Peppermint Cookie Cups
These Peppermint Cookie Cups are packed full of chocolate chips, M&Ms, and Christmas sprinkles, topped with peppermint buttercream and festive sprinkles.
Servings: 12 Servings
Ingredients
For the Cookie Cups
- 150 g Unsalted Butter or Stork
- 150 g Light Brown Sugar
- 50 g Granulated Sugar
- 1 Large Egg
- 1-2 tsp Peppermint Extract
- 275 g Plain Flour
- 1 tsp Baking Powder
- 1 tsp Bicarbonate of Soda
- 1 tsp Cornflour
- 75 g M&Ms
- 200 g White Chocolate Chips
- 20 g Festive Sprinkles
For the Buttercream
- 150 g Unsalted Butter
- 300 g Icing Sugar
- 1 tsp Peppermint Extract
- 3-4 tbsp Whole Milk (optionall)
- Red Food Colouring (optional)
Instructions
To Make the Cookie Cups
- Preheat the oven 180C (160C Fan) and grease your muffin tray.
- In a bowl cream together the butter and both sugars until pale in colour and fluffy.
- Add in the egg, peppermint extract, baking powder, bicarbonate of soda and corn flour and mix until completely combined and a dough begins to form.
- Add in the M&Ms, chocolate chips and sprinkles and mix again until they are evenly distributed.
- Split the dough into 12 equal balls and place them into your muffin tray.
- Bake in the oven for 12-15 minutes or until golden brown.
- Leave to cool completely in the muffin tray.
To Make the Buttercream
- Add the butter, icing sugar and peppermint extract to a large mixing bowl and mix until all the ingredients are incorporated.
- If you find the mixture is too thick add 1 tbsp of milk and beat again. Repeat until the buttercream is the desired consistency.
- Put your piping tip into your piping bag and using a food-safe brush, paint 2-3 lines of food colouring up the inside of the bag.
- Add your buttercream to the piping bag and pipe onto the top of your cookie cups.
Notes
- These Peppermint Cookie Cups will last approximately 1 week in an airtight container.