Ingredient Cookie Cups: The Ultimate Quick and Easy Treat

Sometimes, the most delightful desserts are also the simplest. These 2-Ingredient Cookie Cups are a shining example of how a little creativity and two store-bought ingredients can produce a treat that looks impressive, tastes indulgent, and takes minimal effort. Made using pre-cut cookie dough and your favorite chocolate candies, these cookie cups are perfect for busy weeknights, spontaneous guests, or fun baking activities with kids.

You don’t need to be an experienced baker to master this recipe. With just a mini muffin tin and a few minutes in the oven, you can turn basic ingredients into something warm, gooey, and utterly satisfying. From the crispy golden cookie shell to the melty, chocolatey center, every bite delivers rich flavor and perfect texture. The best part? You can mix and match dough and candy flavors to suit your mood or the season. Whether it’s chocolate chip with peanut butter cups or sugar cookie with peppermint kisses, this recipe is endlessly adaptable. Ideal for parties, potlucks, or an after-school snack, these cookie cups are a guaranteed crowd-pleaser with zero stress.

Why You’ll Love This Recipe

1. Just Two Ingredients: No grocery list, no fuss—just cookie dough and candy.
2. Ridiculously Easy: Minimal prep, no mixing bowls, and almost zero cleanup.
3. Fun and Customizable: Mix and match dough flavors and candy types to create endless combos.
4. Perfect for Any Occasion: Great for parties, holidays, gifting, or satisfying a last-minute sweet craving.
5. Kid-Friendly: A fun baking project kids can help with and enjoy eating afterward.

Ingredients

• Refrigerated ready-to-bake cookie dough squares (any flavor)
• Assorted candies (such as Reese’s Peanut Butter Cups, Junior Mints, Hershey’s Kisses, or Rolos)

Variations

• Different Doughs: Try sugar cookie, double chocolate, peanut butter, snickerdoodle, or oatmeal raisin dough.
• Candy Swaps: Use peppermint patties, caramel squares, chocolate truffles, or even mini peanut butter cups filled with caramel.
• Festive Versions: Match candy flavors and colors to holidays—red and green Kisses for Christmas, pastel M&M’s for Easter, or heart-shaped chocolates for Valentine’s Day.
• Add a Topping: Once cooled, drizzle with melted chocolate, caramel sauce, or add sprinkles.
• Make it Gourmet: Add a pinch of sea salt or crushed pretzels on top of the candy for a sweet-salty twist.

How to Make the Recipe

Step 1: Preheat the Oven

Preheat your oven according to the cookie dough package directions.

Step 2: Prepare the Muffin Tin

Lightly grease a mini muffin tin or line with mini paper liners to prevent sticking.

Step 3: Add Cookie Dough

Place one piece of cookie dough into each mini muffin cup.

Step 4: Bake

Bake for the time indicated on the package, typically 10–12 minutes, until the edges are golden and the centers are set.

Step 5: Add Candy

Immediately press one candy into the center of each cookie cup while still warm.

Step 6: Cool

Let the cookie cups cool in the tin for 10 minutes before transferring to a wire rack to cool completely.

Tips for Making the Recipe

• Don’t overbake—the cookies should be soft in the center for the best texture.
• Unwrap candies in advance so they’re ready to go as soon as the cookies come out of the oven.
• Grease the muffin pan well or use liners to ensure easy release.
• Press candies in gently to avoid cracking the cookie shell.
• For even baking, rotate the muffin tin halfway through the bake time.

How to Serve

Serve cookie cups at room temperature, warm, or slightly reheated for a gooey center. They make a perfect addition to dessert tables, lunchbox treats, or after-dinner coffee moments. Pair them with milk, hot chocolate, or coffee for an extra comforting touch. For entertaining, arrange them on a decorative platter or add them to a cookie gift box.

Make Ahead and Storage

Storing Leftovers

Store in an airtight container at room temperature for up to 5 days. They’ll stay soft and chewy.

Freezing

Freeze cooled cookie cups in a single layer until firm, then transfer to a freezer-safe bag or container. Freeze for up to 2 months.

Reheating

Microwave for 5–10 seconds to soften the cookie and melt the candy center for that fresh-baked feel.

FAQs

1. Can I use homemade cookie dough?
   Yes, just portion it into mini muffin tins to keep the shape consistent.
2. What’s the best candy to use?
   Small, solid candies like peanut butter cups, kisses, or Rolos work best.
3. Do I need to chill the dough before baking?
   Not necessary if you’re using pre-portioned refrigerated dough.
4. Can I use full-size muffin tins?
   Yes, but use more dough and larger candies. Adjust the baking time accordingly.
5. What happens if the candy melts too much?
   That’s okay—it will still taste great! Just let it cool completely before moving.
6. Can I make these ahead of time for a party?
   Absolutely. They’re great made a day or two in advance.
7. Do these travel well?
   Yes! Once cooled, they hold up great in containers or treat boxes.
8. Can I make them gluten-free?
   Use a gluten-free cookie dough and candy that is labeled gluten-free.
9. Can I add mix-ins to the dough?
   If using homemade dough, yes. Add chopped nuts, toffee bits, or sprinkles.
10. How do I prevent sticking?
    Use liners or a non-stick spray, and allow them to cool slightly before removing from the tin.

Conclusion

These 2-Ingredient Cookie Cups are the definition of easy baking with big rewards. Whether you’re short on time, low on ingredients, or just want a simple sweet treat, this recipe delivers. With its chewy cookie base and rich candy center, it’s no surprise these bite-sized desserts are a hit every time. Keep the ingredients on hand, and you’ll always be ready to whip up a crowd-pleasing treat in minutes—no mixer, no mess, no problem.

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