Deliciously Easy Christmas Holly Peanut Butter Cup Cookies: Your Go-To Holiday Recipe
As the holiday season approaches, there’s a special kind of magic that fills the air, and for many, that magic begins in the kitchen. The aroma of freshly baked cookies is truly one of the most comforting and nostalgic scents of Christmas. If you’re looking to add a festive, delicious, and undeniably charming treat to your holiday repertoire this year, you’ve come to the right place. These Christmas Holly Cookie Cups are an absolute showstopper, combining the beloved flavors of peanut butter and chocolate with a vibrant, eye-catching holiday design.
Using my family’s favorite peanut butter cup cookie recipe as a base, we’ll transform a classic into an edible work of art. Imagine soft, chewy peanut butter cookies, baked into perfect cups, each cradling a creamy mini Reese’s Peanut Butter Cup. But the magic doesn’t stop there! We’ll adorn these delightful bites with bright red M&M’s and beautifully piped green white chocolate holly leaves, creating a festive display that’s as fun to look at as it is to eat. Whether you’re making them for a holiday gathering, a cookie exchange, or just to enjoy with loved ones, these Holly Cookie Cups are guaranteed to spread cheer and earn you a top spot on Santa’s “nice” list.
Why You’ll Love These Festive Holly Cookie Cups
These Christmas Holly Cookie Cups are more than just a pretty face; they are incredibly delicious and surprisingly easy to make. Here’s why they’ll become a new holiday tradition:
- Irresistible Flavor Combination: The classic pairing of rich peanut butter and smooth chocolate from the Reese’s Cup is a crowd-pleaser that never disappoints.
- Visually Stunning: The vibrant green holly leaves and bright red M&M’s create a beautiful, festive presentation that instantly elevates any holiday dessert platter.
- Perfect Texture: The cookies are baked to be wonderfully soft and chewy, providing a delightful contrast to the creamy Reese’s and firm chocolate leaves.
- Fun to Make: Piping the holly leaves and decorating the cups is a creative and enjoyable activity, perfect for getting into the holiday spirit, perhaps even with little helpers!
- Great for Gifting: Packaged in a festive box or on a holiday tray, these cookie cups make a thoughtful and delicious homemade gift.
In this detailed post, you will learn:
- How to bake the softest peanut butter cookie cups using mini muffin tins.
- Tips for perfectly pressing mini Reese’s Peanut Butter Cups into warm cookies.
- How to melt and color white chocolate (almond bark) to create vibrant green holly leaves.
- Step-by-step guidance on how to pipe white chocolate holly leaves using a printable template for flawless results.
- Creative ways to decorate your festive cookie cups with red M&M’s.
- Essential tips for easy removal of your cookie cups from the pan.
My Reese’s Peanut Butter Cup Cookies are a staple at all our holiday gatherings. They’re consistently the first to disappear from the dessert table, and for good reason! This year, I decided to build upon that beloved recipe, adding some simple yet stunning edible decorations to create these colorful Christmas Holly Cookie Cups. They bring a fresh, festive look to a cherished classic without compromising on taste or ease.
Gather Your Ingredients: What You Need to Make Christmas Holly Cookie Cups
Making these delightful cookie cups requires just a few key ingredients and tools, many of which you might already have in your pantry. The full recipe with precise measurements is included in the recipe card below, but here’s a quick overview of what you’ll need to prepare:
- Peanut Butter Cup Cookie Dough: You’ll start with one batch of my tried-and-true peanut butter cookie dough. This recipe is designed for ultimate softness and perfectly complements the Reese’s cups. (See the detailed recipe below for ingredients like butter, peanut butter, sugars, egg, vanilla, baking soda, and flour).
- Mini Reese’s Peanut Butter Cups: These are the star of the show, providing that signature chocolate and peanut butter center. Ensure they are mini-sized to fit perfectly into your cookie cups. You’ll need about 30 for a batch.
- White Almond Bark: This is ideal for piping the holly leaves as it melts smoothly and hardens quickly, creating sturdy, edible decorations. Four squares should be plenty.
- Green Food Coloring: Gel food coloring works best for achieving a vibrant green color without altering the consistency of the melted almond bark too much.
