Preheat oven to 325 degrees F. Spray a muffin tin with cooking
spray. Cream the butter, sugars, and vanilla on medium speed until
light and fluffy, about 3-5 minutes. Meanwhile, whisk together the
flour and baking soda. Next add the eggs to the wet ingredients
and beat well. Finally add the flour mixture and beat on low speed
until just incorporated. Scoop batter into a regular-sized muffin tin,
filling the cups about 1/3 full. Top with fun-sized candy bars.
Scoop remaining batter on top of the candy bars, filling the cups
about 2/3 full. Bake at 325 for 12-15 minutes or until the edges
just start to turn golden.
Makes 12 cookie cups. Store at room temperature.
To make as minis- Scoop batter into a mini muffin tin, filling the
cups about 2/3 full. Top with a fun-sized candy bar. Bake at 325
for 6-8 minutes or until the edges just start to turn golden.
Place the butter, sugar, milk and vanilla in a large mixing bowl. Beat
on medium speed until smooth and creamy, about 3-5 minutes.
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