I made mine in mini muffin tins. I also used the Hershey's chocolate frosting recipe for the chocolate frosted ones.
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Frosted Candy Bar Stuffed Cookie Cups
1 1/2 sticks (12 tablespoons) butter, melted and cooled
1 cup brown sugar
1/2 cup sugar
1 tablespoon vanilla extract
2 cups flour
1/2 teaspoon baking soda
2 eggs
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.
Buttercream Frosting
1 stick (1/2 cup) butter, softened
3 cups powdered sugar
1/4 cup milk
1 teaspoon Tahitian vanilla extract
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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