Nothing says cozy quite like these adorable Peanut Butter Cup Hot Chocolate Cookie Cups Recipe. Imagine sweet sugar cookie cups hugging melty peanut butter cups and topped with mini marshmallows and peppermint sticks – they’re like tiny mugs of holiday happiness you can eat. Trust me, they’re worth making for the smiles alone!
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
Why You'll Love This Recipe
I first stumbled on this Peanut Butter Cup Hot Chocolate Cookie Cups Recipe while looking for something festive yet simple, and wow, it instantly became a favorite. The combination of cookie, peanut butter, and holiday flair just works like a charm - plus, they’re super fun to make with friends or family.
- Quick and Fun to Assemble: Using store-bought dough cuts down time, so you’ll have these beauties ready fast.
- Perfect Balance of Flavors: Sweet sugar cookie plus rich peanut butter cups and white chocolate create a dreamy combo.
- Eye-Catching Presentation: Mini candy cane handles and marshmallow "whipped cream" make them irresistible on holiday platters.
- Great for Gifting or Parties: These cookie cups look like a labor of love but come together surprisingly easily.
Ingredients & Why They Work
Every ingredient here plays its part to deliver that perfect festive vibe and balanced sweetness. The store-bought sugar cookie dough is convenient but tasty, the miniature Reese’s cups add that signature peanut butter and chocolate richness, and the white chocolate chips help the peppermint handles stick like magic.
- Store-bought sugar cookie dough: Saves time and guarantees a tender, flaky cup base without extra fuss.
- Miniature Reese’s cups: The star filling – melty peanut butter meets chocolate in every bite.
- White chocolate chips: Melted as “glue” to attach peppermint handles, adding sweet creaminess.
- Mini candy canes: Cut into handles and stir sticks, giving a peppermint punch and festive look.
- Store-bought white icing: Piped on top to mimic whipped cream, easy and smooth.
- Marshmallow bits: Tiny and fluffy, perfect for “foam” on your hot chocolate cookie cup – mini marshmallows won't work the same!
- Holiday sprinkles: Add that bright, festive crunch and color.
Make It Your Way
One of the best parts of this Peanut Butter Cup Hot Chocolate Cookie Cups Recipe is how easily it adapts to your holiday style. I love to swap holiday sprinkles each year or add a swirl of caramel drizzle for extra decadence. You can totally make it your own!
- Variation: One year, I added crushed peppermint candies on top – that extra crunch was a hit with my crew.
- Dietary Adjustments: Use dairy-free white chocolate and peanut butter cups to make this recipe allergen-friendly.
- Seasonal Tweaks: Swap candy cane handles for pretzel rods dipped in chocolate for a salty-sweet twist.
Step-by-Step: How I Make Peanut Butter Cup Hot Chocolate Cookie Cups Recipe
Step 1: Prep the Cookie Cups
Start by preheating your oven to 350°F and greasing a mini muffin pan with non-stick spray – this helps the cookie cups pop out easily later. Unwrap your sugar cookie dough and press a small piece into each muffin cup. Here’s a handy trick: use a small square of wax paper and press your fingers gently in the center of each dough piece to create a perfect little well where the peanut butter cup will nestle. Bake for about 13 minutes or until the edges turn a lovely golden brown – watch carefully so they don't overbake or get dry.
Step 2: Prepare the Decorations
While the cookies are baking, unwrap your miniature Reese’s cups and get your candy canes ready. Use a serrated knife to carefully slice off the candy cane’s hook to create a handle and save the straight part to use as a tiny peppermint stir stick later. Fill a piping bag with your white icing, and line up your marshmallow bits and holiday sprinkles so they're ready to go.
Step 3: Assemble the Cookie Cups
Once your cookie cups are out of the oven and slightly cooled, gently press one miniature Reese’s cup into the center of each. Then, twist in a peppermint stir stick at an angle near the cookie cup edge – it adds so much festive charm! Set these aside to cool completely for about 20 minutes.
Step 4: Attach the Handles
Now, melt about a tablespoon of white chocolate chips – this acts like glue. Dab a bit on one side of each candy cane hook and carefully attach it to the cookie cup side, holding in place just until set. Let these dry fully, about 10 minutes, so your handles stay put without breaking.
Step 5: Add Final Decorations
With the handles attached, pipe a tiny dollop of white icing on top of each peanut butter cup to mimic whipped cream. Finally, sprinkle marshmallow bits and your favorite holiday sprinkles generously on top—it’s what gives these cookie cups their magical, snowy finish!
Top Tip
Having made these cookie cups multiple times, a few little tips can make your batch shine even brighter. I learned these the hard way, so you don’t have to!
- Perfect Indentation: Pressing the center of cookie dough with your fingers or the end of a wooden spoon helps keep the peanut butter cup nicely nestled without spilling over.
- Handle Handling: Let your candy cane handles dry fully before moving them around—wet ones can snap easily, and that was my first oops moment.
- Don’t Overbake: The cookie cups should be just slightly golden around the edges; overbaking dries them out and makes them crumbly, which is no fun when you want a sturdy cup.
- Mini Marshmallow Bits Matter: These are tiny and perfect for topping, different from regular mini marshmallows that are too big and don’t hold shape well.
How to Serve Peanut Butter Cup Hot Chocolate Cookie Cups Recipe
Garnishes
I love adding extra marshmallow bits and a light dusting of cocoa powder around the platter for that extra cozy vibe. Sometimes I also drizzle a little chocolate sauce on top of the cookie cups for an added treat. Little festive sprinkles are a must-have because they bring that cheerful holiday pop of color.
