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No-Bake Pilgrim Hat Cookies

No-bake Pilgrim Hat Cookies turn Fudge Stripes cookies and mini peanut butter cups into festive treats with chocolate-set tops and yellow icing buckles. Assemble them on a parchment-lined baking sheet, chill until set, and finish with a piped square buckle.
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Prep Time 10 minutes
Cook Time 1 minute
chilling 15 minutes
Total Time 26 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 235
Ingredients Equipment Method Notes

Ingredients
  

  • 0.5 cup semisweet chocolate chips
  • 24 Fudge Stripes cookies
  • 24 peanut butter cups mini, unwrapped
  • 1 tube (4.25 oz) yellow decorating icing

Equipment

  • 1 rimmed baking sheet
  • 1 microwave

Method
 

  1. Line a rimmed baking sheet with parchment paper.
  2. Put the chocolate chips in a microwave-safe bowl and heat at 50% power in 20-second bursts, stirring after each, until smooth, about 1 minute total.
  3. Arrange the cookies chocolate-coated side up on the prepared baking sheet.
  4. Spoon a small dab of melted chocolate into the center of each cookie.
  5. Set a peanut butter cup upside down on top of each cookie and press gently to attach.
  6. Refrigerate for 10 to 15 minutes, until the chocolate is set.
  7. Pipe a small square buckle with the yellow icing onto the front of each peanut butter cup.

Notes

For neat hats, attach the peanut butter cups while the chocolate is still melted. Store in an airtight container in the refrigerator for up to 5 days; freeze for up to 2 months. For a peanut-free option, use mini sunflower butter cups.