Reese’s Hot Chocolate Cookie Cups Recipe

Introduction

Reese’s Hot Chocolate Cookie Cups are a delightful holiday treat that combines chewy sugar cookies with creamy peanut butter cups and festive candy cane accents. These cute cookie cups are perfect for sharing and add a fun twist to your seasonal dessert table.

Ingredients

• 24 sugar cookies (store-bought dough)
• 24 mini Reese’s cups
• 1 cup white chocolate chips
• 24 mini candy canes
• 1 tub white icing
• Holiday-themed sprinkles

Instructions

1. Step 1: Preheat your oven to 350°F and grease a mini muffin pan with non-stick spray. Break apart the cookie dough and place a portion into each muffin well. Using the back of a tablespoon or your fingers, create a small well in the center of each dough portion. Bake for about 13 minutes, or until the cookies are golden brown.
2. Step 2: While the cookies bake, unwrap the mini Reese’s cups. Using a serrated knife, carefully cut the hook off each mini candy cane to form a “handle,” saving the straight piece to use as a “stir stick.”
3. Step 3: Remove the cookies from the oven and immediately place a mini Reese’s cup into the center well of each cookie. Once the cookies are slightly cooled, insert the candy cane stir stick into the Reese’s cup.
4. Step 4: Place the mini muffin pan with cookie cups in the freezer for about 10 minutes to allow the Reese’s cups to harden, making them easier to remove from the pan.
5. Step 5: Melt the white chocolate chips in a small microwavable bowl. Use the melted chocolate as glue to attach the candy cane handles to the sides of each cookie cup. Let them dry for about 10 minutes.
6. Step 6: Once the handles are set, pipe white icing onto the top of each cookie cup and sprinkle with holiday-themed sprinkles. Serve and enjoy!

Tips & Variations

• For an extra festive touch, try adding mini marshmallows on top with the icing before adding sprinkles.
• If you prefer, you can use homemade sugar cookie dough for a fresher taste.
• Substitute the white icing with cream cheese frosting for a tangy contrast.

Storage

Store the cookie cups in an airtight container at room temperature for up to 3 days. If you want to keep them longer, refrigerate for up to 1 week. Reheat briefly in a microwave if desired, but be careful as the candy cane handles may soften.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular-sized Reese’s cups instead of mini ones?

Regular-sized Reese’s cups are too large for this recipe and may not fit well into the cookie wells. It’s best to use mini Reese’s cups to keep the proportions right.

How do I prevent the candy cane handles from breaking?

Be gentle when cutting and handling the candy canes. Using a serrated knife helps make clean cuts, and letting the melted white chocolate fully harden before moving the cookies ensures the handles stay securely attached.

Reese’s Hot Chocolate Cookie Cups Recipe

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★★★★★

4.6 from 51 reviews

• Author: Isabella
• Total Time: 38 minutes
• Yield: 24 cookie cups 1x

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Description

These Reese’s Hot Chocolate Cookie Cups combine soft sugar cookie cups with melted Reese’s peanut butter cups, white chocolate, festive candy cane handles, and a swirl of white icing topped with holiday sprinkles. Perfect for holiday gatherings, these adorable treat cups resemble mini hot chocolate mugs, making them a fun and delicious festive dessert.

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Ingredients

Scale 1x2x3x

Cookie Cups

• 24 sugar cookie dough (store-bought, enough for 24 cookies)
• Non-stick spray (for greasing)

Fillings and Decorations

• 24 mini Reese’s peanut butter cups (unwrapped)
• 1 cup white chocolate chips
• 24 mini candy canes
• 1 tub white icing
• Holiday sprinkles (quantity as desired)

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Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a mini muffin pan with non-stick spray to prevent sticking and ensure easy removal of cookie cups.
2. Shape Cookie Dough: Break apart the sugar cookie dough and press a portion into each well of the mini muffin pan. Use the back of a tablespoon or your fingers to create a small well or indentation in the center of each dough portion, forming a cup shape.
3. Bake the Cookie Cups: Bake the cookie cups in the preheated oven for about 13 minutes or until they turn golden brown. This ensures a cooked yet soft cookie that can hold the fillings.
4. Prepare Candy Cane Handles and Stir Sticks: While the cookies bake, unwrap the mini Reese’s cups. Using a serrated knife, carefully cut the hooks off the mini candy canes to create “handles” for your cookie cups. Keep the remaining straight parts of the candy canes to use as “stir sticks.”
5. Add Reese’s Cups and Stir Sticks: Once the cookies are removed from the oven and slightly cooled but still warm, place one mini Reese’s cup into the center well of each cookie cup. Then insert a candy cane stir stick into each Reese’s cup to resemble a hot chocolate stirrer.
6. Chill to Harden: Place the entire mini muffin pan with cookie cups into the freezer for about 10 minutes to allow the Reese’s cups to harden again. This also helps the cookies firm up and makes removal easier.
7. Melt White Chocolate: While the cookies chill, melt the white chocolate chips in a small microwave-safe bowl in short bursts, stirring between each session until smooth.
8. Attach Candy Cane Handles: Use the melted white chocolate as an edible glue to attach the candy cane “handles” to the sides of each cookie cup. Allow them to dry and set for about 10 minutes.
9. Decorate with Icing and Sprinkles: Once the handles are secure and dry, pipe white frosting onto the tops of each cookie cup to resemble whipped cream. Sprinkle holiday-themed sprinkles on top for a festive touch.
10. Serve and Enjoy: Once decorated, serve these delightful Reese’s Hot Chocolate Cookie Cups as a fun and delicious holiday treat.

Notes

• Use store-bought sugar cookie dough for convenience, or make your own if preferred.
• Be gentle creating wells in the cookie dough to avoid tearing the dough cups.
• The freezing step is important to set the Reese’s cups before decorating and removing from the pan.
• Use a serrated knife carefully to cut candy canes safely.
• If white chocolate chips are unavailable, white candy melts can be used as a substitute.
• Store decorated cookie cups in an airtight container at room temperature for up to 3 days.

• Prep Time: 15 minutes
• Cook Time: 13 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Reese’s, hot chocolate cookie cups, holiday cookies, festive desserts, peanut butter cups, candy cane handles, sugar cookie cups