Hot Chocolate Cookie Cups
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!
Servings 24
Calories 104kcal
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.
Video
Notes
Note 1: Coat with Sugar
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.Note 2: Storage
Store the hot chocolate cookie cups in an airtight container in the fridge for 5-7 days or in the freezer for up to a month.Nutrition
Serving: 1serving | Calories: 104kcal | Carbohydrates: 11g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 7mg | Sodium: 55mg | Potassium: 65mg | Fiber: 1g | Sugar: 7g | Vitamin A: 78IU | Vitamin C: 0.1mg | Calcium: 18mg | Iron: 1mg