- Red M&M’s (or round red candies): These will serve as the festive holly berries. Buying a holiday M&M pack often makes it easier to pick out enough red ones. You’ll need about 36 for a batch of 30 cookies (2 per cookie, plus a few extras).
- Printable Holly Leaf Template: This free template (download here) is your secret weapon for piping perfectly shaped holly leaves.
- Mini Muffin Tin: Essential for shaping your cookie cups. Make sure it’s greased!
- 1-Tablespoon Cookie Scoop: For uniform cookie balls.
- Piping Bag or Ziploc Bag: For piping the melted white chocolate.
- Wax Paper: For piping the holly leaves onto.
If this is your first time making cup cookies, I highly recommend hopping over to the main post where I share comprehensive tips on how to scoop the perfect cookie, choose the right mini muffin tin, ensure your cookies are incredibly soft, and remove them without any breakage. These foundational tips will guarantee your success!
Step 1: Prepare the Cookie Dough and Form the Cups
The journey to perfect Christmas Holly Cookie Cups begins with a fantastic peanut butter cookie dough. First, prepare the dough according to the recipe provided in the card below. Once your dough is ready, the next crucial step is to scoop and roll it into uniform balls.
For consistent sizing, I highly recommend using a one-tablespoon sized cookie scoop. Fill the scoop completely and level off the top to ensure each cookie is the same size. After scooping, use your hands to gently roll each portion of dough into a smooth, compact ball. This helps create a perfectly round cookie cup once baked. Place each rolled dough ball into a generously greased mini muffin tin. Do not skip the greasing step! It is absolutely vital for easy removal of your delicate cookie cups later, preventing them from sticking and breaking.
Step 2: Bake the Cookies and Prepare Reese’s Cups
Now it’s time to bake your cookie cups! Preheat your oven to 350°F (175°C). Place the muffin tin with your dough balls into the oven and bake for exactly 8 minutes. This precise baking time is the secret to achieving perfectly soft and chewy cookies. I know, I know – after 8 minutes, the cookies might still look a bit doughy in the center, and you might be tempted to put them back in for a few more minutes. Resist that urge! Trust me, they will continue to firm up and finish baking as they cool on the rack, resulting in that wonderfully soft texture we’re aiming for.
While your cookies are baking, take this opportunity to unwrap all of your mini Reese’s Peanut Butter Cups. It’s important to have them ready to go, as you’ll need to work quickly once the cookies come out of the oven. Set them aside in a convenient spot near your cooling rack.
As soon as the 8 minutes are up, remove the muffin tin from the oven. Immediately, while the cookies are still warm and pliable, take one unwrapped Reese’s Cup and gently press it into the center of each cookie. The warmth of the cookie will slightly melt the chocolate, allowing the Reese’s Cup to settle snugly into the cup shape, creating that iconic peanut butter and chocolate filling. Be careful not to press too hard, just enough to indent the cookie and secure the candy.
Step 3: Craft Your White Chocolate Holly Leaves
While your cookie cups begin to cool in the muffin pan (do not remove them yet!), it’s time to create the delicate green holly leaves that will bring your cookies to life. Break 4 squares of white almond bark into a microwave-safe bowl. Melt the almond bark in the microwave at 50% power, stirring frequently. Avoid using full power, as this can easily cause the chocolate to seize or burn, making it unusable. Continue microwaving and stirring until the almond bark is completely smooth and free of lumps.
Once melted, stir in a few drops of green food coloring. Gel food coloring is preferred here, as it provides intense color without adding excess liquid. Add drops gradually until you achieve your desired shade of vibrant green. Spoon the colored melted almond bark into a small plastic bag (like a Ziploc) or a piping bag. Snip off a tiny piece from one corner of the bag with scissors – you want a very small opening for fine details.
To pipe the leaves, print out the printable holly leaf template. Place this template *under* a sheet of wax paper. Use the template as an outline to pipe about 75 small holly leaves. While you’ll only need approximately 60 leaves for 30 cookies (two per cookie), it’s always a good idea to make extra to account for any accidental breakage or imperfections. Take your time, focus on smooth lines, and remember practice makes perfect!
