Peppermint Hot Chocolate Cookie Cups are an indulgent treat that many of us look forward to each winter season. Imagine soft, rich chocolate cookie cups filled with creamy frosting and a hint of refreshing peppermint. Doesn’t that sound delightful? These little cups are like a warm hug on a cold day, perfect for gatherings, cozy nights in, or just because. The smell that wafts through your kitchen while they bake is enough to bring anyone into the holiday spirit! Plus, they’re super easy to whip up, making them ideal for both seasoned bakers and novices alike. Let’s roll up our sleeves and get crafting these delicious little morsels!
Why This Recipe Works
The Perfect Blend of Flavors
Combining rich chocolate with refreshing peppermint creates a delightful balance that excites the taste buds. The soft cookie cup complements the creamy frosting, making every bite a cozy treat. You might argue that the taste is what truly makes this recipe stand out. Imagine biting into a warm cookie, the chocolate melting in your mouth, layered with the cool burst of peppermint. It’s simply irresistible, making it a perfect holiday dessert.
Why You’ll Love This Peppermint Hot Chocolate Cookie Cups
Perfect for holiday gatherings or a cozy night in, these cookie cups encapsulate the essence of winter indulgence. Each cup is brimming with flavor and topped with festive decorations. They’re easy to make, and trust me, nobody can say no to one! Available during the holidays, their presentation alone can be a conversation starter. Make them once, and you’ll find yourself craving these delightful treats all season long.
Ingredients List
- 1 package Immaculate Baking Double Chocolate Cookie Mix
- 1/3 cup vegetable oil
- 2 large eggs
- 1/2 cup (1 stick) unsalted butter, softened
- 2 cups powdered sugar
- 1/2 cup cocoa powder
- 3 tablespoons milk
- 1/4 teaspoon peppermint extract
- 1/4 cup marshmallow bits
- 1/4 cup Andes Peppermint Baking Bits
Gathering these ingredients is a breeze. You may even have some at home already!
How to Make Peppermint Hot Chocolate Cookie Cups
Combine the Cookie Mixture
In a large bowl, combine the cookie mix, vegetable oil, and eggs. Mix thoroughly, following the package instructions for the best results. It should have a somewhat sticky texture, but that’s alright—this ensures a soft cookie in the end.
Chill the Dough
Cover the bowl with plastic wrap and chill the dough in the fridge for 1 hour. This step helps the flavors meld and makes the dough easier to handle. Chilling is key as it not only enhances the flavors but also prevents the cookies from spreading too much while baking.
Roll and Sugar the Dough
After chilling, roll the dough into 1-inch balls. Dip each ball into granulated sugar for added sweetness and texture. The sprinkle of sugar creates a nice crunch that beautifully contrasts with the soft cookie and creamy frosting.
Bake the Cookie Cups
Grease a mini muffin tin and place the sugar-coated dough balls into each well. Bake in a preheated oven at 350°F (175°C) for approximately 13 minutes or until set. Watching them puff up in the oven is just a little bit magical!
Cool and Remove from Pan
Allow the cookie cups to cool in the pan for 15 minutes. Gently twist each cup to remove it from the muffin tin and cool completely on a wire rack. This step is crucial; it helps them hold their shape without crumbling.
Prepare the Buttercream Frosting
In a medium mixing bowl, beat together the softened butter, powdered sugar, cocoa powder, milk, and peppermint extract at high speed until the mixture is smooth and light. The frosting is just as important as the cookie itself—go ahead and taste it! You don’t want it too thick, but it should hold its shape well.
Decorate the Cookie Cups
Fill a plastic Ziploc bag with the buttercream frosting. Snip one corner of the bag to pipe the frosting onto the top of each cooled cookie cup. Get creative here—use a swirl motion or a simple dollop—it’s up to you!
Add the Finishing Touches
Top each cookie cup with marshmallow bits, Andes Peppermint Baking Bits, and decorative straw segments for that festive flair! These finishing touches not only add flavor but also make your cookie cups look impressive.
Serving Suggestions
Serve these cookie cups on a decorative platter, paired with a warm mug of hot chocolate for dipping. They can also be presented alongside seasonal fruits for a wonderful contrast in flavors. This combination creates a delightful spread that’s great for any festive occasion.
Tips for Success
- Ensure your butter is softened to room temperature for optimal frosting consistency.
- Experiment with different shapes of sprinkles to personalize your decoration.
- Resist the temptation to overbake; the cookies should remain soft for the best texture.
With a few simple tips, you can ensure that your Peppermint Hot Chocolate Cookie Cups turn out perfectly every time.
Variations
- Swap out the peppermint extract for different flavors like vanilla or almond to mix things up.
- Add crushed candy canes for an extra minty crunch in the cookie mix or on top of the frosting.
Being flexible with the ingredients can create new delicious experiences with every batch.
Storage Tips
Store the cookie cups in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week. Just make sure to separate layers with parchment paper to avoid sticking.
FAQs
Q1: Can I freeze Peppermint Hot Chocolate Cookie Cups?
A1: Yes, you can freeze them! Place them in an airtight container, and they will stay fresh for up to 2 months.
Q2: Can I use a different cookie mix?
A2: Absolutely! Feel free to use other cookie mixes according to your preference.
Q3: Is there a gluten-free option available?
A3: Yes, look for gluten-free chocolate cookie mixes to easily adapt this recipe.
Q4: How can I make these cookie cups vegan?
A4: Use a vegan cookie mix, replace eggs with flax eggs, and substitute the butter for vegan butter.
Q5: How do I know when the cookie cups are done?
A5: The edges should look set while the centers may appear slightly soft. They will firm up as they cool.
Indulging in the rich, chocolatey goodness of Peppermint Hot Chocolate Cookie Cups offers a warm embrace during chilly festivities. With a delightful presentation that warms the heart, these treats are perfect for sharing, creating memories, and celebrating the joy of the season. Enjoy each cup filled with love, laughter, and the taste of winter magic.
Print
Peppermint Hot Chocolate Cookie Cups
These cookie cups combine the richness of chocolate with refreshing peppermint in a delightful treat that’s perfect for winter gatherings and cozy evenings.
- Total Time: 28 minutes
- Yield: 24 cookie cups 1x
Ingredients
- 1 package Immaculate Baking Double Chocolate Cookie Mix
- 1/3 cup vegetable oil
- 2 large eggs
- 1/2 cup (1 stick) unsalted butter, softened
- 2 cups powdered sugar
- 1/2 cup cocoa powder
- 3 tablespoons milk
- 1/4 teaspoon peppermint extract
- 1/4 cup marshmallow bits
- 1/4 cup Andes Peppermint Baking Bits
Instructions
- Combine cookie mix, vegetable oil, and eggs in a large bowl.
- Chill the dough in the fridge for 1 hour.
- Roll dough into 1-inch balls and dip in granulated sugar.
- Grease a mini muffin tin and place dough balls into each well.
- Bake at 350°F for 13 minutes or until set.
- Cool in the pan for 15 minutes and then remove.
- Prepare frosting by mixing butter, powdered sugar, cocoa powder, milk, and peppermint extract.
- Pipe frosting onto each cooled cookie cup.
- Top with marshmallow bits and Andes Peppermint Baking Bits.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure butter is softened for best frosting consistency.
Experiment with different sprinkles for personalized decoration.
Do not overbake; cookies should remain soft for optimal texture.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 150
- Sugar: 10
- Sodium: 90
- Fat: 7
- Saturated Fat: 4
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 1
- Protein: 2
- Cholesterol: 30
