Imagine cozying up with these festive little treats that bring the magic of hot chocolate and peanut butter cups together in every bite. I can’t get enough of this **Peanut Butter Cup Hot Chocolate Cookie Cups Recipe**—they’re as fun to make as they are delicious, and perfect for sharing or keeping all to yourself.
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
This Peanut Butter Cup Hot Chocolate Cookie Cups Recipe is one of those desserts that feel like an instant holiday hug. I love how it combines familiar flavors in a playful cupcake-like form that’s super easy to make but looks impressive enough for a party or special treat.
- Easy to Make: Using store-bought sugar cookie dough keeps prep quick without sacrificing flavor or texture.
- Festive and Fun: The miniature Reese’s cups and candy cane handles bring whimsical holiday charm to your dessert table.
- Great for Gifts or Parties: These cookie cups are perfectly portioned for sharing and guaranteed to impress guests.
- Delicious Flavor Combo: Peanut butter, white chocolate, and festive sprinkles capture all the holiday vibes in one bite.
Ingredients & Why They Work
I’ve found this combination of ingredients hits the sweet spot between ease, flavor, and festive fun. Each element plays a role — from the cookie base to the peanut butter cup to the white chocolate “glue” and sprinkles for that final magical touch.
- Store-bought sugar cookie dough: Saves time and produces soft, buttery cookie cups without fuss or mixing from scratch.
- Miniature Reese’s cups: Adds that iconic peanut butter and chocolate center—perfect for melting slightly into the warm cookie base.
- White chocolate chips: Melted to secure the candy cane handles, white chocolate gives a smooth, sweet contrast.
- Mini candy canes: Cut into handles and stir sticks—I love how they add a peppermint kick and charming detail.
- Store-bought white icing: Ready-made icing acts as the “whipped cream” topping, making this recipe even more user-friendly.
- Marshmallow bits: Unlike traditional mini marshmallows, these tiny bits provide the perfect fluffy texture without melting away.
- Holiday sprinkles: Colorful sprinkles bring festive sparkle and extra crunch on top.
Make It Your Way
I love putting my own spin on this recipe depending on the occasion or what I have on hand. Feel free to experiment—you’ll find it’s very forgiving and fun to personalize!
- Variation: One year, I swapped the mini Reese’s cups for mini peanut butter M&Ms to add a crispy texture—delicious for the crunch lovers in your life.
- Dietary mods: For a gluten-free option, try a trusted gluten-free sugar cookie dough (they usually work great for this baking method).
- Seasonal touches: Swap the holiday sprinkles for heart sprinkles for Valentine’s Day or pastel colors for Easter.
Step-by-Step: How I Make Peanut Butter Cup Hot Chocolate Cookie Cups Recipe
Step 1: Prepare Cookie Cups for Baking
Start by preheating the oven to 350°F and spraying your mini muffin pan with non-stick spray. Unwrap the store-bought sugar cookie dough and pull apart 24 pieces—one for each mini muffin cup. Place a dough piece into each cup, then use your fingers or the end of a wooden spoon (wax paper helps to avoid sticking) to press down in the center, creating a little well. This indentation will hold the peanut butter cup later. Bake for about 13 minutes or until the edges turn a light golden brown. Don’t overbake, or the cookie cups will end up dry.
Step 2: Prepare Decorations While Cookies Bake
Unwrap all your miniature Reese’s cups. Then, gently cut off the hooked ends of your mini candy canes using a serrated knife; these piece will become your cookie cup handles. Keep the remaining straight candy cane pieces to use as peppermint “stir sticks”. Fill a piping bag with store-bought white icing, and have your marshmallow bits and holiday sprinkles at the ready.
Step 3: Assemble Cookie Cups
When the cookie cups come out of the oven, press a miniature Reese’s cup into the center of each while the dough is still warm—this way, they’ll nestle perfectly. Next, insert a candy cane handle at a slight angle into the side of each cookie cup. Set aside to cool for at least 20 minutes, which helps everything set up nicely.
Step 4: Attach Handles and Decorate
Melt about 1 tablespoon of white chocolate chips in the microwave, stirring every 15 seconds until smooth. Use this melted chocolate as “glue” to attach the candy cane hooks securely to the sides of each cookie cup. Let these dry for at least 10 minutes so the handles don’t break when you pick them up.
Finally, pipe a small dollop of white icing on top of each Reese’s cup to mimic whipped cream. Sprinkle marshmallow bits and holiday sprinkles over the icing for that perfect festive finish.
And just like that, you have these adorable Peanut Butter Cup Hot Chocolate Cookie Cups ready to warm hearts and satisfy any sweet tooth!
Top Tip
After making this Peanut Butter Cup Hot Chocolate Cookie Cups Recipe several times, I’ve picked up a few tricks to make things easier and the results flawless every time.
- Perfect Indentation: Press your fingers down using a small square of wax paper to stop dough from sticking; this ensures a neat indentation for the peanut butter cup to nestle into.
- Handle Cutting: Use a serrated knife to cut candy cane hooks carefully and avoid crumbling—the clean cut pieces make sturdy handles.
- Don’t Overbake: Keep a close eye on the edges; pulling the cookie cups out just as they start turning golden keeps them soft and chewy.
- Allow Cooling Time: Giving the cookie cups ample time to cool before decorating prevents melting and keeps the candy cane handles intact.
