2 Ingredient Cookie Cups (Print Version)
# Ingredients:
→ Cookie Cups
01 -
1 roll (16 oz / 450 g) refrigerated cookie dough (chocolate chip, sugar, or peanut butter)
02 -
12 mini peanut butter cups (or chocolate squares, jam, or caramel)
# Instructions:
01 -
Preheat your oven to 350°F (175°C). Grease a mini muffin tin or use cupcake liners.
02 -
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.
03 -
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:
01 -
Experiment with different fillings like Nutella, jam, caramel, or marshmallows for variety.
02 -
For added texture, top with crushed nuts or sprinkles before baking.
03 -
Store in an airtight container for up to 5 days or freeze for up to 3 months.