There’s something utterly charming about these festive treats that combine the best of sweet and peanut butter flavors. The Peanut Butter Cup Hot Chocolate Cookie Cups Recipe is a magical little dessert — cookie, candy, and decoration all wrapped into one delightful bite. I promise you, once you try these, they’ll be a holiday favorite in your kitchen too.
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
From my first batch, what blew me away was how effortlessly it blends nostalgic candy flavors with a homemade cookie vibe — and it’s all ready in under an hour! You don’t even need to fuss over dough from scratch because the store-bought sugar cookie dough saves you loads of time while still tasting incredible.
- Easy Prep: Using store-bought sugar cookie dough means less mess and more time to focus on the fun parts like decorating.
- Playful Presentation: These cookie cups actually look like tiny mugs of hot chocolate, complete with handles made from candy canes!
- Perfect Flavor Combo: The peanut butter cup center adds a rich, creamy surprise under the whipped-cream-like icing and marshmallow bits.
- Holiday Ready: Sprinkles and peppermint accents make these a festive centerpiece for parties and cozy nights in.
Ingredients & Why They Work
Every ingredient here pulls double duty — simplicity from the cookie dough, richness from the peanut butter cups, and a touch of whimsy with the candy canes and sprinkles. Shopping is straightforward, but here are some insights to keep your Peanut Butter Cup Hot Chocolate Cookie Cups Recipe tasting its best.
- Sugar cookie dough: Store-bought saves time but look for one without extra additives for a pure buttery flavor.
- Miniature Reese’s cups: The real star — choose fresh ones with a sturdy chocolate shell so they hold up during baking.
- White chocolate chips: These melt easily and provide a smooth "glue" for attaching your handles and details.
- Mini candy canes: Pick sturdy ones to create handles; the peppermint flavor is a festive bonus.
- Store-bought white icing: Pre-made icing pipes nicely and mimics whipped cream without fuss.
- Marshmallow bits: Different from mini marshmallows, these tiny bits add fluffy texture without melting away.
- Holiday sprinkles: Colorful and fun — choose whatever matches your festive mood.
Make It Your Way
This recipe really invites you to get creative. I’ve tried swapping out the peanut butter cups for mini chocolate truffles or even white chocolate peanut butter cups to mix up the flavor profile. Don’t be shy about adding your own twist—maybe a dash of cinnamon in the dough or a sprinkle of sea salt on top to balance the sweetness.
- Variation: Once, I swapped out the regular sugar cookie dough for a chocolate cookie dough, and it made for an extra decadent treat that my family adored.
- Dietary tweaks: Gluten-free dough can work well here, just watch the bake time closely as they sometimes brown faster.
- Seasonal touches: Add crushed peppermint or colored sugar instead of sprinkles for a different festive vibe.
Step-by-Step: How I Make Peanut Butter Cup Hot Chocolate Cookie Cups Recipe
Step 1: Shape Your Cookie Cups
First things first, preheat your oven to 350°F and spritz that mini muffin pan with non-stick spray. I like to unwrap the sugar cookie dough and press each piece into a mini muffin cup. Here’s my little secret: using a small square of wax paper, I gently press the center of each dough ball with my fingers to make a little cavity — this is where the peanut butter cup will nestle perfectly. Bake them for about 13 minutes or until you see the edges turn a beautiful, light golden brown.
Step 2: Prep Your Decorations While Baking
While the cookie cups bake, unwrap all your miniature Reese’s cups—that’s the gooey core of the recipe! Then, grab your mini candy canes and carefully slice off their hooks with a serrated knife. That hook will become your handle, so take your time. Use the leftover candy cane halves as peppermint “stir sticks” to add even more charm later. Fill a piping bag with the store-bought white icing, and have your marshmallow bits and holiday sprinkles ready for decorating.
Step 3: Assemble the Peanut Butter Centers and Handles
Once your cookie cups are done baking, carefully press a miniature Reese’s cup into the center of each while the cookie is still warm but cool enough to handle. Then slide in the candy cane handles at an angle near the edge so they stay secure. Set the cookie cups aside to cool completely—about 20 minutes is my go-to here to avoid any melting mishaps.
Step 4: Glue on the Candy Cane Handles
Melt a tablespoon of white chocolate chips in the microwave or double boiler. Think of this as edible glue! Use a small dab of this melted chocolate to attach the candy cane “handle” firmly onto the side of each cookie cup. Let these dry for at least 10 minutes to make sure your handles won’t break or fall off when you pick them up.
Step 5: Decorate Like a Pro
With everything cooled and secured, pipe a tiny swirl of white icing on top of each Reese’s cup to mimic whipped cream. I always love adding a sprinkle of holiday sprinkles and some marshmallow bits right on top—it’s that sweet finishing touch that takes these cookie cups to another level of festive fun.
Top Tip
I’ve made these cookie cups a few times for holiday parties, and a few lessons really stuck with me. They might seem small, but these tips can make or break your batch!
- Perfect Indentation: Press the center of each cookie dough ball gently with your fingers or the end of a wooden spoon before baking to make sure the peanut butter cup fits snugly without flattening your cookie.
- Handle Handling: Make sure the candy cane handles are completely dry before attaching – wet chocolate glue doesn’t hold well and can cause breakage.
- Don’t Overbake: Keep a close eye on baking times; overbaking makes cookies crumbly and tough to shape into cups.
- Use Marshmallow Bits, Not Mini Marshmallows: The bits hold their shape better and won’t melt away on the cookie cup surface.
How to Serve Peanut Butter Cup Hot Chocolate Cookie Cups Recipe
Garnishes
I keep it simple and festive: a little frosting piped on top, marshmallow bits, and colorful holiday sprinkles. For extra flair, you could even dust with a touch of powdered sugar to mimic snow or add a tiny edible glitter sprinkle for sparkle.
