Preparation Steps

• Preheat oven to 350°F (175°C). Spray a muffin tin with non-stick cooking spray.
• Separate each cookie from the dough package and place one into each muffin cup. Press down with your thumb or a tablespoon to create a crater.
• Bake for 13 minutes, or until the cookie cups are golden brown. Let cool to room temperature.
• While cookies bake, unwrap the Reese's peanut butter cups. Cut the hooked top off of the mini candy canes using a serrated knife to create handles.
• Once cookies have cooled slightly, place one Reese's peanut butter cup into the center of each cookie cup. Allow cookies to cool completely.
• Place the muffin tin with the cookie cups into the freezer for about 10 minutes.
• Melt white chocolate chips in a microwave-safe bowl in 30-second increments, stirring between each, until smooth.
• Dip the cut end of each candy cane handle into the melted white chocolate. Stick each handle vertically onto the side of the cookie cups. Let the chocolate set for about 10 minutes.
• Pipe white frosting onto the rim of each cookie cup and immediately add holiday sprinkles.