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Easy Chocolate Chip Cookie Cups (Mini Candy Bites)

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Bite-size chocolate chip cookie cups baked in a mini muffin tin and filled with your favorite mini candies (Reese’s, Rolos, Snickers, Milky Way). Soft, chewy, and party-perfect—ready in about an hour and always a crowd-pleaser.

  • Total Time: 45 minutes
  • Yield: 60–72 mini cookie cups

Ingredients

  • 1 cup unsalted butter, softened (room temp for best creaming)

  • 1 ½ cups light brown sugar, packed (caramel notes + chew)

  • ½ cup granulated sugar

  • 2 tsp pure vanilla extract

  • 2 large eggs

  • 3 cups all-purpose flour (spoon & level for accuracy)

  • 1 ½ tsp baking soda

  • 1 tsp kosher salt

  • 2 cups mini semi-sweet chocolate chips

  • 72 unwrapped mini candies (Reese’s, Rolos, Snickers, Milky Way, etc.)

  • 2 Tbsp sprinkles, optional

  • Nonstick baking spray, for the pan

Instructions

  1. Preheat & prep: Preheat oven to 350°F (175°C). Lightly spray a mini muffin tin; set aside.

  2. Cream: In a large bowl, beat softened butter, brown sugar, and granulated sugar ~2 minutes until light and fluffy.

  3. Add wet: Beat in vanilla and eggs until fully combined; scrape bowl and paddle.

  4. Dry ingredients: Add flour, baking soda, and salt. Mix just until the dough comes together—do not overmix.

  5. Fold chips: Switch to a spatula and fold in mini chocolate chips until evenly distributed.

  6. Portion: Using a 1 Tbsp scoop, drop dough into mini muffin wells so dough sits just below the rim (roll into balls for neater edges, optional).

  7. Bake: Bake 9–11 minutes until edges are lightly golden and centers look set but still soft.

  8. Candy press: Immediately press 1 mini candy into the center of each cup; add sprinkles if using.

  9. Cool & release: Cool 10–15 minutes in the pan. Run a small butter knife around edges to lift cups onto a rack to cool completely. If any resist, chill the pan 5 minutes and try again.

Notes

  • Pan prep: Even with “nonstick” pans, a light spray helps clean release and crisp edges.

  • Batches: Mini pans usually bake in 2–3 rounds. Rotate pan halfway for even browning.

  • Candy options: Mix and match minis (Reese’s, Rolos, Snickers, Milky Way). For chocolate-only centers, use chocolate kisses.

  • Make-ahead: Dough can be covered and chilled up to 48 hours; let soften 15–20 minutes before scooping.

  • Storage: Store airtight at room temp 3–4 days or freeze up to 2 months.

  • Troubleshooting: If cups look greasy, they’re underbaked; bake 1–2 minutes longer. If tough, dough was overmixed—mix just to combine.

  • Variations: Swap ½ cup flour for cocoa for double-chocolate cups; top with flaky sea salt after pressing candies.

  • Author: Amber
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dessert, Cookies
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 mini cookie cup
  • Calories: 150 kcal
  • Sugar: 13 g
  • Sodium: 100 mg
  • Fat: 8 g
  • Saturated Fat: 4.5 g
  • Unsaturated Fat: 3.3 g
  • Trans Fat: 0.2 g
  • Carbohydrates: 19 g
  • Fiber: 0.7 g
  • Protein: 2 g
  • Cholesterol: 15 mg

Find it online: https://ambersbridal.com/easy-chocolate-chip-cookie-cups-mini-candy-bites/