Peanut Butter Cup Hot Chocolate Cookie Cups Recipe

There’s something absolutely magical about turning classic sugar cookies into festive little hot chocolate mugs, and that’s exactly what we get with this Peanut Butter Cup Hot Chocolate Cookie Cups Recipe. The melt-in-your-mouth cookie combined with peanut butter and peppermint details makes for a treat that’s as fun to make as it is to eat.

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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 Hot Chocolate Cookie Cups Recipe
• Top Tip
• How to Serve Peanut Butter Cup Hot Chocolate Cookie Cups Recipe
• Make Ahead and Storage
• Frequently Asked Questions:
• Final Thoughts
• Peanut Butter Cup Hot Chocolate Cookie Cups Recipe

Ingredients & Why They Work

Everything in this Peanut Butter Cup Hot Chocolate Cookie Cups Recipe plays a part in creating that perfect bite of cozy indulgence. The ingredients combine simple convenience with nostalgic flavors that just click.

• Sugar Cookie Dough: Store-bought dough gives you a reliable, soft cookie base that browns beautifully without fuss.
• Miniature Reese’s Cups: They add creamy peanut butter richness and a candy surprise inside every cookie cup.
• White Chocolate Chips: Melted for “glue” and decoration, they brighten the look and add sweetness that pairs well with peanut butter.
• Mini Candy Canes: The iconic peppermint flavor and shape make perfect “mug handles” and stir sticks.
• Store-bought White Icing: Easy to pipe on “whipped cream” topping that adds a pretty finishing touch.
• Marshmallow Bits: Smaller than mini marshmallows, these melt gently and give you that classic hot chocolate feel.
• Holiday Sprinkles: A festive dash of color and texture that turns these into party-ready treats.

Make It Your Way

I love tweaking this recipe depending on the season or my pantry stash, and you can absolutely make it your own. Whether you swap out the peanut butter cups for another favorite candy or get creative with the toppings, this recipe welcomes your personal touch.

• Variation: I’ve tried using mini chocolate bars instead of Reese’s cups for a pure chocolate version, and it was equally indulgent. You could also toss in a few crushed peppermint candies for extra crunch!
• Dietary Tip: For those who prefer dairy-free options, try coconut-based white melting chocolate and dairy-free icing—still delicious with that same festive flair.
• Seasonal Twist: Swap candy canes for mini pretzels dipped in white chocolate if you want a salty-sweet combo.

Step-by-Step: How I Make Peanut Butter Cup Hot Chocolate Cookie Cups Recipe

Step 1: Prep the Mini Muffin Pan and Press the Dough

Start by preheating your oven to 350°F (175°C) and spraying your mini muffin pan with non-stick spray—that way, your cookie cups pop out easily later. Break apart your store-bought sugar cookie dough into roughly equal pieces and tuck one piece into each mini muffin cup. To create room for the filling, gently press down the center with clean fingers or a small cup, forming a little well. This step helps keep the peanut butter cup from sliding off after baking.

Step 2: Bake the Cookie Cups

Pop the pan in the oven and bake for about 13 minutes, or until the edges turn a lovely golden brown. Be careful not to overbake, or the cookie cups can get dry, which nobody wants in a tender, gooey treat! Once done, pull them out and let them cool just enough to handle safely.

Step 3: Prepare the Candy Cane “Handles” and Decorations

While the cookies bake, unwrap all your miniature Reese’s cups—don't skip this step because they’ll be much easier to pop onto your warm cookie cups. Using a serrated knife, carefully slice off the curved “hooks” of your mini candy canes to form handles. The straight pieces left over become peppermint stir sticks later. Place the hooks on parchment paper to dry—they get a bit fragile while drying, so be gentle.

Step 4: Assemble Your Cookie Cups

Once the cookie cups are slightly cooled but still warm, press one miniature Reese’s cup firmly into the center of each cookie. Then, take your peppermint “stir sticks” and insert them at a jaunty angle near the edge of the cookie cup. Set these aside to cool fully for about 20 minutes before moving on to the final steps.

Step 5: Attach the Candy Cane Handles

Melt about a tablespoon of white chocolate chips until smooth—that’s your edible glue! Use a small brush or toothpick to dab melted chocolate on the ends of each candy cane hook, then carefully press them onto the side of each cookie cup. Let the chocolate set for at least 10 minutes before handling so the fragile handles stay put.

Step 6: Decorate with Icing, Marshmallow Bits & Sprinkles

Fill a piping bag with white store-bought icing and pipe a little “whipped cream” dollop atop each peanut butter cup. Sprinkle the tops with mini marshmallow bits and your favorite holiday sprinkles for that truly festive look and texture. These final touches bring the hot chocolate illusion to life!

Top Tip

After making these cookie cups several times, I’ve learned a few tricks that make all the difference to your success and presentation.

• The Perfect Indentation: Press the well gently but deeply in the cookie dough to prevent the peanut butter cup from rolling out after baking.
• Handle Patience: Let those candy cane hooks dry fully after glazing with white chocolate or they can break when you move them.
• Don’t Overbake: Keep an eye for the edges turning just golden; underbaked cookies can be doughy, but overbaked ones become crumbly.
• Marshmallow Bits, Not Mini Marshmallows: Mini marshmallow bits melt better and won’t overwhelm the topping with gooey marshmallows after decoration.

How to Serve Peanut Butter Cup Hot Chocolate Cookie Cups Recipe

Garnishes

I love topping these cookie cups with a handful of bright red and green holiday sprinkles and mini marshmallow bits for that snowy, festive vibe. Sometimes, I add a light dusting of powdered sugar to make it look like freshly fallen snow. It’s those little details that make you smile before the first bite.

Side Dishes

These cookie cups are sweet stars all on their own, but I usually serve them alongside a warm mug of hot cocoa, or even a peppermint-spiced latte. For brunch gatherings, a fresh fruit platter balances the sweetness perfectly.

Creative Ways to Present

I’ve had so much fun arranging these cookie cups on a festive holiday tray lined with evergreen sprigs and fairy lights—it creates an irresistible, cozy centerpiece. I’ve also gifted them tucked inside little clear cellophane bags tied with ribbon for holiday parties. Presentation can turn these treats into memorable gifts!

Make Ahead and Storage

Storing Leftovers

Store any uneaten cookie cups in an airtight container at room temperature for up to a week. I avoid refrigerating them because the cooler air tends to dry out the soft cookie shell, and that’s the last thing I want.

Freezing

I’ve frozen these cookie cups wrapped tightly in plastic wrap and stored in a freezer-safe container. When thawed at room temperature, they retain most of their freshness. I recommend freezing before decorating to keep the icing and marshmallows fresh and fluffy.

Reheating

If you want that just-baked warmth, pop the cookie cups in a warm (not hot) oven for 3–4 minutes. Avoid microwaving, which can make the cookies tough. Warm enough to enjoy soft, melty peanut butter goodness without drying them out.

Final Thoughts

Making these Peanut Butter Cup Hot Chocolate Cookie Cups Recipe always feels like a little holiday miracle in my kitchen—comforting, playful, and so delicious. I encourage you to try them and personalize with your favorite candies or decorations. Trust me, once you bite into that gooey peanut butter center paired with the peppermint touches, you’ll be hooked too!

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