Description
These Peanut Butter Cup Hot Chocolate Cookie Cups are festive, fun, and perfect for holiday gatherings. Made with store-bought sugar cookie dough baked into mini muffin tins, each cup is filled with a miniature Reese’s peanut butter cup and decorated with peppermint candy cane handles, white icing, marshmallow bits, and holiday sprinkles for a delightful treat that looks just like a mug of hot chocolate.
Ingredients
Scale
Cookie Cups
- 24 pieces store-bought sugar cookie dough (pull-apart cookies)
- 24 miniature Reese’s peanut butter cups, unwrapped
Decorations
- 11 ounce package white chocolate chips
- 24 mini candy canes (hooks removed for handles)
- 1 tub store-bought white icing
- Marshmallow bits
- Holiday sprinkles
Instructions
- Preheat and prepare. Preheat your oven to 350°F and spray a mini muffin pan with non-stick spray to prevent sticking.
- Form the cookie cups. Unwrap and separate the sugar cookie dough into 24 pieces. Place one piece into each mini muffin pan cup. Use your fingers or a small cup to press an indentation into the center of each piece to form a cup shape. Bake for 13 minutes until the cookies are slightly golden brown.
- Prepare decorations. While cookies bake, unwrap the miniature Reese’s cups. Using a serrated knife, carefully cut off the hooks from the mini candy canes to create mug handles; save the remaining straight parts as peppermint stir sticks. Fill a piping bag with the white store-bought icing. Have marshmallow bits and holiday sprinkles ready for decorating.
- Fill cookie cups. Once cookies are baked and slightly cooled, press one miniature Reese’s cup into the center of each cookie. Insert the prepared candy cane handles at an angle near the cookie cup edges. Let the cookie cups cool fully for at least 20 minutes.
- Attach handles. Melt 1 tablespoon of white chocolate chips to use as edible glue. Use this to attach the remaining candy cane pieces as stir sticks to the side of the cookie cups. Allow the chocolate to set and dry for at least 10 minutes.
- Decorate. Pipe a small dollop of white icing on top of each candy cup to mimic whipped cream. Sprinkle marshmallow bits and holiday sprinkles on top for a festive finish.
- Serve and enjoy. Arrange the cookie cups on a holiday platter and enjoy your whimsical, delicious dessert treat.
Notes
- Store cookie cups in an airtight container at room temperature for up to 1 week. Avoid refrigeration as it can dry out the cookies.
- Do not overbake the cookie dough to prevent dry cookie cups.
- Pressing an indentation with fingers or the end of a wooden spoon helps create uniform cups but is optional.
- Use a serrated knife to remove candy cane hooks safely for handles.
- Handle candy cane pieces carefully after attachment, as they can break easily before the chocolate glue sets.
- Use mini marshmallow BITS (usually found near hot chocolate in stores), not mini marshmallows, for decoration.
Nutrition
- Serving Size: 1 cookie cup
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 120 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 10 mg
