2 Ingredient Cookie Cups – These are incredibly easy to make. Use your favorite refrigerated cookie dough—homemade or store-bought—and a bag of small candies. The rest is simple and delicious.
2 Ingredient Cookie Cups are a quick, crowd-pleasing dessert when you need something fast. Keeping ready-made cookie dough in the fridge or freezer makes this an effortless recipe to pull together any time.
These cookie cups work well with many types of candy: Rolos, Hershey’s Kisses, Junior Mints, and the snack-size Three Musketeers or Snickers are all great options. Use whatever you prefer.
I used chocolate chip cookie dough for these, but peanut butter or other flavors will work nicely too. Slice the cookie dough into 1½ inch rounds, then cut each round into quarters.
Press each quarter piece into a greased mini muffin pan to form a small cup.
While the cookie cups bake, unwrap as many candies as the number of cookies you plan to make so they’re ready to press into the warm centers.
A standard bag of Reese’s Mini Peanut Butter Cups contains about 35 pieces, so you’ll typically get around 35 cookie cups from one bag. There will likely be leftover cookie dough—use it to make more cups with different candies if you like.
These treats are addictive, so consider having an extra bag of candy on hand when you bake—everyone loves these easy, yummy 2 Ingredient Cookie Cups!
Yummy!! Make these now!!
2 Ingredient Cookie Cups
Ingredients
- 1 bag Reese’s Miniature Peanut Butter Cups
- 1 Refrigerator cookie dough I used chocolate chip this time
Instructions
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Preheat oven to 350°F (175°C).
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Slice the cookie dough into 1½ inch rounds. Lay each round on its side and cut into quarters.
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Place each quarter piece into a greased mini muffin pan, forming a small cup.
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Peel the wrappers from the candies so they are ready to press into the cookies.
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One bag of minis yields about 35 pieces, so plan accordingly.
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Bake at 350°F for about 6–8 minutes—just until the cookie edges set.
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Right after removing the cookies from the oven, gently press a candy into the center of each warm cup.
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Work quickly while the cookies are still warm—the candy will sink in and the cookie will shape around it.
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When cooled enough to handle, remove the cookie cups from the pan using the tip of a butter knife.
Disclaimer
Any nutritional data provided is an approximation; actual values vary based on ingredients and portion sizes.
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