How to Serve Peanut Butter Cup Hot Chocolate Cookie Cups Recipe
Garnishes
I like topping mine with colorful holiday sprinkles and tiny marshmallow bits because they give a festive, snowy look. You can also dust lightly with cocoa powder or add a drizzle of melted chocolate for extra flair. The “whipped cream” icing dollop is key—it really sells the hot chocolate cup illusion!
Side Dishes
Pair these cookie cups with a simple cup of hot cocoa or a warm latte for a cozy treat. They also make a great sweet side alongside fruit platters or even spiced nuts to balance the sweetness.
Creative Ways to Present
For holiday parties, I’ve arranged these cookie cups on a tiered serving tray surrounded by fresh pine branches and tiny fairy lights—it instantly makes the dessert table pop. Wrapping a few up in clear cellophane bags tied with festive ribbons also makes the cutest edible gift.
Make Ahead and Storage
Storing Leftovers
I always keep these in an airtight container at room temperature, where they stay fresh for up to a week. Avoid the fridge as it tends to dry out the cookie base, which no one wants!
Freezing
Yes, you can freeze these! I wrap each cookie cup individually in plastic wrap, then place them in a freezer-safe container. When I want a treat, I thaw them at room temperature—sometimes I warm them just slightly in the oven for that fresh-baked feel.
Reheating
To revive leftovers, I pop them in a preheated 300°F oven for about 4–5 minutes. This refreshes the cookie dough’s softness and slightly melts the peanut butter cup, giving you that homemade warmth again.
Frequently Asked Questions:
Absolutely! While store-bought sugar cookie dough saves loads of time, you can use your favorite sugar cookie recipe. Just keep dough chilled before shaping to help maintain the cup shape during baking.
Using a serrated knife is key—saw gently back and forth rather than pressing down hard. Cutting cold candy canes right out of the bag can make them easier to handle without breaking.
Mini marshmallows may melt and lose shape on this recipe, but marshmallow bits hold up perfectly on the icing for that ideal fluffy texture and appearance. If you can’t find marshmallow bits, chop mini marshmallows finely and use them sparingly.
You can assemble these a day or two ahead and store them in an airtight container at room temperature. Just add the icing and sprinkles close to serving time for best presentation and freshness.
Final Thoughts
Making the Peanut Butter Cup Hot Chocolate Cookie Cups Recipe always feels like a special little holiday adventure in my kitchen. They’re playful, flavorful, and warm the soul—whether you’re serving them at a party or sneaking a few after the kids are in bed. I hope you enjoy making (and eating!) them as much as I do. Give this recipe a try—you might just find your new holiday favorite.
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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
Peanut Butter Cup Hot Chocolate Cookie Cups are festive, bite-sized treats combining the sweet comfort of sugar cookie dough with the rich flavor of miniature Reese’s peanut butter cups, topped with festive decorations like candy cane handles, marshmallow bits, and holiday sprinkles. Perfect for holiday gatherings, these delightful cookie cups are easy to make with store-bought ingredients and require simple assembly and decorating steps.
Ingredients
Cookie Cups
- 24 store-bought sugar cookie dough pieces (24 pull-apart cookies)
- 24 miniature Reese’s peanut butter cups, unwrapped
Decorations
- 11 ounce package white chocolate chips
- 24 mini candy canes (hooks removed for handles, hooks reserved for stir sticks)
- 1 tub store-bought white icing
- Marshmallow bits
- Holiday sprinkles
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 350°F and spray a mini muffin pan with non-stick spray to prepare for baking the cookie cups.
- Shape Cookie Dough: Unwrap the store-bought sugar cookie dough and break it apart into 24 pieces. Place each piece into a mini muffin cup. Press the center of each dough piece with your fingers or a small cup to create a small reservoir for filling.
- Bake Cookie Cups: Bake the cookie cups for 13 minutes or until they are slightly golden brown. Remove from oven and allow to cool slightly.
- Prepare Decorations: While cookies bake, unwrap all miniature Reese’s cups. Cut off the hooks from mini candy canes with a serrated knife, reserving hooks to use later as peppermint stir sticks. Fill a piping bag with store-bought white icing. Have marshmallow bits and holiday sprinkles ready for decorating.
- Assemble Reese’s in Cookies: After baking, immediately press one miniature Reese’s cup into the center of each cookie cup. Insert the candy cane handle at an angle near the cookie cup edge. Let cookie cups cool for at least 20 minutes to set.
- Melt White Chocolate: Melt 1 tablespoon of white chocolate chips to create an edible glue for attaching handles.
- Attach Handles: Use melted white chocolate to glue the candy cane hooks to the side of each cookie cup as handles. Let them dry and set for at least 10 minutes to secure properly.
- Decorate Cookie Cups: Pipe a small dollop of white icing on top of each cookie cup to resemble whipped cream. Garnish with marshmallow bits and holiday sprinkles to complete the festive look.
- Serve: Arrange your decorated cookie cups on a holiday platter and enjoy the festive treat with friends and family.
Notes
- Store cookie cups in an airtight container at room temperature up to 1 week; refrigeration may dry out the cookies.
- Do not overbake cookie dough to avoid dry cookie cups.
- Pressing the dough centers helps create symmetrical cups, but using fingers, a small cup, or wooden spoon end are all good options.
- Use a serrated knife to carefully cut candy cane hooks for handles.
- Allow candy cane handles to dry thoroughly before handling to prevent breaking.
- Mini marshmallow bits differ from standard mini marshmallows and are usually found near hot chocolate mixes in stores.
Nutrition
- Serving Size: 1 cookie cup
- Calories: 190 kcal
- Sugar: 15 g
- Sodium: 110 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 15 mg
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