Hot Chocolate Cookie Cups

This easy cookie recipe for Hot Chocolate Cookie Cups is made with Pillsbury Sugar Cookie dough. They’re filled with chocolate ganache and have a pretzel handle!

Hot Chocolate Cookie CupsI checked the weather and read that there are multiple Alberta Clippers on the way. I’m not even sure how that is possible but it looks like several of the northern states could have blizzards. For those of you who don’t live in a northern state, Canada or the North Pole, the definition of a blizzard is: A severe snowstorm caused by strong, sustained winds of at least 56 km/h (35 mph) and lasting for a prolonged period of time – typically three hours or more. Sound like fun? Not so much!

What do we do during a blizzard or severely cold weather? We stay home and keep warm, of course. We also bake, play board games, drink hot chocolate and get cabin fever. Once again, for those of you who live in warm climates, cabin fever is: irritability, listlessness, and similar symptoms resulting from long confinement or isolation indoors during the winter.

But it’s not all bad, definitely not! I love living in Minnesota. On the days that are warmer, we enjoy our time outdoors. We go sledding, skiing, snowboarding, and ice skating. We build snowmen, have snowball fights and go for walks in the snow. If the weather gets really warm, like 38 degrees last Sunday, a good percentage of native Minnesotans walk around without their winter coats! Sounds crazy but 38 degrees feels warm when you compare it to -21!

Pillsbury Test Kitchens BakingThese Hot Chocolate Cookie Cups are perfect for cold winter days. I made them for the first time in the Pillsbury Test Kitchens! I first imagined making these cookies at the beginning of December. I was doing a little brainstorming about recipes to make in January and February. What came to mind was cold weather and hot chocolate. I wanted to try making a hot chocolate cake, hot chocolate cheesecake and hot chocolate cookie cups so I made a list on my iPhone. Then, when I was at the Pillsbury Test Kitchens and was given the challenge of making my own cookie, I remembered my list and decided to give these a try. These 4 pictures are from my day in the test kitchens.

Here are more of my pictures from my day with the Pillsbury Holiday Bloggers.  While in the test kitchens, we made appetizers and then cookies. You can view the pictures in the slideshow above (if it doesn’t show up right away, refresh the page), or go directly to the album to see my photo captions and to leave comments by going here: Pillsbury Test Kitchens

Chocolate GanacheTo make the hot chocolate cookie cups, I started by putting 1 tablespoon of Pillsbury sugar cookie dough into greased mini muffin tins or try using a greased silicone mini muffin pan. (Update – an optional step would be to roll the sugar cookie dough balls in granulated sugar before putting them into the mini muffin tins to help prevent sticking.) I baked them for 12-14 minutes at 375 degrees. Allow the cookies to cool completely in the pan before gently removing them. Next, I made chocolate ganache by bringing the whipping cream to a boil. After quickly stirring in hot chocolate mix, I poured the hot cream over semi-sweet chocolate chips and let it sit for 3 minutes. Then, I stirred the mixture until the chocolate chips were melted and the ganache was smooth.

Hot Cocoa Cookies Pretzel HandleI broke off the loops on some mini pretzels to use as handles. I melted a little white chocolate and used it to attach the pretzel handles to the cookie cups.

Cup of Hot Chocolate CookiesSpoon the chocolate ganache into the cookie cups and top with mini marshmallows (I used Jet Puffed Mallow Bits). Enjoy the Hot Chocolate Cookie Cups with a cup of real hot chocolate!

