Peanut Butter Cup Hot Chocolate Cookie Cups

5 from 2 votes

Peanut Butter Cup Hot Chocolate Cookie Cups

Peanut Butter Cup Hot Chocolate Cookie Cups make the cutest mug of cocoa in minutes! This fun and festive recipe is so easy because it bakes premade cookie dough and fills it with candy.

Prep Time5

Cook Time15

Assembly and Cooling Time25

Total Time45

Course: Dessert

Cuisine: American

Servings:

Calories: 183kcal

Author: Jennifer Fishkind

Ingredients

24 Store-bought sugar cookie dough (24 pull-apart cookies)
24 Miniature Reese’s cups
11 ounce package white chocolate chips
24 Mini candy canes
1 tub store-bought icing white
Marshmallow bits
Holiday sprinkles

Instructions

Preheat the oven to 350°F and prepare a mini muffin pan with non-stick spray.
Let’s make our cookie cups! Unwrap your store-bought sugar cookie dough and break it apart. Place a piece of uncooked dough in each mini muffin pan cup. Take a small square of wax paper and press the middle of the dough with your fingers to create a reservoir in the middle of each cookie—Bake for 13 minutes or until slightly golden brown.
While the cookies are baking, let’s prepare our decorations! First, make sure all your miniature Reese’s cups have been unwrapped. Then gather your mini candy canes and, with a serrated knife, carefully cut off the hooks used for the handle of your hot chocolate “mug.” Set aside the remaining part of the candy cane to use later as a peppermint “stir stick.” Place your store-bought white icing in a piping bag and set it aside. Make sure your marshmallow bits and holiday sprinkles are ready.
Once the cookies are done, remove them from the oven and press one mini Reese’s cup in the center of each cookie. Repeat until all cookies have a miniature peanut butter cup. Then take your prepared “peppermint sticks and insert them at an angle near the edge of the cookie cup. Set the cookies aside to cool for at least 20 minutes.
Now that the cookie cups are cooled, let’s decorate! Melt 1 tablespoon of white chocolate chips to use as the glue for your hot chocolate cookie cup assembly! Use your “glue” to place our previously prepared “handles” on the side of the cookie cup. Repeat for all cookie cups and set them aside to dry for at least 10 minutes.
Once the handles are dry, take your prepared piping bag of icing and pipe a tiny dollop of “whipped cream” on your “hot chocolate.” Finally, sprinkle your desired amount of holiday sprinkles and marshmallow bits on top.
Serve on your favorite holiday platter, and enjoy!

Notes

Storage:

You can store your cookie cups in a airtight container at room temperature for up to 1 week. I don’t recommend storing them in the refrigerator because that tends to dry out the cookie portion.

Tips:

Make sure not to overbake your cookie dough because it will result in a dry cookie cup.
Pressing your fingers in the middle of the cookies helps to make a more symmetrical cup, but you can skip this step. You can also use a small cup or the end of a wooden spoon to make the indentation.
Use a serrated knife to cut off the candy cane hooks used for the handle of your hot chocolate “mug.”
Ensure your candy cane mug handles are dry before handling them, as they can break easily!
Note that this recipe does not call for mini marshmallows, but rather mini marshmallow BITS – they can usually be found by the hot chocolate in the grocery store.

Nutrition