Graham cracker cookie cups brim with a luscious peppermint-milk chocolate filling, sweet marshmallow creme and crushed peppermint candies. Santa and his elves will look forward to these!
—EDWINA GADSBY HAYDEN, ID
PREP: 25 MIN. • BAKE: 10 MIN./BATCH + COOLING • MAKES: 3 DOZEN
1 package (17 1/2 ounces) sugar cookie mix
1/2 cup graham cracker crumbs
1/2 cup butter, softened
1 egg
1 cup milk chocolate chips
1/3 cup heavy whipping cream
1/2 teaspoon peppermint extract
1/2 cup marshmallow creme
1/4 cup crushed peppermint candies
1. Preheat oven to 375°. Place cookie mix, cracker crumbs, butter and egg in a large bowl; beat until well mixed. Shape into 36 balls; press onto bottoms and up sides of greased miniature muffin cups.
2. Bake 9-10 minutes or until golden brown. Cool 30 minutes before removing from pans to wire racks.
3. Meanwhile, place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Stir in extract. Let stand 15 minutes or until cooled. Spoon 2 teaspoons of the chocolate mixture into each cup.
4. Place marshmallow creme in a small microwave-safe bowl. Microwave at 50% power 15 seconds or just until softened. Spoon a dollop of marshmallow cream onto each cup; sprinkle with candies.
TO MAKE AHEAD Bake and cool cookie cups as directed. Freeze for up to 1 month. Several hours before serving, proceed with finishing cookies as directed.