These Trail Mix Cookie Cups are a great treat made with only 4 ingredients!
I created these cookies a few years ago as an after school snack for my grandchildren. Several people have asked me for this recipe, so I decided to share it here. You can not go wrong with peanut butter and chocolate. My Trail Mix Cookie Cups were published in a Taste of Home Halloween magazine in 2015.
HERE is a link to the magazine.
This recipe is so easy, that it is a good one to have your children to help with. No two cookie cups ever turn out exactly alike.
HOW TO MAKE TRAIL MIX COOKIES:
Easy ingredient line-up.
- 1 roll (16.5 oz) refrigerated peanut butter cookie dough
- 1/2 cup creamy peanut butter
- 1/2 cup chocolate hazelnut spread (Nutella or Jif)
- 1 1/2 cups trail mix
- Preheat oven to 350 degrees F. Spray 24 cups of mini muffin pan with non stick cooking spray.
Shape the dough into (24) even size balls, about 1 1/4 inch each. Press each into the bottom and up sides of a muffin cup.
Make indentation in each with wooden tart maker.
Bake for 12-14 minutes or until light golden brown. Remove from the oven and make an indentation in the center of each cup, using a wooden tart maker or the end of a wooden spoon handle.
Cool in the pan for 15 minutes, and then remove to a cooling rack.
Spoon 1 teaspoon of the chocolate spread and then 1 teaspoon of peanut butter into each cup. It does not really matter if you put the chocolate or the peanut butter first. When the kids helped me do these, we had a great variety and they all tasted wonderful.
Top with a tablespoon of the trail mix. Transfer to serving platter and enjoy.
TRAIL MIX COOKIE CUPS
Ingredients
- 1 roll 16.5 oz refrigerated peanut butter cookie dough
- 1/2 cup creamy peanut butter
- 1/2 cup chocolate hazelnut spread Nutella or Jif
- 1 1/2 cups trail mix
Instructions
- Preheat oven to 350 degrees F. Spray 24 cups of mini muffin pan with non stick cooking spray.
- Shape the dough into (24) even size balls, about 1 1/4 inch each. Press each into the bottom and up sides of a muffin cup.
- Bake for 12-14 minutes or until light golden brown. Remove from the oven and make an indentation in the center of each cup, using a wooden tart maker or the end of a wooden spoon handle. Cool in the pan for 15 minutes.
- Carefully remove each cookie cup and place on a wire cooling rack.
- Spoon 1 teaspoon of the chocolate spread and then 1 teaspoon of peanut butter into each cup. Top with a tablespoon of the trail mix. Transfer to serving platter and enjoy.
Notes
I hope you have fun making these cookie cups.
Another fun peanut butter cookie recipe is
Triple Peanut Butter Cookie Delights
This post was shared on Sweet Little Bluebird Weekend Potluck.
What fun but then I love anything with peanut butter! Such a cute idea. Thanks!
These look so yummy! The kiddos would love them. Pinning!
Thank you so much. You are very kind!
These are unique—my husband is one who believes peanut butter and chocolate are a food group. He thinks your combo sounds like one he would like. Visiting from Happiness is Homemade linkup.
Ha! That’s funny. I never thought of it as a food group, but he could be right. Thank you.
Terrifically cute! And congratulations on being published! I think I told you that shortly after we first “met” through our blogs, I paged through a magazine while standing in line at Michael’s – and there you were! Another great prize recipe and your pretty face right next to it!
What an outstanding after school snack for the kids to prepare and share with them.
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I linked up this week with = Whole Salmon Fillet Cakes and
Salmon Spinach Quiche with Crust. This is a friendly reminder to come and join us at SeniorSalonPitStop. You will find the linkup information under BLOGGING.