If you are on any sort of diet or have some crazy aversion to anything sweet, turn around and go back. This is not the post for you.

These cookie cups are extremely rich and extremely bad for your thighs…. so you know they are incredible.

I was looking for a recipe to bring to the ‘medical student bake-off’ at the clinic I’m at right now. Everyone in the clinic votes on the best dessert and one of the doctors interprets your personality based on the dessert. And he doesn’t hold back. Like, if you’re a type A, OCD, nut bag… he’ll tell you. What do you think this dessert would say about me? That I love to torment my own and my readers’ thighs? That I like to serve my desserts with a side of diabetes? Ehhhhhh maybe I should find another dessert to bring to the bake-off…

A sugar cookie on the bottom. A chocolate chip cookie on top. A Reese’s cup in the middle. I’m not sure it can get any better than that.

This recipe is perfect for bringing to a party, family get together, etc.. It’s not perfect if you’re in a bad mood and want something sweet while you watch You’ve Got Mail for the 5th time in a row. You’ll end up with a wicked stomach ache after eating way too many. I might even say 2 is the limit. They are very rich, very sweet, and very delicious. To make matters worse, they are super easy. Too easy. Like, you’ll end up with 24 cookie cups staring at you in about 20 minutes kind of easy.  Dangerous.

Cookie Cups (recipe found here)- Makes 24 ‘cups’

Ingredients

24 Reese’s cups
1 package ‘ready to bake’ sugar cookies (package of 24)*
1 package ‘ready to bake’ chocolate chip cookies (package of 24)*

*I used Pillsbury–> found in the refrigerated aisle

Directions

Let the ‘ready to bake’ cookies sit at room temperature for 30 minutes. Preheat oven to 350 degrees and line a muffin tin with cupcake liners. Once the cookies are at room temperature, place one sugar cookie under a reese’s cup and place a chocolate chip cookie on top of it. Push down on the dough on both sides of the reese’s to get the cookies to come together. Seal the edges to make sure no part of the reese’s cup is showing. Place it in the muffin pan and repeat. Bake the cookies for 13-15 minutes. Let cool in the muffin pan for 10 minutes then transfer to a wire rack to cool.

Enjoy!

Natalie