HOT CHOCOLATE COOKIE CUPS

Perfectly cute & festive Christmas Hot Chocolate Cookie Cups! Easy to make and they taste as great as they look. Fun at parties & as neighbor gifts! Hot Chocolate Cookie Cups - Butter With A Side of Bread

I saw these darling Hot Chocolate Marshmallow Cookies that Noreen made over at Party Pinching not too long ago and those gave me an idea! I morphed them with my Peanut Butter Fudge Cookies and the result? These darling, delicious perfectly festive Christmas cookies! They’re quite easy to make, especially if you have little helpers. Enjoy!

 

Hot Chocolate Cookie Cups

  • 1 cup sugar
  • 1/2 cup softened butter
  • 1 egg
  • 1 tsp. vanilla
  • 1/3 cup sour cream
  • 1/2 tsp. salt
  • 1/2 tsp. baking soda
  • 2 cups flour
  • 2 TBSP holiday sprinkles

Fudge Filling:

  • 2 cups semi-sweet chocolate chips
  • 1 (14 ounce) can sweetened condensed milk
  • 1 teaspoon vanilla extract

You’ll also need:

  • 24 mini candy canes
  • tiny marshmallows*
  • 1 TBSP white chocolate chips, melted

Making the cookie cups: Preheat the oven to 350 degrees F. Spray a mini muffin tin with cooking spray.

With a hand mixer, cream together sugar and butter.  Add egg and vanilla.  In separate bowl, combine sour cream, salt and soda.  Add flour and sour cream to butter mixture, beat until smooth.  Add 2-3 TBSP holiday sprinkles and mix just until combined. Scoop dough out using a 2 TBSP cookie scoop and put one in each mini muffin cup. No need to roll the dough to make it smooth- it will all bake the same.

Bake cookies for 15-18 minutes, making sure they’re not getting too brown at the end. {If they are, pull them out.}

Right after you take them out, use a small measuring spoon to push into the middle of each cookie cup, creating a space for the fudge filling to go. You don’t want to push through the cookie completely- but make sure you create a big enough space.

Let cool in the pan for 10-15 minutes, then gently run a thin knife along the sides to pop them out. If you greased the pan well, you shouldn’t have any problems here!

To make the fudge filling: Combine the chocolate chips and sweetened condensed milk in a microwave safe bowl. Mix lightly and microwave on high for 1-2 minutes. I have a powerful microwave, so mine only took 1 minute. The mixture doesn’t look melted, but give it a few gentle stirs and you’ll see it’s heated well enough. Add vanilla and stir again until smooth.
Transfer about 3/4 the fudge into a quart-sized ziplock bag. Squeeze the fudge into a corner and snip the corner off. Now you can easily pipe the fudge into the cookies! The great thing about this fudge too is that it sets up super fast, so feel free to fill the cookies well, so that the fudge goes above the cookie- it will set up and not run out!
If your fudge gets too solid, just pop it back in the microwave for 10-15 seconds.
To assemble the cookies: Cut the rounded part off the candy canes and adhere them to the side of each cookie cup with melted white chocolate. This is actually real easy- just put white chocolate on the cut portion of the candy cane, press it to the side of the cookie cup, then set it down on the counter until white chocolate is solid. After about a minute, the candy cane handle is well attached to the cookie cup!
Fill each cookie cup with fudge. Place several tiny marshmallows on top. Let cool.
Store cookies in an airtight container on the counter top, or in the fridge for up to 1 week.
*The tiny marshmallows can be found next to the hot chocolate. My grocery stores no longer carry the separate containers of them, so I buy the “Marshmallow Lovers” hot chocolate packets. Inside the box the hot chocolate and tiny marshmallows are in separate envelopes. You’ll need about 2 envelopes for this recipe.
Hot Chocolate Cookie Cups - Butter With A Side of Bread Hot Chocolate Cookie Cups - Butter With A Side of Bread Hot Chocolate Cookie Cups - Butter With A Side of Bread Hot Chocolate Cookie Cups - Butter With A Side of Bread
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HOT CHOCOLATE COOKIE CUPS
 
Prep time
Cook time
Total time
 
Author:
Serves: 24
Ingredients
  • 1 cup sugar
  • ½ cup softened butter
  • 1 egg
  • 1 tsp. vanilla
  • ⅓ cup sour cream
  • ½ tsp. salt
  • ½ tsp. baking soda
  • 2 cups flour
  • 2 TBSP holiday sprinkles
  • Fudge Filling:
  • 2 cups semi-sweet chocolate chips
  • 1 (14 ounce) can sweetened condensed milk
  • 1 teaspoon vanilla extract
  • You'll also need:
  • 24 mini candy canes
  • tiny marshmallows*
  • 1 TBSP white chocolate chips, melted
Instructions
  1. Making the cookie cups: Preheat the oven to 350 degrees F. Spray a mini muffin tin with cooking spray.
  2. With a hand mixer, cream together sugar and butter. Add egg and vanilla. In separate bowl, combine sour cream, salt and soda. Add flour and sour cream to butter mixture, beat until smooth. Add 2-3 TBSP holiday sprinkles and mix just until combined. Scoop dough out using a 2 TBSP cookie scoop and put one in each mini muffin cup. No need to roll the dough to make it smooth- it will all bake the same.
  3. Bake cookies for 15-18 minutes, making sure they’re not getting too brown at the end. {If they are, pull them out.}
  4. Right after you take them out, use a small measuring spoon to push into the middle of each cookie cup, creating a space for the fudge filling to go. You don’t want to push through the cookie completely- but make sure you create a big enough space.
  5. Let cool in the pan for 10-15 minutes, then gently run a thin knife along the sides to pop them out. If you greased the pan well, you shouldn’t have any problems here!
  6. To make the fudge filling: Combine the chocolate chips and sweetened condensed milk in a microwave safe bowl. Mix lightly and microwave on high for 1-2 minutes. I have a powerful microwave, so mine only took 1 minute. The mixture doesn’t look melted, but give it a few gentle stirs and you’ll see it’s heated well enough. Add vanilla and stir again until smooth.
  7. Transfer about ¾ the fudge into a quart-sized ziplock bag. Squeeze the fudge into a corner and snip the corner off. Now you can easily pipe the fudge into the cookies! The great thing about this fudge too is that it sets up super fast, so feel free to fill the cookies well, so that the fudge goes above the cookie- it will set up and not run out!
  8. If your fudge gets too solid, just pop it back in the microwave for 10-15 seconds.
  9. To assemble the cookies: Cut the rounded part off the candy canes and adhere them to the side of each cookie cup with melted white chocolate. This is actually real easy- just put white chocolate on the cut portion of the candy cane, press it to the side of the cookie cup, then set it down on the counter until white chocolate is solid. After about a minute, the candy cane handle is well attached to the cookie cup!
  10. Fill each cookie cup with fudge. Place several tiny marshmallows on top. Let cool.
  11. Store cookies in an airtight container on the countertop, or in the fridge for up to 1 week.
  12. *The tiny marshmallows can be found next to the hot chocolate. My grocery stores no longer carry the separate containers of them, so I buy the "Marshmallow Lovers" hot chocolate packets. Inside the box the hot chocolate and tiny marshmallows are in separate envelopes. You'll need about 2 envelopes for this recipe.

30 COMMENTS

  1. Youre so talented and creative! This is awesome! I do have a question, how did you use the measuring spoon to create the hollow space in the center? Isn’t there excess dough that comes out?

    • Thank you so much! Nope- you just press in the cooked cookie cup and it just presses the cookie in. It works perfectly- you’ll find a lot of cookie cup recipes on our site, we love them!

    • I think they freeze really well- and depending on how much time you’re trying to save you can freeze them as cookie dough balls or the baked cookie cups. You can even make the fudge filling in advance and then re-heat it in the microwave. I’d just do the full assembly- attaching the candy canes, filling the cookies with fudge and putting the marshmallows on top- the day you plan to serve them. 🙂 So glad you like them!!

  2. I attempted to make these last weekend and they cookie did NOT cook! It was in for almost 30 minutes. The bottoms were getting to brown, but the middle was raw. Will try again, but what a waste!

    • I’m so sorry Delia! I think you must have had some measurement wrong or the oven not set to the correct temp or something- I have about a dozen slightly different variations of this same cookie and have never had it not cook- especially after being in the oven 30 minutes. Just about ANY cookie would be burnt after 30 minutes in the oven. Maybe try again?

  3. I loved making these and they were really easy to make. My only issues I think the fudge mount was way too much. It made the 24 cup cookies and I had half the fudge left over and I was very liberal on filling the cups. Next time i will cut the fudge recipe in half. I also did the old fashion way of melting the chocolate so it took me a little longer but thats ok.A little tip I used the white fudge for the candy canes but I also pressed them into the cookie cup very very gently. My kiddos thpughtvthey were amazingly delish!

    • I think how much filling you can fit in the cups depends on how deep you make the indents- I used nearly all the fudge filling with mine! So glad your kids enjoyed them!!

  4. Hello, can I make the dough and store in fridge until ready to bake? I need these for Christmas morning but would like to get the dough ready the night before.

    • of course! You can even bake them, then store them in a closed container (or freeze them!) and then put them all together the morning of Christmas!

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