Cozy Up with Hot Chocolate Cookie Cups for Winter Joy

Indulge in Hot Chocolate Cookie Cups, a delightful treat featuring a sugar cookie base with chocolate ganache, perfect for winter joy.

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Prep Time 20

Cook Time 14

Cooling Time 5

Total Time 39

Servings: 12 cookie cups

Course: Dessert

Cuisine: American

Calories: 104

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cookie Cups

1 package Pillsbury Sugar Cookie Dough Can substitute with homemade dough
1 cup Mini Pretzels Can use pretzel rods as alternative

For the Chocolate Ganache

½ cup Heavy Whipping Cream Use half-and-half for a lighter version
2 tablespoons Hot Cocoa Mix Opt for gourmet cocoa for richer taste
1 cup Semi-Sweet Chocolate Chips Dark chocolate chips for deeper flavor

For the Topping

½ cup Jet-Puffed Mallow Bits Regular mini marshmallows can be used
¼ cup White Chocolate Chips Can be replaced with extra semi-sweet chocolate chips

Equipment

mini muffin tin
microwave-safe bowl
Saucepan

Method

Step‑by‑Step Instructions

Preheat your oven to 375°F (190°C). Gather your muffin tin and prep your cookie dough.
Grease each cup of your mini muffin tin and press 1 tablespoon of sugar cookie dough into each cup.
Bake for 12–14 minutes or until golden edges and soft centers. Allow to cool for 5 minutes.
In a saucepan, bring ½ cup of heavy cream to a gentle boil, then combine with hot cocoa mix and pour over chocolate chips for ganache.
Break pretzels to create handles. Melt white chocolate and dip pretzel ends, attaching them to the cooled cookie cups.
Fill cookie cups with ganache and top with mini marshmallows. Let set before serving.

Nutrition

Serving: 1cookie cupCalories: 104kcalCarbohydrates: 15gProtein: 1gFat: 5gSaturated Fat: 3gCholesterol: 15mgSodium: 50mgPotassium: 40mgSugar: 6gVitamin A: 100IUCalcium: 20mg

Notes

Ensure muffin tins are well-greased to avoid sticking. Customize fillings for added flavor.

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