There’s something magically indulgent about a dessert that combines chocolate, peanut butter, and a touch of festive fun. That’s exactly why the Peanut Butter Cup Hot Chocolate Cookie Cups Recipe deserves a spot in your holiday baking lineup — bite-sized cookie cups filled with Reese’s peanut butter cups and topped like tiny mugs of winter warmth. Trust me, once you make these, you’ll want to share them but might not want to.
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 absolutely adore this recipe because it blends ease with a wow factor. The combo of familiar store-bought cookie dough and just a few special touches turns it into something truly memorable. Plus, it’s visually adorable — those mini candy cane handles? Genius!
- Simple Prep: Using store-bought cookie dough means you get delicious results without the fuss of mixing dough from scratch.
- Festive Flair: Mini candy cane handles and holiday sprinkles make these cookie cups perfect for parties or gifting.
- Peanut Butter & Chocolate Duo: Reese’s miniature peanut butter cups inside create a rich, melty center that’s pure bliss.
- Fun to Assemble: I love how the decorating step feels like crafting edible little mugs — super satisfying!
Ingredients & Why They Work
These ingredients come together to create the perfect balance of sweet, creamy, and crunchy textures. Using store-bought cookie dough saves time but still bakes up wonderfully soft, while the Reese’s cups bring that irresistible peanut butter twist.
- Store-bought sugar cookie dough: Softens and shapes easily in the mini muffin pan, forming the perfect edible cup with minimal effort.
- Miniature Reese’s cups: The gooey peanut butter center complements the cookie and chocolate so well — I always unwrap them ahead to speed up assembly.
- White chocolate chips: Melted slightly to “glue” candy cane handles in place — white chocolate adds a nice sweet, creamy contrast.
- Mini candy canes: Cutting off the hook part gives you cute handles, adding both charm and a hint of peppermint flavor.
- Store-bought white icing: Easy to pipe and mimics whipped cream topping perfectly, giving an authentic hot chocolate mug look.
- Marshmallow bits: These tiny pillows add a playful texture that melts just right atop the icing.
- Holiday sprinkles: Sparkle and color to make the cookie cups festive and irresistible.
Make It Your Way
One of the best parts about the Peanut Butter Cup Hot Chocolate Cookie Cups Recipe is how easy it is to customize. I often swap sprinkles for crushed peppermint or add a dusting of cocoa powder to make it feel extra cozy.
- Variation: I sometimes swap white chocolate chips for semi-sweet if I want a deeper chocolate flavor or use chocolate frosting instead of white icing for a richer “whipped cream” look. It’s tasty both ways!
- Dietary modifications: For a peanut allergy, try substituting with chocolate cups or caramel-filled chocolates; the cookie cup base stays the same.
- Seasonal changes: Beyond the holidays, you can switch candy cane handles for thin pretzel sticks for a rustic mug handle look.
Step-by-Step: How I Make Peanut Butter Cup Hot Chocolate Cookie Cups Recipe
Step 1: Prep Your Cookie Cups
Start by preheating your oven to 350°F and greasing a mini muffin pan with non-stick spray — this step is key so your cookie cups pop out easily later. Break apart your store-bought sugar cookie dough, placing a piece into each muffin cup. Use your fingers or a small piece of wax paper to gently press an indentation into the center of each dough ball. This little “well” will hold the peanut butter cup later and helps create that signature cup shape. Bake for about 13 minutes until the edges are just golden (don’t overbake or the cookies get dry!).
Step 2: Prepare Your Decorations
While the cookies bake, unwrap all your miniature Reese’s cups — I find it quicker to do this in one go so everything’s ready for assembly. Then, using a serrated knife, carefully slice off the hook of each mini candy cane; these will become your mugs’ adorable handles. Keep the straight parts of the candy canes — they make perfect little peppermint stir sticks later. Fill a piping bag with store-bought white icing, and get your marshmallow bits and holiday sprinkles ready on a tray nearby.
