Description
Delight in these charming Hot Chocolate Cookie Cups – a perfect blend of buttery sugar cookie shells filled with rich chocolate ganache and topped with mini marshmallows and pretzel handles. These bite-sized treats combine soft baked cookies with creamy hot chocolate flavors, making them an irresistible dessert for any occasion.
Ingredients
Scale
Cookie Cups
- 1 package Pillsbury Sugar Cookie Dough
- Granulated sugar (optional, 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
- 1 cup Jet-Puffed Mallow Bits (mini marshmallows)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to get it ready for baking the cookie cups.
- Prepare Cookie Dough: Take about 1 tablespoon pieces of the sugar cookie dough and place each into the wells of 24 greased mini muffin tins. For an optional touch, roll the dough balls in granulated sugar before placing them to prevent sticking and add a slight crunch.
- Bake Cookie Cups: Bake the cookie dough in the oven for 12 to 14 minutes until golden and cooked through. Allow the cookie cups to cool completely in the pan before carefully removing them to keep their shape intact.
- Make Chocolate Ganache: In a small saucepan, bring the heavy whipping cream to a boil. Stir in the hot cocoa mix until fully combined. Pour the hot cream mixture over the semi-sweet chocolate chips in a bowl and let it sit undisturbed for 3 minutes to melt the chocolate. Stir gently until smooth and glossy.
- Attach Pretzel Handles: Break the loops off some mini pretzels to serve as handles for the cookie cups. Melt the white chocolate chips in a microwave-safe bowl in 20-second intervals, stirring between each, until smooth. Use the melted white chocolate as ‘glue’ to attach the pretzel handles to the sides of each cooled cookie cup. Let it set.
- Fill and Garnish: Spoon the prepared chocolate ganache carefully into each cookie cup. Top each filled cup with Jet-Puffed Mallow Bits (mini marshmallows) to evoke that classic hot chocolate look and add delightful texture.
Notes
- Coat with Sugar: Rolling sugar cookie dough balls in granulated sugar before baking is optional but helps prevent sticking and adds a subtle sugary crust.
- Storage: Store the cookie cups in an airtight container in the refrigerator for 5-7 days or freeze for up to one month. Thaw before serving.
Nutrition
- Serving Size: 1 cookie cup
- Calories: 180
- Sugar: 14g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
