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DARK CHOCOLATE PEPPERMINT SUGAR COOKIE CUPS, IF YOU LIKED IT SAY HELLO

Posted by receitas, on 14 de setembro de 2014 in Cookies, Recipes

Instructions

HOW TO MAKE DARK CHOCOLATE PEPPERMINT SUGAR COOKIE CUPS, IF YOU LIKED IT SAY HELLO

Ingredients

30 oz Pillsbury® refrigerated peppermint sugar cookies 1 roll
2/3 cup all purpose flour
10 oz dark chocolate chips or bittersweet chocolate – chopped
1 cup heavy whipping cream
1/2 tsp vanilla extract
48 Candy Cane Hershey’s Kisses
4 candy canes crushed

Instructions

Preheat oven to 350°F.
Coat a mini muffin tin with nonstick cooking spray.
In a large bowl, combine cookie dough and all purpose flour. Knead together until well blended.
Shape dough into one inch balls. Press cookie dough in bottom and up the sides of each muffin cup, forming cup shape.
Bake 10 to 12 minutes or until edges are just starting to turn golden brown.
Remove from oven and let cool for at least ten minutes before gently twisting to remove from pan. Place on rack.
Place chopped chocolate in a medium bowl.
Heat heavy whipping cream in a small saucepan over medium heat. Bring the cream just to a simmer and pour over chopped chocolate. Whisk until smooth.
Stir in vanilla extract.
Let ganache cool slightly before spooning into cooled cookie cups
Let cookie cups sit for 10 minutes and then top with a Hershey’s Kiss and sprinkle crushed candy canes on top.

Notes

If you can’t find the peppermint sugar cookie dough you can replace it with 2 (16.5 oz) rolls of plain sugar cookie dough. You’ll need to add in 1/2 cup Andes Peppermint Baking Chips OR crushed candy canes. You could also add in 1 tsp peppermint extract if you can’t find the chips or candy canes.

Nutrition

Ingredients