This hot chocolate cookie cups recipe is super easy and fun to make! The delicious chocolate cookie paired with rich cocoa filling is the perfect combination.
Too busy to make this right away? Pin it for later! Pin this easy recipe to your favorite board on Pinterest and it will be waiting there when you’re ready.
If you have kids who love hot chocolate, like me, then these cookies are sure to delight! Delicious cocoa sugar cookies, filled with a mini marshmallow and topped with decadent creamy frosting.
We also love these cookie cups recipes: the best Grinch cookies and peppermint cookie cups. Be sure to poke around the blog a bit for more fun holiday cookie ideas.
Why use sugar cookie dough?
Pre-made sugar cookie dough can be found at the grocery stores and is super versatile. It can easily be rolled into fun shapes and ingredients like holiday sprinkles can be added for a fun pop of color.
As a busy mom, I like to take short cuts like this during the busy holiday season. You could also use cake batter mix as a cookie base for a quick alternative for these delicious cookies.
How do you make cookie cups?
Mini muffin tins are used to create cookie cups by pushing the dough up the sides of the cup. Then a variety of yummy fillings can be used to fill the center of the cookie.
This holiday cookie recipe is so much fun for kids of all ages to make and take to Christmas parties or events.
I love, love, love easy recipes like this! They would be fun to pack up individually, wrap with a bit of baker’s twine and gift to friends and family.
These cookies can easily be made more festive with pretzel handles, mini candy canes handles, crushed candy canes, white chocolate drizzle, semi-sweet chocolate chips, hot chocolate ganache drizzle, whipped cream or marshmallow creme.
How to make Hot Chocolate Cookies:
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Ingredients:
- 1 – 17.5 oz package sugar cookie mix
- 1/2 cup butter, softened
- 2 eggs
- 1/2 cup unsweetened cocoa powder
- 1 tub French chocolate frosting
- 1/4 cup mini marshmallows
- 1/2 tsp white sugar sprinkles (optional)
Tip: homemade sugar cookie dough works just as well as store bought. Check out my grandmas classic sugar cookie recipe for our favorite homemade dough.
Directions:
1. Preheat the oven to 350 degrees f.
2. Lightly grease a mini muffin tin (24 count) with cooking spray. Line a baking sheet with parchment paper.
3. In a large bowl mix your sugar cookie dough, cocoa, butter and eggs until combined and a soft dough forms.
4. Roll the dough into walnut sized sugar cookie dough balls.
5. Place one dough ball into each greased muffin cup. Spread the dough up the side of the cookie cup tin to form a cup shape.
6. Bake until the sugar cookie cups are lightly browned around the edges, 10-12 minutes.
7. Remove the tray from the oven and while still hot, use the end of a wooden spoon or a little shot glass to press down the middle of the cookie cups. Let cool.
8. Place the cookie on the prepared cookie sheet or wire rack (optional step).
9. Fill each cookie cup with one of the miniature marshmallows. Or, if you can find the tiny marshmallows, reserve them for sprinkling overtop.
10. Spoon the chocolate frosting into a piping bag. Tip: a freezer bag can also be used.
11. Cut the tip from the bag and pipe filling into the cups over the marshmallow.
12. Top with white sprinkles or marshmallow bits (optional).
How to store these hot chocolate treats:
Store these sweet treats in a large freezer bag or airtight container for a week at room temperature or in the freezer for up to three months. They are a fun addition to a holiday cookie exchange and the perfect treat!
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Some of my kitchen essentials:
- I love using this non-stick bakeware for all of my baking.
- These silicone mitts are perfect for grasping hot pans and baking dishes.
- This Henckel Knife is my favorite for slicing and dicing in the kitchen.
- These parchment paper bags are perfect for packaging and these large Rubbermaid food storage containers are great for storing baking in the freezer.
These cookie recipes are perfect paired with our homemade hot cocoa mix! It makes a classic holiday drink that is wonderful in the winter because of the warm, rich chocolate flavor.
If you love this hot chocolate cookie cup recipe, please give it a five star review and help me share it on Facebook or Pinterest so that others can enjoy it too!
Hot Chocolate Cookie Cups Recipe
This hot chocolate cookie cups recipe is super easy and fun to make! The delicious chocolate cookie paired with rich cocoa filling is the perfect combination.
Ingredients
- 1 - 17.5 oz package sugar cookie mix
- 1/2 cup butter, softened
- 2 eggs
- 1/2 cup unsweetened cocoa powder
- 1 tub French chocolate frosting
- 1/4 cup mini marshmallows
- 1/2 tsp white sugar sprinkles (optional)
Instructions
1. Preheat the oven to 350 degrees f.
2. Lightly grease a mini muffin tin (24 count). Line a baking sheet with parchment paper.
3. In a large bowl mix your sugar cookie dough, cocoa, butter and eggs until combined and a soft dough forms.
4. Roll the dough into walnut sized dough balls.
5. Place one dough ball into each greased muffin cup. Spread the dough up the sides of the tin to form a cup shape.
6. Bake until cookies are lightly browned around the edges, 10-12 minutes.
7. Remove the tray from the oven and while still hot, use a spoon or a little shot glass to press down the middle of the cookie cups. Let cool.
8. Place the cookie on the prepared cookie sheet or wire rack (optional).
9. Fill each cookie cup with one mini marshmallow. Or, if you can find the tiny marshmallows, reserve them for sprinkling overtop.
10. Spoon the chocolate frosting into a piping bag. Tip: a freezer bag can also be used.
11. Cut the tip from the bag and pipe filling into the cups over the marshmallow.
12. Top with white sprinkles or tiny marshmallows (optional).
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 154Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 32mgSodium: 113mgCarbohydrates: 16gFiber: 1gSugar: 9gProtein: 2g
All values are approximate and based on ingredients used by the recipe writer. Always calculate your own individual nutritional values for the most accurate calculation.
