Peppermint Bark Cookie Cups combines two popular things into one -- cookie dough and peppermint bark. Egg free cookie dough, white chocolate, semisweet chocolate, and candy canes make this a perfect festive treat!
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).