t done at the 15 minute mark so I had to go an extra 8 minutes. I ended up using the snack size pb cups only because I can’t read and grocery shop at the same time apparently…I did make a little adjustment to the last three, I used oreo cookies instead of the pb cups(I got hungry..lol) they are all cooling now and I cant wait to try them! Thanks for the yummy recipie! 🙂

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