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Peppermint Hot Chocolate Cookie Cups are a deliciously sinful dessert topped with peppermint chocolate buttercream, peppermint candies, and marshmallow bits.
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Peppermint Hot Chocolate Cookie Cups

Prep Time 1 hour 20 minutes
Cook Time 13 minutes
Total Time 1 hour 33 minutes
Author Cathy Trochelman

Ingredients

  • 1 Immaculate Baking Double Chocolate Cookie Mix
  • 1/3 c. vegetable oil
  • 2 eggs
  • 1/2 c. 1 stick butter
  • 2 c. powdered sugar'
  • 1/2 c. cocoa powder
  • 3 Tbsp. milk
  • 1/4 tsp. peppermint extract
  • 1/4 c. marshmallow bits
  • 1/4 c. Andes Peppermint Baking Bits

Instructions

  • Combine cookie mix, oil, and eggs and mix according to package instructions.
  • Chill 1 hour.
  • Roll dough into 1 inch balls; dip balls into granulated sugar and place in well-greased mini muffin tins to bake.
  • Bake at 350 degrees 13 minutes or until set.
  • Remove from oven and cool 15 minutes in pan.
  • Twist each cup gently to remove it from the pan; cool completely on wire rack.
  • Prepare buttercream frosting by combining butter, powdered sugar, cocoa powder, milk, and peppermint extract in a medium mixing bowl and beating at high speed until smooth and light.
  • Fill a plastic ziploc bag with frosting; close and snip one corner of the bag to pipe frosting onto the top of each cookie.
  • Finish with marshmallow bits, Andes baking bits, and decorative straw segments.