Description
Peanut Butter Cup Hot Chocolate Cookie Cups are festive and fun treats made with sugar cookie dough, miniature Reese's peanut butter cups, and topped with holiday sprinkles, marshmallow bits, and candy cane handles to resemble hot chocolate mugs. Perfect for holiday parties and gifting.
Ingredients
Scale
Cookie Cups
- 24 pieces store-bought sugar cookie dough (24 pull-apart cookies)
- 24 miniature Reese’s peanut butter cups, unwrapped
Decorations and Assembly
- 11 ounces white chocolate chips
- 24 mini candy canes, hooks cut off
- 1 tub store-bought white icing
- Marshmallow bits
- Holiday sprinkles
Instructions
- Preheat and prepare: Preheat the oven to 350°F and spray a mini muffin pan with non-stick spray to prevent sticking.
- Form cookie cups: Unwrap the sugar cookie dough and place a piece into each mini muffin cup. Press the center of each dough piece with fingers or a small tool to create a small indentation for the peanut butter cup.
- Bake: Bake the dough in the preheated oven for 13 minutes or until the edges are slightly golden brown.
- Prepare decorations: While baking, unwrap all miniature Reese’s cups, cut the hooks off the mini candy canes with a serrated knife for handles, and separate the remaining candy cane parts to be used as peppermint stir sticks. Fill a piping bag with white icing and set aside. Get marshmallow bits and holiday sprinkles ready for topping.
- Insert peanut butter cups and peppermint sticks: Once cookies are baked, remove from oven and press one miniature Reese’s cup into the center of each cookie cup. Insert peppermint sticks at an angle near the edge to simulate a stirrer. Let cool for at least 20 minutes.
- Melt white chocolate glue: Melt 1 tablespoon of white chocolate chips to use as glue for attaching candy cane handles.
- Attach handles: Use the melted white chocolate to glue candy cane hooks onto the side of each cookie cup as handles. Allow to dry for at least 10 minutes so the handles are secure.
- Decorate with icing and toppings: Pipe a small dollop of white icing on top of each peanut butter cup to imitate whipped cream. Sprinkle marshmallow bits and holiday sprinkles on top for a festive finish.
- Serve: Place decorated cookie cups on a 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 the cookies.
- Do not overbake cookie dough to avoid dry cookie cups.
- Indenting the cookie dough before baking helps create a symmetrical cup but can be skipped or done with the end of a wooden spoon.
- Use a serrated knife to carefully cut candy cane hooks off for handles.
- Make sure candy cane handles are completely dry before handling to prevent breakage.
- This recipe calls for mini marshmallow bits, not mini marshmallows, which are often available near hot chocolate mixes in stores.
Nutrition
- Serving Size: 1 cookie cup
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 90 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg
