Sugar Cookie Reece’s Wreaths — The Ultimate Cookie Cup holiday Treat
These Sugar Cookie Wreaths with Reese's Candy are a festive twist on classic cookie cups. Soft sugar cookie dough hugs mini peanut butter cups for a sweet, creamy surprise. Perfect for cookie swaps and holiday dessert trays.
Servings: 36 Cookies
Calories: 121kcal
Equipment
- 1 inch cookie scoop
- 1 nonstick mini muffin pan
- Toothpick
Ingredients
- 17.5 oz. Sugar Cookie Mix 1 package Sugar Cookie Mix (I used Betty Crocker Sugar Cookie Mix)
- ½ cup butter 1 stick, softened
- 1 Egg room temperature
- Green Food Coloring
- 10.5 oz. Miniature Reece's Cups 1 package Miniature Reeces Cups, unwrapped
- Red and Green sprinkles
Instructions
- Preheat oven to 375°F.
- Pour cookie mix in a large mixing bowl and add butter, egg and about 10 drops of green food coloring, stir with large wooden spoon until dough forms.
- Scoop dough into 1 inch balls and place them into the middle of the cups of a nonstick mini muffin pan.
- Cook in oven for 10-12 minutes.
- Working quickly, press the miniature Reece’s cups into the centers of each cookie as soon as they come out of the oven being careful not to burn yourself.
- Sprinkle the red and green sprinkles around the outside edges of the Reece’s cups being careful to keep the sprinkles out of the middle so that the sprinkles form a wreath shape. Be sure to have this step completed before the chocolate starts to cool.
- Let cookies cool and remove from pan, serve or store.
Notes
When you first start mixing the dough, it is dry and crumbly, but as you keep stirring, it starts to come together into a dough.
If your dough isn’t green enough, add a few drops of food coloring. Mix it well and repeat until you reach the color you want. The food coloring is just for decoration. It makes the cookies look more like wreaths. You can skip it if you prefer.
You can use a mixer instead of a spoon if you’d prefer.
Softened butter mixes much better into the dough. Butter straight from the fridge doesn’t blend well, so let it sit out for a bit before you start.
If you don’t have a nonstick muffin pan, you can spray it with nonstick spray before adding the dough.
The chocolate on the Reece’s cups will melt when you press them into the cookies. This helps the sprinkles stick. We found it useful to use a toothpick to keep the sprinkles in place and away from the middle of the cookies.
💛 Now that you've got the recipe, don't miss my extra tips and little secrets up in the post — I spill a few that you don't want to miss.
Nutrition
Calories: 121kcal | Carbohydrates: 16g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 91mg | Potassium: 31mg | Fiber: 0.3g | Sugar: 10g | Vitamin A: 90IU | Vitamin C: 0.02mg | Calcium: 8mg | Iron: 0.2mg