Once all your leaves are piped, allow them to harden completely at room temperature. This usually takes about 10-15 minutes, depending on the warmth of your kitchen. They are ready when they can be easily peeled off the wax paper without bending or breaking.
While the leaves are hardening, separate your red M&M’s into their own small bowl. Having them readily accessible will make the decorating process much smoother. Holiday M&M packs are often a great way to find a higher concentration of red candies.
Step 4: Decorate Your Festive Cookie Cups!
This is where your Christmas Holly Cookie Cups truly come to life! Before you start adorning all your cookies, it’s crucial to perform a temperature test. Allow your cookies to cool in the muffin tin for at least 20-30 minutes. The Reese’s chocolate center needs to be cool enough that it won’t melt your delicate white chocolate leaves, but still soft enough to allow the leaves to be inserted without breaking. To test, pick your “least favorite” looking holly leaf and gently insert it into the top of one of the Reese’s cups. Leave it there for about 5 minutes. If the green leaf begins to melt or become soft, your chocolate is still too warm. Give the cookies a bit more time to cool.
If the leaf remains firm and doesn’t melt, you’re good to go! Carefully insert two white chocolate holly leaves into the top of each Reese’s Peanut Butter Cup, positioning them to look like actual holly leaves. Then, place a red M&M (or two, depending on how you like your berries!) in the center, nestled between the leaves. You might be surprised by how long the Reese’s cup chocolate stays liquid even after cooling – it’s often the perfect consistency for holding the leaves and M&M’s securely as it fully hardens. The soft, melty chocolate acts like a natural “glue.”
Step 5: Chill and Gently Remove Your Holly Cookie Cups
Once all your cookie cups have been beautifully decorated with their holly leaves and M&M berries, it’s time to set them completely. Place the entire muffin tin into the refrigerator for 10-15 minutes. If it’s a chilly winter day, you can even place them outside for a few minutes! The goal is to quickly harden the chocolate in the Reese’s cups and the piped holly leaves, ensuring everything is firm and stable.
After chilling, gently remove the cookie cups from the muffin tin. This is where the initial greasing of the pan truly pays off! To avoid breaking the delicate cookies or disturbing the decorations, use a small spoon or an offset spatula to carefully “scoop” out each cookie. Start by prying up the edge opposite where you’ve placed the holly leaves. Work slowly and gently around the edges until the cookie cup lifts free. If any cookies seem stuck, a very thin knife or small spatula can help loosen the edges. Arrange your finished Christmas Holly Cookie Cups on a festive platter and admire your delicious handiwork!
Pro Tips for the Perfect Christmas Holly Cookie Cups
- Don’t Overmix the Dough: Mix until just combined to keep your cookies tender. Overmixing can develop gluten, leading to tougher cookies.
- Use Quality Ingredients: Good quality peanut butter and chocolate make a noticeable difference in flavor.
- Precision in Baking Time: The 8-minute rule is critical for soft cookies. Don’t be tempted to bake longer!
- Chill if Dough is Sticky: If your cookie dough feels too sticky to roll, chill it in the refrigerator for 15-30 minutes.
- Consistent Greasing: Ensure every cavity of the muffin tin is well-greased for effortless removal.
- Practice Piping: If you’re new to piping, do a few practice leaves on a separate piece of wax paper before starting on your main batch.
- Red M&M Selection: Save time by picking out all the red M&M’s beforehand, especially if using a multi-colored bag.
Festive Variations & Customization Ideas
While the holly design is classic and beautiful, these cookie cups are also incredibly versatile! As you can see below, I also tested out making these with white Reese’s Peanut Butter Cups, which are equally delicious and added a fun mix of colors to my DIY cookie trays. Consider these other festive twists:
- Reindeer Antlers: Instead of holly leaves, pipe small brown chocolate antlers and use mini red candies for a Rudolph nose. I’ll put that on my list for next year, but if you try them out that way, please send me a pic!
- Snowflake Design: Pipe delicate white chocolate snowflakes directly onto the Reese’s cups.
- Different M&M Colors: Use green M&M’s for a monochromatic look or silver/gold sprinkles for extra sparkle.
- Alternative Candies: Instead of Reese’s, try other mini chocolate candies like miniature snickers or Rolos for a different flavor profile.
- Sprinkle Magic: Before the Reese’s chocolate fully hardens, add a sprinkle of festive red and green sprinkles for extra visual appeal.
Storage and Gifting
Once completely cooled and hardened, store your Christmas Holly Cookie Cups in an airtight container at room temperature for up to 3-5 days. For longer storage, they can be frozen for up to 3 months. When gifting, arrange them in a decorative holiday box or on a festive platter. They make a perfect edible gift that shows thoughtfulness and holiday spirit.
Christmas Holly Cookie Cups
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Ingredients
- 6 tablespoons butter, softened (¾ stick)
- ½ cup peanut butter
- ½ cup brown sugar
- ½ cup white sugar
- ½ teaspoon vanilla
- 1 egg
- ¾ teaspoon baking soda
- 1 ¼ cups all-purpose flour
- 30 mini Reeses Peanut Butter cups
- 4 squares white almond bark
- 36 red M&M’s or round candies
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Instructions
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In a large bowl, cream together softened unsalted butter (6 tablespoons), peanut butter (½ cup), brown sugar (½ cup), and granulated sugar (½ cup) with an electric mixer on medium speed for 30 seconds. Add in vanilla extract (½ teaspoon) and egg (1 large) and continue to mix for 10 seconds.
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Add baking soda (¾ teaspoon) and mix on low speed for 10 seconds. Add all-purpose flour (1 ¼ cups) and continue to mix until all flour is incorporated.
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Scoop & roll dough into 1 tablespoon sized balls and place each in a greased, mini muffin tin.
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Bake at 350℉ for 8 minutes. This is the key to making sure the cookies are soft. After 8 minutes, you may look at the cookies and think they look too doughy and be tempted to put them back in the oven. But trust me, take them out a 8 minutes and they will finish baking on the cooling rack.
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Remove from oven, and immediately press one mini Reeses peanut butter cup into the center of each cookie. Do not remove from pan.
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While the cookies are cooling in the pan, melt 4 squares of almond bark in the microwave at 50% power (avoid full power or chocolate will seize). Once melted, remove from the microwave and stir until smooth. Add a few drops of green food coloring until you reach your desired shade.
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Spoon melted almond bark into a plastic bag and use a scissors to snip off a tiny piece of one corner. Place printable holly leaf paper under a sheet of wax paper and use it as a outline to pipe about 75 leafs. You will only need about 60 to cover the 30 cookies, but I suggest making extra to account for any breaking.
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Once cookies have cooled for at LEAST 20-30 minutes, test out the temperature by placing one holly leaf into the top of one of the cookies (use your least favorite looking leaf for this test!). Leave the leaf in there for about 5 minutes. If the green leaf starts to melt, this means that your chocolate is still too warm. The goal is to insert the leafs when the chocolate is cooled, but not yet hardened.
If the leaf does not melt, you’re good to insert the rest! Start by inserting two leafs into the top of each cookie, followed by an red candy. In the photo below, it may look like the melty chocolate would melt the leaf but you would be surprised with how long the Reeses cup will stay liquid, even when it’s cooled (assuming your house isn’t freezing cold).
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Once all the leafs & M&M’s have been added, pop the muffin tin into the refrigerater (or outside if it’s winter) for 10-15 minutes or until the chocolate is hardened.
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Use a spoon to gently “scoop” out the cookies on the opposite end of where you’ve placed the holly leafs . This is where spraying the muffin tin before baking is crucial, otherwise your cookies will stick to the pan.
Last Step! Please leave a review and rating letting me know how you liked this recipe! This helps my small business thrive so I can continue providing free recipes and high-quality content for you.
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Nutrition
Final Thoughts and Your Holiday Creations!
So, what do you say? Are you ready to tackle these deliciously easy and festive Christmas Holly Cookie Cups for your holiday cookie trays this season? With their irresistible peanut butter and chocolate flavor, coupled with the charming holly decoration, they are sure to be a beloved addition to any festive spread.
I truly believe these cookies capture the essence of holiday baking – a little bit of effort for a lot of joy and deliciousness. If you end up making these holly cookie cups, please don’t forget to share your amazing creations! I love seeing how your cookies turn out. Tag @designeatrepeat on Instagram, Facebook, or Twitter! Happy baking and happy holidays!