If you’re anything like me and love everything that combines gooey chocolate with a little crunch, then you’re going to absolutely adore this Hot Chocolate Cookie Cups Recipe. Imagine a tender, buttery cookie molded like a tiny cup, filled with rich chocolate ganache, topped with mini marshmallows, and crowned with a pretzel “handle” – basically, edible hot chocolate you can hold. I first made these for a cozy winter gathering, and let me tell you, my family went crazy for them. Stick around because I’ll share tips that’ll help you nail these little delights every single time.
Why You’ll Love This Recipe
- Unique Bite-Sized Treat: It’s a cookie AND hot chocolate in one – how fun is that?
- No Baking From Scratch: Using pre-made sugar cookie dough saves tons of time without sacrificing flavor.
- Customizable Garnishes: You can get creative with toppings, making each batch your own.
- Perfect for Any Occasion: Whether it’s a party, holiday, or a cozy night in, these cups impress every time.
Ingredients You’ll Need
These ingredients work together like a charm to build the foundation of delicious cookie cups filled with dreamy chocolate ganache. I always recommend grabbing a good quality hot cocoa mix for the best flavor, and semi-sweet chips bring a lovely bittersweet balance that really cuts through the sweetness.
- Pillsbury Sugar Cookie Dough: This shortcut dough is soft and buttery, perfect for shaping into little cups that bake up beautifully.
- Heavy Whipping Cream: Use full-fat cream to get that rich and smooth ganache consistency – skim or light won’t work as well.
- Hot Cocoa Mix: Select your favorite brand; this adds that signature chocolate flavor with a hint of sweetness and warmth.
- Semi-Sweet Chocolate Chips: Melts into a silky ganache, adding depth and a chocolate punch without being too sweet.
- White Chocolate Chips: These are for attaching pretzel handles and add a nice contrast in flavor and color.
- Mini Pretzels: I love these for the whimsy of making “handles” – plus, the salty crunch complements the sweetness perfectly.
- Jet-Puffed Mallow Bits (mini marshmallows): They toast up just right on the ganache for that classic hot chocolate finishing touch.
Variations
I love how flexible this Hot Chocolate Cookie Cups Recipe is – you can definitely put your own spin on it. Over the years, I’ve played around with different toppings and fillings to match the season or mood. Feel free to let your creativity run wild!
- Peanut Butter Twist: Swirl in some peanut butter with the chocolate ganache for a nutty surprise—one of my family’s favorites!
- Minty Fresh: Add a drop of peppermint extract to the ganache and swap pretzels for crushed candy canes during the holidays.
- Vegan Option: Use a dairy-free cookie dough and substitute coconut cream or any plant-based cream to make vegan-friendly cookie cups.
- Chocolate Lover’s Dream: Double up with dark and milk chocolate chips for a richer ganache with intense chocolate flavor.
How to Make Hot Chocolate Cookie Cups Recipe
Step 1: Prep Your Cookie Cups
Start by preheating your oven to 375˚F. Grease a mini muffin tin well – I like to use non-stick spray plus a light flour dusting to make sure the cookie cups come out cleanly. Scoop about a tablespoon of sugar cookie dough for each cup directly into the tins. If you like a bit of sparkly sweetness on the outside, roll those dough balls in granulated sugar before placing them in. This little trick came from a friend and totally helps with a prettier finish and less sticking.
Step 2: Bake and Cool
Bake the cookie dough cups for 12-14 minutes. You’ll see them puff up and just start to turn golden on the edges. That’s your cue! The key here is to let them cool completely in the pan before attempting to remove them – I made the mistake of rushing once, and some cups broke apart. Waiting temps are where the butter inside firms just enough for a sturdy cookie cup.
Step 3: Make the Luscious Chocolate Ganache
While the cookie cups cool, gently heat the heavy cream until it just starts to boil. Remove from heat and stir in the hot cocoa mix until smooth and fully dissolved. Pour the hot cream mixture over the semi-sweet chocolate chips, letting it sit undisturbed for about 3 minutes, then stir gently until you have a glossy, smooth ganache. If your ganache looks grainy, just warm it gently again and stir—it usually smooths out nicely.
Step 4: Attach Pretzel Handles
Break off the loops from mini pretzels to create adorable little handles for your hot chocolate cups. Melt the white chocolate chips gently in a microwave or double boiler, then use a toothpick or a small brush to dab the melted white chocolate where you want the pretzel handles to stick. Press gently in place and hold for a few seconds, or place them on a parchment-lined tray to set before transferring to the cups. This adds such a cute touch and a perfect salty flavor contrast.