Hot Chocolate Cookie Cups
Prep time
Cook time
Total time
Recipe type: Dessert
Cuisine: American
Serves: 24
  • 1 package (16.5 oz) Pillsbury Sugar Cookie Dough
  • ½ cup heavy whipping cream
  • 2 tablespoons hot cocoa mix
  • 1 cup semi-sweet chocolate chips
  • ½ cup white chocolate chips
  • 12 mini pretzels
  • 1 cup Jet-Puffed Mallow Bits
  • *optional - granulated sugar
  1. Preheat oven to 375 degrees.
  2. Put 1 tablespoon of the sugar cookie dough into 24 greased mini muffin tins.
  3. *Update - an optional step would be to roll the sugar cookie dough balls in granulated sugar before putting them into the mini muffin tins to help prevent sticking.
  4. Bake for 12-14 minutes at 375 degrees. Allow the cookies to cool completely in the pan before gently removing them.
  5. Make the chocolate ganache by bringing the whipping cream to a boil.
  6. Stir in the hot cocoa mix.
  7. Pour the hot cream over the semi-sweet chocolate chips and let it sit for 3 minutes. Then, stir until the chocolate chips are melted and the ganache is smooth.
  8. Break off the loops on some mini pretzels to use as handles.
  9. Melt the white chocolate and use it to attach the pretzel handles to the cookie cups.
  10. Spoon the chocolate ganache into the cookie cups and top with mini marshmallows.
  11. For best results, store the hot chocolate cookie cups in the refrigerator.

December 2014 Update with Additional Notes, Photos & a Video:

Cookie Cups Indentations

Question #1 How To Form Cookie Cups – This recipe can be made with or without forming the sugar cookie dough in the pan.

  • Leave the dough as a ball and it will puff up while baking and sink when removed from the oven, leaving a “dip” for the ganache. This is the EASIEST method and it is how I made my Hot Chocolate Cookie Cups.
  • If you make an indentation in the sugar cookie dough ball before baking, it will still puff up while baking and sink when removed from the oven, leaving a “dip” for the ganache.
  • The straighter the sides of the mini muffin pan, the straighter the side of the cookie cups will be.

Sugar cookie cups

  • To make a bigger “cup” to fill with ganache, you can use a small cup (like a medicine cup) to make an indentation in each cookie, after removing them from the oven. WARNING – when you press the cup into the soft cookie dough it can pull away or tear the cookie dough on the sides of the cup leaving small gaps.
  • You may need to make additional ganache if using the method.

Cookie Cup Cut Out

Question #2 Cookies Overflow & Spread

  • Use a small cookie cutter (mine is 2 inches in diameter) to cut away the extra cookie immediately after taking them out of the oven.
  • Try using less cookie dough in each of the cups.

Question #3: Cookies Stick In Pans -I’ve made sugar cookie cups using Pillsbury Sugar Cookie dough many, many times using different pans, from different brands, in different kitchens and have not had issues with them sticking, but several of you have. So, I wanted to offer some suggestions and share this video I made while making Eggnog Cookie Cups.

  • When I made the Eggnog Cookie Cups, I rolled the sugar cookie dough in a granulated sugar and cinnamon mixture before placing it in the cups. As a test, I did some with the sugar and some without. The ones with the sugar came out of the pan easier than with ones without the sugar.
  • If the cookie cups are only a little bit stuck, try using a thin knife to gently pry up the edges.
  • Remember, mini muffin pans vary by brand, materials used to make the pans and the age of the pan.
  • I used this Grazia Silicone Mini Muffin Pan to make my Pot of Gold Cookie Cups and it worked great! If you want to try a new pan, I would definitely recommend that one.
Peppermint Hot Chocolate Cookie Cups Recipe
Hot Chocolate Cookie Cups Recipe
Disclaimer: Please note that some of the links in this post are affiliate links. There is no additional cost to you, but I will earn a small commission if you purchase through those links.
Share With Your FriendsPin on PinterestShare on YummlyShare on FacebookShare on StumbleUponTweet about this on TwitterShare on Google+Email this to someone


  1. Leisa Son says

    Such a cute idea, I had to try it. They turned out great in that they were easy to prepare & taste wonderful. The sample that we tried, however, was a mess to eat. The ganache is very runny and got all over our hands, face and the table. Although mom and I had a fabulous laugh about it, I’m worried my guests might not share our sense of humor. Will the ganache harden up with time in the fridge? How long do you think that should take? What consistency should ganache be when ready to eat? Thank you for the great recipe!

  2. Brook says

    I tried it your way and the bottoms wouldn’t cook. When I tried to take it out of the pan, the bottoms caved in. For the most part, it tasted good, but it wouldn’t turn out.