Step 3: Assemble the Cookie Cups
Once the cookies are out of the oven and cooled just a bit (about 5 minutes), press one unwrapped Reese’s cup firmly into the middle of each cookie indentation. Next, gently place a candy cane handle at an angle on the side of the cookie cup to mimic a mug handle — don’t press too hard or the cookie might crack. Let them cool for at least 20 minutes so they firm up and hold shape nicely.
Step 4: Add the Final Touches
Melt about a tablespoon of white chocolate chips in the microwave (in short bursts, stirring often) and use this as edible “glue” to attach the candy cane handles securely to the cookie cups. It really makes a difference in holding everything together while adding a pretty finish. Let the handles dry completely (about 10 minutes).
Finally, pipe a little dollop of white icing on top to mimic whipped cream, then sprinkle marshmallow bits and holiday sprinkles generously over the top. This step always gets me excited — it’s like creating miniature works of art that taste amazing.
Top Tip
From my experience, nailing the cookie cup shape and handle placement really ups your presentation game and makes the result look professionally done — without much extra effort.
- Indentation Technique: Pressing the cookie dough with your fingers or wax paper after shaping helps create a perfect “cup” that holds the peanut butter cup nicely without spilling over.
- Candy Cane Handle Prep: Use a serrated knife and a steady hand to cut off the hooks, and always allow the handles to dry attached, so they don’t break off when handling.
- Don’t Overbake: Just golden edges keep cookies soft and pliable—overcooked cookies become crumbly and lose that cozy, inviting bite.
- Edible Glue: Melting a tiny bit of white chocolate to secure handles adds a neat finish and firmness, preventing last-minute breakage.
How to Serve Peanut Butter Cup Hot Chocolate Cookie Cups Recipe
Garnishes
I like to keep the garnishes simple yet festive: classic holiday sprinkles bring color and cheer, while marshmallow bits add that cozy “hot chocolate” vibe. Sometimes I toss a tiny dusting of cocoa powder on top for a richer look. My kids always want extra sprinkles—so don’t be shy!
Side Dishes
These cookie cups pair wonderfully with a warm mug of milk or peppermint tea. For a festive dessert spread, I serve them alongside gingerbread cookies and chocolate-covered pretzels — it’s like a holiday flavor party on your plate.
Creative Ways to Present
For holiday parties, I arrange these cookie cups on a platter lined with mini pine branches and tiny ornaments — it instantly elevates the look. Another fun idea is presenting them in cupcake liners inside a gift box for edible gifts that wow friends and family.
Make Ahead and Storage
Storing Leftovers
I store leftover Peanut Butter Cup Hot Chocolate Cookie Cups in an airtight container at room temperature. This keeps the cookies soft and prevents the candy canes from getting sticky. They’ll stay fresh for up to a week — which is usually more than enough!
Freezing
I’ve frozen these cookie cups successfully by placing them on a tray in the freezer until firm, then transferring to a sealed container. Just thaw at room temperature before serving — they hold their shape and flavor well.
Reheating
Since these are cookies with candy, I usually enjoy them at room temp or slightly warmed. If you want a warm bite, pop a cookie cup in the microwave for 10 seconds. This softens the peanut butter cup inside but avoids melting the candy cane handles.
Frequently Asked Questions:
Absolutely! You can use your favorite sugar cookie recipe. Just make sure the dough isn’t too sticky—it needs to hold shape in the mini muffin pan and bake into a sturdy cup. If you try it, consider chilling the dough before molding for the best results.
I recommend using a serrated knife for a clean cut and to prevent breaking. Hold the candy cane steady on a flat surface, and gently saw back and forth where you want to cut off the hook. Patience here really pays off!
You sure can! If you or your guests have peanut allergies, try mini chocolate truffles, caramel-filled chocolates, or even small pieces of fudge. The concept stays deliciously the same and lets you adjust to dietary needs.
