Hot Chocolate Christmas Cookie Cups combine rich fudge filling with a soft, flavorful cookie base, making them a perfect festive dessert. The addition of holiday sprinkles and mini candy canes enhances their visual appeal, making them an exciting centerpiece for any holiday gathering!
Making this Christmas sugar cookie recipe calls for simple ingredients, resulting in a moist and delicious cookie. The fudge filling adds a rich chocolate experience that’s sure to please any chocolate lover. With tiny marshmallows nestled inside and candy canes serving as cute cup handles, these cookie cups offer a fun way to enjoy hot chocolate flavors!
Hot Chocolate Cookie Cups- A festive treat for holiday parties!
These Hot Chocolate Cookie Cups are my favorite Christmas cookie ever! They’re super cute, so festive and absolutely delicious. 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 is these darling, delicious perfectly festive Christmas cookies! They’re quite easy to make, especially if you have little helpers. Enjoy!
Why you’ll love these Christmas Cookie Cups
Easy Preparation: Using simple ingredients makes this a straightforward process. Don’t let their appearance fool you, these come together easily!
Versatile Design: The cookie cups can be filled with various toppings, allowing for personal creativity. Try out some whipped cream in the center, or a peanut butter filling would taste great too.
Perfect for Parties: Their fun presentation makes them ideal for holiday gatherings. These cookies make a festive addition to any holiday dessert table, ensuring smiles all around.
Hot Chocolate Christmas Cookie Cup Ingredients
Sugar: Add in 1 cup of sugar to this cookie dough.
Butter: Use ½ cup of butter, softened.
Egg: 1 egg is needed to bind ingredients together.
Vanilla extract: 1 tsp. of vanilla extract is needed for flavor enhancement.
Sour cream: Make the cookies extra moist by adding ⅓ cup of sour cream to the dough.
Salt: Use ½ tsp. of salt.
Baking soda: The leavening agent in these cookie cups is ½ tsp. of baking soda.
Flour: For the structural base you need 2 cups of flour.
Sprinkles: Give the cookies a festive appearance by adding 2 TBSP of holiday sprinkles.
Fudge Filling
Chocolate chips: You need 2 cups of semi-sweet chocolate chips.
Condensed milk: One 14-ounce can of sweetened condensed milk helps make the fudge filling sweet and smooth.
Vanilla extract: Add in 1 tsp. of vanilla extract.
Decorations
Candy canes: Use 24 mini candy canes for the cup handles.
Marshmallows: Fill each “cup” with tiny marshmallows*.
*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.
How to make Hot Chocolate Christmas Cookies
Cookie cups
Preheat the oven to 350 degrees F. Spray a mini muffin tin with cooking spray.
With a hand mixer, cream the sugar and butter. Add in the egg and vanilla extract, beat to combine.
In a separate bowl, combine the sour cream, salt, and baking soda. Add the flour and sour cream to the butter mixture, beat until smooth. Add 2-3 TBSP of holiday sprinkles to the batter and mix just until combined.
Scoop the 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 the 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 of the oven, use a small measuring spoon to push 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 well.
Let the cookie cups 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!
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. The mixture may not look melted but give it a few gentle stirs and you’ll see it’s heated well enough. Add in the vanilla extract and stir again until smooth.
Transfer about ¾ of the fudge into a quart-sized ziplocked bag, squeeze it into a corner, and snip the corner off. Now you can easily pipe the fudge into the cookies! The great thing about this fudge is that it sets 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.
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 really 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!
Pipe the fudge into each cookie cup, then place several tiny marshmallows on the top. Let them cool.
Serve and enjoy!
Hot Chocolate Christmas Cookie Cups
Hot Chocolate Christmas Cookie Cups combine rich fudge filling with a soft, flavorful cookie base, making them a perfect festive dessert. The addition of holiday sprinkles and mini candy canes enhances their visual appeal, making them an exciting centerpiece for any holiday gathering!
Cookie cups: Preheat your oven to 350 degrees F. Spray a mini muffin tin liberally with cooking spray.
Use an electric mixer to cream the sugar and butter. Add in the egg and vanilla extract, beat to combine.
In a separate bowl, combine the sour cream, salt, and baking soda. Add the flour and sour cream to the butter mixture, beat again until smooth. Add 2-3 TBSP of holiday sprinkles to the batter for a festive cookie appearance and mix.
Use a 2 TBSP cookie scoop and put one dough ball in each mini muffin cup. Place the cookies in the preheated oven and bake for 15-18 minutes, keep an eye on them so they don't get too browned.
Once the cookies are removed from the oven, use a small measuring spoon to make an indent in the middle of each cookie, creating a well for the fudge filling to go. Let the cookie cups cool in the pan for 10-15 minutes, then gently run a thin knife along the sides to pop them out.