  3. says

    1 – alternate idea: flip the pan over and make the cups on the outside.
    2 – for those wanting to use homemade dough (reg. or gluten-free), be sure to chill the dough before baking
    3 – the hot chocolate mix isn’t necessary; real ganache is just chocolate and cream
    4 – it is better to melt dipping chocolate in a double boiler so it doesn’t get to hot and either burn or sieze. You could also use a dedicated clean paint brush and paint the chocolate on.

    Thanks to whomever said the marshmallows were in the hot chocolate aisle, not the baking aisle 🙂

  4. Nicole says

    I just made these for the first time for a Christmas Party and they came out great. I thought they were very easy since your instructions were so clear. I did have some trouble getting the pretzel handles to stick well, and I couldn’t find the mallow bits anywhere, so I used 2 mini marshmallows per cookie cup. I also couldn’t find the refrigerated cookie dough log, so I used the Pillsbury pull apart, ready to bake cookie dough which worked out fine. It came as a package of 24 and I just dropped them each right into the mini muffin tin. They did not puff up while baking and then sink so I did have to use a medicine cup, but did not have any problems with cookies sticking to the pan. Thanks for such a great recipe!

    • Kelly says

      Target sells the Kraft Jet Puffed Mallow bits. They come in a plastic container like Parmesan cheese. In by the hot chocolate area.

  5. Pk says

    Make sure you put just a little doll ball in each muffin well. This was a very frustrating recipe for me. I divided the Pillsberry dough by 12 and weighed out the doughballs. I thought that we needed to use the entire Pillsberry package but as it turns out it was way too much in the muffin pans and they puffed up and overflowed and all stuck together. So I tried it again with a little less and it did The same thing again again so I basically wasted the whole evening making these with no results. I only printed out the recipe, not all the comments, so I think there needs to be more detail than just put doughballs in pan. The recipe should say “You don’t need to use all the dough in the package”. I guess one day I’ll try it again and put a lot less dough in the muffin pan. But now I’m going to skip it and focus on the other cookies that I need to make that I was going to make tonight. Good luck.

    • says

      Hi Patti! I’m sorry to hear your cookies didn’t turn out. The recipe calls for the Pillsbury dough to be divided into 24 pieces (about 1 tablespoon each) for 24 mini muffin tins. Dividing the dough by 12 would make each ball twice as big as it should be. ~Tonia

      • Patti says

        That is absolutely right! I was using twice the dough. Duh! I’ll try it again and read the recipe this time. Ha. Thanks for the reply!

  6. says

    I just made these by mixing a half roll of Pillsbury chocolate chip cookie with a half roll of Pillsbury peanut butter dough. Came out perfect! I used the rounded side of a measuring teaspoon to make the indentation. They also popped out of the pan with ease.

  7. Amanda B. says

    This was such a great recipe. I made these for a cookie exchange and they were a HUGE it! If you are gong to make this, be sure to read Tonia’s suggestions. I used a sugar coated pressing device to form dough cups before baking and then after baking. If you do not have a 2″ cookie cutter to cut the excess off, try to get one. I think that would have really helped for the excess lip. I ended up taking kitchen sheers and cutting the ones that had excess crust once they cooled. Also…do not try to remove the cups while they are hot! I ruined several of them 😉 The pretzels are tricky. I broke several. Have patience with them. I found that if I left a flat end on the pretzel and attached that part to the cup, they were easier to to attach. For the ganache, use 7 Hershey’s chocolate bars, add 1/2 tsp vegetable oil. Hershey’s melts better and has great flavor. You can also at 1/8 – 1/4 tsp peppermint oil for a mint chocolate ganache. GREAT RECIPE! Thank you for sharing it with us!

  8. CC says

    I just wanted to say thank you for such an excellent and thorough tutorial on these! I love it when bloggers are exact. I appreciate your skill!

  9. Dawn says

    Making them now as a test for a cookie exchange next weekend. Everything is coming together nicely, except, I can’t figure out how to break apart the mini pretzels to make the handles without breaking the whole thing. I’ve managed to do maybe 2 of them. The rest break apart into smaller pieces that can’t be used has handles. I’m using a small pear knife to gently cut them apart, but not having any luck. Any suggestions?

    • Dawn says

      I’ve also tried breaking them apart. Had better luck, but still had some break apart so badly that they could not be used. Please tell me there is an easier way to do this.

    • says

      Oh dear! I wonder if it has to do with the brand of pretzels due to the different in thickness? I typically break them with my hands. I grip the looped part of the pretzel firmly with my thumb on top and my bent pointer finger on the bottom and use my other hand to break the pretzel away. Not all of the pretzel loops (handles) turn out to be the same size or shape. You can even use the curved bottom part of the pretzel as a handle. If they end up being too long, I carefully break a little off or use a knife to break some off. You can see how I do it in this video:

    • Kim says

      My girls came up with the idea of using scissors. It worked pretty well. Additional note, you have to have time and patience for the handles. We used the leftover melted chocolate chips to “glue” the handles on.

  10. Vmor says

    Love these! I committed to making these for an event before actually trying it first. So I’m not really a baker…haha. I did ok but couldn’t figure out how to connect the handles without burning my fingers. I needed a video of that! It seems everyone else did fine……I do understand use a lot. My question is ….why am I the only one burning my finger tips. Help. Can I get details?


    • Tonia says

      What are you burning your fingertips on? The melted white chocolate? Let it cool a bit first. I hold onto the “peak” of the handle and only dip the tips into the chocolate. But even if I do get a little chocolate on my fingers, it isn’t hot enough to burn me.

      • Vmor says

        I’m using my fingers to apply more chocolate because just dipping the pretzel and pushing it onto the cookie cup isn’t working. How are you melting your chocolate? In what?

        • Tonia says

          I used Nestle White Chocolate Chips and I melted them in a small bowl in the microwave. As the chocolate cools, it will start to harden again. You can also try vanilla almond bark or white candy coating. Another thing I’ve tried it putting a dot of white chocolate (with a wooden skewer or small brush tip) on the side of the cookie cup before adding the chocolate coated handle.

        • Kim says

          Mine worked by dipping them in the chocolate, but you have to hold it a while. Maybe have a fan around to blow them cool

  11. Nanci says

    HELP!! Where can I find the Jet puffed mallow bits?? I’ve been to three stores and can’t find them. I am having a skating party on Saturday and really want to make these! Is there something else I could substitute???

  12. Marilyn says

    I had some that a friend made and they are delicious and cute! Next year I will make these when our church has our Christmas Tea!

  13. Diane says

    I made these and found that using Crisco was probably best to grease the mini muffins pan with. Also coating the dough with sugar helped.They popped out of the pan with ease. I have gotten so many compliments on how delicious they really are. These will be my Christmas cookies that I will be making every year.

  14. Tasnia says

    Hi, thanks for sharing this wonderful recipe. Im planning to make these for Christmas but I’m not sure if i have time to make these the night before. If i make them tonight on the 23rd and keep them in the fridge (covered of course) will they be alright for Christmas?

    • Tonia says

      I used the powdered kind but you can also make these and leave the hot chocolate mix out. Just use the chocolate chips and cream.

  15. joyce says

    Belle recette mais je suis en france et quelle recette je peux adapter pour la pâte à biscuit car je n’ai pas vos ingrédients, merci

  16. Mary McShea says

    Just finished making these and they are adorable. I need them for tomorrow – should I wait to put the mini marshmallows on top until then?

    • Connie says

      I enjoyed making these cuties!! I used lots of Crisco to coat my pans and rolled my dough in sugar and cinnamon. They just about fell out of the pan! I used “dipping chocolate for the “handles” which worked fine, it does work much better once it has cooled. I found that adding the marshmallows right after pouring in the ganache makes them stick better!!!

  17. Smylee says

    I made these today for a cookie exchange and they were a hit. It did take a little time to get my handles, but it was overall easy. I did use the tips suggested by author and people in comments which made the cups pop out of the pans with no problem. They looked good and tasted better.
    1. I used precut cookie dough
    1b. I used crisco as demonstrated in video
    2 I placed the squares in a ziplock bag of sugar and cinnamon
    3. Used a TBS to make an indention before I baked
    4. Once I dipped the pretzels in chocolate and attached I briefly placed them in the freezer for the chocolate to harden to hold the handles. You could actually pick it up by the handle

  18. says

    Used Pillsbury cookie dough (preformed squares), sprayed sheet with Pam, rolled in sugar, pushed center down with handle of ice cream scoop. Baked 9 minutes. Came out perfect. I do need to practice with the handles a bit but these were a lot easier than I thought.

  19. Lara says

    These are adorable! And shockingly easy. I just whipped a batch out for a Christmas party tomorrow, and they’re AMAZING not only in presentation, but in taste as well. I’ve been beating people off them to have any for tomorrow. You’re genius!

  20. Debra says

    Today is Dec. 20th. Can I make them today and freeze them? IF not, how long will they last in the fridge?

    Thank you,


    • Tonia says

      Hi Debra,
      Are you wanting them for Christmas Day? Yes, I would store them in the freezer because the sugar cookie part might start to dry out in the fridge. Happy Baking!

  21. chloe says

    Hi! I am unable to find the Pillsbury sugar cookie dough in Canada, I was wondering if you had an alternative sugar cookie recipe? I have a recipe from my mother but I was wondering if you wanted the finished cups to be chewy or crumbly?

  22. Sarah says

    I just made these and they turned out great! I actually used mini cupcake paper a,nd they came right out with no sticking (I did let them cool completely in the paper). Thank you for the great recipe!!

  23. says

    I didn’t know you lived in Minnesota! My family lives near the Mall of America so I’ll be back visiting them next week! I hope there is NO snow 🙂

  24. Mary says

    Made these for my husband to take to work, they were easy and lots of fun. (Everyone at my husbands office loved them) Now my daughter wants some for her Christmas party and my son wants some to take to work. 🙂

  25. carole says

    what a CUTE idea!! I’m gonna try it and even if it doesn’t work, we are gonna have fun trying! Thanks for something new and Merry Christmas!!

    • Tonia says

      Hi Doris,
      I set it up that way to help readers save on ink. Do you need a version with the picture? I can try to send one to you.

    • Heather says

      I bought mine from 7-11 they carry them for their hot choc……I just bought a small coffee but instead of filling it with the coffee i filled it with the marshmallows …. the cashier didnt seem to mind so yay easy enough !

  26. D.j. says

    I just tried making these. There is no way you used store bought cookie dough in the pictures you posted. Just no way. Store bought turns out either undercooked or a nasty brown. I understand you want to make the recipe accessible and you think it will see more so if you say you use store bought, but I just wasted my time and money on these when you could have just written the recipe the way you actually made it – with homemade cookie dough.

    • cristin says

      I just made them with the peppermint sugar cookie tube in a well sprayed pan, and they came out just great! Thanks for a cool recipe!

    • Cierra says

      I beg to differ, D.j.
      I make sugar cookie fruit cups every summer using store bought cookie dough and they turn out wonderfully every time. Look at all of the successful comments. You seem to be the only one complaining. Don’t accuse the author of lying and then blame her for your own shortcomings.

    • Margie Becker says

      you just over baked them you need to take out even when they don’t look done and then they will be fine. Sure the recipe writer was telling truth. Maybe you just had a bad day.

  27. Beth says

    I see that you said they are best enjoyed fresh, however, do they have to be refrigerated? I would like to make them tonight and take them to a cookie exchange in the morning. Is leaving them out overnight not a good idea?

    • Tonia says

      There is cream in the ganache so it is up to you. When I made them in the Pillsbury kitchens, I brought them back to my hotel and they sat in my room overnight and we still ate them the next day. Enjoy! ~Tonia

    • Tonia says

      I have not tried that, but I think they would be delicious! I would suggest adding the pudding right before serving so that the cookies don’t get soggy. ~Tonia

    • Tonia says

      They hold up pretty well if stored in the fridge but, like most baked goods, they taste best when fresh. Enjoy! ~Tonia

    • Tonia says

      Hi Christine,
      No, I didn’t. I just put the dough balls in the greased mini muffin pan and baked them. The dough puffs up as it cooks and fills the cups. Happy Baking!

  28. Tiara says

    I was so excited to make this but it didn’t work for me : ( The store was out of Pilsbury dough so I bought the generic kind… maybe that’s why it didn’t turn out. The sides of the cups were too thin and had holes in them after it set when I took it out of the oven. What do you think?

    • Kitty says

      I think you didn’t use enough dough in each muffin tin. Try increasing the size of the ball you put in there and you should be alright

    • Bianca says

      I also got a lot of holes in mine using Pillsbury dough. Sealing them with a bit of cooled white chocolate worked wonders and prevented the chocolate ganache from leaking out. Of course, if you used enough dough in the first place you should be fine 🙂 good luck!

  29. Abby says

    Hello, I am interested in making these and I was wondering what brand of hot cocoa mix to use? Thank you in advance! 🙂

  30. Laura says

    I made these for a cookie exchange and they were a hit. I won most creative cookie. I did roll the doll in suger. I used the pampered chef 24 mini muffin tin and no problems with the cups sticking. I also agee with the other comments be very generous on the white chocolate so the handles stay on.

    Thank you for this cute recipe!

  31. Bev says

    I just made these this evening and thought they were a lot of fun to make. I made a double batch, sprayed the muffin pans with PAM, and also rolled the sugar cookie dough in sugar….It worked beautifully. They popped right out once they cooled and were ready for the ganache. I bought a white chocolate candy Santa, microwaved him til he melted, stirred it and waited for it to cool and get thicker then used that to stick the ears onto the cups…worked like a charm. I will definitely use this recipe again, and thank you!!

  32. Kimberly says

    These were such a great idea. Others have commented about issues with sticking and I did not have this issue at all. They popped right out after I let them cool a few minutes. I then moved them to the cooling rack to completely cool. I did make a small thumbprint indentation to make sure it would work…it did. Although they puffed up during baking, I used a small cup as suggested to make the indentation once baked. I found that using a medicine cup with a rounded edge worked best as it did not “cut” the warm cookie. The handles were tricky but we figured it out. We took the advise of another reader who recommended dipping chocolate. EXCELLENT RECOMMENDATION. The dipping chocolate does need to sit a bit so it’s “stickier.” Freshly warmed chocolate was too loose and we found ourselves holding the handles in place until the chocolate stiffend. As the chocolate cooled, it was much easier to work with. Also we took the bottom half of the pretzel off so we could break the top two halves in two and have more surface area to adhere the handle. Be generous with the chocolate or your hands will fail. I plan to try this again with my own sugar dough to see if my recipe can hold up to requirements. Thanks for the recipe. It was fun to do!

  33. Jacki says

    OK, my “12 minute” initial prep time was really 60 but I did make a double batch. I used Wilton non-stick mini pans sprayed with butter Pam. I did roll one pan-full in sugar and that came out easier but not perfect. It’s been 3 hours now and I can’t stand on my feet anymore. These are cute, tasty, but not worth the time compared to other impressive and delicious cookie creations. Sorry… This one’s a thumbs down for me.

    • shan says

      Maybe you just can’t bake D.J? I just wasted MY time reading a useless review. Hate when ppl blame their own shortcomings on ppl who are nice enough to share free recipes!

  34. Natasha Thielen says

    very nice recipe. We used pop bottle caps (left on the bottle), to make the indentations. Looks a lot better that way.

  35. Sandy says

    Can these be made the night before for a party the next day? Or do you recommend making them the say day you are serving them??

  36. Momoftwo says

    These were impossible! We couldn’t get the cookies out of the mini muffin pans. Almost every one broke. We tried molding them back together, nothing worked. I will never make these again!

    • Tonia says

      That is so disappointing! I know how frustrating it is when recipes don’t turn out. Thank you for stopping back to share your experience. ~Tonia

  37. Corrine says

    Ok, I am on my 3rd attempt of these cookies, but I am determined to get the cups out of the mini muffin pan. They stick and then when I twist they break. My kids got the mishaps in their lunches today. Wonder what they thought. Ok timer is going off, will post results. cross your fingers.

    • Tonia says

      Oh darn! I’m so sorry to hear that! It is really frustrating when you spend time and money on a recipe, only to have it fail. I’ve updated the post with a few additional tips and a video that I made when making my eggnog cookie cups. Thanks for sharing your experience! ~Tonia

  38. Nora says

    We tried using the white chocolate chips and it was very difficult, the chocolate took so long to dry and before it had a chance to, the pretzel handles fell off. Then we tried the white chocolate that is used for dipping strawberries and it worked wonders because it dried so quickly. I highly recommend using the dipping chocolate instead. No particular brand, just one that is used for dipping fruits.

  39. amanda says

    Im going to make these for a work party. I have a Question. How would I melt the white chocolate (I’m scared of burning it) or could I use something else?

    • Tonia says

      Hi Amanda,
      Put the white chocolate chips in a microwave safe bowl. Heat at 50% power (medium) for 1 minute, stir and continue heating (at 50% power) and stirring in 15 second intervals until smooth. Happy Baking!

  40. Rachel says

    Sorry if someone already asked this – you say to use a mini muffin pan but in your photo it’s a standard muffin tin. My mini muffin tin holds 24. So is using a regular sized one okay?


    • Tonia says

      When I made them in the Pillsbury Test Kitchens, they had 12 count mini muffin pans. That is what you are seeing in the photo. I’ve never tried making them in a regular sized muffin pan. Happy Baking!

    • Tonia says

      I would recommend storing them in the fridge, but they would be fine outside the fridge for a cookie exchange. The ganache might soften outside the fridge so I wouldn’t stack the cookies in the containers.

  41. Chereen says

    i wanna try and make this for my boyfriends potluck! (:
    i’ve never made ganache, so i wanna make sure i got this down, you pretty much just heat the heavy cream THEN add in the coco mix and then mix in the chocolate chips?

  42. poohbear11778 says

    I am considering making these for a cookie swap b/c they are so cute & look yummy too! Question is when putting the cookie dough in the muffin pan do u leave them in balls as your photo or spread them in the muffin pan?

  43. Heidi says

    I made this recipe today and all 24 turned out perfectly. For the people that said they sticked, i put in PAM and then when cooled gave it a little twist, which released them easily. For the handles that didn’t stick, my best results were when the white chocolate was a little thicker, then you need to let them sit. We were even able to hold the cookie by the handle. My next batch I am going to put the white chocolate into a little squeeze bottle, so my handles aren’t so messy. My taste tester husband said it tasted like a delicious chocolate chip cookie.

    • Tonia says

      Hi Karen,
      Yes, it can be made ahead of time, but yes, it will harden in the fridge. That is exactly how people make truffles. They pour the ganache into a pan, put it in the fridge to harden, roll it into small balls and dip them in powdered sugar or cocoa powder. If you want to prepare everything ahead of time I would suggest filling the cups with chocolate frosting instead of ganache. Best of luck!

  44. Kim says

    I made these today for a cookie swap…I have to say that while they are cute, they were not easy to assemble. I followed the recipe but the ganache was like liquid, it didn’t set, and I couldn’t put it into the cups…The pretzel handle also did not stay as easily as I expected. My taste testers said they were yummy, but we filled them with melted chocolate chips instead of the ganache. I would love to know why the ganache didn’t set, because it tasted really good.

  45. Joe Anna says

    Made the sugar cookie cups, sprayed pan with Pam, and they all stuck and wouldn’t come out of pan. As I gently tried to remove them, they broke. Using the ganache in mini phyllo cups and topping with marshmallow bits. I could just eat ganache with a spoon. Bought 2 rolls of the sugar cookie mix, so will try again, and hopefully they will not stick the next time.

    • Tonia says

      Hi JoeAnna,
      That’s too bad! A couple of things to try would be to roll them in sugar before placing them in the muffin pan or using a mini cupcake liner. Best of luck!

  46. Kath says

    Where can I find Jet Puffed Mallow Bits??? I have Giant and Weis markets here and a couple Shur Fine stores and an Aldis. have never seen them!!!!

  47. Kelli says

    How do you get the “shape” of the mug?
    You say to put the dough in the muffin tins, but when/how do you make the mug shape?

    • Joe Anna says

      They actually make the shape as they baked. Mine looked good, unfortunately, they stuck in the pan, but I’ll try again.

  48. Debbie says

    We are doing a fall tea at my Church and I thought these would be so cute. I just put the cookie dough in my mini muffin pan, baked as described, cooled and then attempted to take them out of the pan. Well, out of 24, only 6 came out in one piece. I threw them all in the trash. Don’t know what I did wrong, but, I am so disappointed.

    • Tonia says

      Oh no! That is terrible! I hate it when things don’t turn out. I’m in the process of making a cake for the second time and it isn’t turning out again so I feel your pain!

  49. Kathy says

    I love the cookie cups and and am in the process of making them for my son’s Valentine’s class party tomorrow. I have a question I did not see anyone ask here. Do they need to be refrigerated? Heavy cream is refrigerated so after heating it up and mixing with the chocolate chips should they be kept refrigerated? Hopefully you can answer tonight yet….

    • Tonia says

      Hi Kathy,
      I would keep them in the fridge overnight, but they will be fine not being refrigerated when you or your son bring them to school tomorrow! Happy Valentine’s Day!

  50. Amanda says

    Hello Tonia!

    I saw your recipe recently after Pillsbury shared it on their Facebook page and just made them this morning. I couldn’t get the pretzel handles to stick, but they still came out awesome (for the first batch). I also ended up rolling the dough in my hand and flattening them and shaped them into the muffin pan. Some came out great and some didn’t (need to measure better I guess). After they came out of the oven, there wasn’t a big “bowl” so I used the bottom of a 1/2 teaspoon measuring spoon to make a better indentation.

    I am bringing them into work tomorrow for kicks (and because my boss wants me to after I “shared” the post from Pillsbury.

  51. says

    Tonia: I’m 88 years old and I love to bake. I think your hot chocolate cookie cups are so cute. I want to make them for my family. I have 7 children, 16 Grand and 33 Great Grand kids. I will have to make a lot of them. You say you use the mini muffin tins. How would the standard size muffin tin do. How much longer would you need to bake them? Would you make 12 out of the one pkg. of dough?

    • Tonia says

      Hi Gwen,
      7 children, 16 grandchildren and 33 great grandchildren are fantastic! You are so blessed!
      The package of sugar cookie dough that I used is the 16.5 oz size and I was able to get about 12 tablespoons of dough out of it.
      I’ve never tried making these Hot Chocolate Cookie Cups in a regular muffin tin, but I found a recipe on the Taste Of Home website for ice cream cookie cups made in the regular muffin tins. You can find the recipe here:
      Happy Baking,

      • says

        Tonia thank you for the Ice Cream recipe from the Taste of Home. I will make these next week for my family I know they will love them.
        I think maybe in a few weeks I will try the ice cream in them. Thanks again.

    • Tonia says

      The package of sugar cookie dough that I used is the 16.5 oz size and I was able to get about 12 tablespoons of dough out of it. Thanks Veronica!

  52. says

    Hi Tonia! You will be featured @ “Inspiration Monday Party” this Sunday @ 2pm EST! Congrats! Thanks so much for linking up. Julie

  53. lisa says

    Those are so clever! I wish I had seen these last month, when I had a holiday party. They would have been a wonderful addition to my Hot Chocolate Bar!

    • Tonia says

      Hi Kat,
      They are very easy to make! The cookie dough is ready-to-cook so you just have to melt together the chocolate chips and heavy cream to fill the cups. You could even use chocolate frosting, if you prefer. The hardest part, if you can even call it that, is breaking the pretzels. 🙂
      Happy Baking!

    • Tonia says

      Yes! We had a beautiful weekend and now it is cold again. I just finished drinking a cup of hot cocoa to warm up. Thanks Cathy!

  54. says

    You, my dear, are all kinds of awesome! These are the cutest little cookie cups ever made! I wanted to grab a few while we were in their kitchens, but I kept my cool… now I wish I had taken the whole tray! 😀

  55. says

    These look adorable and I think I’m going to try them for my oldest daughter’s birthday next month. One question, do you make the indentation in the cookie after it’s baked and before putting it in the oven? Thanks for sharing! 🙂

    • Tonia says

      Hi Alexandra,
      I didn’t do anything to make an indentation! The cookies did it all on their own. If you bake the cookies and the centers don’t fall, go ahead and make an indentation using a small cup or something. For a birthday party, I would suggest adding a little food coloring to the dough or adding sprinkles! That would make the cups really festive. Happy Baking!

  56. Anna Bennett says

    You spoil us,but that is okay because we love it.The Hot Chocolate Cookie Cups are so cute.
    Thank you.. 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *