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Candy Cups


Candy Cups

Candy Cups

Yield

Makes 3 dozen cookies

Ingredients

1 package (18 ounces) refrigerated sugar cookie dough
1/3 cup all-purpose flour
1 package (12 ounces) bite-sized chocolate-covered peanut, caramel and nougat candy
1/4 cup cocktail peanuts, chopped

Preparation

  1. Preheat oven to 350°F. Lightly grease 36 mini (1-3/4-inch) muffin pan cups. Let dough stand at room temperature about 15 minutes.
  2. Combine dough and flour in large bowl; beat until well blended. Shape dough into 36 balls; press onto bottoms and up sides of prepared muffin cups. Place 1 candy into center of each cup.
  3. Bake 10 to 11 minutes or until edges are golden brown. Immediately sprinkle with peanuts. Cool 10 minutes in pans on wire racks. Remove to wire racks; cool completely.

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