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Home » Dessert » Hot Chocolate Cookie Cups

Hot Chocolate Cookie Cups

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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

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!

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.

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!

Pillsbury Test Kitchens Baking

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

Chocolate Ganache

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.

Hot Cocoa Cookies Pretzel Handle

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.

Cup of Hot Chocolate Cookies

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

Cookie Cups Indentations

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.

Sugar cookie cups

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.

Cookie Cup Cut Out

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.

Hot Chocolate Cookie Cups bite taken

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.

Continue to Content
Hot Chocolate Cookie Cups

Hot Chocolate Cookie Cups

Yield: 24
Prep Time: 20 minutes
Cook Time: 14 minutes
Total Time: 34 minutes

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!

Ingredients

  • 1 package Pillsbury Sugar Cookie Dough
  • 1/2 cup heavy whipping cream
  • 2 tablespoons hot cocoa mix
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup white chocolate chips
  • 12 mini pretzels
  • 1 cup Jet-Puffed Mallow Bits
  • *optional - granulated sugar

Instructions

  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.
Nutrition Information:
Yield: 24 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g

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Cuisine: American / Category: Dessert
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Comments

  1. Tricia says

    December 8, 2016 at 9:03 pm

    These turned out so awesome. They look super intricate but really weren’t all that hard to make! I had no trouble breaking the pretzels or attaching them. The hardest part for me was getting the ganache in the cups without getting any on the “rim”. I think next time I’ll use a syringe (as a previous reader posted), instead of spooning in ganache with a 1/2 teaspoon. Also, my cookie cups never sunk enough and a medicine cup was too big, so I used a paper straw to hollow out the inside as soon as they came out of the oven and it worked out great. I would like to try these out with regular size muffin tins, and maybe use a piece of a candy cane to look like a straw in the cocoa, in addition to the marshmallows.

    Reply
  2. Mary-Lynn Metivier says

    December 8, 2016 at 11:30 am

    The cocoa makes them taste like cocoa, so definitely I would not leave it out. Was impossible to stick the pretzel handles onto the cups, so left them off. They were delicious cooking (trial run) and am making them for a cookie swap.

    Reply
  3. Francie says

    December 6, 2016 at 7:50 am

    Golly… I tried but used a regular size muffin pan… didn’t work. ☹️ Gonna try again using the mini pans. Couldn’t get the lil pre-cut cookie squares, hoping the dough in the tube works. Do I squish down the dough to form the cup???

    Reply
  4. Tara says

    December 4, 2016 at 10:55 pm

    I made one batch using a regular size muffin tin and another batch using the mini muffin tin, both came out great! I have to say I prefer the regular size tin as the pretzel handles seem to fit better. No issues with sticking, molding the cups, or tacking on the pretzel handles.I accidentally used the mini marshmallows without realizing I needed to go down another size, next time I’ll use the smaller size. This was a great recipe that was explained wonderfully. Thank you for sharing.

    Reply
    • Audrey says

      December 5, 2016 at 7:18 pm

      How much did you use in the regular size tin?

      Reply
      • Tara says

        December 23, 2016 at 5:32 pm

        Sorry about the delayed replay, this may not be relevant anymore but I used a tablespoon and a half.

        Reply
  5. Steven weston-clark says

    December 1, 2016 at 5:28 pm

    I made em! They are so cute! I am a nurse however and grabbed a 5ml syringe to “glue” the handles on and a 10ml syringe to fill the cups. I also cut the mini mellows into smaller mellows they are perfect love it!

    Reply
  6. Lise - Mom Loves Baking says

    November 23, 2016 at 1:58 pm

    That’s so cool that you went to the Pillsbury Test Kitchen! I was in the bake-off in Las Vegas and also in Nashville, were you at either of them? This is a great recipe! Sharing to my FB page today.

    Reply
  7. Heather says

    October 23, 2016 at 1:00 am

    I just wanted to say I agree when it comes to figuring out things to do in such cold weather nights!! I live in North Pole Alaska and I thank you for these great ideas, will for sure try them out.. Not quite ready for those cold nights, hopefully 5 degrees to 35 degrees weather with lots of snow!! I can pass up the -45 degrees nights!!

    Reply
  8. Michelle @ Modern Acupuncture says

    January 12, 2016 at 12:24 pm

    Adorable! So sad I didn’t see these in time for Christmas, but that will not stop me from making them… or my coworkers from loving them!

    Reply
  9. Leisa Son says

    December 26, 2015 at 2:13 pm

    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!

