Recipe: Peanut Butter and Candy Cane Cookie Cups
These are super easy and add fun to the any meal or snack. We made these during our Christmas Baking Day. I remember first making these yummy treat when I was in high school. It is one of the easy recipes that I continue doing because they are such a hit with family and friends. It is basically a sugar cookie dough baked in a mini muffin pan with a Peanut Butter Cup or Candy Cane Kiss added at the end once it has started to cool.
Peanut Butter & Candy Cane Cookie Cups
- 1 package (18 ounces) refrigerator Sugar Cookie Dough OR here is our recipe for Sugar Cookie Dough if you want to make it from scratch.
- All Purpose Flour (optional)
- 12 unwrapped Reese’s Peanut Butter Cups
- 12 unwrapped Hershey’s Candy Cane Kisses
1. Preheat oven to 350° F.
2. Grease 24 (1 inch) mini muffin cups or you can put them directly into a greased mini muffin pan.
3. Make Sugar Cookie Dough according to directions or if you have purchased it from the store unwrap it. Sprinkle the dough with a little flour to minimize sticking (if necessary).
4. Use a small cookie scoop or spoon to drop about 1 rounded tablespoon into each of the 24 mini muffin cups.
5. Bake at 350° F for 8 to 10 minutes. Remove from oven. Let cool for about 5 minutes. If you do not let it cool long enough the Peanut Butter Cups and Candy Cane Kisses will melt completely, you want them to remain recognizable. Press the 12 unwrapped Reese’s Peanut Cups and 12 unwrapped Hershey’s Candy Cane Kisses into the mini sugar cookies. You should have half Peanut Butter and half Candy Cane. Let cool for an additional 5 to 10 minutes then gently remove them from the pan and place on a decorative dish or wrap in a pretty bag to give to family and friends.
