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
Scale
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
