When the holidays roll around and I’m in the mood for something cute, cozy, and completely irresistible, I always turn to these Hot Chocolate Cookie Cups. They’re soft, chewy chocolate chip cookie cups filled with creamy chocolate ganache, topped with mini marshmallows, and finished with a candy cane “handle” for that warm mug effect. It’s like sipping a mug of cocoa—but in cookie form.
The first time I made them was for a holiday cookie exchange. I wanted something festive but different from the usual sugar cookies or gingerbread. These were not only a hit—they completely stole the show. They look impressive, but they’re shockingly easy to make, and every bite is rich, melty, and loaded with cozy chocolatey goodness.
Let me walk you through exactly how I make them, my best tips, and why they’re a must for your winter baking list.
Why These Hot Chocolate Cookie Cups Work
This recipe isn’t just about looks—here’s why they’re worth baking:
- Fun, edible twist on a holiday classic
- Soft cookie base + silky chocolate center = perfect texture combo
- Mini marshmallows on top seal the deal
- Great for gifting, parties, or cookie swaps
- Totally customizable for different holidays or themes
Ingredients You’ll Need
(Makes about 24 cookie cups | Prep Time: 15 minutes | Bake Time: 10–12 minutes | Assembly Time: 15 minutes)
For the cookie cups:
- 1 roll (16.5 oz) refrigerated chocolate chip cookie dough
(or use your favorite homemade cookie dough) - Nonstick mini muffin pan
For the hot chocolate filling:
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
For decorating:
- Mini marshmallows
- Mini candy canes (cut in half to form handles)
- Optional: melted white chocolate or holiday sprinkles
How I Make Hot Chocolate Cookie Cups
1. Prep and Bake the Cookie Cups
I preheat the oven to 350°F (175°C) and spray my mini muffin pan with nonstick spray. Then I scoop about a tablespoon of cookie dough into each muffin cavity and press it gently into the bottom and slightly up the sides to form a shallow cup.
I bake the dough for 10–12 minutes, just until golden. As soon as they come out of the oven, I use a small spoon or the back of a tablespoon to gently press the centers down again—they’ll puff while baking, and this helps create space for the filling.
I let them cool completely in the pan before popping them out.
2. Make the Chocolate Ganache
While the cookies are cooling, I heat the heavy cream in a microwave-safe bowl until just simmering (about 45 seconds to 1 minute). Then I pour it over the chocolate chips in a separate bowl and let it sit for 1–2 minutes before stirring until smooth.
This ganache is rich, thick, and silky—perfect for filling the cookie cups.
3. Fill and Decorate
I spoon the chocolate ganache into the center of each cooled cookie cup, almost to the top. While the ganache is still warm, I top each one with 3–5 mini marshmallows.
Then comes the finishing touch: the candy cane handle. I break mini candy canes in half, and press each curved end gently into the side of the cookie (or use a dab of melted chocolate to secure them). If you want to really dress them up, drizzle with melted white chocolate or sprinkle crushed peppermint on top.
My Tips for Perfect Cookie Cups
- Use a nonstick mini muffin pan: It makes removal much easier.
- Don’t skip re-shaping the cups: Pressing down the center after baking is key for holding the ganache.
- Chill before serving: Let them set for 20 minutes in the fridge so the ganache firms up a bit.
- Use kitchen scissors to trim candy canes: Less breakage and more control.
- Want to make ahead? Bake and freeze the cups, then fill and decorate the day of.
How I Serve and Store Them
These cookie cups are best served slightly chilled or at room temp. I arrange them on a festive platter for dessert tables, holiday parties, or cookie swaps. They’re also adorable packed into gift boxes or tins with parchment between layers.
To store, I keep them in an airtight container in the fridge for up to 5 days. You can also freeze the baked, unfilled cups for up to a month and assemble them fresh when needed.
FAQs From My Winter Kitchen
Q: Can I use homemade cookie dough instead of store-bought?
A: Absolutely! Just use your go-to chocolate chip dough—just be sure to chill it slightly before pressing into the pan if it’s sticky.
Q: Can I skip the candy cane handles?
A: Yep! They’re cute but totally optional. You can also use mini pretzels for a salty-sweet twist.
Q: Can I use milk chocolate instead of semi-sweet?
A: Of course! It’ll be a bit sweeter, so adjust based on your preference.
Q: Do these travel well for gifting?
A: Yes! Just let them set completely before packing, and use cupcake liners or parchment for extra protection.
Why These Cookie Cups Are Always on My Holiday Baking List
These Hot Chocolate Cookie Cups are more than just a cute dessert—they’re warm, cozy, and full of holiday spirit in every bite. They’re the kind of treat that makes people smile the moment they see them and swoon the second they taste them.
So if you’re looking for something festive, flavorful, and fun to make this season, this recipe is it. Pour yourself a real mug of cocoa, queue up the holiday tunes, and get baking.
These Hot Chocolate Cookie Cups Are My Favorite Winter Treat to Share and Savor
Ingredients
- 1 cup semi-sweet chocolate chips
- 2 cups heavy cream
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Mini marshmallows for topping
- Crushed candy canes for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Stir in the chocolate chips.
- Grease a muffin tin and scoop the cookie dough into each cup, pressing down in the center to create a well for the ganache.
- Bake for 10-12 minutes or until the edges are lightly golden.
- While the cookie cups cool, prepare the ganache by heating the heavy cream in a saucepan until it begins to simmer.
- Remove from heat and add the chocolate chips, stirring until smooth.
- Fill each cookie cup with the chocolate ganache and top with mini marshmallows and crushed candy canes.
- Let set before serving.
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