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Hot Chocolate Cookie Cups

Makes about 24 mini muffin tin cookies or 12 if using regular muffin tins


  • 1 package Pillsbury Sugar Cookie Dough
  • cup heavy whipping cream
  • 2 tablespoons hot cocoa mix
  • 1 cup semi-sweet chocolate chips
  • white buttercream frosting
  • 12 mini pretzels
  • 1 cup Jet-Puffed Mallow Bits Screen Shot 2015-11-17 at 1.11.13 PM Screen Shot 2015-11-17 at 1.11.26 PM
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  • Preheat oven to 375 degrees.
  • Put 1 tablespoon (mini tin) or 2 tablespoons (regular tin) of the sugar cookie dough into 24 greased mini muffin tins.
  • Bake for 12-14 minutes at 375 degrees. Allow the cookies to cool completely in the pan before gently removing them. As they cool they will indent making the cup shape.
  • 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.
  • Using your white frosting as glue use it to attach the pretzel handles to the cookie cups.
  • Spoon the chocolate ganache into the cookie cups and top with mini marshmallows.
  • Store the hot chocolate cookie cups in the refrigerator.
  • Enjoy!
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