Peppermint Bark Cookie Dough Cups
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
25 mins
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Total Time
25 mins
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Servings
16
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Course
Dessert
Peppermint Bark Cookie Dough Cups
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Peppermint Bark Cookie Cups combines two popular things into one -- cookie dough and peppermint bark. Egg free cookie dough, white chocolate, semisweet chocolate, and candy canes make this a perfect festive treat!
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Ingredients
- Cookie Dough:
- 1/4 cup butter softened
- 1/4 cup brown sugar
- 2 Tablespoons sugar
- 1 teaspoon vanilla
- 1 Tablespoons milk
- 1/2 cup flour
- 1/4 teaspoon salt
- 1/2 cup chocolate chips
- Chocolate Fillings:
- 1 1/2 cups white chocolate
- 1 1/2 cups semisweet or milk chocolate
- 3 candy canes crushed
- sea salt optional
Instructions
- In large mixing bowl, cream together butter and sugars for 4 minutes or until light and fluffy. Add vanilla and milk and stir to combine.
- Stir in flour and salt and mix just until combined. Stir in chocolate chips.
- Prepare mini muffin pans by placing liners into each slot. Press cookie dough into each cupcake liner.
- Double Boiler Method: Add about 1/2-1 cup of water to pot and bring to a rolling boil.Reduce to low and let it simmer gently. Place a heat-safe bowl on top of the pot so that the bottom of the bowl is not touching the water. Add the chocolate chips to the bowl and stir occasionally with a spatula until smooth and melted.
- Microwave Method: Microwave chocolate in small heatproof bowl on medium power (50%) for 30 seconds; stir until smooth. Microwave at additional 10- to 15-second intervals, stirring often until melted.
- Pour white chocolate over cookie dough. Place in refrigerator to chill for at least 5-10 minutes to let it set up. After it sets up, add a layer of melted semisweet chocolate. Top with crushed candy canes. Sprinkle with sea salt (optional).
- Let chill for at least 30 minutes to 1 hour.
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Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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