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.
Video
Rachel says
Sorry if someone already asked this – you say to use a mini muffin pan but in your photo it’s a standard muffin tin. My mini muffin tin holds 24. So is using a regular sized one okay?
Thanks!!
Tonia says
When I made them in the Pillsbury Test Kitchens, they had 12 count mini muffin pans. That is what you are seeing in the photo. I’ve never tried making them in a regular sized muffin pan. Happy Baking!
~Tonia
Amy says
I want to make these for our cookie exchange at work. D they have to stay refrigerated?
Tonia says
I would recommend storing them in the fridge, but they would be fine outside the fridge for a cookie exchange. The ganache might soften outside the fridge so I wouldn’t stack the cookies in the containers.
Chereen says
i wanna try and make this for my boyfriends potluck! (:
i’ve never made ganache, so i wanna make sure i got this down, you pretty much just heat the heavy cream THEN add in the coco mix and then mix in the chocolate chips?
poohbear11778 says
I am considering making these for a cookie swap b/c they are so cute & look yummy too! Question is when putting the cookie dough in the muffin pan do u leave them in balls as your photo or spread them in the muffin pan?
Tonia says
I have done it both ways. You can also make an indentation after they come out of the oven if you want additional room for filling. Best of luck!
poohbear11778 says
Thank u!!!
Jim says
You say spreading after baking, can it be shaped loosely before baking?
Tonia says
Yes, it can be but they puff up while baking so the shape will change. Enjoy! ~Tonia
Relda Carroll says
Has anyone tried putting the cookie dough on the back of the mini muffin pan? Prolly wouldn’t stick.
Relda Carroll says
has anyone tried putting the cookie doe on the back side of the mini muffin pan for the cups? Prolly work without sticken.
Jennifer says
What do you do to the ball to make it like a cup, or does it form that way when baking?
Tonia says
It forms the cup when it bakes. If you want, you can form the dough to the sides of the pan and/or you can use a small cup to make an indentation. I made a video in this post: http://www.thegunnysack.com/2014/12/eggnog-cookie-cups.html
Happy Baking! ~Tonia
Heidi says
I made this recipe today and all 24 turned out perfectly. For the people that said they sticked, i put in PAM and then when cooled gave it a little twist, which released them easily. For the handles that didn’t stick, my best results were when the white chocolate was a little thicker, then you need to let them sit. We were even able to hold the cookie by the handle. My next batch I am going to put the white chocolate into a little squeeze bottle, so my handles aren’t so messy. My taste tester husband said it tasted like a delicious chocolate chip cookie.
Heidi says
I made this recipe today and all 24 turned out perfectly. For the people that said they sticked, i put in PAM and then when cooled gave it a little twist, which released them easily. For the handles that didn’t stick, my best results were when the white chocolate was a little thicker, then you need to let them sit. We were even able to hold the cookie by the handle. My next batch I am going to put the white chocolate into a little squeeze bottle, so my handles aren’t so messy. My taste tester husband said it tasted like a delicious chocolate chip cookie.
Peggy says
These look adorable! I am going to try and make then but I think I am going to use chocolate pudding.
Tonia says
I love that idea!
Karen says
Can the ganache be made ahead? If so, stored in fridge or? Does it harden if made ahead?
Tonia says
Hi Karen,
Yes, it can be made ahead of time, but yes, it will harden in the fridge. That is exactly how people make truffles. They pour the ganache into a pan, put it in the fridge to harden, roll it into small balls and dip them in powdered sugar or cocoa powder. If you want to prepare everything ahead of time I would suggest filling the cups with chocolate frosting instead of ganache. Best of luck!
~Tonia
Kim says
I made these today for a cookie swap…I have to say that while they are cute, they were not easy to assemble. I followed the recipe but the ganache was like liquid, it didn’t set, and I couldn’t put it into the cups…The pretzel handle also did not stay as easily as I expected. My taste testers said they were yummy, but we filled them with melted chocolate chips instead of the ganache. I would love to know why the ganache didn’t set, because it tasted really good.
Kim says
I made these today for a cookie swap…I have to say that while they are cute, they were not easy to assemble. I followed the recipe but the ganache was like liquid, it didn’t set, and I couldn’t put it into the cups…The pretzel handle also did not stay as easily as I expected. My taste testers said they were yummy, but we filled them with melted chocolate chips instead of the ganache. I would love to know why the ganache didn’t set, because it tasted really good.
Joe Anna says
Made the sugar cookie cups, sprayed pan with Pam, and they all stuck and wouldn’t come out of pan. As I gently tried to remove them, they broke. Using the ganache in mini phyllo cups and topping with marshmallow bits. I could just eat ganache with a spoon. Bought 2 rolls of the sugar cookie mix, so will try again, and hopefully they will not stick the next time.
Tonia says
Hi JoeAnna,
That’s too bad! A couple of things to try would be to roll them in sugar before placing them in the muffin pan or using a mini cupcake liner. Best of luck!
~Tonia
Lea says
These cookies are way too adorable! Definitely a keeper. Thank you.
Kath says
Where can I find Jet Puffed Mallow Bits??? I have Giant and Weis markets here and a couple Shur Fine stores and an Aldis. have never seen them!!!!
Tonia says
Hi Kath,
I’ve bought them at Cub Foods, Target and Walmart. I’m not sure about the stores around you, but here is a product locator you can try with your location: http://productlocator.kraftfoods.com/kraftfoods/productlocator.htm Best of luck!
~Tonia
Donna Livingston says
I got them at Walmart. They were in the coffee, tea, hot chocolate area. I think… I just bought some. you’d think I’d remember. LOL
Jaren (Diary of a Recipe Collector) says
Okay these are officially the cutest treats I’ve seen yet!! Pinned!
Tonia says
Thanks so much Jaren!
Kelli says
How do you get the “shape” of the mug?
You say to put the dough in the muffin tins, but when/how do you make the mug shape?
Joe Anna says
They actually make the shape as they baked. Mine looked good, unfortunately, they stuck in the pan, but I’ll try again.
Debbie says
We are doing a fall tea at my Church and I thought these would be so cute. I just put the cookie dough in my mini muffin pan, baked as described, cooled and then attempted to take them out of the pan. Well, out of 24, only 6 came out in one piece. I threw them all in the trash. Don’t know what I did wrong, but, I am so disappointed.
Tonia says
Oh no! That is terrible! I hate it when things don’t turn out. I’m in the process of making a cake for the second time and it isn’t turning out again so I feel your pain!
Terry says
Maybe you should spray with “butter Pam”….. Hope it helps!!!!
Kathy says
I love the cookie cups and and am in the process of making them for my son’s Valentine’s class party tomorrow. I have a question I did not see anyone ask here. Do they need to be refrigerated? Heavy cream is refrigerated so after heating it up and mixing with the chocolate chips should they be kept refrigerated? Hopefully you can answer tonight yet….
Tonia says
Hi Kathy,
I would keep them in the fridge overnight, but they will be fine not being refrigerated when you or your son bring them to school tomorrow! Happy Valentine’s Day!
~Tonia