Step 5: Fill and Top
Spoon the warm chocolate ganache into each cooled cookie cup just before serving. Top immediately with plenty of mini marshmallows. I find these “Mallow Bits” melt just enough to get that perfectly toasted, melty hot chocolate effect without turning into a marshmallow blob. Serve right away and watch everyone’s faces light up!
Pro Tips for Making Hot Chocolate Cookie Cups Recipe
- Don’t Skip Cooling: Let those cookie cups cool fully before removing or filling to keep their shape intact.
- Use Fresh Cocoa Mix: I learned that fresh hot cocoa powder makes a big difference for flavor—avoid ones with clumps or old powder.
- Gentle Ganache Stirring: Stir ganache gently after combining cream and chocolate to avoid graininess in texture.
- Pretzel Handle Hack: Attach pretzels with melting white chocolate—not too hot, so it doesn’t melt your cookie cups.
How to Serve Hot Chocolate Cookie Cups Recipe
Garnishes
I’m a marshmallow purist with these, but sometimes I sprinkle a tiny bit of crushed peppermint or cinnamon on top for that extra cozy vibe. A dusting of powdered sugar makes them look like little snowy mugs, especially during the holidays. If you’re feeling adventurous, try mini crushed cookies or edible glitter for a party-ready presentation.
Side Dishes
I like pairing these with a warm cup of coffee or chai tea—something less sweet to balance the dessert. On a special occasion, I serve them alongside a simple bowl of fresh berries or a light fruit salad to add freshness after the rich chocolate.
Creative Ways to Present
For Valentine’s Day, I arranged these Hot Chocolate Cookie Cups Recipe on a heart-shaped platter and surrounded them with rose petals—adorable and romantic! They also make great party favors; just place one in a small clear treat bag tied with a ribbon, and your guests get a cute take-home treat. At my kid’s birthday, I stacked them on a mini cupcake stand with little flags poking out—so much fun!
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (which is rare!), store the cookie cups in an airtight container in the fridge up to 5-7 days. The ganache firms up nicely when chilled, but you can let them sit at room temperature a few minutes before enjoying to bring back that melt-in-your-mouth feel.
Freezing
I’ve frozen these before by wrapping each cookie cup individually in plastic wrap and placing them in a freezer-safe container. They freeze well for up to a month. To enjoy, thaw overnight in the fridge, then warm slightly before serving to restore the ganache’s creamy texture.
Reheating
To reheat, I pop the cups in the microwave for 10-15 seconds just to soften the ganache—not too long, or the cookie might get soggy. Alternatively, a few minutes in a warm (not hot) oven does the trick and keeps everything fresh and tasty.
FAQs
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Can I make Hot Chocolate Cookie Cups Recipe without the pretzel handles?
Absolutely! The pretzel handles are just a fun and decorative touch. The cookie cups are delicious on their own, filled with chocolate ganache and marshmallows. You can also experiment with other “handles” like thin cookie sticks or candy canes.
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Is it better to use store-bought cookie dough or homemade?
You can use either, but store-bought sugar cookie dough keeps this recipe quick and foolproof, especially when forming the cups. Homemade dough works too, but make sure it’s soft and slightly sticky to hold the cup shape well during baking.
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Can I use regular cocoa powder instead of hot cocoa mix?
You can, but hot cocoa mix already has sugar and flavorings that make the ganache sweeter and smoother. If you use regular cocoa powder, you might need to add sugar and a pinch of salt to balance the taste.
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How do I prevent the cookie cups from sticking to the pan?
Grease your mini muffin pan generously, and optionally roll the dough balls in granulated sugar before placing them—it creates a slight barrier that helps with easy removal. Letting the cups cool fully also prevents breakage when removing.
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Can I make these in different sizes?
Yes! You can use mini muffin tins for bite-sized cups or standard muffin tins for bigger treats. Just adjust baking time accordingly—smaller cups bake faster. The bigger cups hold more ganache and marshmallows for a heartier dessert!
Final Thoughts
I absolutely love how this Hot Chocolate Cookie Cups Recipe turns out every time I make it. There’s something so charming about edible little cups filled with rich chocolate and topped with fluffy marshmallows—it’s like a warm hug in dessert form. Whether you’re making these for a party, gifting, or just indulging during a chilly night, I’m confident you’ll enjoy the magic they bring. Give this recipe a try and watch your family and friends fall head over heels for these fun, decadent treats!
