Description
Delight in these charming Hot Chocolate Cookie Cups, perfect for a cozy treat. Soft sugar cookie cups are baked to golden perfection, filled with luscious chocolate ganache, and topped with mini marshmallows and pretzel handles to mimic a hot cocoa mug. An irresistible fusion of cookie and hot chocolate in an easy-to-make bite-sized dessert.
Ingredients
Scale
Cookie Cups
- 1 package Pillsbury Sugar Cookie Dough
- Optional: granulated sugar for coating
Chocolate Ganache
- ½ cup heavy whipping cream
- 2 tablespoons hot cocoa mix
- 1 cup semi-sweet chocolate chips
Toppings
- ½ cup white chocolate chips
- 12 mini pretzels (for handles)
- 1 cup Jet-Puffed Mallow Bits (mini marshmallows)
Instructions
- Preheat Oven: Preheat your oven to 375˚F (190˚C) to prepare for baking the cookie cups.
- Prepare Cookie Dough: Take the sugar cookie dough and divide it into tablespoon-sized balls. Optionally, roll each ball in granulated sugar to prevent sticking and add extra sweetness.
- Form Cookie Cups: Place one tablespoon-sized dough ball into each of the 24 greased mini muffin tin cavities, pressing lightly to form a cup shape.
- Bake Cookie Cups: Bake the dough in the preheated oven for 12-14 minutes until golden brown. Remove from oven and allow the cookie cups to cool completely in the pan to maintain their shape during removal.
- Make Chocolate Ganache: In a small saucepan, bring the heavy whipping cream to a boil. Stir in the hot cocoa mix until dissolved. Pour the hot cream mixture over the semi-sweet chocolate chips and let it sit for 3 minutes to melt.
- Stir Ganache Smooth: After 3 minutes, stir the mixture until the chocolate chips melt completely and the ganache becomes smooth and glossy.
- Prepare Pretzel Handles: Break off the loops from some mini pretzels to form small handles that will be attached to the cookie cups.
- Attach Handles: Melt the white chocolate chips in a microwave or double boiler until smooth. Use the melted white chocolate as glue to attach the pretzel handles to the side of each cooled cookie cup.
- Fill Cookie Cups: Spoon the chocolate ganache into each cookie cup until nearly full.
- Top with Marshmallows: Generously top each filled cookie cup with the mini marshmallows to mimic the marshmallow topping of hot chocolate.
Notes
- Coat with Sugar: For a slightly crunchy and sweet exterior, roll the sugar cookie dough balls in granulated sugar before baking.
- Storage: Store the hot chocolate cookie cups in an airtight container in the refrigerator for 5-7 days, or freeze them for up to one month to maintain freshness.
Nutrition
- Serving Size: 1 cookie cup
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 120 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
