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
Francie says
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???
Tara says
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.
Audrey says
How much did you use in the regular size tin?
Tara says
Sorry about the delayed replay, this may not be relevant anymore but I used a tablespoon and a half.
Steven weston-clark says
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!
Lise - Mom Loves Baking says
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.
Heather says
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!!
Michelle @ Modern Acupuncture says
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!
Leisa Son says
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!
Tonia says
It should start to thicken as it cools. Ganache should harden in the fridge until it is almost fudge like. Enjoy! ~Tonia
Chelli says
Can I freeze these? For about a week?
Joyce says
Since several were having difficulty attaching the pretzels, I am wondering if stiff icing would work??
Tonia says
I’ve never tried that but it might work!
Brook says
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.
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
Kim says
I liked the Pillsbury dough better. It seemed to be easier to manage.
Kim says
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.
DavetteB says
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 🙂
Karen says
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
Sheena says
I used chocolate pudding- and it was so yummy and more kid friendly
Nicole says
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!
Kelly says
Target sells the Kraft Jet Puffed Mallow bits. They come in a plastic container like Parmesan cheese. In by the hot chocolate area.
Nicole says
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!
Pk says
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.
Tonia says
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
Patti says
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!
stepahni says
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
Jeannine says
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.
Tonia says
That sounds like a DELICIOUS combination! I will have to try it sometime!
Amanda B. says
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!
Debora Donnelly says
I had the hardest time with the pretzel handles. I gave up and will serve them without. Oh well.
Pati White says
You didn”t specify what size Hershey Bars you used. 7 regular sized bars seems like a lot?
Jennifer Comer says
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
CC says
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!
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?
Dawn says
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.
Tonia says
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
Kim says
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.
Dani says
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.
Megan says
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.
Tonia says
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
Megan says
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
Fantastic! Thanks for stopping back to let me know! ~Tonia