Christmas Cookie #9 – Cookie Candy Cups

Although Christmas is over, I am still playing catch-up when it comes to updating my blog with the Christmas cookies I managed to make this year.  My goal was 12.  I’ve got a few more to post, but I’m not sure I quite made it to 12.  Still, I made lots of other desserts this year, so certainly no regrets.

This recipe starts with my all-time favorite cookie base – Nestle Toll House Cookies.  As much as I love chocolate chip cookies, I love the Nestle Toll House cookie batter baked without morsels as much as I love it with, sometimes even more.  Because of this, I decided to use it as the base for these very versatile cookies.  Versatile in that you can add practically any chocolate-type candy you like.  I used Rolo’s, Peanut Butter Cups, and Hershey Kisses, but you could easily use miniature Snicker’s, Milky Ways, Nestle’s Crunch, or any other’s you can come up with.

Cookie Candy Cups

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Original Toll House Cookie Dough:

  • 2 1/4 Cups Flour
  • 1 tsp. Baking Soda
  • 1 tsp. Salt
  • 3/4 Cup Butter, softened
  • 3/4 Cup Sugar
  • 3/4 Cup Brown Sugar
  • 1 tsp. Vanilla
  • 2 Eggs

Candy:

  • Rolo
  • Peanut Butter Cups
  • Hershey Kisses

Preheat oven to 375.  In large bowl combine butter, sugars, and vanilla, beat until creamy.  Beat in eggs.  Gradually add dry ingredients.

Roll teaspoons full of dough into balls and place in mini muffin tin lined with paper liners.  Bake 12 minutes.

Remove from oven and immediately press unwrapped chocolates into center of each muffin cup.

These were a big hit with the kids as well as the adults that visited our home this holiday season. Definitely a cookie I’ll be making again throughout the year, and for this I am — Simply Grateful.

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