Description
These Reese’s Hot Chocolate Cookie Cups are a festive and fun treat perfect for holiday gatherings. Made with soft sugar cookie dough baked into mini muffin tins, each cup is filled with a melted mini Reese’s cup to resemble hot chocolate, complete with a candy cane handle and stir stick. Topped with white chocolate, icing, and colorful holiday sprinkles, these cups are both delightful to look at and delicious to eat.
Ingredients
Scale
Cookie Cups
- 24 store-bought sugar cookie dough pieces (for 24 cookies)
- Non-stick spray (for greasing muffin pan)
- 24 mini Reese’s cups
- 24 mini candy canes
Toppings
- 1 cup white chocolate chips
- 1 tub white icing
- Holiday sprinkles (quantity as desired)
Instructions
- Prepare the cookie cups: Preheat your oven to 350°F (175°C) and grease a mini muffin pan with non-stick spray to prevent sticking. Break apart the sugar cookie dough into 24 equal portions. Place each portion into a muffin well and press down gently using the back of a tablespoon or your fingertips to create a small well in the center. Bake the cookie dough in the oven for approximately 13 minutes or until golden brown.
- Prepare candy cane pieces and insert Reese’s: While the cookies bake, unwrap the mini Reese’s cups. Using a serrated knife, carefully cut the mini candy canes: slice off the hook section to create a small curved “handle” and save the straight pieces to use as “stir sticks.” Once baked and slightly cooled, insert a mini Reese’s cup into the center well of each cookie. Then, gently place the candy cane stir stick into the Reese’s cup to mimic a hot chocolate stirrer.
- Chill to set: Transfer the entire mini muffin pan with cookie cups into the freezer for about 10 minutes. This step helps the Reese’s cups to firm back up, making it easier to remove the cookie cups from the pan without breaking.
- Melt white chocolate and attach handles: Meanwhile, melt the white chocolate chips in a small microwave-safe bowl in 20-second increments, stirring between sessions until smooth. Use the melted white chocolate as edible glue to attach the candy cane handles to the side of each cookie cup. Allow the handles to set and dry for about 10 minutes.
- Decorate and serve: Once the candy cane handles are secure, pipe white icing on top of each cookie cup to mimic whipped cream. Finish by sprinkling festive holiday sprinkles on top. Serve immediately and enjoy these fun, festive treats!
Notes
- To make cookie dough handling easier, keep it chilled before pressing into the muffin pan.
- If you don’t have mini candy canes, you can substitute with small peppermint sticks or entirely omit the handles.
- Ensure the Reese’s cups are fully melted in the center by baking cookies thoroughly, but avoid overbaking to prevent dryness.
- Use white icing piping bags with a small tip for more precise decoration.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
