Nothing brings holiday cheer quite like a cookie that doubles as a miniature hot chocolate cup. This Peanut Butter Cup Holiday Cookie Cups Recipe is pure magic—gooey peanut butter cups nestled in cozy sugar cookie cups, topped with festive sprinkles and marshmallow bits. It’s such a crowd-pleaser and so simple to make!
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Peanut Butter Cup Holiday Cookie Cups Recipe
- Top Tip
- How to Serve Peanut Butter Cup Holiday Cookie Cups Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Peanut Butter Cup Holiday Cookie Cups Recipe
Why You'll Love This Recipe
I have to admit, this recipe quickly became a holiday staple in my house. It’s not just about the taste (though that peanut butter and white chocolate combo is a win); it’s about the fun of crafting little edible mugs. Watching kids and grown-ups alike get excited over these cookie cups makes every bit of effort worth it.
- Easy to Make: Using store-bought sugar cookie dough means you spend less time prepping and more time enjoying the process.
- Festive Presentation: With candy cane handles and marshmallow “whipped cream,” these cookie cups are as cute as they are delicious.
- Perfect Party Treat: Bite-size and pretty, these cookie cups make excellent party favors or holiday dessert bites.
- Customizable: You can easily tweak toppings and decorations for different holiday themes or personal preferences.
Ingredients & Why They Work
Each ingredient in this Peanut Butter Cup Holiday Cookie Cups Recipe plays a specific role making these little treats both tasty and festive. From the chewy sugar cookie base to the melty peanut butter cup center, every bite delivers a delightful mix of textures and flavors.
- Sugar Cookie Dough: I recommend store-bought dough for convenience and consistent results; it bakes up soft yet sturdy enough to hold fillings.
- Miniature Reese’s Cups: These are the star of the show—gooey peanut butter centers paired with chocolate are irresistible.
- White Chocolate Chips: Melted to act as glue, they secure candy cane handles beautifully without overpowering flavors.
- Mini Candy Canes: Cut down for cute “mug” handles, they add a peppermint hint and charming look.
- Store-bought White Icing: This acts as a “whipped cream” topping—easy to pipe and perfect for holding marshmallow bits and sprinkles.
- Marshmallow Bits: Smaller than mini marshmallows, these add texture and keep with the hot chocolate theme.
- Holiday Sprinkles: Choose your favorites to customize the festive look.
Make It Your Way
This Peanut Butter Cup Holiday Cookie Cups Recipe offers plenty of room to personalize. I love swapping out the candy canes for festive pretzel sticks sometimes, which add a salty crunch, or sprinkling crushed peppermint candies on top for an extra burst of minty goodness.
- Variation: I once experimented with dark chocolate chips instead of white chocolate for the “glue”—it gave a richer flavor and looked stunning.
- Dietary Swap: For a gluten-free twist, try gluten-free sugar cookie dough; just watch the baking time carefully.
- Seasonal Flair: Change sprinkles and marshmallow bits to match other holidays, like pastel colors for Easter or hearts for Valentine’s Day.
Step-by-Step: How I Make Peanut Butter Cup Holiday Cookie Cups Recipe
Step 1: Prep the Cookie Cups
Start by preheating your oven to 350°F and spraying a mini muffin pan well with non-stick spray—this ensures your cookie cups pop out easily. Unwrap your sugar cookie dough and break it into 24 pieces, dropping one into each muffin cup. Here's my personal trick: press your finger (or use the edge of a small wooden spoon) into the center of each piece to form a little well; this helps the cookie bake into a perfect cup shape and keeps the Reese’s from sliding out. Bake for about 13 minutes until the edges turn lightly golden.
Step 2: Prepare Your Edible Accessories
While those cookie cups are baking, unwrap all your miniature Reese's cups. Then, take your mini candy canes and carefully cut off the hook part—you'll only need the straight section for the peppermint stir sticks. Set these aside. Load your white icing into a piping bag, and get your marshmallow bits and holiday sprinkles ready. Everything should be within reach once the cookies come out!
Step 3: Add the Peanut Butter Cups & Stick
Once your cookie cups have cooled just enough to handle, gently press one miniature Reese’s cup into the center of each cookie cup. Then, angle the peppermint stir sticks into the side of each cup to create the handle effect. Set these aside on a wire rack to cool fully while you prepare the “glue.”
Step 4: Glue on the Candy Cane Handles
Melt about 1 tablespoon of white chocolate chips in short bursts in the microwave until smooth—this will act as your glue. Dab a bit on the candy cane handle ends and carefully press them onto the outside of the cookie cups. This part is delicate—candy canes break easily—so handle with care! Let these dry for at least 10 minutes before moving on.
Step 5: Whip Up the Final Touches
Now comes the fun décor! Pipe a small dollop of white icing on top of each peanut butter cup to mimic that whipped cream topping on hot chocolate. Quickly sprinkle marshmallow bits and your favorite holiday sprinkles on top before the icing sets. Let them rest for a few minutes to firm up, and voilà—you’re ready to wow your guests.
Top Tip
Over the years, I’ve learned a few tricks that really elevate this Peanut Butter Cup Holiday Cookie Cups Recipe. These tips saved me time and prevented some classic mishaps, so I had to share!
- Cookie Cup Shape: Pressing the dough down gently with your fingers or a small cup to form a good well helps keep your peanut butter cups nestled perfectly in place.
- Cutting Candy Cane Handles: A serrated knife works best to avoid shattering the candy cane—take your time here for neat handles.
- Handle Attachment: Use just a dab of melted white chocolate as glue and let it dry completely before moving your cookie cups to avoid handle breakage.
- Baking Time Watch: Don’t overbake the cookie cups; they should be just golden for that soft, chewy texture. Overbaking leads to hard cups that are tricky to bite into.
