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Easy Peppermint Bark Cookie Cups with No-Chill Dough

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A crunchy chocolate cookie cup filled with creamy peppermint bark, made with a no-chill dough for quick holiday baking. Perfectly bite-sized and impossible to mess up.

Ingredients

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  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/3 cup unsweetened cocoa powder (Dutch-process preferred)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup white chocolate chips
  • 1/2 teaspoon peppermint extract
  • 1/3 cup crushed candy canes or peppermint candies
  • 1 tablespoon coconut oil (optional, for smoother melting)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 24-cup mini muffin tin generously with butter or non-stick spray.
  2. In a large mixing bowl, beat softened butter, granulated sugar, and brown sugar together on medium speed until light and fluffy, about 2-3 minutes.
  3. Add room temperature egg and vanilla extract. Beat on low speed until just combined. Scrape down sides of bowl.
  4. In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
  5. Gradually add dry ingredients to wet mixture, mixing on low speed until just combined. Dough will be soft and slightly sticky.
  6. Using a small cookie scoop or teaspoon, drop about 1 tablespoon of dough into each greased mini muffin cup (24 cups total).
  7. Use a shot glass or the back of a 1/2 tablespoon measuring spoon to press dough firmly into bottom and up sides of each cup, creating a well. Ensure even thickness, about 1/4 inch.
  8. Bake for 8-10 minutes until edges are set and centers still look slightly soft. Do not overbake.
  9. Immediately after removing from oven, use shot glass or measuring spoon to press down centers again to reinforce cup shape. Cool in pan for 5 minutes, then transfer to cooling rack to cool completely.
  10. Place white chocolate chips in a small microwave-safe bowl. Microwave in 30-second intervals, stirring after each, until smooth and fully melted. Stir in coconut oil if needed. Add peppermint extract and stir.
  11. Once cookie cups are completely cool, spoon about 1 teaspoon of melted white chocolate into each cup, filling to just below the top edge.
  12. While white chocolate is still wet, sprinkle crushed candy canes generously over top. Press gently to adhere. Let sit at room temperature until set, about 30 minutes (or refrigerate 10 minutes).

Notes

Don’t skip reshaping the cups immediately after baking. Watch baking time carefully—cookies go from perfect to overdone in about 60 seconds. Crush candy canes finely but not to powder. Let cookie cups cool completely before adding filling. Use good quality white chocolate for smooth melting. Make a test batch first if new to cookie cups.

Nutrition

Keywords: peppermint bark cookie cups, no-chill dough, holiday cookies, chocolate peppermint, easy Christmas cookies, bite-sized desserts

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