Nothing says cozy quite like a warm drink and a sweet treat combined—enter the **Peanut Butter Cup Hot Chocolate Cookie Cups Recipe**. These little delights are perfect for holiday parties or as a charming gift, blending peanut butter, chocolate, and that nostalgic hot chocolate vibe into an irresistible cookie cup.
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've made this Peanut Butter Cup Hot Chocolate Cookie Cups Recipe more times than I can count, and every time, it wins over anyone who tries it. The combo of gooey chocolate, creamy peanut butter, and soft sugar cookie is downright addictive!
- Simple to Make: Using store-bought sugar cookie dough keeps it easy and fast without sacrificing taste.
- Fun Presentation: The cookie cups look like tiny mugs filled with hot chocolate—a great conversation starter at any event.
- Perfect for Gifting: These cookie cups are as delightful to give as they are to eat, especially during the holiday season.
- Customizable: You can adjust the toppings or swap candy to suit your taste or theme!
Ingredients & Why They Work
Each ingredient was chosen to blend ease and decadence—store-bought dough makes baking approachable, while Reese’s cups bring that iconic peanut butter-chocolate duo. The white chocolate and marshmallow bits add a playful, festive touch that delights every time.
- Store-bought sugar cookie dough: Saves you the hassle of baking from scratch but still delivers soft, buttery cookies perfect for molding into cups.
- Miniature Reese’s cups: The star ingredient delivering rich peanut butter and chocolate inside every cookie cup.
- White chocolate chips: Melted to “glue” on the candy cane handles, adding sweetness and a smooth texture contrast.
- Mini candy canes: Cut into handles, they transform cookie cups into adorable hot chocolate mugs with a peppermint kick.
- Store-bought white icing: Piped on top to look like whipped cream, adding sweetness and festive flair.
- Marshmallow bits: Smaller than mini marshmallows, these give a realistic marshmallow topping texture and hold up well.
- Holiday sprinkles: For that extra pop of color and festivity that’ll make your cookie cups irresistible.
Make It Your Way
I love switching up this recipe with different add-ins or festive colors depending on the season. Feel free to get creative—this recipe invites personal flair!
- Variation: One year, I swapped the Reese’s cups for mini peanut butter fudge squares—equally divine and a little less melty.
- Dietary tweaks: Use gluten-free cookie dough or vegan chocolate chips if needed; the process stays the same and you won’t miss out.
- Seasonal Shift: Around Valentine’s Day, I like to add red heart sprinkles and swap candy canes for mini candy hearts to suit the mood.
Step-by-Step: How I Make Peanut Butter Cup Hot Chocolate Cookie Cups Recipe
Step 1: Shape Your Cookie Cups
Start by preheating your oven to 350°F and greasing your mini muffin pan well. Gently press a ball of store-bought sugar cookie dough into each cup. Then, using your fingers or a small piece of wax paper, press the dough down in the center to create a little well—this will hold your peanut butter cup later without it sliding out. Bake for about 13 minutes, watching for a light golden color—not too brown! Overbaking dries the cookie, and you want them soft enough to bite into with a melty center.
Step 2: Prepare Your Candy Cane Handles & Decorations
While your cookies bake, unwrap each miniature Reese’s cup and cut the hooks off your candy canes with a serrated knife. These hooks become the handles of your tiny cookie mugs. The straight part of the candy cane makes a cute peppermint “stir stick.” Set your store-bought white icing in a piping bag, and get the marshmallow bits and sprinkles ready for decorating.
Step 3: Assemble the Hot Chocolate Cookie Cups
Right out of the oven, press one mini Reese’s cup into the center of each cookie, letting it sink into the soft dough. Add a peppermint stick at an angle near the edge as a festive detail. Cool the cookie cups completely for at least 20 minutes—this helps them hold their shape for decorating.
Step 4: Attach the Candy Cane Handles
Melt a tablespoon of white chocolate chips in the microwave for about 30 seconds. Use this melted chocolate as “glue” to attach the candy cane handles to the cookie cups. Place the candy cane handle on the side, pressing gently and letting it dry for about 10 minutes. Be gentle, as the candy canes can break if handled too roughly during this step.
Step 5: Final Decorations
Pipe a little dollop of white icing on top of the Reese’s cup to mimic whipped cream. Then sprinkle generously with marshmallow bits and holiday sprinkles for that extra festive touch. Voilà—your Peanut Butter Cup Hot Chocolate Cookie Cups are ready to impress!
Top Tip
Over the years, I’ve found that little tweaks can make a huge difference when crafting these cookie cups. Here are my favorite tips to ensure you get perfect results every time!
- Indentation Formation: Using a small round object like the end of a wooden spoon to press the dough creates a smoother, more symmetrical cup than fingers alone.
- Watch the Bake Time: Keep a close eye near the end of baking to prevent overbaking—dry cookie cups don’t hold fillings well and aren’t as enjoyable.
- Candy Cane Handles: Cut the candy cane hooks straight and use gentle pressure when attaching so they don’t snap.
- Use Melted White Chocolate as Glue: It works better than frosting for securing candy cane handles and sets up firm enough for handling.
How to Serve Peanut Butter Cup Hot Chocolate Cookie Cups Recipe
Garnishes
I usually stick with classic holiday sprinkles because they add the perfect festive pop of color without overpowering the other flavors. Marshmallow bits complete the look and add a chewy bite reminiscent of real hot chocolate toppings. Sometimes I add a tiny dusting of cocoa powder right before serving for extra richness.
