Red Velvet Hot Chocolate Cookie Cups

Red Velvet Hot Chocolate Cookie Cups recipe for Valentine’s Day with red velvet cookie cups, chocolate ganache, a pretzel handle, and mini marshmallows.

Course Cookies

Cuisine American

Prep Time 20

Cook Time 13

Total Time 33

Servings

Calories 261kcal

Author Tonia Larson

Equipment

Ingredients

1 package Pillsbury Red Velvet Cookie Dough or about 1 1/2 cups red velvet cookie dough
¼ cup granulated sugar
24 pretzel loops for handles
¼ cup red candy melts
½ cup heavy whipping cream
2 tablespoon hot chocolate mix
1 cup semi-sweet chocolate chips
¼ cup Jet-Puffed Mallow Bits Mini Marshmallows
2 tablespoon heart shaped sprinkles

Instructions

Preheat oven to 375˚F. Cut the cookie dough rounds in half. Roll them into balls and coat them with sugar.
Bake in a greased silicone mini muffin pan at 375˚F for 11-13 minutes. Allow the cookie cups to cool completely before removing them from the pan.
Melt the candy melts in the microwave. Dip the pretzel handles in the melted candy coating and attach to the sides of the cookie cups. Place cookie cups on their sides in the mini muffin pan to harden. (This step is VERY time-consuming. Leave the handles off if you don't have the extra time.)
Bring the cream to a boil in the microwave. Whisk in the hot chocolate mix and pour in the chocolate chips. Allow them to sit for 3 minutes and then gently stir until smooth. Cool in the fridge for 10 minutes.
Pour the chocolate ganache into the cookie cups. Top with mini marshmallows and heart shaped sprinkles.
Store in the fridge.

Video

Notes

Store cookie cups in an airtight container in the fridge for 3-4 days or in the freezer for up to four weeks.

Nutrition