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...
So how do you not burn yourself with the fudge? We had almost a disaster when filling the bag with the fudge…bag was then too hot to handle and we’d already cut the tip of the bag so we had hot fudge going everywhere! We did salvage it all, but I have more to make so I need to figure out what I did wrong! Maybe I microwaved too long?
It just sounds like it was microwaved a bit too long. Mine usually only needs 1 minute. If it’s too hot, letting it sit for a few minutes is a good idea- I don’t want you to burn yourself! I always wait to cut the bag until after putting the fudge filling in and making sure it can be handled. 🙂 I hope it all worked out though and that you enjoyed your cookies!
Has anyone tried this recipe using refrigerated rolls of cookie dough?
I think I am going to take some time off the baking process and try it this way.
What do you think?
Soo cute! Only one thing however… I used the 2 tbsp. scoop for the cookies, as you stated and only got 16 cookies worth! I made another batch, with the extras to use (total 32 cookies). They were good but, did I make a mistake or should only 1 tbsp. of dough be used for each cookie. Thanks
I use 1 scoop from a medium cookie scoop- it results in about 2 TBSP worth of dough. Did you use the large one? In a mini cupcake tin? The dough from a medium scoop fills the cup nicely- I can’t imagine dough from the large scoop would even fit. Maybe I’m misunderstanding you?
The 2 TBSP was too much in my mini cupcake tin and started to connect to other cookies. I was only able to make about 6 cookies too with this amount of mix as well. Next time, 1 TBSP filling was a lot better, and more cookies were able to be made!
What a fun treat! Your Hot Chocolate Cookie Cups are so cute! Pinning. Thank you for sharing, and for being a part of the Hearth and Soul Link Party. Have a great weekend!
I was looking for a Christmas cookie recipes for my jobs Christmas party bake off and came across this recipe! This cookie cup look simple to make and very delicious! Thanks for posting this recipe! Looking forward to making these for the party!
I have made made these two times before and they turned out perfect. I am not sure what I’m doing wrong now because the batter is spreading all over the pan and not creating nice cups like before. Any advice?
Anita – Maybe add a little bit of flour to the cookie dough? Usually when it spreads, it is because the butter was melted or there isn’t enough flour. Hopefully that helps!
This recipe turned out Exactly as pictured, however, I didn’t give it a high rating as it is a very wasteful recipe.
1st using a 2TBS scoop this did not actually make 24 cookies it made 20, 2nd make 2 batches of cookies as you will have PLENTY of chocolate left over. Also, you waste a TON of candy canes so I would recommend having another recipe you can use those for or incorporating them into this.
This recipe is pretty easy. The cups came out exactly as pictured. However, the candy canes were the hardest part of the entire cookie. I broke over half of them trying to cut them to size. As someone above mentioned, the recipe is wasteful. I did throw away over half of the chocolate. I also used a much smaller cookie scoop to ensure I got 24 cookies. Not the 2TBSP cookie scoop. Other than that…. the cookies taste great!
This recipe “HOT CHOCOLATE CHRISTMAS COOKIES”, seems so delicious and amazing, I told my son about this he is so excited to try this. Thanks for sharing this one.
Scott Tran says
This recipe looks really appealing. My family does not like really sweet desserts. Any recommendations on how to make the fudge less sweet?
Jessica says
Hi Scott! If I were you, I’d replace the chocolate chips in the fudge recipe with unsweetened baking chocolate. 🙂 That should help a lot!
Sarah e says
So how do you not burn yourself with the fudge? We had almost a disaster when filling the bag with the fudge…bag was then too hot to handle and we’d already cut the tip of the bag so we had hot fudge going everywhere! We did salvage it all, but I have more to make so I need to figure out what I did wrong! Maybe I microwaved too long?
Jessica says
It just sounds like it was microwaved a bit too long. Mine usually only needs 1 minute. If it’s too hot, letting it sit for a few minutes is a good idea- I don’t want you to burn yourself! I always wait to cut the bag until after putting the fudge filling in and making sure it can be handled. 🙂 I hope it all worked out though and that you enjoyed your cookies!
Colleen says
Has anyone tried this recipe using refrigerated rolls of cookie dough?