Side Dishes
Pair these cookie cups with warm mugs of actual hot chocolate or some spiced apple cider. If you’re feeling festive, homemade peppermint bark or a small cheese board with nuts and dried fruits complements the sweetness beautifully.
Creative Ways to Present
For holiday parties, I've set out these cookie cups on tiered cake stands decorated with pine sprigs and fairy lights—super charming and inviting. You can also wrap them individually in cellophane with a cute ribbon for easy gifting or party favors. Making a little “hot chocolate” themed dessert table? These are the star attraction, no doubt.
Make Ahead and Storage
Storing Leftovers
I store leftover cookie cups in an airtight container at room temperature, and honestly, they last up to a week without losing any charm. Just keep them out of the fridge to avoid drying out the cookies, which is a common pitfall I learned the hard way.
Freezing
I’ve frozen these cookie cups wrapped tightly in plastic wrap and placed in a freezer bag. They freeze well for up to a month. When you’re ready, let them thaw at room temperature—don’t rush it in the microwave or the chocolate bits might seize up.
Reheating
If you want your cookie cups a bit warm, I gently heat them in a preheated oven at 300°F for about 5 minutes. This softens the cookie and slightly melts the peanut butter cup again without damaging the decorations or handles.
Frequently Asked Questions:
Absolutely! If you prefer homemade sugar cookie dough, just be sure to keep the dough portion thick enough to hold the shape in the mini muffin pan and bake similarly until slightly golden but not overdone.
Using a serrated knife slowly and carefully works best. Hold the candy cane steady and use a gentle sawing motion. Sometimes warming the knife slightly can help prevent cracking.
Definitely! Mini chocolate bars or your favorite nut butter-filled chocolates can work. Just ensure they fit well into the cookie cup cavity and melt easily.
I recommend storing them at room temperature in an airtight container to keep the cookie soft. Refrigeration tends to dry them out and affects the texture negatively.
Final Thoughts
These Peanut Butter Cup Hot Chocolate Cookie Cups Recipe hold a special place on my holiday baking list because they are as joyful to make as they are to eat. Sharing these with friends over laughter and warm drinks turned into a beautiful tradition that I hope you enjoy as much as I do. Give them a try, and I promise you’ll have a little edible holiday magic in your hands.
Print
Peanut Butter Cup Hot Chocolate Cookie Cups Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 24 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Peanut Butter Cup Hot Chocolate Cookie Cups are a festive and fun holiday treat that combines sugar cookie dough, miniature Reese’s cups, and peppermint candy canes to create adorable edible hot chocolate mugs. With a sweet white chocolate and icing topping, marshmallow bits, and holiday sprinkles, these cookie cups are perfect for holiday parties or gifting.
Ingredients
Cookie Cups
- 24 pieces store-bought sugar cookie dough (24 pull-apart cookies)
- 24 miniature Reese’s cups, unwrapped
Decoration
- 11 ounce package white chocolate chips
- 24 mini candy canes (hooks removed for mug handles)
- 1 tub store-bought white icing (for piping)
- Marshmallow bits
- Holiday sprinkles
Instructions
- Preheat and prepare: Preheat your oven to 350°F and grease a mini muffin pan with non-stick spray for easy cookie removal.
- Shape cookie cups: Break apart the sugar cookie dough into 24 pieces and place one piece into each muffin cup. Using a small square of wax paper or your fingers, press down in the center of each dough piece to create a shallow cup or reservoir for the filling.
- Bake cookies: Bake the cookie dough cups for 13 minutes or until they are lightly golden around the edges. Remove from the oven once done.
- Prepare decorations: While baking, unwrap all miniature Reese’s cups. Use a serrated knife to carefully cut the hooks off the mini candy canes to create handles for the cookie cups. Set aside the cut hooks separately to use as peppermint stir sticks. Fill a piping bag with the store-bought white icing. Get the marshmallow bits and holiday sprinkles ready.
- Insert peanut butter cups: When cookies are cooled slightly but still warm, press one miniature Reese’s cup into the center of each cookie cup to form the hot chocolate base.
- Add peppermint sticks: Insert the prepared peppermint stir stick candy cane pieces at an angle near the edge of each cookie cup to resemble a stirring stick. Let the cookie cups cool completely for at least 20 minutes.
- Attach handles: Melt 1 tablespoon of white chocolate chips to use as edible glue. Use this melted chocolate to attach the candy cane handles onto the sides of each cooled cookie cup. Allow the white chocolate glue to dry for at least 10 minutes before continuing.
- Decorate with icing and toppings: Pipe a small dollop of white icing on top of each Reese’s cup to mimic whipped cream. Sprinkle mini marshmallow bits and holiday sprinkles generously over the icing for a festive finish.
- Serve: Arrange the cookie cups on a holiday platter and enjoy immediately or store as per the notes.
Notes
- Store cookie cups in an airtight container at room temperature for up to 1 week; refrigeration may dry out the cookies.
- Do not overbake the cookie dough to avoid dry cookie cups.
- Pressing the middle of each cookie cup with fingers or a small utensil helps create a more symmetrical shape but is optional.
- Use a serrated knife for the candy cane cut to avoid breaking the handles.
- Allow candy cane handles to fully dry before handling as they are fragile.
- Mini marshmallow bits are preferred over mini marshmallows; typically found by hot chocolate mixes at the store.
Nutrition
- Serving Size: 1 cookie cup
- Calories: 220 kcal
- Sugar: 16 g
- Sodium: 120 mg
- Fat: 13 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 15 mg
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