How to Serve Peanut Butter Cup Holiday Cookie Cups Recipe
Garnishes
I’ve always loved topping mine with just a sprinkle of festive holiday sprinkles and a few marshmallow bits—it keeps things simple yet joyful. Sometimes, I add tiny edible glitter stars or crushed peppermint candies for that extra sparkle.
Side Dishes
These cookie cups pair beautifully with a steaming mug of hot cocoa or even coffee for the adults. For holiday parties, I like to serve them alongside peppermint bark or a charcuterie board featuring nuts and dried fruits for balance.
Creative Ways to Present
For holiday gatherings, I line these cookie cups up on a decorated platter with pine sprigs and fairy lights around. One year, I arranged them inside a glass cloche to make a stunning centerpiece for the dessert table—guests loved picking their own “hot chocolate” cups right off the display.
Make Ahead and Storage
Storing Leftovers
I keep leftover cookie cups in an airtight container at room temperature—this keeps the cookie soft and the peanut butter cup chocolate melty but stable. Refrigerating tends to dry out the cookies, so I steer clear of that unless you live somewhere very warm.
Freezing
If I want to prep ahead of time, I freeze the cookie cups without the icing and handle attachments. Once thawed, I add the white chocolate glue, handles, and decorations fresh—they hold up much better this way and taste just as delicious.
Reheating
For a warm treat, I gently warm a cookie cup in the microwave for about 10 seconds. Be careful not to overdo it—you want the peanut butter cup melty but the cookie still intact. Enjoy right away for that cozy hot chocolate vibe.
Frequently Asked Questions:
Absolutely! Homemade dough can work wonderfully, just be sure it’s rolled and cut into small enough portions to fit your mini muffin pan cups. Watch the baking time closely, as homemade dough can bake faster or slower depending on your recipe.
You can substitute any small peanut butter cups or even chocolate chips filled with peanut butter. Another fun option is to use peanut butter-filled chocolates or break standard peanut butter cups into smaller pieces to fit into the cookie cups.
Use a serrated knife to cut slowly and carefully, and attach them using melted white chocolate as glue. Let the glue dry completely before moving or handling the cookie cups. Also, avoid handling the candy canes too much once attached, as they are delicate.
Yes! You can bake the cookie cups and freeze them without decorations. On the event day, thaw, add the peanut butter cups, candy cane handles, and icing toppings fresh for best results. This keeps the cookie cups looking and tasting their best.
Final Thoughts
This Peanut Butter Cup Holiday Cookie Cups Recipe holds a special place in my heart because it brings together the coziness of holiday sweets with the joy of sharing something handmade. I hope you’ll give it a try and see how simple ingredients and a little creativity can turn into festive little bites that everyone will rave about. Trust me, once you make these, they’ll become a beloved tradition in your kitchen too!
Print
Peanut Butter Cup Holiday Cookie Cups Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 24 cookie cups
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these festive Peanut Butter Cup Hot Chocolate Cookie Cups, a whimsical holiday treat featuring sugar cookie dough baked into cups, filled with miniature Reese’s peanut butter cups, adorned with candy cane handles, white icing, marshmallow bits, and holiday sprinkles. Perfect for parties and gifting.
Ingredients
Cookie Cups
- 24 store-bought sugar cookie dough pull-apart cookies
Fillings and Decorations
- 24 miniature Reese’s cups, unwrapped
- 11 ounce package white chocolate chips
- 24 mini candy canes
- 1 tub store-bought white icing
- Marshmallow bits
- Holiday sprinkles
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F and spray a mini muffin pan with non-stick spray to prevent sticking.
- Shape Cookie Cups: Unwrap the store-bought sugar cookie dough and separate into 24 pieces. Place each piece into the mini muffin pan cups and press the middle with your fingers or a small tool to create an indentation resembling a cup. Bake for 13 minutes or until the edges are slightly golden.
- Prepare Decorations: While the cookies bake, unwrap the miniature Reese’s cups. Carefully cut off the hook portion of mini candy canes with a serrated knife to create handles and set aside the leftover parts as peppermint stir sticks. Fill a piping bag with the store-bought white icing. Arrange marshmallow bits and holiday sprinkles nearby for decorating.
- Fill Cookie Cups: After baking, remove the cookie cups from the oven and immediately press a miniature Reese’s cup into the center of each warm cookie cup. Insert the peppermint stir stick candy canes at an angle near the edge of each cup. Allow to cool at room temperature for at least 20 minutes.
- Melt White Chocolate: Melt 1 tablespoon of white chocolate chips to use as edible glue for attaching the candy cane handles.
- Attach Handles: Use the melted white chocolate to affix the candy cane handles to the sides of each cookie cup. Let them dry and set undisturbed for at least 10 minutes to prevent breakage.
- Decorate: Pipe a small dollop of white icing on top of each cookie cup to mimic whipped cream. Sprinkle marshmallow bits and holiday sprinkles over the icing to finish decorating.
- Serve: Arrange the decorated cookie cups on a festive holiday platter and enjoy your festive treat with friends and family.
Notes
- Store cookie cups in an airtight container at room temperature for up to 1 week to preserve freshness; refrigerating may dry out the cookies.
- Avoid overbaking the cookie dough to keep the cookie cups soft and moist.
- Pressing the center with your fingers creates symmetrical cups; alternatively, use a small cup or wooden spoon end.
- Use a serrated knife to carefully cut the candy cane hooks to prevent breaking.
- Allow candy cane mug handles to dry completely before handling to avoid breakage.
- Use marshmallow bits rather than mini marshmallows for best decorative effect.
Nutrition
- Serving Size: 1 cookie cup
- Calories: 210 kcal
- Sugar: 18 g
- Sodium: 110 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 15 mg
Leave a Reply