Ingredients

The following ingredients have 4 Servings
  • Cookie Dough:
  • 1/4 cup Butter (softened)
  • 1/4 cup Brown Sugar
  • 2 Tablespoons Sugar
  • 1 teaspoon Vanilla
  • 1 Tablespoons Milk
  • 1/2 cup Flour
  • 1/4 teaspoon Salt
  • 1/2 cup Chocolate Chips
  • Chocolate Fillings:
  • 1 1/2 cups White Chocolate
  • 1 1/2 cups Semisweet or Milk Chocolate
  • 3 Candy Canes (crushed)
  • Sea Salt (optional)

Instruction

  • 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 1/2-1 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.