Using ready‑made cookie dough and pudding keeps this project quick and kid‑friendly while still looking impressive.
Step-by-Step Instructions
Make the cookie cups
- Preheat oven to 350°F (175°C). Lightly grease a mini muffin pan if it’s not nonstick.
- Place one piece of ready‑to‑bake sugar cookie dough in the bottom of each mini‑muffin cup.
- Using your fingers, gently press the dough up the sides of each cup to create a shallow “cup” shape.
- Bake for 10 minutes. Immediately after removing the pan from the oven, use the handle end of a wooden spoon (or similar tool) to gently press down the center of each cookie, widening the well and flattening the bottom to reinforce the cup shape.
- Return the pan to the oven and bake for an additional 2 minutes, until the edges are lightly golden.
- Remove from the oven and let the cookie cups cool completely in the pan. Once cool, use the tip of a knife to gently loosen and twist each cookie cup until it pops free.
Prep the candy cane handles
- With a sharp knife, carefully cut each mini candy cane to separate the curved top from the straight section.
Attach the handles
- Melt the white chocolate candy or chips in a microwave‑safe bowl in 20–30 second bursts, stirring between each until smooth.
- Dip the ends of each curved candy cane piece into the melted white chocolate, then press it gently against the side of a cooled cookie cup to form a handle. Hold in place for several seconds until it starts to set.
- If the handles have trouble sticking, follow this tip:
- Repeat with the remaining cookie cups and handles. Let all handles dry and set before filling.
Fill and decorate
- Just before serving, spoon chocolate pudding into each cookie cup, filling almost to the top.
- Top with mini marshmallow bits (not regular mini marshmallows), then add Christmas sprinkles and tuck in a candy cane “straw” if desired.
- Serve on a platter and enjoy while the cups are crisp and the pudding is cool and creamy.
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