Description
These Peanut Butter Cup Hot Chocolate Cookie Cups are a festive and fun holiday treat combining soft sugar cookie dough baked into mini cups, filled with miniature Reese's peanut butter cups, and decorated with white icing, marshmallow bits, holiday sprinkles, and peppermint candy cane handles.
Ingredients
Scale
Cookie Cups
- 24 pieces store-bought sugar cookie dough (pull-apart cookies)
- 24 miniature Reese’s peanut butter cups, unwrapped
Decorations
- 11 ounces white chocolate chips
- 24 mini candy canes
- 1 tub store-bought white icing
- Mini marshmallow bits
- Holiday sprinkles
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F and grease a mini muffin pan with non-stick spray.
- Form Cookie Cups: Unwrap the sugar cookie dough and place one piece in each mini muffin cup. Use the middle of your fingers or a small square of wax paper to press into the center of each dough piece creating a small well for filling.
- Bake Cookies: Bake the cookie cups for 13 minutes or until they are slightly golden brown around the edges.
- Prepare Decorations: While cookies bake, unwrap the miniature Reese’s cups and set aside. Use a serrated knife to cut the hooks off the candy canes to create handles and save the hooked parts for peppermint stir sticks. Fill a piping bag with the white icing. Arrange marshmallow bits and sprinkles for topping.
- Fill Cookie Cups: When cookies are baked and slightly cooled, place one miniature Reese’s cup into the center of each cookie cup.
- Insert Peppermint Sticks: Insert the cut peppermint “stir sticks” at an angle near the edge of each cookie cup and set aside to cool for 20 minutes.
- Melt White Chocolate: Melt 1 tablespoon of white chocolate chips to act as glue for assembly.
- Attach Handles: Use the melted white chocolate to attach the candy cane handles onto the sides of the cookie cups. Allow them to dry completely for at least 10 minutes so they hold firmly.
- Decorate with Icing and Toppings: Pipe a small dollop of white icing on top of each filled cookie cup to mimic whipped cream. Sprinkle marshmallow bits and holiday sprinkles on top to finish decorating.
- Serve: Arrange your finished cookie cups on a festive holiday platter and enjoy!
Notes
- Store cookie cups in an airtight container at room temperature for up to 1 week. Avoid refrigeration to prevent drying out.
- Don’t overbake the cookie dough, as it can cause dry cookie cups.
- Press your fingers or a small tool into the cookie dough before baking to create symmetrical cups, but this step is optional.
- Use a serrated knife to carefully cut off the candy cane hooks to avoid breaking them.
- Allow candy cane handles to dry completely before handling to prevent breakage.
- This recipe uses mini marshmallow bits, found near hot chocolate in stores, not mini marshmallows.
Nutrition
- Serving Size: 1 cookie cup
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 80 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 15 mg