Side Dishes
These cookie cups are a sweet star all on their own, but I like pairing them with a warm mug of hot chocolate or even peppermint bark for a candy variety. For more savory balance, a small selection of cheese and nuts can make your holiday platter feel extra special.
Creative Ways to Present
For holiday parties, I love arranging the cookie cups in a festive tin lined with parchment paper or on a decorative cake stand surrounded by evergreen sprigs and fairy lights. It’s such a cozy look that invites guests right in. You could also gift them in clear cellophane bags tied with a ribbon for a thoughtful homemade present.
Make Ahead and Storage
Storing Leftovers
I store leftover Peanut Butter Cup Hot Chocolate Cookie Cups in an airtight container at room temperature for up to a week. Refrigeration tends to dry out the cookie part, so I avoid it whenever possible.
Freezing
Freezing works well for these cookie cups if you want to prep early. I wrap them individually in plastic wrap and place them in a freezer-safe container. When you're ready to enjoy, just thaw at room temperature for 30-60 minutes before serving.
Reheating
While they’re best enjoyed fresh, if you want a warm treat, pop a cookie cup in the microwave for about 10 seconds to soften slightly but be careful not to melt the chocolate completely.
Frequently Asked Questions:
Absolutely! Homemade sugar cookie dough works wonderfully, just be sure to shape the dough tightly in the mini muffin pans so the cups hold together. Baking time may vary slightly depending on your dough’s moisture content.
Marshmallow bits hold their shape better when baked or left out and add a delicate texture. Mini marshmallows tend to melt and lose their fluffy appearance during assembly.
Yes! These cookie cups freeze beautifully. Just wrap each one individually and thaw before serving for best texture and flavor.
Make sure to completely dry the candy cane handles after cutting, and use melted white chocolate as glue rather than any wet or runny icing. Handling gently after assembly helps keep the handles intact.
Final Thoughts
I’ve made the Peanut Butter Cup Hot Chocolate Cookie Cups Recipe every holiday season for years now, and they never fail to bring smiles. It’s such a wonderfully interactive treat that feels like a little gift with every bite. Whether you’re baking with kids or looking for an impressive yet easy party dessert, I’m confident this recipe will make you a fan for life. Trust me, these cookie cups are worth the little effort—they’re pure holiday magic on a plate!
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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
- Diet: Vegetarian
Description
These Peanut Butter Cup Hot Chocolate Cookie Cups are a festive and fun treat perfect for the holiday season. Made with store-bought sugar cookie dough baked into mini cups, filled with miniature Reese's peanut butter cups, and decorated with candy cane handles, white icing, marshmallow bits, and holiday sprinkles, they look like little mugs of hot chocolate that are delicious to eat and charming to serve.
Ingredients
Cookie Cups
- 24 pieces store-bought sugar cookie dough (pull-apart cookies)
- 24 miniature Reese’s peanut butter cups, unwrapped
Decorations
- 11 ounces white chocolate chips
- 24 mini candy canes
- 1 tub store-bought white icing
- Marshmallow bits (small quantity as desired)
- Holiday sprinkles (small quantity as desired)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F and lightly spray a mini muffin pan with non-stick spray to prevent the cookie dough from sticking.
- Form Cookie Cups: Unwrap the store-bought sugar cookie dough and place one piece in each mini muffin cup. Use a small square of wax paper and press the center of each dough piece gently with your fingers to form a shallow well to create space for the filling.
- Bake Cookies: Bake the cookie dough in the preheated oven for 13 minutes or until they turn slightly golden brown. Remove from the oven and allow them to cool slightly before handling.
- Prepare Decorations: While the cookies bake, unwrap all miniature Reese’s cups. Using a serrated knife, carefully cut off the hooked handles of the mini candy canes and set aside the remaining straight piece to be used as peppermint stir sticks. Fill a piping bag with the white store-bought icing. Have marshmallow bits and holiday sprinkles ready for topping.
- Fill Cookie Cups: Once the cookies have cooled a bit but are still warm, press one miniature Reese’s peanut butter cup into the center of each cookie cup. Then insert the straight candy cane piece at an angle near the edge of each cookie cup to act as a peppermint stir stick. Set the filled cookies aside to cool completely for at least 20 minutes.
- Melt White Chocolate: Melt 1 tablespoon of white chocolate chips to use as edible glue for assembling the candy cane handles.
- Attach Handles: Use the melted white chocolate to affix the candy cane hooks to the side of each cookie cup as handles. Allow the handles to dry and set for at least 10 minutes to ensure they attach firmly without breaking.
- Decorate Cups: Pipe a small dollop of white icing on top of each peanut butter cup to mimic whipped cream. Sprinkle marshmallow bits and holiday sprinkles over the icing for a festive finish.
- Serve and Enjoy: Arrange your finished hot chocolate cookie cups on a holiday platter and serve immediately for a delightful treat.
Notes
- Store cookie cups in an airtight container at room temperature for up to 1 week; refrigerating is not recommended as it dries out the cookies.
- Do not overbake the cookie dough to avoid dry, crumbly cookie cups.
- Pressing the cookie dough center with fingers or a small cup makes a more symmetrical cup but is optional.
- Use a serrated knife carefully to cut candy cane hooks without shattering them.
- Ensure candy cane handles are completely dry and set before handling them to prevent breaking.
- Use mini marshmallow bits instead of regular mini marshmallows; these can typically be found near the hot chocolate mixes in stores.
Nutrition
- Serving Size: 1 cookie cup
- Calories: 210 kcal
- Sugar: 15 g
- Sodium: 110 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 10 mg
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