I think I am going to take some time off the baking process and try it this way.
What do you think?
Jessica says
I think it’d work out great! Just get enough rolls to make 24 cookies. 🙂
Lisa T says
Soo cute! Only one thing however… I used the 2 tbsp. scoop for the cookies, as you stated and only got 16 cookies worth! I made another batch, with the extras to use (total 32 cookies). They were good but, did I make a mistake or should only 1 tbsp. of dough be used for each cookie. Thanks
Jessica says
I use 1 scoop from a medium cookie scoop- it results in about 2 TBSP worth of dough. Did you use the large one? In a mini cupcake tin? The dough from a medium scoop fills the cup nicely- I can’t imagine dough from the large scoop would even fit. Maybe I’m misunderstanding you?
Bella says
The 2 TBSP was too much in my mini cupcake tin and started to connect to other cookies. I was only able to make about 6 cookies too with this amount of mix as well. Next time, 1 TBSP filling was a lot better, and more cookies were able to be made!
April J Harris says
What a fun treat! Your Hot Chocolate Cookie Cups are so cute! Pinning. Thank you for sharing, and for being a part of the Hearth and Soul Link Party. Have a great weekend!
Robin Gagnon says
These are perfect for the holidays. Bite sized desserts are so much more manageable.
Tayler Ross says
These are the cutest little treats for Christmas! I can’t wait to make these with the kids!
Beverly says
OMG, these cookie cups are so adorable. Pinned and hope to make for a party this week. Please stop by TFT since you are being featured.
https://eclecticredbarn.blogspot.com/2018/12/thursday-favorite-things.html
Hugs,
Bev
Brittany | HeyFlavor says
I was looking for a Christmas cookie recipes for my jobs Christmas party bake off and came across this recipe! This cookie cup look simple to make and very delicious! Thanks for posting this recipe! Looking forward to making these for the party!
Alison says
Thanks Brittany!
Tracy Albiero says
This is a super cute treat! #trafficjam
Anita says
I have made made these two times before and they turned out perfect. I am not sure what I’m doing wrong now because the batter is spreading all over the pan and not creating nice cups like before. Any advice?
Nellie says
Anita – Maybe add a little bit of flour to the cookie dough? Usually when it spreads, it is because the butter was melted or there isn’t enough flour. Hopefully that helps!
C.L. says
This recipe turned out Exactly as pictured, however, I didn’t give it a high rating as it is a very wasteful recipe.
1st using a 2TBS scoop this did not actually make 24 cookies it made 20, 2nd make 2 batches of cookies as you will have PLENTY of chocolate left over. Also, you waste a TON of candy canes so I would recommend having another recipe you can use those for or incorporating them into this.
Jessica says
Sorry my Christmas cookie recipe wasn’t economical enough for you. Happy Holidays.
Rachel says
I made these for a cookie exchange and everybody thought they were too cute!
Alison says
So glad they worked well for you Rachel!
Leonard Dickey says
Do you mean sour cream or cream cheese
Nellie says
Sour cream. Or you can use greek yogurt instead!
Christina says
This recipe is pretty easy. The cups came out exactly as pictured. However, the candy canes were the hardest part of the entire cookie. I broke over half of them trying to cut them to size. As someone above mentioned, the recipe is wasteful. I did throw away over half of the chocolate. I also used a much smaller cookie scoop to ensure I got 24 cookies. Not the 2TBSP cookie scoop. Other than that…. the cookies taste great!
yamini says
This recipe “HOT CHOCOLATE CHRISTMAS COOKIES”, seems so delicious and amazing, I told my son about this he is so excited to try this. Thanks for sharing this one.
Alison says
Thank you Yamini! I hope you and your son enjoy them!
Carol says
Why did you throw away the extra fudge and candy canes?
I crushed the candy canes and added them to the fudge! Made delicious peppermint fudge drops!!
Jessica says
Great idea Carol!
Cristel says
These look amazing! Can these be frozen? Or will they get soggy?
Jessica says
THey won’t get soggy! They should be just fine frozen!
vamika says
This Hot Chocolate Cookie Cups seems delicious as well as adorable too. Will love to make these . Thanks for sharing this one with us.