M&M Rolo Cookie Cups

Earlier this month, I tried this recipe for the first time. My husband and son were huge fans of the creamy caramel hidden inside the chocolate cookie. Then about a week later, I tried this recipe and loved how I could bake 4 dozen cookies in under 10 minutes. That's when I had an "Aha!" moment to combine the best aspects of both recipes into this new creation!

M&M Rolo Cookie Cups
Yield: 3-4 dozen

Ingredients
2 1/2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
3/4 cup unsweetened cocoa
1 tsp baking soda
1 cup granulated sugar
1 cup brown sugar
1 cup butter, room temperature
2 eggs, room temperature
2 tsp vanilla
36-48 Rolos candies, unwrapped
36-48 M&M’s milk chocolate candies (I used Valentine colors here)

Directions
1. Preheat oven to 350°F.
2. In large mixing bowl, cream granulated sugar, brown sugar, and butter. Add eggs and vanilla; mix until well blended.
3. Add flour, cocoa, and baking soda; mix well.
4. Roll dough into 1 inch balls and place each into an ungreased mini muffin pan. Bake for 7-10 minutes. (Cookies will puff up like a muffin as they cook.)
5. When cookies are done, remove from oven and immediately press Rolo into each cookie. After Rolos have softened (chocolate will appear shiny), carefully press one M&M into each Rolo. Cool in pan for 10 minutes, then carefully remove from pan to wire rack.

Note
Adapt this recipe throughout the year by choosing holiday-colored M&M's:
  • Valentine's Day: red, pink, white
  • Spring/Easter: pink, yellow, green, blue, purple (pastels)
  • Fall/Autumn: red, maroon, yellow, brown
  • Halloween: orange, brown
  • Christmas: red, green
  • Birthday: red, orange, yellow, green, blue (traditional colors)

Peanut Butter Cup Cookies

I found these 24-cup mini muffin pans on clearance at Target after Christmas. I love that two of these pans fit side-by-side in my oven which makes baking a quicker and more efficient task!

And, of course, the Reese's peanut butter cups I used for this recipe were also found on clearance at Target after Christmas. But, since the wrapper gets taken off, no one will know! These cookies would be the perfect homemade treat to bake for your Valentine this week. :)

Peanut Butter Cup Cookies
Yield: 30-40 cookies

Ingredients
1 3/4 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
1/2 tsp salt
1 tsp baking soda
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup peanut butter
1/2 cup brown sugar
1 egg
1 tsp vanilla
2 Tbsp milk (I use almond milk)
about 30-40 miniature Reese's butter cups, unwrapped

Directions
1. Preheat oven to 350°F.
2. Whisk together flour, salt, and baking soda in a medium bowl; set aside.
3. Cream together butter, sugar, peanut butter, and brown sugar until fluffy. Beat in egg, vanilla, and milk. Add flour mixture; mix well.
4. Shape into 1 inch balls and place each into an ungreased mini muffin pan.
5. Bake for 8-9 minutes. Remove from oven and immediately press mini peanut butter cup into each cookie. Cool and carefully remove from pan to wire rack.

Recipe adapted from The Girl Who Ate Everything.