These Hot Chocolate Cookie Cups made with sugar cookie dough are filled with hot chocolate ganache, have a pretzel handle and mini marshmallows on top! Disclosure: Pillsbury provided me with Pillsbury Dough Products. All opinions are 100% my own.
Hot Chocolate Cookie Cups are perfect for cold winter days and they are a fun holiday cookie to bring to Christmas parties, cookie exchanges and potlucks!
They do take a little extra time to make because attaching the pretzel handles is time-consuming but the hot chocolate cookies cups are so cute that it’s worth it. And everyone loves the smooth hot chocolate ganache that they are filled with!
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I 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!
I made these Hot Chocolate Cookie Cups 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.
How To Make Hot Chocolate Cookie Cups
Step One: Cookie Cups
To 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.
Step Two: Chocolate Ganache
Next, I made chocolate ganache by bringing the whipping cream to a boil.
After quickly stirring in hot chocolate, 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.
Step Three: Pretzel Handles
I 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.
Step Four: Assembly
Spoon 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. These cookies are super popular during the holidays and throughout the entire winter.
Hot Chocolate Cookie Cups FAQs
Question #1 How Do I Form The Cookie Cups? This recipe can be made with or without forming the sugar cookie dough in the pan.
1. 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.
2. 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.
3. The straighter the sides of the mini muffin pan, the straighter the side of the cookie cups will be.
4. 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. And you may need to make additional ganache if using the method.
Question #2 What should I do if my cookies overflowed in the muffin pan and spread out too far?
1. 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.
2. Try using less cookie dough in each of the cups.
Question #3: How do I prevent the cookie cups from sticking in the mini muffin 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 haves so here are some things to try:
1. Roll the sugar cookie dough in a granulated sugar before placing it in the cups.
2. If the cookie cups are only a little bit stuck, try using a thin knife to gently pry up the edges.
3. Remember, mini muffin pans vary by brand, materials used to make the pans and the age of the pan.
4. I now use this Grazia Silicone Mini Muffin Pan to make my Hot Chocolate Cookie Cups and it works great! If you want to try a new pan, I would definitely recommend that one.
Question #4: Will the chocolate ganache spill out of the cookie cups when you are eating them?
Here is a look at the inside of the hot chocolate cookie cup once the ganache has cooled in the fridge. It is fudge-like so no, it will not spill out.
Hot Chocolate Cookie Cups
Ingredients
- 1 package Pillsbury Sugar Cookie Dough
- ½ cup heavy whipping cream
- 2 tablespoon hot cocoa mix
- 1 cup semi-sweet chocolate chips
- ½ cup white chocolate chips
- 12 mini pretzels
- 1 cup Jet-Puffed Mallow Bits
Instructions
- Preheat oven to 375˚F.
- Put 1 tablespoon of the sugar cookie dough into 24 greased mini muffin tins. See note 1 for optional sugar coating.
- Bake for 12-14 minutes at 375˚F. Allow the cookies to cool completely in the pan before gently removing them.
- Make the chocolate ganache by bringing the whipping cream to a boil.
- Stir in the hot cocoa mix.
- 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.
- Break off the loops on some mini pretzels to use as handles.
- Melt the white chocolate and use it to attach the pretzel handles to the cookie cups.
- Spoon the chocolate ganache into the cookie cups and top with mini marshmallows.
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?
Ashley says
Hi! Wondering if you found an alternative? Also in Canada 🙂
Andi @ The Weary Chef says
Get the heck out of town, Tonia. These are the cutest things EVER! Your photos are beautiful too. Great job!!
Meg @ The Housewife in Training Files says
These would be perfect for next week. Such a cute idea!
Jaren (Diary of a Recipe Collector) says
These are the most precious treats ever! I think the cuteness definitely makes them worthwhile!
Kristine @ Kristine's Kitchen says
How adorable are these?! I love the little pretzel handle and mini marshmallows on top!
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!!
Sheena @ Hot Eats and Cool Reads says
I live in MN too!! These cookie cups are adorable and I bet they taste just as good as they look! Yum!
Beth 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 🙂
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. 🙂
Kristina says
Hi, can’t wait to try these! Can I freeze them?
Melanie | Melanie Makes says
What a great idea for a holiday cookie exchange – so clever, Tonia!
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!!
Doris Payne says
Why doesn’t the picture print when the recipe is printed?
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.
~Tonia
Carol says
Where did you purchase the mallow bits?
Tonia says
I bought them from Target.
Jean says
Doris Payne, you can paste to MS Word and then save the image (picture) and add it to the MS Word Document.
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 !
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.
Debra Cobb says
I have made these 3 years in a row with store bought Pillsbury cookie dough.
They turned out great each time. Just like she instructed……
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
Lynn says
Has anyone tried to use instant chocolate pudding instead of the ganache? Would the pudding be too much?
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
Amanda says
I want to make these to take to my son’s school Christmas party. About how much does this recipe yield?
Tonia says
Hi Amanda,
It makes 24 cookie cups. Merry Christmas!
~Tonia
Jenna says
Would jello pudding work just as good as whipping cream?
Brenda says
How well do these hold up? Can they be stored or should they be consumed immediately? Thank you!
Tonia says
They hold up pretty well if stored in the fridge but, like most baked goods, they taste best when fresh. Enjoy! ~Tonia
Kathleen says
Has anyone tried to make these with gluten-free cookie dough?