This Peppermint Hot Chocolate Cookie Cups recipe has chocolate cookie cups filled with peppermint ganache and a candy cane handle topped with crushed candy canes and mini marshmallows.
Two years ago I shared my Hot Chocolate Cookie Cups recipe and it continues to not only be a reader favorite but it is also a family favorite! Last year I made a large batch for my husband to give to his clients and they loved them. This year I am excited to share this recipe for Peppermint Hot Chocolate Cookie Cups. These cookies have a chocolate cookie cup, peppermint hot chocolate ganache, a candy cane handle, and sprinkles of crushed candy canes and mini marshmallows on top. They are almost too cute to eat!
Disclaimer: Please note that some of the links below are affiliate links and I will earn a commission if you purchase through those links. Thank you for your support!
Break one tube of Pillsbury refrigerated sugar cookie dough into a large bowl, add unsweetened baking cocoa and mix well. If you prefer to use homemade sugar cookie or chocolate cookie dough, that works too. I’ve had great success using the Pillsbury sugar cookie dough so that is what I continue to use.
Scoop level tablespoons of the dough, roll into balls, coat in sugar and bake in a well greased mini muffin pan. Allow the cookie cups to cool before removing them from the pan.
As the cookie cups cool, they will naturally fall in the center making a small well for the ganache. I didn’t do anything to make the well larger since the ganache is very rich and you only need a small amount.
Some of my readers reported issues with their cookie cups sticking to their mini muffin pan. So, I also tested my silicon mini muffin pan and it works great. I use a Grazia Silicone 24-Cup Mini Muffin Pan.
If you do go with a silicone mini muffin pan, follow the same instructions as above rolling balls of dough, coating it in sugar, greasing the pan, baking, and cooling.
I do prefer the metal non-stick pan slightly over the silicone pan because the cookie cups are a little taller which gave me more room for attaching the candy cane handle.
Make candy cane handles by breaking or cutting off the curved part of mini candy canes. I ended up doing a combination of both. This step was harder than I thought is was going to be and several of the candy canes crumbled. Save the remaining pieces for crushing or for other baking. If you are having issues with this step, I would suggest using pretzel handles like I did in the original Hot Chocolate Cookie Cups instead or you can skip the handle completely!
Once you have all the curved handles, melt white chocolate chips in the microwave, dip the ends of the candy cane handle in the melted chocolate, press against the side of the cookie cup and hold until it stays in place. This is very time-consuming! I held each one in place for 30-60 seconds. If this is too labor intensive, I suggest enjoying the peppermint hot chocolate cookie cups without the handles.
Make the peppermint ganache using heavy cream, semi-sweet chocolate chips and peppermint extract.
Spoon the peppermint ganache into the cookie cups.
Add a sprinkle of crushed candy canes and Jet-Puffed Mallow Bits (which are tiny crunchy marshmallows). These Peppermint Hot Chocolate Cookie Cups are as delicious tasting as they are cute!
- 1 tube (16.5 oz) Pillsbury Refrigerated Sugar Cookie Dough
- ¼ cup cocoa (I used Hershey's Unsweetened Cocoa for baking)
- ¼ cup granulated sugar
- 24 mini candy canes
- ½ cup white chocolate chips
- ½ cup heavy whipping cream
- 2 tbsp powdered hot chocolate mix
- 1 cup semi-sweet chocolate chips
- ¼ tsp peppermint extract
- ¼ cup crushed candy canes
- ⅓ cup Jet-Puffed Mallow Bits (mini marshmallows)
- Preheat oven to 375 degrees.
- Break the sugar cookie dough put in a large bowl. Add the unsweetened cocoa and mix well.
- Scoop level tablespoons of the dough, roll into balls, and coat in granulated sugar.
- Bake in a well greased mini muffin pan for 11-13 minutes.
- Allow the cookie cups to cool before removing them from the pan.
- Cut or break the curves off of the mini candy canes. Save the remaining pieces for crushing or for other baking. (Making the candy cane handles is difficult, so you can use pretzel handles instead if you prefer.)
- Melt the white chocolate chips in the microwave (re-melt them as necessary). Dip the ends of the candy cane handles in the melted white chocolate chips and attach to the cookie cups by holding them in place for 30-60 seconds or until they stay. (skip the handles if this is too labor intensive for you)
- Bring the heavy cream just to a boil in the microwave and then mix in the powdered hot chocolate mix. Add the semi-sweet chocolate chips. Let sit for about 3 minutes and then stir until smooth. Mix in the peppermint extract.
- Spoon the peppermint ganache into the cookie cups.
- Top with crushed candy canes and mini marshmallows.
- Store in the refrigerator.