Hot Chocolate Cookie Cups Recipe

If you’re craving a cute and cozy treat that doubles as dessert and drink, you’re going to flip for this Hot Chocolate Cookie Cups Recipe. Imagine crispy, buttery cookie cups filled with silky hot chocolate ganache and topped with toasty mini marshmallows—it’s pure joy in every bite. I first stumbled upon this recipe when I wanted something special for a winter gathering, and since then, it’s become my go-to festive indulgence that friends and family always ask me to make again. Trust me, once you try it, you’ll want to keep a batch in your freezer for emergencies!

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Ingredients You’ll Need

The ingredients for this Hot Chocolate Cookie Cups Recipe are refreshingly straightforward—mostly pantry staples that come together beautifully. Shoutout to Pillsbury sugar cookie dough, which speeds up the process and guarantees soft, golden cookie cups every time.

• Sugar Cookie Dough: Pillsbury dough makes this recipe super easy and results in soft cookie cups with a slightly chewy texture.
• Heavy Whipping Cream: This creates the silky ganache base for your hot chocolate filling.
• Hot Cocoa Mix: Adds a rich chocolatey flavor with minimal effort; choose your favorite brand.
• Semi-Sweet Chocolate Chips: The heart of the ganache—melts into a smooth, decadent filling.
• White Chocolate Chips: Perfect for attaching pretzel handles and adding a sweet contrast.
• Mini Pretzels: These make adorable ’handles’ for the cups, adding a salty crunch that balances the sweetness.
• Jet-Puffed Mallow Bits: Mini marshmallows add that classic hot chocolate topping charm.

Variations

I love customizing this Hot Chocolate Cookie Cups Recipe depending on the season or who I’m serving it to. You can tweak flavors or swap toppings to make it your own, making these cups your versatile go-to dessert or party favor.

• Variation: I once added a sprinkle of cinnamon or chili powder to the hot cocoa mix for a subtle kick—my guests couldn’t get enough of the cozy warmth it gave the ganache.
• Dairy-Free Version: Using coconut cream instead of heavy cream and dairy-free chocolate chips works like a charm for those avoiding dairy.
• Holiday Twist: Swap pretzels for candy canes as handles and add crushed peppermint on top for a festive vibe.
• Double Chocolate: Use dark chocolate chips for the ganache and top with milk chocolate marshmallows for intense chocolate lovers.

How to Make Hot Chocolate Cookie Cups Recipe

Step 1: Prepare and Bake the Cookie Cups

Start by preheating your oven to 375˚F. Grab your sugar cookie dough and portion approximately 1 tablespoon into each greased mini muffin tin—if you want to avoid sticking (which I definitely recommend), roll each piece of dough in some granulated sugar before pressing it into the tin. This adds a delightful little crunch on the edges too. Bake for 12-14 minutes until they’re golden around the edges but still soft and tender inside. Let the cookie cups cool completely in the pan before gently lifting them out; if you try to remove them too early, they might break, so patience here is key!

Step 2: Make the Hot Chocolate Ganache

While the cookie cups cool, pour your heavy whipping cream into a small saucepan and bring it just to a boil—watch it closely to avoid burning. Stir in your hot cocoa mix until it’s fully dissolved and the mixture smells like the last cozy sip of winter warmth. Next, pour the hot chocolate cream over your semi-sweet chocolate chips in a heatproof bowl. Let it sit for about 3 minutes so the chocolate can melt from the heat, then stir until everything is glossy and smooth—a dreamy, rich ganache ready to fill your cups.

Step 3: Add Pretzel Handles and Fill Cups

Here’s one of the cutest steps: snap the loops off your mini pretzels to create tiny handles. Melt your white chocolate chips gently (I use the microwave in 20-second bursts, stirring in between to keep it smooth). Use a little white chocolate as ’glue’ to attach the pretzel handles to your cookie cups—let it set for a minute or two to hold firmly. Now, spoon the luscious ganache into each cookie cup, filling it almost to the top. Finish with a generous sprinkle of mini marshmallows—my favorite part! For a fun twist, you can lightly toast them under the broiler for 30 seconds, but watch closely so they don’t burn.

How to Serve Hot Chocolate Cookie Cups Recipe

Garnishes

I love topping these cookie cups with mini marshmallows because they toast so beautifully and give you that classic hot chocolate feel. Sometimes I add just a sprinkle of cocoa powder or even a dash of edible glitter for a party sparkle that wows guests. Crushed peppermint or a drizzle of caramel also makes a fun seasonal garnish I’ve tried for Christmas and Valentine’s Day.

Side Dishes

Since these cups are rich and chocolatey, I like pairing them with light sides like fresh fruit or a simple fruit salad to cut through the sweetness. For a winter afternoon, a hot cup of coffee or lightly spiced tea complements them beautifully, balancing the flavors without overwhelming.

Creative Ways to Present

For holiday parties, I’ve displayed my Hot Chocolate Cookie Cups Recipe lined up on a pretty tray with colorful napkins, surrounded by candy canes and pine sprigs for a festive table centerpiece. Another fun idea is to serve each cup with a miniature spoon tied with a ribbon for individual servings or favors at birthdays and baby showers—everyone loves eating their hot cocoa and dessert together!

Make Ahead and Storage

Storing Leftovers

I store leftover cookie cups in an airtight container in the fridge to keep the ganache firm and the cookies fresh. They usually last beautifully for 5-7 days—although in my house, they disappear much sooner!

Freezing

Freezing these cookie cups works great if you want to prep ahead. I pop them in a freezer-safe container with parchment paper between layers to prevent sticking. You can freeze them for up to a month. When you’re ready to enjoy, thaw overnight in the fridge to keep the ganache silky and the cookie texture perfect.

Reheating

If you want that warm melt-in-your-mouth feeling, you can gently reheat them in the microwave for 15-20 seconds. I recommend doing this right before serving so the ganache softens but doesn’t get oily or separate. Alternatively, a quick 5-minute warm-up in a low oven (around 300˚F) wrapped in foil works beautifully to refresh their charm.

FAQs

Final Thoughts

I absolutely love how this Hot Chocolate Cookie Cups Recipe brings a little magic to any gathering or quiet night at home. It’s one of those recipes that looks impressive but is unbelievably simple, and watching the joy on people’s faces as they eat a cup filled with warm chocolate and marshmallows? That’s what cooking is all about. So go ahead, make a batch (or two), share it with your favorite people, and enjoy the cozy vibes guaranteed by these sweet little cups of love.

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