Candy Cookie Cups Food

CANDY COOKIE CUPS

Steps:

• Sprinkle macadamia nuts into 24 greased miniature muffin cups, 1 teaspoon in each. Cut each portion of cookie dough in half; place each half in a muffin cup. , Bake at 325° for 11-13 minutes or until golden brown. Immediately place a peanut butter cup in each cookie; press down gently. Cool completely before removing from pans to wire racks.

CHOCOLATE CHIP PEANUT BUTTER CUP COOKIES

Steps:

• Unwrap the peanut butter cups, place on a plate and freeze for 1 hour.
• Preheat the oven to 375 degrees F and line 3 baking sheets with parchment paper.
• Prepare the cookie mix according to package instructions and chill in the fridge about 10 minutes. Slightly dampen hands with cool water and wrap each peanut butter cup in a heaping tablespoon of cookie dough, being sure to enclose the peanut butter cup completely. Shape into a disc. Place 6 cookies on each baking sheet spaced about 2 1/2 inches apart, and freeze for 15 minutes.
• Bake the cookies until the edges are golden brown and crispy with soft-looking centers, 15 to 18 minutes. Allow the cookies to cool on the baking sheets for 2 minutes before moving to a plate, then serve immediately.

FERRERO ROCHER COOKIE CUPS

Steps:

• Liberally spray a 24-cup nonstick miniature muffin tin with nonstick cooking spray, then sprinkle each cup with a touch of flour. Shake the muffin tin so that the flour completely coats each cup, then shake out any excess. Set aside.
• Combine the hazelnuts, sugar and salt in a food processor and pulse until the hazelnuts are finely ground. Add the flour and pulse until completely combined. Add the butter and pulse until the butter is finely chopped and the mixture begins to come together, then add the vanilla and egg and pulse until a dough forms. Use a rubber spatula to transfer the dough to a medium bowl. Cover with plastic wrap and refrigerate for 30 minutes.
• Position an oven rack in the middle of the oven and place a large baking sheet on the rack. Preheat the oven to 375 degrees F.
• Divide the dough evenly among the prepared muffin cups (about 1 scant tablespoon each), then use your fingers or the back of a small spoon to flatten the dough in each cup, coming slightly up the sides. Gently press a chocolate hazelnut truffle into the center of each piece of dough (the dough will come up the sides of the truffles but should not come up over the edges of the muffin cups).
• Slide the muffin tin onto the preheated baking sheet, and bake, rotating the baking sheet once halfway through, until the cookies are light golden brown around the edges, about 25 minutes.
• Allow the cookies to cool completely in the muffin tin set on a cooling rack.
• Use a small offset spatula or butter knife to gently coax each cookie out of its cup, then place the cookies on a cooling rack set over a baking sheet.
• Put the chocolate chips in a microwave-safe bowl and microwave in 15-second intervals, stirring after each, until the chocolate is completely melted, about 1 minute total. Transfer the melted chocolate to a pastry bag or resealable plastic bag. Snip off the corner of the bag and drizzle the chocolate back and forth over the top of the cookies. Allow the topping to cool completely before serving.

CANDY CANE SUGAR COOKIES RECIPE BY TASTY

Steps:

• Arrange the oven racks in the upper-middle and lower-middle positions. Preheat the oven to 350°F (180°F). Line 2 baking sheets with parchment paper.
• In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
• In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, 1 cup granulated sugar, and the brown sugar on medium speed until smooth and fully combined, 2-3 minutes (alternatively, use a large bowl and an electric hand mixer). Turn the mixer off and scrape down the sides of the bowl, then add the egg and vanilla. Mix on medium speed until light and fluffy, 2-3 minutes, scraping down the sides of the bowl as needed. With the mixer running on low speed, gradually add the flour mixture and beat until just combined.
• Transfer half of the dough (about 2 cups/420 grams) to a medium bowl. Add the peppermint extract and red food coloring to the remaining dough in the stand mixer bowl and mix on low speed until evenly colored, 1-2 minutes. Cover both bowls of dough with plastic wrap and refrigerate for 10 minutes.
• Take 1 tablespoon of each dough and roll them into 4-inch-long ropes. Press the ropes together, twirl them into a spiral, then roll into a ball using the palms of your hands. Repeat with the remaining dough. (Tip: wear rubber gloves to prevent the food coloring from staining your skin.)
• Roll each cookie dough ball in the remaining ½ cup granulated sugar, then place on the prepared baking sheets, spacing at least 3 inches apart.
• Bake the cookies, rotating the baking sheets and swapping from top to bottom rack halfway through, until they are lightly browned on the edges and puffed, 12-14 minutes. Remove from the oven and immediately bang the baking sheets on the countertop to deflate the cookies slightly. Let cool for 5 minutes on the baking sheets, then transfer to a wire rack to cool completely. The cookies will keep in an airtight container for up to 5 days.
• Enjoy!

CANDY COOKIE BARS

Steps:

• Preheat oven to 350 degrees F. and line a 9x9" baking pan with parchment paperand lightly grease. Set aside.
• In a small bowl, mix together flour, baking soda, baking powder, and salt. Set aside.
• In the bowl of a standing mixer, cream together butter, light brown sugar and granulated sugar until well combined.
• Add egg and vanilla to the butter/sugar mixture and beat until combined.
• Add dry ingredients and beat until all the ingredients are thoroughly combined.
• Add chocolate chips and mix until evenly distributed.
• Press a little less than half of the dough into the bottom of your prepared baking pan, leaving about a ½ inch gap between the cookie dough and the side of the pan (it expands during baking)
• Place Reese's cups (or any other candy of your choosing) evenly spaced on top of the first layer of dough.
• Top with the remaining cookie dough, making sure to completely cover the candy on both the top and sides.
• Bake for 25-30 minutes, until the top is golden brown.
• Let the bars cool in the pan for 30 minutes. Use the parchment paper to lift the cookie bars out of the pan, then cut into squares and serve.

CANDY COOKIE CUPS

Steps:

• Sprinkle macadamia nuts into 24 greased miniature muffin cups, 1 teaspoon in each.
• Cut each portion of cookie dough in half.
• Place each half in a muffin cup.
• Bake at 325 degrees for 11 to 13 minutes or until golden brown.
• Immediately place a peanut butter cup in each cookie.
• Press down gently.
• Cool completely before removing from pans.