Description
These Reese’s Hot Chocolate Cookie Cups are a festive and delicious treat perfect for the holiday season. Made with sugar cookie dough baked into mini muffin tins and filled with Reese’s mini cups, they feature candy cane handles and a white chocolate and frosting finish, making them a perfect gift or cozy snack.
Ingredients
Scale
Cookie Cups
- 24 sugar cookie dough cookies (store-bought)
- Non-stick spray (for greasing pan)
Filling & Decoration
- 24 mini Reese’s cups
- 1 cup white chocolate chips
- 24 mini candy canes
- 1 tub white icing (frosting)
- Holiday sprinkles
Instructions
- Prepare and bake cookie cups: Preheat the oven to 350°F and grease a mini muffin pan with non-stick spray. Break apart the sugar cookie dough and place each piece into the wells of the muffin pan. Using the back of a tablespoon or your fingers, gently press to create a small well in the center of each dough piece. Bake for 13 minutes or until golden brown.
- Prepare candy canes and insert Reese’s cups: While the cookies bake, unwrap the mini Reese’s cups. Using a serrated knife, carefully cut the mini candy canes to separate the hooked part (handle) from the straight part (stir stick). Remove the cookies from the oven and immediately place one mini Reese’s cup into the center well of each cookie. After they cool slightly, insert the candy cane stir stick into each Reese’s cup.
- Chill and melt white chocolate: Place the muffin pan with cookie cups into the freezer for about 10 minutes to allow the Reese’s cups to harden, making it easier to remove the cookies from the pan. Once fully cooled, melt the white chocolate chips in a small microwave-safe bowl, heating in short intervals and stirring until smooth.
- Attach candy cane handles: Use the melted white chocolate as glue to attach the candy cane handles to the sides of each cookie cup. Repeat for all cups and set them aside to dry for about 10 minutes.
- Decorate and finish: After the handles have dried, pipe white frosting onto the top of each cookie cup and sprinkle holiday sprinkles on top. Serve and enjoy your festive Reese’s Hot Chocolate Cookie Cups!
Notes
- Allow cookies to cool but not completely cold before inserting Reese’s cups so they slightly melt and secure well.
- Be careful when cutting candy canes with a serrated knife to avoid injury.
- Use fresh mini candy canes for best shape and color.
- These cookie cups can be stored in an airtight container at room temperature for up to 3 days.
- For easier removal, chilling the cookie cups helps harden the chocolate and candy elements.
