Dark Chocolate Peppermint Sugar Cookie Cups
Dark Chocolate Peppermint Sugar Cookie Cups are so easy to make! Festive and fun, they are perfect for all your holiday celebrations!
Servings 48
Calories 160kcal
Ingredients
- 30 oz Pillsbury® refrigerated peppermint sugar cookies 1 roll
- 2/3 cup all purpose flour
- 10 oz dark chocolate chips or bittersweet chocolate - chopped
- 1 cup heavy whipping cream
- 1/2 tsp vanilla extract
- 48 Candy Cane Hershey's Kisses
- 4 candy canes crushed
Instructions
- Preheat oven to 350°F.
- Coat a mini muffin tin with nonstick cooking spray.
- In a large bowl, combine cookie dough and all purpose flour. Knead together until well blended.
- Shape dough into one inch balls. Press cookie dough in bottom and up the sides of each muffin cup, forming cup shape.
- Bake 10 to 12 minutes or until edges are just starting to turn golden brown.
- Remove from oven and let cool for at least ten minutes before gently twisting to remove from pan. Place on rack.
- Place chopped chocolate in a medium bowl.
- Heat heavy whipping cream in a small saucepan over medium heat. Bring the cream just to a simmer and pour over chopped chocolate. Whisk until smooth.
- Stir in vanilla extract.
- Let ganache cool slightly before spooning into cooled cookie cups
- Let cookie cups sit for 10 minutes and then top with a Hershey's Kiss and sprinkle crushed candy canes on top.
Notes
If you can't find the peppermint sugar cookie dough you can replace it with 2 (16.5 oz) rolls of plain sugar cookie dough. You'll need to add in 1/2 cup Andes Peppermint Baking Chips OR crushed candy canes. You could also add in 1 tsp peppermint extract if you can't find the chips or candy canes.
Nutrition
Calories: 160kcal | Carbohydrates: 20g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 10mg | Sodium: 64mg | Potassium: 69mg | Fiber: 1g | Sugar: 12g | Vitamin A: 79IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg