Dark Chocolate Peppermint Sugar Cookie Cups

• Vegetarian

• Baking & Spices

  • 2/3 cup All-purpose flour
  • 10 oz Dark chocolate or bittersweet chocolate chips
  • 1/2 tsp Vanilla extract

• Bread & Baked Goods

  • 1 Roll

• Dairy

  • 1 cup Heavy whipping cream

• Desserts

  • 48 Candy cane hershey's kisses
  • 4 Candy canes

Found on momontimeout.com

Description

Ingredients

• 1 roll (30 oz) Pillsbury® refrigerated peppermint sugar cookies
• ⅔ cup all purpose flour
• 10 oz dark chocolate or bittersweet chocolate chips, chopped
• 1 cup heavy whipping cream
• ½ tsp vanilla extract
• 48 Candy Cane Hersheys Kisses
• 4 candy canes, crushed

Directions

• 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 Hersheys Kiss and sprinkle crushed candy canes on top.