Hot Chocolate Cookie Cups

Hot Chocolate Cookie Cups are a whimsical and delicious dessert that combines soft, chocolatey cookie dough with creamy marshmallow centers, all topped with decorative “whipped cream” and mini marshmallows. These treats look like mini mugs of hot cocoa, making them perfect for winter gatherings, holiday parties, or as a fun baking project with kids.

Why You’ll Love This Recipe

  • A visually stunning dessert that’s as fun to make as it is to eat.
  • Combines the classic flavors of hot chocolate in an adorable bite-sized form.
  • Perfect for holidays, gifting, or special occasions.
  • Easily customizable with toppings and decorations.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • All-purpose flour
  • Cocoa powder
  • Baking powder
  • Salt
  • Unsalted butter
  • Granulated sugar
  • Brown sugar
  • Eggs
  • Vanilla extract
  • Mini marshmallows or marshmallow fluff
  • Chocolate chips or melting chocolate
  • Optional: Candy canes, sprinkles, or edible glitter for decoration

Directions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and grease a mini muffin tin.
  2. Make the Dough: In a bowl, whisk together the flour, cocoa powder, baking powder, and salt. In a separate bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs and vanilla, then gradually mix in the dry ingredients until a dough forms.
  3. Shape Cookie Cups: Roll the dough into small balls and press each one into the mini muffin tin, creating an indentation in the center using your thumb or a spoon.
  4. Bake: Bake for 10–12 minutes until the edges are set. Remove from the oven and, while still warm, gently press the centers again to maintain the cup shape. Let cool completely in the tin.
  5. Fill the Cups: Place a few mini marshmallows or a dollop of marshmallow fluff in the center of each cup.
  6. Decorate: Melt the chocolate chips and drizzle over the top of the marshmallow filling. Add sprinkles or crushed candy canes while the chocolate is still soft. For a “handle,” cut candy canes into small pieces and attach them to the side of each cup using melted chocolate.
  7. Set: Allow the cookie cups to set at room temperature or in the refrigerator.
  8. Serve and Enjoy: Serve at room temperature and enjoy these adorable treats!

Servings and Timing

  • Servings: Makes approximately 24 cookie cups
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Cooling/Decorating Time: 30 minutes

Variations

  • Peppermint Hot Chocolate Cups: Add a drop of peppermint extract to the dough or sprinkle crushed candy canes on top.
  • Spicy Hot Chocolate: Mix a pinch of cayenne pepper or cinnamon into the cookie dough for a spicy twist.
  • Double Chocolate: Use chocolate cookie dough and fill with white chocolate marshmallow centers.
  • S’mores Style: Add graham cracker crumbs to the dough and a chocolate square under the marshmallow filling.

Storage/Reheating

  • Storage: Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
  • Freezing: Freeze undecorated cookie cups for up to 2 months. Thaw, then add marshmallows and decorations before serving.
  • Reheating: If desired, warm in a 300°F (150°C) oven for 5 minutes to soften the marshmallow.

FAQs

1. Can I use store-bought cookie dough?

Yes, pre-made chocolate cookie dough works well for a quick version of this recipe.

2. What can I use instead of mini marshmallows?

Marshmallow fluff or whipped cream can be used as an alternative.

3. How do I prevent the cups from sticking to the pan?

Grease the mini muffin tin well, or use silicone molds for easier removal.

4. Can I make the cookie cups in advance?

Yes, you can bake the cookie cups ahead of time and fill/decorate them closer to serving.

5. How do I attach candy cane handles?

Dip the ends of small candy cane pieces in melted chocolate and press them onto the side of each cookie cup. Let them set before serving.

6. Can I make these gluten-free?

Yes, use a gluten-free flour blend to make the cookie dough.

7. How do I melt the chocolate for decorating?

Melt the chocolate in a microwave-safe bowl in 30-second intervals, stirring after each interval, until smooth.

8. Can I add flavors to the cookie dough?

Absolutely! Try adding orange zest, almond extract, or espresso powder for a unique twist.

9. Are these safe for kids to help make?

Yes, this is a kid-friendly recipe, but supervise them when working with melted chocolate.

10. How can I make these dairy-free?

Substitute dairy-free butter, chocolate, and marshmallows for a dairy-free version.

Conclusion

Hot Chocolate Cookie Cups are the perfect festive treat to add a touch of whimsy to your holiday celebrations. Their adorable mug-like appearance and rich, chocolatey flavor make them a guaranteed crowd-pleaser. Whether for gifting, parties, or just a fun baking project, these cookie cups are sure to bring smiles and satisfy sweet cravings!

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Hot Chocolate Cookie Cups

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These adorable Hot Chocolate Cookie Cups are made with a chocolate cookie base, filled with a creamy chocolate ganache, and topped with mini marshmallows for a festive, cozy treat. Perfect for holidays or winter gatherings!

  • Author: Beth
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 24 cookie cups 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Scale

For the cookie cups:

  • 1 cup (225 g) unsalted butter, softened
  • 1 cup (200 g) granulated sugar
  • ½ cup (100 g) brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 ½ cups (315 g) all-purpose flour
  • ¾ cup (90 g) cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt

For the filling:

  • 1 cup (170 g) semi-sweet chocolate chips
  • ½ cup (120 ml) heavy cream

For decoration:

  • Mini marshmallows
  • Crushed candy canes (optional)
  • White chocolate, melted (optional, for drizzle)


Instructions

  1. Preheat the oven:
    • Preheat your oven to 350°F (175°C). Grease a mini muffin tin generously with cooking spray or butter.
  2. Make the cookie dough:
    • In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
    • Beat in the eggs one at a time, then add the vanilla extract.
    • In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients and mix until combined.
  3. Form the cookie cups:
    • Scoop about 1 tablespoon of dough into each cavity of the mini muffin tin. Use your thumb or the back of a spoon to press the dough down and create a well in the center.
  4. Bake:
    • Bake for 10-12 minutes, or until the edges are set. Remove from the oven and use a small spoon or the end of a rolling pin to reshape the wells while the cookies are still warm. Let the cookie cups cool completely in the pan before removing them.
  5. Make the ganache filling:
    • Heat the heavy cream in a small saucepan over medium heat until it begins to steam (do not boil). Pour the hot cream over the chocolate chips in a bowl and let it sit for 2-3 minutes. Stir until smooth and glossy.
  6. Fill the cookie cups:
    • Spoon or pipe the chocolate ganache into the cooled cookie cups, filling them to the top.
  7. Decorate:
    • Top each cookie cup with mini marshmallows. If desired, drizzle melted white chocolate over the tops and sprinkle with crushed candy canes for a festive touch.
  8. Chill and serve:
    • Allow the ganache to set for about 30 minutes at room temperature or in the fridge before serving.

Notes

  • Store the cookie cups in an airtight container at room temperature for up to 3 days.
  • For a different twist, use peanut butter cups or caramel instead of ganache as the filling.


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