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Peppermint White Hot Cocoa Mugs

Buttery peppermint dough is shaped into mini “mugs” and filled with a white hot chocolate ganache that creates a smooth, cocoa-inspired bite. A fun, bite-size way to enjoy holiday cocoa flavors.
45 min Prep Time
20 min Cook Time
  • Prep Time: 45 min
  • Cook Time: 20 min
  • Servings: 48

Servings: 48

Ingredients

  • Peppermint Cookie Cups:

  • 4 cups all-purpose flour
  • 1 1/2 teaspoons fine sea salt
  • 2 cups unsalted butter, room temperature
  • 1 1/2 cups confectioner’s sugar
  • 1 tablespoon vanilla extract
  • 1 teaspoon peppermint extract

  • White Hot Chocolate Ganache Filling:

  • 6 oz white chocolate, roughly chopped
  • 1/3 cup heavy cream
  • 3/4 cup unsalted butter, melted and cooled slightly
  • 1 1.38 oz package white hot chocolate drink mix
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon peppermint extract
  • 1/4 teaspoon fine sea salt
  • 1/2 cup marshmallow bits,** for garnishing
  • 48 mini candy canes sticks, for garnishing

Instructions

Step 1

For the Peppermint Cookie Cups: Heat oven to 350 degrees Fahrenheit. Grease two 24-cup mini muffin pans.* Set aside.

Step 2

In a large mixing bowl, whisk together flour and salt. Set aside.

Step 3

In the bowl of a stand mixer fitted with the paddle attachment, cream butter and confectioner’s sugar for 2-3 minutes, scraping down the sides of the bowl as needed. Add extracts; mix well. Add dry ingredients and mix on low until dough comes together.

Step 4

Using hands, roll cookie dough into smooth 1.5-tablespoon balls. Place 1 ball in each cavity of the mini muffin pans and use fingers to gently press down to flatten the top of each ball. Bake cookie cups 17-19 minutes or until edges are golden brown.

Step 5

Remove muffin tin from oven and immediately use the handle of a wooden spoon or the top of an extract bottle to press in and “indent” the middle of each cookie to create a well. Let cookie cups cool completely in tin before using a sharp knife to loosen the sides of each cookie, removing, and transferring to a wire rack.

Step 6

For the White Hot Chocolate Ganache Filling: In a small microwave-safe bowl, add white chocolate and cream. Heat in 20-second bursts, stirring in between, until chocolate is melted and mixture is smooth. Pour chocolate mixture into a medium mixing bowl. Add melted butter, white hot chocolate drink mix, extracts, and salt and whisk until glossy and smooth.

Step 7

For assembly: Spoon ganache filling into each cookie cup, filling nearly to the top. Top with 5-6 marshmallow bits. Let ganache sit for 3-4 hours until set and no longer runny. Finish cookies by inserting miniature candy cane sticks into each cup to resemble a straw.
*A single 24-cup mini muffin pan also works – just bake in 2 batches
**Dehydrated marshmallow bits are recommended, as they match the size and aesthetic of the mini cups, but regular mini marshmallows can work in a pinch