Peppermint Hot Chocolate Cookie Cups are a bite of holiday perfection!
I am a recent convert to cookie cups and I am hooked!! Using the Pillsbury sugar cookie dough simplifies the process of making the cookie cups, and then the possibilities are endless for fun fillings and tasty treats! With holiday parties upon us and Christmas only a few weeks away, I wanted to share a fun Christmas cookie – Peppermint Hot Chocolate Cookie Cups!
These Peppermint Hot Chocolate Cookie Cups are filled with my rich Chocolate Ganache recipe! Ganache is simple to make – requiring you to only heat cream, pour over chopped chocolate, and whisk together after a few minutes – and incredibly delicious. It’s so thick and rich once set that it makes the perfect cookie cup filling.
Then, these cookie cups are topped with a non whilting peppermint whipped topping! It adds a great minty flavor to the rich chocolate of the ganache. Plus, it makes a pretty decorative topping that won’t wilt like traditional whipped toppings. Add a little straw and crushed peppermint for garnish and these cookies are sure to wow at a Cookie Exchange Party!
- 24 pack Pillsbury Ready to Bake Sugar Cookies
- Chocolate Ganache
- 1 cup Heavy Cream
- ¼ c Confectioners' Sugar
- 3 tbsp Instant Vanilla Pudding Powder (dry)
- ½ tsp peppermint extract
- Crushed Peppermints to Garnish
- Preheat oven to 350 F.
- Lightly spray mini cupcake pan.
- Add a cookie square to each hole.
- Bake for 13-15 minutes, until edges of cookie are golden brown.
- Remove from oven and use a tart press or the end of a rolling pin to gently press the cookie in to make a cup. Don’t press too hard or the sides of the cookie will rip.
- Let cookie cups completely cool in the pan.
- Once cooled gently remove from pan. The easiest way to do this without breaking the cups is gently pressing on the edges and spin them and then simply slide them up and out.
For the Filling:
- Make a batch of my Chocolate Ganache.
- Then, add heavy cream, confectioners' sugar, vanilla pudding mix, and peppermint extract to a stand mixer fitted with a whisk attachment and whip until light and fluffy, about 2 minutes. Scrape down the sides as needed.
- Pipe chocolate ganache filling into cooled cookie cups, then pipe the whipped peppermint topping on top.
- Add a little bit of crushed peppermints and a cut paper straw for decoration if interested.
Now, let’s check out some other fabulous cookies from my blogging friends because the holiday season is definitely a cookie season!