Hot Chocolate Cookie Cups Recipe

If you adore the cozy flavors of hot chocolate and the comforting texture of cookies, then you’re going to flip for this Hot Chocolate Cookie Cups Recipe. It’s like having a warm hug in your hand—perfect for chilly days or whenever you want a fun, indulgent treat. I absolutely love how these cookie cups hold luscious chocolate ganache and mini marshmallows, turning a simple dessert into a whimsical delight that’s sure to impress your family and friends. Stick around, because I’m sharing all the tips and tricks to make these little cups turn out perfectly every time.

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Ingredients You’ll Need

This Hot Chocolate Cookie Cups Recipe calls for simple ingredients, but together they create such a magical flavor combo. You’ll want to look for good-quality chocolate chips and fluffy marshmallow bits for the best results.

• Pillsbury Sugar Cookie Dough: Using pre-made dough saves time, and it bakes up soft and chewy—perfect for cookie cups.
• Heavy Whipping Cream: Essential for making that creamy, dreamy chocolate ganache.
• Hot Cocoa Mix: Adds that signature cozy chocolate flavor with a hint of sweetness and a touch of nostalgia.
• Semi-sweet Chocolate Chips: Choose a good brand; these melt into a silky ganache that’ll wow you.
• White Chocolate Chips: These help glue pretzel “handles” to the cookie cups, adding a charming touch.
• Mini Pretzels: Break the loops to make cute handle “cups”; it’s a brilliant little detail kids love.
• Jet-Puffed Mallow Bits: These teeny marshmallows top off the cups for that authentic hot chocolate vibe.

Variations

One of my favorite things about this Hot Chocolate Cookie Cups Recipe is how easy it is to put your own spin on it. Whether you want to make it extra chocolaty or add a bit of crunch, there’s room to get creative!

• Double Chocolate: Swap the sugar cookie dough for chocolate cookie dough to get a fudgier base—my kids love this totally rich twist.
• Different Toppings: Try crushed peppermint candies for a festive peppermint mocha vibe—perfect for holiday gatherings.
• Dairy-Free Alternative: Use coconut cream instead of heavy cream and dairy-free chocolate chips for a delicious vegan version.
• Nutty Twist: Sprinkle chopped toasted hazelnuts or almonds inside the cookie cups before baking for added texture.

How to Make Hot Chocolate Cookie Cups Recipe

Step 1: Prep Your Cookie Cups

Start by preheating your oven to 375˚F. Take your sugar cookie dough and portion out about 1 tablespoon per mini muffin cup—this recipe makes 24 cups. I like to grease the mini muffin tins so the cookies release easily. If you want a little extra sparkle, try rolling each dough ball in granulated sugar before placing it in the tin—this tip helps prevent sticking and adds a fun texture to the crust. Bake for 12-14 minutes, or until the cookies are golden and spring back lightly when touched. Let them cool completely while still in the pan; that helps them hold their shape when you remove them gently.

Step 2: Make the Chocolate Ganache

While the cookie cups are cooling, heat the heavy cream until it just reaches a boil. I usually do this on the stove so I can keep an eye on it and avoid boiling over. Stir in your hot cocoa mix right away—this will give the ganache that signature hot chocolate flavor. Next, pour the hot cream over the semi-sweet chocolate chips and let it rest for about 3 minutes. Then gently stir until it’s smooth and glossy. If you find any lumps, keep stirring patiently—the ganache is worth the wait!

Step 3: Assemble the Cookie Cups

Break off the loops from mini pretzels to make “handles” for your cookie cups—this little step transformed the look of these cups at my last party and it was an instant hit. Melt the white chocolate chips in a microwave or double boiler. Use a small spoon or piping bag to dab white chocolate glue onto the pretzel halves and attach them to the sides of each cooled cookie cup. Let them set. Once set, spoon the warm chocolate ganache into each cookie cup until about ¾ full. Top generously with those fluffy Jet-Puffed mallow bits—you can even toast them lightly with a kitchen torch if you want to get fancy!

How to Serve Hot Chocolate Cookie Cups Recipe

Garnishes

I love topping my Hot Chocolate Cookie Cups with extra mini marshmallows, a sprinkle of cocoa powder, or even a dusting of crushed peppermint candies during the holidays. It adds a pop of color and a little crunch that takes these from cute to unforgettable. Sometimes I’ll drizzle a bit of caramel or let chocolate curls rain down for a fancier touch.

Side Dishes

These cookie cups are so rich and fun that I usually serve them alongside something simple—like fresh fruit or a light vanilla yogurt dip. But they’re also perfect paired with a glass of cold milk or even a warm cup of coffee. I learned that a simple scoop of vanilla ice cream on the side makes a dreamy dessert plate that everyone raves about.

Creative Ways to Present

For a party, I like arranging these cookie cups on a pretty platter dusted with powdered sugar like snow. Adding a few sprigs of fresh mint and some chopped candy canes around the edges creates an inviting winter scene. Another time, I placed individual cookie cups in festive paper liners and tied a tiny ribbon around each pretzel handle—instant little gifts that disappeared fast!

Make Ahead and Storage

Storing Leftovers

When I have leftovers, I store the Hot Chocolate Cookie Cups in an airtight container in the fridge—they stay fresh and delicious for up to 5-7 days. Just make sure to protect them from any moisture so the cookie cups don’t get soggy. I like placing a layer of parchment paper between layers if stacking to keep everything intact.

Freezing

Freezing cookie cups works well if you want to prep in advance. I wrap each cup individually in plastic wrap, then store them in a freezer-safe container for up to a month. When you’re ready to enjoy, just thaw in the fridge overnight. The texture stays surprisingly good, and the flavors remain rich and comforting.

Reheating

To warm leftovers, I gently reheat the cookie cups in a low oven (around 300˚F) for 5 to 7 minutes to soften the ganache. Alternatively, a quick zap in the microwave for 10-15 seconds brings back that gooey warmth—but watch closely to avoid melting the pretzel handles too much. Either way, these reheated cookie cups still feel like a special treat.

FAQs

Final Thoughts

Honestly, this Hot Chocolate Cookie Cups Recipe has quickly become one of my go-to sweet treats, especially during colder months when I want something that feels both nostalgic and special. It’s easy enough to whip up on a whim, yet impressive enough to serve at parties or holiday gatherings. I hope you have as much fun making—and eating—these as I do. Give it a try, and I promise it’ll become a favorite in your dessert rotation, too! Happy baking!

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