1 package refrigerated chocolate cookie dough, the brand I used above I cut each cookie into 4 equal parts
1 bag mini York peppermint patties
Mini muffin tin
Makes 48 cookies
Pre-heat your oven to 350 degrees. Very generously spray your muffin tin with non-stick spray. Unwrap your cookie dough and cut each cookie into 4 even chunks. Roll each chunk of cookie dough into a ball using the palms of your hands. Drop a cookie dough ball in each mini muffin slot. Bake for 9 minutes. Once the cookies come out of the oven you have to move FAST. Place your baked cookies on the stove top and quickly press one York peppermint patty into the center of each cookie. This will create your “cup”. As you gently press down on the candy the cookie will form around the sides of the candy giving it the appearance of the candy sitting inside a cookie cup. Move your cookies to a safe place to set, a dish towel or pot holders on the counter top will do. You want the cookies to have a chance to set before you try to take them out of the muffin tin. As your cookies cool, the candy in the center will begin to melt. If you’re feeling fancy now would be the time to add sprinkles. Let the cookies cool at least 10 minutes in the muffin tin. Then move them to a cookie rack to cool or if you’re short on time, or just anxious to eat, place them in the fridge to set up faster. Store in an air tight container and enjoy within a week.
More than any other cookie cup these ones really need those Christmas sprinkles. It’s all just a little too brown without them. I used bigger sprinkles and just pressed one into each cookie, however the little bead sprinkles would work too and still add color and Christmas flair.