Hot Chocolate Cookie Cups – a delicious recipe with Sugar, heavy whipping cream, hot cocoa, white chocolate chips, pretzels, Jet. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 375 degrees.
2
Put 1 tablespoon of the sugar cookie dough into 24 greased mini muffin tins.
3
*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.
4
Bake for 12-14 minutes at 375 degrees. Allow the cookies to cool completely in the pan before gently removing them.
5
Make the chocolate ganache by bringing the whipping cream to a boil.
6
Stir in the hot cocoa mix.
7
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.
8
Break off the loops on some mini pretzels to use as handles.
9
Melt the white chocolate and use it to attach the pretzel handles to the cookie cups.
10
Spoon the chocolate ganache into the cookie cups and top with mini marshmallows.
11
For best results, store the hot chocolate cookie cups in the refrigerator.
429
kcal
Calories
18
g
Fat
68
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 package Pillsbury Sugar Cookie Dough, 1/2 cup heavy whipping cream, 2 tablespoons hot cocoa mix, 1/2 cup white chocolate chips, and more.
Yes, Hot Chocolate Cookie Cups falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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