This Cookie Dough and Candy Recipe is an easy and fun recipe, which is made with refrigerator cookie dough and miniature chocolate candies. It’s a no-fuss take on the classic, ready in about 25 minutes.
Jump to RecipeCookie Dough and Candy Recipe Ingredients
- 1 roll of refrigerator cookie dough (e.g., chocolate chip)
- 24 miniature chocolate candies (e.g., Reese’s Peanut Butter Cups, Rolos, mini Snickers)
How To Make Cookie Dough and Candy Recipe
- Prep the Oven and Pan: Preheat your oven to 350°F. Grease a mini-muffin tin.
- Prepare the Dough: Slice the refrigerated cookie dough into 1 to 1 ½ inch thick rounds. Cut each round into quarters. Place one quarter of the dough into each cup of the greased mini-muffin tin.
- First Bake: Bake for 6 to 8 minutes, or just until the edges start to turn golden brown.
- Add the Candy: Immediately after you pull the pan from the oven, while the cookies are still hot and puffy, gently press one unwrapped piece of miniature candy into the center of each cookie cup. The heat from the cookie will soften the candy and help it adhere.
- Cool and Serve: Let the cookie cups cool in the muffin tin for at least 10 minutes. This allows them to set. After they have firmed up, carefully use a spoon or a small offset spatula to remove them from the tin. Arrange on a platter to serve.
Recipe Tips
- What kind of cookie dough is best for this? For the ultimate easy treat, a roll of store-bought, pre-made refrigerator cookie dough (like chocolate chip) is the perfect choice. It’s quick and designed to bake up perfectly.
- How do I keep the candy from melting completely? It’s very important to press the candy into the cookies after they come out of the oven. If you bake the candy with the cookie, it will likely melt into a puddle and may burn.
- How do I get the cookie cups out of the pan without them breaking? The most crucial step is to let them cool in the pan for about 10 minutes. This allows the soft, warm cookies to set and firm up. If you try to remove them while they are too hot, they will fall apart.
- What are the best candies to use for this recipe? Miniature peanut butter cups are a classic choice. Rolos, mini Snickers, Hershey’s Kisses, or any small, soft chocolate candy will work beautifully and create a melty, delicious center.
What To Serve With Cookie Dough and Candy Cups
These are the perfect bite-sized, standalone treat for parties, potlucks, or an easy dessert.
- On a dessert platter with other cookies and brownies.
- With a tall, cold glass of milk.
- With a hot cup of coffee or tea.
How To Store Cookie Dough and Candy Cups
Room Temperature: Store the cooled cookie cups in a single layer in an airtight container at room temperature. They will stay fresh for up to 4 days. Freeze: Place the completely cooled cookie cups in a freezer-safe container or bag, separated by layers of parchment paper. They can be frozen for up to 3 months. Thaw at room temperature.
Cookie Dough and Candy Recipe Nutrition Facts
- Serving: 1 cookie cup
- Calories: 150kcal
- Protein: 2g
- Fat: 8g
- Carbohydrates: 18g
- Sugar: 12g
- Sodium: 95mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, you can use your favorite homemade cookie dough. For the best results, chill the dough thoroughly so you can easily portion it. You may need to adjust the baking time slightly depending on your recipe.
This recipe is designed for a mini-muffin tin, which creates the “cup” shape that holds the candy. If baked on a flat sheet, the dough will spread out into a regular cookie, and the candy will just sit on top rather than being nestled inside.
You could, but you would need to use a much larger portion of dough (probably a whole slice per cup) and increase the baking time. The mini-muffin tin is ideal for creating these bite-sized treats.
Try More Recipes:
- Gingerbread Slice-and-Bake Cookies Recipe
- Texas Sheet Cake Cookies Recipe
- Sandwich Cookie Eyeballs Recipe
Cookie Dough and Candy Recipe
Course: DessertCuisine: AmericanDifficulty: Easy24
servings10
minutes8
minutes150
kcalThe ultimate easy, 2-ingredient treat where store-bought cookie dough is baked into a mini cup and then stuffed with a melty miniature chocolate candy.
Ingredients
1 roll refrigerator cookie dough
24 miniature chocolate candies (e.g., Reese’s, Rolos)
Directions
- Preheat oven to 350°F. Grease a mini-muffin tin.
- Slice the cookie dough into rounds, then cut each round into quarters.
- Place one piece of dough into each mini-muffin cup.
- Bake for 6-8 minutes until the edges are just golden.
- Immediately press one miniature candy into the center of each hot cookie.
- Let the cookie cups cool in the pan for 10 minutes to set before removing them.
Notes
- Using store-bought refrigerator cookie dough makes this one of the quickest and easiest desserts you can make.
- Press the candy into the cookies as soon as they come out of the oven so the heat makes the candy soft and melty.
- Don’t overbake the cookies; they should be soft in the center to create the perfect cup.
- Letting the cookies cool in the pan for a few minutes is crucial to help them firm up and prevent breaking.
