Peppermint Bark Cookie Dough Cups

• Vegetarian

• Baking & Spices

  • 1/4 cup Brown sugar
  • 1/2 cup Chocolate chips
  • 1/2 cup Flour
  • 1/4 tsp Salt
  • 1 Sea salt
  • 1 1/2 cups Semisweet or milk chocolate
  • 2 tbsp Sugar
  • 1 tsp Vanilla
  • 1 1/2 cups White chocolate

• Dairy

  • 1/4 cup Butter
  • 1 tbsp Milk

• Desserts

  • 3 Candy canes

Found on modernhoney.com

Description

Ingredients

• Cookie Dough:
• ¼ cup Butter, softened
• ¼ cup Brown Sugar
• 2 Tablespoons Sugar
• 1 teaspoon Vanilla
• 1 Tablespoons Milk
• ½ cup Flour
• ¼ teaspoon Salt
• ½ cup Chocolate Chips
• Chocolate Fillings:
• 1½ cups White Chocolate
• 1½ cups Semisweet or Milk Chocolate
• 3 Candy Canes, crushed
• Sea Salt (optional)

Directions

• In large mixing bowl, cream together butter and sugars for 4 minutes or until light and fluffy. Add vanilla and milk and stir to combine.
• Stir in flour and salt and mix just until combined. Stir in chocolate chips.
• Prepare mini muffin pans by placing liners into each slot. Press cookie dough into each cupcake liner.
• Double Boiler Method: Add about ½-1 cup of water to pot and bring to a rolling boil.Reduce to low and let it simmer gently. Place a heat-safe bowl on top of the pot so that the bottom of the bowl is not touching the water. Add the chocolate chips to the bowl and stir occasionally with a spatula until smooth and melted.
• Microwave Method: Microwave chocolate in small heatproof bowl on medium power (50%) for 30 seconds; stir until smooth. Microwave at additional 10- to 15-second intervals, stirring often until melted.
• Pour white chocolate over cookie dough. Place in refrigerator to chill for at least 5-10 minutes to let it set up. After it sets up, add a layer of melted semisweet chocolate. Top with crushed candy canes. Sprinkle with sea salt (optional).
• Let chill for at least 30 minutes to 1 hour.