Fudge filling: In a microwave safe bowl, combine the chocolate chips and sweetened condensed milk. Stir gently, then microwave on high for 1-2 minutes. The mixture may not look melted but give it a few gentle stirs and you’ll see it’s heated well enough. Add in the vanilla extract and stir again until smooth.
Transfer about ¾ of the fudge into a quart-sized ziplocked bag, squeeze it into a corner, and snip a small piece of the corner off. Now you can easily pipe the fudge into the cookies! If your fudge gets too solid, just pop it back in the microwave for 10-15 seconds.
Assemble: Cut the rounded part off the candy canes and adhere them to the side of each cookie cup with the melted white chocolate. This is really 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! Pipe the fudge into each cookie cup, then place several tiny marshmallows on the top. Let them cool. Serve and enjoy!
Video
Notes
These Christmas cookies will stay fresh for up to 5 days if stored in an airtight container at room temperature. Place them in an airtight container or freezer bag and freeze for up to 3 months. Thaw at room temperature before serving.
Store cookies in an airtight container on the countertop, or in the fridge for up to 1 week.
These cookie cups can also be frozen. It’s best to freeze them after baking and cooling. Wrap each cup tightly in plastic wrap or aluminum foil and place them in an airtight container. They can be stored for up to 3 months. Thaw at room temperature before enjoying.
What can I use instead of sour cream in this cookie recipe?
Plain yogurt, both regular and Greek, can be used as a substitute for sour cream. Additionally, culture-based alternatives like buttermilk or even applesauce may also work, although they could slightly change the texture and flavor of the cookie.
What can I do with the extra candy cane pieces from this recipe?
Extra candy cane pieces can be crushed and used as a topping for ice cream, hot chocolate, or as a festive garnish for various baked goods.
Check out more of our favorite holiday treats here:
Hot Chocolate Christmas Cookie Cups are sugar cookies filled with fudge, mini marshmallows & sprinkles! The combination of flavors and textures makes these holiday treats a memorable addition to any holiday celebration.
ABOUT US
I began Butter, with a Side of Bread to delve deeper into my fascination with food! I love cooking easy, delicious recipes and trying out new products. Welcome and I hope you stick around! Meet Jessica & Nellie...
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!!
The chocolate chips in my recipe are for the fudge filling. You can use regular chocolate chips- they work of course! They just show up a little more than white chocolate. 🙂
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?
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!!
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.
Judy cook says
Would love these free recipes to try.
Jessica says
Hi Judy! You can print a copy of the recipe by scrolling down towards the bottom! Enjoy.
Carolyn says
Looks good please send recipe for hot chocolate cookie
Jessica says
Scroll down to the bottom and you can print a copy!
Connie mclaughlin says
Would love to try all your recipes
Jessica says
Thank you!!
Bibi says
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?
Jessica says
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!
Donna says
Your recipes look delicious
Jessica says
Thank you!!
Ashly says
Hey do these freeze we’ll? Could we freeze the cookie part and add chocolate later? These cookies so are stinking cute! Thanks!
Jessica says
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!!
Sandra Ross says
Thank you, Jessica. Unique and easy!
Sandi Ross Rhode Island
Mary L says
Hello, do you need to have the white chocolate chips to hold the candy cane or can you use the chocolate chips instead? Thanks,
Jessica says
The chocolate chips in my recipe are for the fudge filling. You can use regular chocolate chips- they work of course! They just show up a little more than white chocolate. 🙂
Mary L says
Thank You, Can’t wait to try these cuties!!!
Delia says
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!
Jessica says
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?
Mindy says
They came out adorable! Thank you for the recipe! Can I use milk chocolate instead of semi sweet chips?
Jessica says
So glad you liked them! Yes- milk chocolate is fine. It just turns out a bit sweeter, fyi.
Nicole says
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!
Jessica says
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!!
Nancy Reitmyer says
I made these for a cookie exchange and won for most modern cookie. The fudge is wonderful and it is time consuming. Thank you for the fun recipe.
Jessica says
WOOT!!! So fun to hear you won with these!! Love it!
Ilene says
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.
Jessica says
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!
Alison Scott says
These are SO cute and one of our favorite holiday treats!
Mrs Major Hoff says
YUM! And darling too! My kiddos will flip for these!
Christine says
What a fun holiday treat – My nephews would totally love to make these!
Jessica says
Thank you!
Megan (MegUnprocessed) says
These are ADORABLE!
Erin Clarkson says
Wow these are SO cute!
Richa Gupta says
These cookie cups look incredible and yum!
Carolyn says
I love this idea! So cute!
Jessica says
Thank you!