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
Dawn says
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?
Jennifer Vargas says
These are adorable! Could they be made ahead of time and frozen?
Jasmine says
Do you have to use Pillsbury dough? If not, what recipe would you recommend for the cookies?
Tonia says
You could try using homemade sugar cookie dough but I’ve always used the refrigerated dough. Best of luck! ~Tonia
Kim says
I liked the Pillsbury dough better. It seemed to be easier to manage.
Angie says
How cute! They have to be delicious since they’re chocolate. 🙂
Tonia says
But of course…chocolate makes everything better! Thanks Angie!
Angie says
How cute! They have to be delicious since they’re chocolate. 🙂
Jinan says
If I made these tonight and left them in the fridge would they still be fine for Monday?
Tonia says
Yes, they should still be fine! Enjoy!
Brandnewmom says
OMG these are the cutest things I have ever seen!!!!!
Vmor says
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!
Tonia says
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.
Vmor says
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?
Tonia says
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.
Kim says
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
carol fleming says
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
Nanci says
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???
Tonia says
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
Laura says
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!!!
Collette says
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!
Chelli says
I am cutting up the mini marsmellows.
Colleen says
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!
Marilyn says
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!
Diane says
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.
Tasnia says
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?
Tonia says
You are very welcome! Yes, they would still be delicious if left in the fridge overnight.
Tonia says
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.
Debbie says
I can’t get my cookies tall. Mini muffin pans just make a disc. Help!
joyce says
Belle recette mais je suis en france et quelle recette je peux adapter pour la pâte à biscuit car je n’ai pas vos ingrédients, merci
Mary McShea says
Just finished making these and they are adorable. I need them for tomorrow – should I wait to put the mini marshmallows on top until then?
Thanks!
Tonia says
The marshmallows stick better if you add them before the ganache before completely. Enjoy! ~Tonia
Connie says
I enjoyed making these cuties!! I used lots of Crisco to coat my pans and rolled my dough in sugar and cinnamon. They just about fell out of the pan! I used “dipping chocolate for the “handles” which worked fine, it does work much better once it has cooled. I found that adding the marshmallows right after pouring in the ganache makes them stick better!!!
Smylee says
I made these today for a cookie exchange and they were a hit. It did take a little time to get my handles, but it was overall easy. I did use the tips suggested by author and people in comments which made the cups pop out of the pans with no problem. They looked good and tasted better.
1. I used precut cookie dough
1b. I used crisco as demonstrated in video
2 I placed the squares in a ziplock bag of sugar and cinnamon
3. Used a TBS to make an indention before I baked
4. Once I dipped the pretzels in chocolate and attached I briefly placed them in the freezer for the chocolate to harden to hold the handles. You could actually pick it up by the handle
Ellen H says
These are yummy. Have made them twice and have had rave reviews both times.
Asma says
These look so adorable…. Im surely going to try them his Christmas!!