Mini marshmallow bits are smaller and tend to hold their shape better on top of the icing, giving a more uniform look and a fun texture. You can usually find these near the hot chocolate mix in stores, and they melt just perfectly without getting soggy.
Final Thoughts
To me, the Peanut Butter Cup Hot Chocolate Cookie Cups Recipe is the perfect blend of cozy nostalgia and playful creativity. Every time I make this, it sparks smiles and happy tastes around the kitchen. Give it a try — you’ll find it’s an easy crowd-pleaser and a sweet way to celebrate the season or any special moment. I hope you enjoy making and sharing these as much as I do!
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
- Diet: Vegetarian
Description
These Peanut Butter Cup Hot Chocolate Cookie Cups combine festive sugar cookies with miniature Reese's cups, white chocolate, and peppermint candy canes to create a delightful holiday treat resembling hot chocolate mugs. Perfect for Christmas parties or seasonal celebrations, each cookie cup features a creamy peanut butter center, a peppermint stir stick, and festive sprinkles with marshmallow bits for a whimsical touch.
Ingredients
Cookie Cups
- 24 store-bought sugar cookie dough pieces (pull-apart cookies)
- 24 miniature Reese’s peanut butter cups, unwrapped
Decorations and Assembly
- 11 ounce package white chocolate chips
- 24 mini candy canes (hooks removed for handles)
- 1 tub store-bought white icing
- Marshmallow bits
- Holiday sprinkles
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F and spray a mini muffin pan with non-stick spray to ensure the cookie cups release easily after baking.
- Shape Cookie Cups: Unwrap the sugar cookie dough and place one piece into each cup of the mini muffin pan. Using a small square of wax paper or your fingers, press gently in the center of each dough piece to create a small indentation or reservoir for the peanut butter cup.
- Bake Cookies: Bake the cookie cups for 13 minutes or until the edges turn slightly golden brown. Remove from oven and allow them to cool briefly before adding fillings.
- Prepare Decorations: While the cookies bake, unwrap the miniature Reese’s cups. Using a serrated knife, carefully cut the hooks off the mini candy canes to use as mug handles, reserving the straight end for peppermint stir sticks. Place the white icing in a piping bag, and get the marshmallow bits and holiday sprinkles ready.
- Assemble Cookie Cups: Once the cookies are slightly cooled but still warm, press one miniature Reese’s cup into the center indentation of each cookie. Insert the straight peppermint stick at an angle near the edge as a stir stick. Let cool completely for at least 20 minutes.
- Melt White Chocolate Glue: Melt 1 tablespoon of white chocolate chips in a microwave-safe bowl or over a double boiler to create a glue for attaching the candy cane handles.
- Attach Handles: Carefully use the melted white chocolate to affix the prepared candy cane hooks onto the side of each cookie cup as a handle. Allow the glue to set and dry for at least 10 minutes to ensure the handles are secure.
- Decorate With Icing and Toppings: Pipe a small dollop of white icing on top of each cookie cup to resemble whipped cream. Sprinkle holiday sprinkles and marshmallow bits generously over the icing for a festive finishing touch.
- Serve and Enjoy: Arrange the decorated cookie cups on a holiday platter and serve to delight your guests with this charming sweet treat.
Notes
- Store cookie cups in an airtight container at room temperature for up to 1 week; refrigeration may dry out the cookies.
- Do not overbake the cookie dough to avoid dry cups; watch closely towards the end of baking.
- Pressing the centers with fingers helps form symmetrical wells but using a small cup or wooden spoon end is an easy alternative.
- Use a serrated knife for safely cutting candy cane hooks off for handles.
- Handle candy cane handles carefully once glued until fully dry, as they are fragile.
- This recipe uses marshmallow bits rather than mini marshmallows, commonly found near hot chocolate mixes.
Nutrition
- Serving Size: 1 cookie cup
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 100 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 10 mg
Leave a Reply