Side Dishes
These cookie cups pair wonderfully with a warm mug of coffee or spiced cider if you want to keep the chocolate theme going. For non-drinkers, sliced fresh fruit or a scoop of vanilla ice cream makes a delightful companion.
Creative Ways to Present
For holiday parties, I like to arrange the cookie cups on a mirrored tray with mini fairy lights twirling around for a magical effect. Wrapping each cup in a small clear bag tied with ribbon turns them into adorable edible favors for guests to take home.
Make Ahead and Storage
Storing Leftovers
I keep leftover Peanut Butter Cup Hot Chocolate Cookie Cups in an airtight container at room temperature. This keeps the cookie soft and the toppings intact for up to a week. Refrigerating them tends to dry out the cookie, which I’ve learned the hard way!
Freezing
If you want to prep ahead, these cookie cups freeze beautifully. I wrap them individually in plastic wrap and place them in a freezer-safe bag or container. When ready to enjoy, let them thaw at room temperature for a couple of hours—toppings stay fresh and the cookie texture is preserved.
Reheating
To gently reheat after freezing, I pop the cookie cups in a 300°F oven for about 5 minutes—just enough to warm the peanut butter and soften the cookie without melting the handles or icing. It’s a quick trick to restore that fresh-baked sensation.
Frequently Asked Questions:
Absolutely! While I use store-bought sugar cookie dough for convenience and consistent results, homemade dough can add a personal touch. Just make sure your dough is sturdy enough to hold its shape in the mini muffin pan and isn’t too sticky.
Cut the hooks off carefully with a serrated knife and attach them using melted white chocolate as glue. Let them dry completely before moving or handling the cookie cups. Being delicate during assembly is key to keeping those handles intact.
Definitely! Mini peanut butter fudge squares, chocolate truffles, or even a small scoop of chocolate ganache work wonderfully as a replacement. The idea is to keep the creamy peanut butter and chocolate theme to marry well with the cookie cup.
Mini marshmallow bits hold their shape better and don’t melt as quickly as mini marshmallows, giving your cookie cups a neat and pretty topping that lasts longer. They’re usually found near hot chocolate mixes in stores.
Final Thoughts
This Peanut Butter Cup Hot Chocolate Cookie Cups Recipe holds a special place in my holiday baking rotation because it’s simple, fun, and festive—all at once. I love how it brings people together, whether you’re gifting them or serving up a batch at a cozy evening get-together. So grab that mini muffin pan and some candy canes, and trust me—you’ll be making these again and again to share that warm, sweet magic.
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 holiday treat combining soft sugar cookie dough baked into mini cups filled with a melted peanut butter cup, decorated with candy cane handles, white icing, marshmallow bits, and holiday sprinkles for a delightful and fun dessert perfect for holiday parties.
Ingredients
Cookie Cups
- 24 store-bought sugar cookie dough pieces (24 pull-apart cookies)
- 24 miniature Reese’s cups, unwrapped
Decorations
- 11 ounce package white chocolate chips
- 24 mini candy canes, hooks removed and reserved for handles
- 1 tub store-bought white icing
- Marshmallow bits
- Holiday sprinkles
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F and spray a mini muffin pan with non-stick spray to prepare for baking your cookie cups.
- Form Cookie Cups: Unwrap the sugar cookie dough and place one piece in each mini muffin cup. Using your fingers or a small cup, press the center of each dough piece to create a small reservoir in the middle for filling.
- Bake Cookie Cups: Bake the cookie dough in the preheated oven for 13 minutes or until they are slightly golden brown and set.
- Prepare Decorations: While the cookies bake, unwrap the miniature Reese’s cups. Use a serrated knife to carefully cut off the hooks from the candy canes to create mug handles, saving the remaining parts for peppermint stir sticks. Fill a piping bag with store-bought white icing. Have marshmallow bits and holiday sprinkles ready for decorating.
- Add Peanut Butter Cups and Peppermint Sticks: When the cookie cups are done baking, remove them from the oven and press one miniature Reese's cup into the center of each cookie cup. Insert a peppermint stick angled near the edge of each cookie cup to act as a stir stick. Allow cookie cups to cool for at least 20 minutes.
- Melt White Chocolate and Attach Handles: Melt 1 tablespoon of white chocolate chips to use as glue. Use this melted chocolate to attach the candy cane handles to the sides of each cookie cup. Let the handles dry and set for at least 10 minutes.
- Decorate Cookie Cups: Pipe a small dollop of white icing on top of each cookie cup to mimic whipped cream. Sprinkle marshmallow bits and holiday sprinkles generously over the icing for a festive finish.
- Serve: Arrange the completed cookie cups on a holiday platter and serve for a fun, delicious seasonal treat.
Notes
- Store cookie cups in an airtight container at room temperature for up to 1 week to maintain softness. Avoid refrigeration to prevent drying.
- Avoid overbaking the cookie dough to keep cookie cups soft and tender.
- Pressing the dough to create a cup shape helps achieve symmetry but can be substituted by using a small cup or spoon end to make the indentation.
- Use a serrated knife carefully to remove candy cane hooks without breaking the handles.
- Allow candy cane handles to fully dry after attaching to prevent breakage during handling.
- This recipe uses marshmallow bits, not mini marshmallows; marshmallow bits are often found near the hot chocolate section in grocery stores.
Nutrition
- Serving Size: 1 cookie cup
- Calories: 190 kcal
- Sugar: 15 g
- Sodium: 80 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: 10 mg
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