IngredientsCookie Cups

  • 2 packages refrigerated sugar cookie dough
  • 2 tbsp holiday sprinkles, optional
  • 2 oz white chocolate, melted
  • 24 mini candy canes

Chocolate Filling

  • 2 cups chocolate chips
  • 14 oz can sweetened condensed milk
  • mini marshmallows, halved

InstructionsCookie Cups

  1. Preheat the oven to 350F degrees. Spray a 24-cup mini muffin tin with nonstick cooking spray.
  2. In a medium bowl, add cookie dough and optional sprinkles. Mix with a wooden spoon until blended.
  3. Bake cookies for 15 minutes until light brown and remove from oven. Use a melon baller or small spoon to create divots in middle of each cup.
  4. Cool several minutes and remove cups to a cooking rack. Clip mini candy canes, dip ends in white chocolate and attach to cups.

Chocolate Filling

  1. In a medium microwaveable bowl, add chocolate chips and condensed milk. Microwave in 30-second intervals until melted, mixing in between.
  2. Transfer filling to a pastry or ziplock bag. Pipe pipe into each cookie cup (alternatively spoon it in). Add marshmallows on top. Serve and enjoy!

This article and recipe adapted from this site

You may also like