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5.0 from 3 votes

Peppermint Bark Cookie Dough Cups

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!

Prep Time
25 mins
Total Time
25 mins
Servings: 16
Course: Dessert

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

    Cup of Yum
  1. 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.
  2. Stir in flour and salt and mix just until combined. Stir in chocolate chips.
  3. Prepare mini muffin pans by placing liners into each slot. Press cookie dough into each cupcake liner.
  4. 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.
  5. 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.
  6. 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).
  7. Let chill for at least 30 minutes to 1 hour.