2 Ingredient Cookie Cups are the ultimate quick and easy dessert, perfect for satisfying your sweet tooth in minutes. With just cookie dough and chocolate candies, you can create bite-sized treats that are soft, chewy, and bursting with flavor. Whether you’re making them for a party, a snack, or a last-minute dessert, these cookie cups are a guaranteed hit.
Why You’ll Love This Recipe
- Only Two Ingredients: No complicated steps or extra shopping trips.
- Quick & Easy: Ready in under 20 minutes with minimal effort.
- Perfect for Any Occasion: Great for parties, holidays, or a sweet snack.
- Customizable: Swap out different candies for fun variations.
- Kid-Friendly: A great recipe to make with little ones.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Store-bought cookie dough (chocolate chip, peanut butter, or sugar cookie)
- Chocolate candies (Reese’s cups, Hershey’s Kisses, or Rolos)
Directions
- Preheat the Oven: Set your oven to 350°F (175°C). Grease a mini muffin tin or use paper liners.
- Form the Cookie Cups: Roll cookie dough into 1-inch balls and place them into the muffin tin.
- Bake: Bake for 10-12 minutes, or until golden brown.
- Add the Chocolate: Immediately press a chocolate candy into the center of each cookie cup while warm.
- Cool & Enjoy: Let them cool in the pan for a few minutes before transferring to a wire rack.
Servings and Timing
- Servings: Makes about 24 mini cookie cups
- Prep Time: 5 minutes
- Bake Time: 10-12 minutes
- Total Time: 15-17 minutes
Variations
- Peanut Butter Lover’s: Use peanut butter cookie dough with Reese’s Cups.
- Caramel Delight: Use Rolos for a gooey caramel center.
- Holiday Twist: Use peppermint chocolates for a festive version.
- Nutty Crunch: Add a whole pecan or almond instead of chocolate.
- Stuffed with Marshmallows: Press a mini marshmallow in before baking for a s’mores-like treat.
Storage/Reheating
- Room Temperature: Store in an airtight container for up to 5 days.
- Refrigeration: Keeps fresh in the fridge for up to a week.
- Freezing: Freeze for up to 3 months and thaw at room temperature before eating.
- Reheating: Warm in the microwave for a few seconds for a gooey texture.
FAQs
Can I use homemade cookie dough?
Yes! Any cookie dough will work—just follow the same baking instructions.
What’s the best chocolate candy to use?
Reese’s Cups, Hershey’s Kisses, and Rolos all work great, but you can experiment with your favorites.
Can I use a regular muffin tin instead of a mini one?
Yes, but you’ll need to use larger cookie dough balls and bake them a few minutes longer.
Do I need to chill the dough before baking?
No, store-bought dough is ready to use, but chilling can help if your dough is too soft.
Can I make these ahead of time?
Yes! You can bake them a day or two in advance and store them in an airtight container.
How do I prevent the chocolate from melting too much?
Press the chocolate in gently and let the cookie cups cool slightly before adding if needed.
Can I make these without a muffin tin?
A muffin tin helps shape them, but you can bake them as regular cookies on a baking sheet.
Can I add extra toppings?
Yes! Sprinkle sea salt, crushed nuts, or mini chocolate chips on top.
Do these stay soft after cooling?
Yes, they remain chewy, but reheating for a few seconds will make them even gooier.
How do I remove them from the muffin tin easily?
Let them cool slightly and use a butter knife to gently lift them out.
Conclusion
2 Ingredient Cookie Cups are the perfect effortless dessert, delivering big flavor with minimal work. Whether you stick with the classic chocolate center or experiment with different fillings, these sweet treats are sure to be a crowd-pleaser. Keep this recipe in your back pocket for whenever you need a quick and delicious dessert!
Description
These super easy cookie cups require just 2 ingredients and are perfect for a quick dessert or party treat. They’re crispy on the outside, gooey on the inside, and can be filled with your favorite toppings!
1. Prepare & Preheat
- Preheat your oven to 350°F (175°C).
- Grease a mini muffin tin or use cupcake liners.
2. Make the Cookie Cups
- Divide the cookie dough into 12 equal portions.
- Roll each piece into a ball and place one in each muffin cup.
- Press down gently in the center to create a slight indentation.
3. Bake & Fill
- Bake for 10-12 minutes, or until golden brown.
- Remove from the oven and immediately press a mini peanut butter cup (or other filling) into the center of each cookie.
- Let cool for 10 minutes, then transfer to a wire rack.
Notes
✔ Different Fillings? Try Nutella, jam, caramel, marshmallows, or Hershey’s Kisses!
✔ Want extra crunch? Add crushed nuts or sprinkles on top.
✔ No muffin tin? Just shape into cookies and bake normally.
✔ Storage: Keep in an airtight container for up to 5 days or freeze for up to 3 months.