Hot Chocolate Cookie Cups
User Reviews
5
8 reviews
Excellent
Hot Chocolate Cookie Cups
Report
These fun Reese’s peanut butter hot chocolate cookie cups combine sugar cookie cups with a peanut butter and chocolate filling, all while looking like the cutest hot chocolate cups!
Share:
Ingredients
- 1 pack sugar cookie dough 24 cookies, ready to bake
- 24 Reese's peanut butter cups miniatures
- 24 candy canes mini
- 1 cup white chocolate chips
- 1 tub white frosting or vanilla frosting
- holiday sprinkles
Instructions
- Preheat the oven to 350 degrees. Then in a muffin tin spray each muffin tin with non stick cooking spray.
- Seperate each of the pieces of the sugar cookie dough and place each one into each muffin tin. Create a crater by pushing the cookie dough into each tin using a thumb or tablespoon.
- Place the cookies into the oven and bake for 13 minutes or until the cookie cups are golden brown. Cool to room temperature.
- While the cookies are baking start to unwrap the Reese’s peanut butter cups. Cut the top of the hook off the mini candy cane off using a serrated knife. This will be used as the handle for the hot chocolate “mugs.”
- After the cookies are done baking remove them from the oven and add a Reese’s peanut butter cup to the center of the cookies. Let the cookies cool then add a candy cane stick into the Reese’s peanut butter cup.
- Place the cookies in the muffin tins into the freezer and let them cool for about ten minutes.
- Melt the white chocolate in a microwave safe bowl in 30 second increments until melted.
- Use the candy cane handles and dip the ends into the white chocolate and then stick the handle onto the side of the cookie cups vertically. Repeat this same step for all of the cookies until they all look like hot chocolate mugs. Let all the mugs dry for about ten minutes.
- Pipe white frosting onto the rim of the mug and add your favoite holiday sprinkles on top.
Notes
- Make sure the cookie cups are completely cooled before you add the candy cane handles. If not, the white chocolate will melt rather than setting and your handles won’t stay.
- Store leftover hot chocolate cookies room temperature for up to five days in an airtight container.
- Add miniature marshmallows (or tiny marshmallows that are used in hot cocoa balls) on top of the hot cocoa cookie cups instead of whipped cream as an alternative topping if you don’t want to have to pipe the whipped topping on!
Nutrition Information
Show Details
Calories
97kcal
(5%)
Carbohydrates
12g
(4%)
Protein
1g
(2%)
Fat
5g
(8%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
2g
(10%)
Cholesterol
2mg
(1%)
Sodium
41mg
(2%)
Potassium
47mg
(1%)
Fiber
0.3g
(1%)
Sugar
11g
(22%)
Vitamin A
6IU
(0%)
Vitamin C
0.1mg
(0%)
Calcium
21mg
(2%)
Iron
0.1mg
(1%)
Nutrition Facts
Serving: 24Cookies
Amount Per Serving
Calories 97 kcal
% Daily Value*
| Calories | 97kcal | 5% |
| Carbohydrates | 12g | 4% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 2mg | 1% |
| Sodium | 41mg | 2% |
| Potassium | 47mg | 1% |
| Fiber | 0.3g | 1% |
| Sugar | 11g | 22% |
| Vitamin A | 6IU | 0% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 21mg | 2% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
8 reviews
Excellent
Other Recipes
You'll Also Love
