Fudgy Peppermint Cookie Cups

Fudgy Peppermint Cookie Cups

Chocolate cookies and peppermint candies create indulgent two-bite desserts.

Prep Time

1:00

Hr:Mins

Total Time

1:00

Hr:Mins

Makes

36

cookie cups

1
pouch Betty Crocker® double chocolate chunk cookie mix
3
tablespoons vegetable oil
1
tablespoon water
1
egg
4
candy canes (6 inch), unwrapped and coarsely crushed
36
Hershey®’s Kisses® Brand candy cane flavored candies, unwrapped
  1. Heat oven to 375°F. Place miniature paper baking cups in each of 36 mini muffin cups.
  2. In large bowl stir cookie mix, oil, water, and egg until soft dough forms. Mix in crushed peppermint candy canes. Shape dough into 36 (1-1/4 inch) balls; place in muffin cups.
  3. Bake about 10 minutes or until edges are set and top begins to crack. Immediately press one milk candy cane flavored candiesinto center of each cookie cup. Cool two minutes. Cool completely, about 30 minutes. Remove from pans. Store tightly covered and separately from other cookies.
Makes cookie cups
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
If dough is sticky, refrigerate for about 30 minutes.

Nutrition Information:

1 Serving ()
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.