    Reply
    • Tonia says

      December 28, 2015 at 9:55 am

      It should start to thicken as it cools. Ganache should harden in the fridge until it is almost fudge like. Enjoy! ~Tonia

      Reply
      • Chelli says

        December 6, 2016 at 8:11 pm

        Can I freeze these? For about a week?

        Reply
  10. Joyce says

    December 25, 2015 at 10:20 am

    Since several were having difficulty attaching the pretzels, I am wondering if stiff icing would work??

    Reply
    • Tonia says

      December 26, 2015 at 9:35 am

      I’ve never tried that but it might work!

      Reply
  11. Brook says

    December 23, 2015 at 1:11 pm

    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.

    Reply
  12. DavetteB says

    December 21, 2015 at 12:16 pm

    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 🙂

    Reply
    • Karen says

      November 18, 2016 at 7:40 am

      I ran out of hot chocolate mix. I used a little baking cocoa and sugar. It probably was not needed but the chocolate came out fine

      Reply
    • Sheena says

      December 9, 2016 at 4:00 pm

      I used chocolate pudding- and it was so yummy and more kid friendly

      Reply
  13. Nicole says

    December 21, 2015 at 9:52 am

    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!

    Reply
    • Kelly says

      December 23, 2015 at 2:46 pm

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

      Reply
  14. Pk says

    December 20, 2015 at 10:35 pm

    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.

    Reply
    • Tonia says

      December 21, 2015 at 9:04 am

      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

      Reply
      • Patti says

        December 21, 2015 at 12:25 pm

        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!

        Reply
    • stepahni says

      December 21, 2016 at 1:37 am

      directions were fairly clear and said about 1tbsp mine came out perfect……MINUS the damn handles while they seem to be sicking they look a mess lol

      Reply
  15. Jeannine says

    December 20, 2015 at 11:15 am

    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.

    Reply
    • Tonia says

      December 21, 2015 at 9:06 am

      That sounds like a DELICIOUS combination! I will have to try it sometime!

      Reply
  16. Amanda B. says

    December 9, 2015 at 9:42 am

    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!

    Reply
    • Debora Donnelly says

      December 24, 2015 at 2:41 pm

      I had the hardest time with the pretzel handles. I gave up and will serve them without. Oh well.

      Reply
    • Pati White says

      December 16, 2016 at 12:04 am

      You didn”t specify what size Hershey Bars you used. 7 regular sized bars seems like a lot?

      Reply
    • Jennifer Comer says

      December 15, 2018 at 10:26 pm

      Wow. Thanks for the tip! 7 Hershey Bars substituted for how much chocolate ganache? I’m trying to make 96 cookies for a cookie swap! Thanks! Jennifer

      Reply
  17. CC says

    December 4, 2015 at 12:44 pm

    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!

    Reply
  18. Dawn says

    December 4, 2015 at 8:11 am

    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?

    Reply
    • Dawn says

      December 4, 2015 at 8:21 am

      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.

      Reply
    • Tonia says

      December 4, 2015 at 10:05 am

      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: https://www.facebook.com/TheGunnySack/videos/1121481317878740/?permPage=1

      Reply
    • Kim says

      December 22, 2015 at 1:25 pm

      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.

      Reply
    • Dani says

      November 4, 2016 at 6:25 pm

      I know this is probably not super relevant any more, but I’m currently making this recipe. I had grabbed chocolate covered pretzels instead of regular after seeing the regular pretzel issues. So far the chocolate covered ones are cutting cleanly with a paring knife. I will post an update after about how the whole things turns out, and will include whether or not the chocolate covered pretzels were easier to attach. I think they might be.

      Reply
      • Megan says

        November 11, 2016 at 7:34 pm

        I’m about to make these yummy looking cookies for a bake sale at my daughters school. How did yours turn out with using chocolate covered pretzels? Also are these messy? I read on here the ganache was messy. Does the ganache harden to be like fudge? Thanks a bunch.

        Reply
        • Tonia says

          November 12, 2016 at 10:01 am

          Hi Megan,
          I can’t answer your question about the chocolate covered pretzels but yes, the ganache hardens like fudge if you put in the fridge. I will be updating the post next week with a video and I will try to add a photo of the ganache after it hardens.
          Best of luck!
          ~Tonia

          Reply
          • Megan says

            November 14, 2016 at 8:50 am

            I have to tell you I made these and not only were they absolutely delicious they were the cutest things ever. My husband thought I spent hours on them, and couldn’t believe it was as easiest as it was. I didn’t use the chocolate covered pretzels I used regular ones and they worked out great.

          • Tonia says

            November 14, 2016 at 12:00 pm

            Fantastic! Thanks for stopping back to let me know! ~Tonia

  19. Jennifer Vargas says

    November 29, 2015 at 8:26 am

    These are adorable! Could they be made ahead of time and frozen?

    Reply
  20. Jasmine says

    November 21, 2015 at 11:20 pm

    Do you have to use Pillsbury dough? If not, what recipe would you recommend for the cookies?

    Reply
    • Tonia says

      November 21, 2015 at 11:28 pm

      You could try using homemade sugar cookie dough but I’ve always used the refrigerated dough. Best of luck! ~Tonia

      Reply
    • Kim says

      December 22, 2015 at 1:26 pm

      I liked the Pillsbury dough better. It seemed to be easier to manage.

      Reply
  21. Angie says

    October 14, 2015 at 9:13 pm

    How cute! They have to be delicious since they’re chocolate. 🙂

    Reply
    • Tonia says

      October 16, 2015 at 11:40 am

      But of course…chocolate makes everything better! Thanks Angie!

      Reply
  22. Jinan says

    March 28, 2015 at 6:54 pm

    If I made these tonight and left them in the fridge would they still be fine for Monday?

    Reply
    • Tonia says

      March 29, 2015 at 10:42 am

      Yes, they should still be fine! Enjoy!

      Reply
  23. Brandnewmom says

    January 27, 2015 at 10:30 am

    OMG these are the cutest things I have ever seen!!!!!

    Reply
  24. Vmor says

    January 26, 2015 at 3:02 pm

    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?

    Thx!

    Reply
    • Tonia says

      January 26, 2015 at 3:30 pm

      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.

      Reply
      • Vmor says

        January 26, 2015 at 4:07 pm

        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?

        Reply
        • Tonia says

          January 26, 2015 at 4:31 pm

          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.

          Reply
        • Kim says

          December 22, 2015 at 1:28 pm

          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

          Reply
          • carol fleming says

            December 1, 2016 at 1:39 am

            maybe this would work to attach handles with. Walmart sells it for under $5 http://www.wilton.com/dab-n-hold-edible-adhesive/610-927.html

  25. Nanci says

    January 19, 2015 at 7:27 pm

    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???

    Reply
    • Tonia says

      January 19, 2015 at 8:32 pm

      They are available at Target http://m.target.com/p/kraft-jet-puffed-mallow-bits-vanilla-marshmallows-3-oz/-/A-14769087 Walmart http://mobile.walmart.com/ip/Jet-Puffed-Mallow-Bits-Marshmallows-3-oz/21806645 and the grocery stores in our area. You could also order from Amazon and use 2 day shipping. As I substitute, I would try cutting mini marshmallows into smaller pieces or maybe use 3 mini marshmallows on each one? Best of luck and have fun at the party! ~Tonia

      Reply
    • Laura says

      December 3, 2015 at 5:57 pm

      I looked and looked all over Walmart, with the marshmallows, with the baking supplies, with the candy….no luck. Finally a worker pointed me towards the coffee and hot cocoa aisle and they were there!!!

      Reply
      • Collette says

        December 14, 2015 at 5:20 pm

        I ordered the jet puffs on amazon prime, had them in 2 days 🙂 have my first batch of cookies in the oven, hope it all comes out well. They are so cute! Thank you for sharing!

        Reply
    • Chelli says

      December 6, 2016 at 8:23 pm

      I am cutting up the mini marsmellows.

      Reply
  26. Colleen says

    January 18, 2015 at 8:40 pm

    My girls would adore these! We do “hot chocolate” tea parties and these cookies would be a perfect treat! I also shared on https://www.facebook.com/SweetStackers – thanks!

    Reply
  27. Marilyn says

    January 7, 2015 at 3:13 pm

    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!

    Reply
  28. Diane says

    December 23, 2014 at 11:58 pm

    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.

    Reply
  29. Tasnia says

    December 23, 2014 at 6:17 pm

    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?

    Reply
    • Tonia says

      December 23, 2014 at 6:22 pm

      You are very welcome! Yes, they would still be delicious if left in the fridge overnight.

      Reply
  30. Heather says

    December 23, 2014 at 5:41 pm

    What kinda of hot cocoa must be lidquick or dry?

    Reply
    • Tonia says

      December 23, 2014 at 6:01 pm

      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.

      Reply
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Tonia LarsonHi, I'm Tonia, a lover of food and photography! Fill a gunny sack with ingredients, tie on an apron and let's get cooking!
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