Hot Chocolate Cookie Cups
Hot Chocolate Cookie Cups are bite-sized sugar cookie shells filled with rich hot cocoa ganache and topped with marshmallow bits, creating a fun, festive twist on classic hot chocolate!
Servings: 24 cookies
Ingredients
- 1 (16 oz) package sugar cookie dough
- 1/2 cup heavy whipping cream
- 1 packet hot cocoa mix about 2 tbsp
- 1 cup semi-sweet chocolate chips
- 1/2 cup marshmallow bits
Instructions
- Preheat your oven to 350 degrees F and spray a 24-cup mini muffin tin with non-stick cooking spray.
- Grab your sugar cookie dough and slice it into 24 equal squares (just follow the perforated lines), then drop one square of cookie dough into each mini muffin tin cavity.
- Bake for 15-17 minutes, then immediately use a tart tamper or the handle of a spatula to press down in the center of each cookie to create a well and set aside to cool.
- Pour the heavy whipping cream into a microwave safe bowl and microwave until hot but not boiling (1-2 minutes).
- Whisk in the hot cocoa mix, then pour in the chocolate chips and let sit for 2 minutes to let the hot cream melt the chocolate.
- Stir until the chocolate chips are melted and the ganache is smooth, then transfer the hot cocoa ganache into a piping bag or Ziploc bag, cut off one end, and generously fill each cookie cup.
- Top each cookie cup with marshmallow bits then optionally add a candy cane “straw” by breaking off the curved part of each mini candy cane.