Go Back Email Link
–+ servings
Red and brown chocolate peppermint cups topped with crushed candy canes are arranged on a white cake stand, with two small candy canes crossed in the background.
Print Recipe
No ratings yet

Peppermint Cookie Candies

An easy and delightful holiday treat for the dessert table or for gift giving!
Prep Time15 minutes
Cool Time45 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Keyword: Chocolate, Christmas, Easy, Holiday, Mini, Peppermint, Quick
Servings: 36 candies
Author: Nicole

Equipment

  • 36 Mini foil muffin liners

Ingredients

  • 12.75 ounces dark chocolate
  • 6 teaspoons vegetable shortening, divided
  • 5 peppermint cream-filled chocolate sandwich cookies I use Trader Joe's Jo-Jos, crushed
  • 2 (4.67-ounce) packages Andes Peppermint candies
  • ¼ cup crushed candy canes

Instructions

  • In a microwave-safe bowl, melt the dark chocolate and 4 teaspoons of the shortening; stir until smooth. Fill 3 dozen foil mini muffin liners evenly with the melted chocolate mixture, about 1 ¼ teaspoons per liner. Sprinkle the cookie crumbs evenly over the chocolate, about ¼ teaspoon per liner.
  • In a separate bowl, melt the peppermint candies with the remaining 2 teaspoons of shortening. Pour over cookie crumbs, about 1 teaspoon per liner. Sprinkle the tops with the crushed candy canes. Allow the candies to set. Store in an airtight container for up to one week.

Notes

To Store:
Candies should be stored in an airtight container for up to one week.

Nutrition

Calories: 88kcal | Carbohydrates: 8g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 0.3mg | Sodium: 9mg | Potassium: 80mg | Fiber: 1g | Sugar: 5g | Vitamin A: 4IU | Calcium: 8mg | Iron: 1mg
QR Code linking back to recipe