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Hot Chocolate Cookie Cups

Hot Chocolate Cookie Cups are the ultimate festive bite-sized dessert—crispy cookie shells filled with rich chocolate ganache, a touch of Nutella, fluffy mini marshmallows, and adorable pretzel “handles” that make them look like tiny mugs of hot cocoa. These delightful treats are perfect for Christmas parties, winter gatherings, holiday cookie platters, or fun baking projects with kids. Made with refrigerated cookie dough and an easy microwave ganache, they’re simple, charming, and incredibly delicious. Their whimsical appearance, paired with deep chocolate flavor and marshmallow sweetness, makes them a must-bake for the holiday season.
Prep Time20 minutes
Cook Time18 minutes
Cooling Time45 minutes
Total Time1 hour 23 minutes
Servings: 24

Ingredients

Ganache Filling

  • 1 cup heavy whipping cream
  • 1 cup semisweet chocolate chips

Cookie Cups

  • Baking spray with flour
  • 1 16.5 ounce package refrigerated cookie dough (such as Pillsbury®)

Toppings

  • 3 tablespoons chocolate-hazelnut spread Nutella®
  • 1 10-ounce package miniature marshmallows
  • Colorful sprinkles
  • 1 cup mini pretzels for handles

Instructions

  • Heat heavy cream in the microwave in 10-second intervals until warm but not hot.
  • Pour warm cream over chocolate chips in a mixing bowl; cover and let sit 30 minutes to melt.
  • Whisk the ganache until smooth; reheat briefly if chips aren’t fully melted. Let cool.
  • Preheat oven to 350°F (175°C) and coat a mini muffin tin thoroughly with baking spray.
  • Place one chilled cookie dough piece into each muffin cup.
  • Bake 16–18 minutes until edges are golden; remove and cool on a rack for 1 minute.
  • Flip cookie cups upright; gently press centers to form indentations if needed. Let cool completely.
  • Fill each cup with ganache, top with a small amount of Nutella, add mini marshmallows, and sprinkle with decorations.
  • Break pretzels into curved “handles,” dip ends in ganache, and press onto cookie cups. Allow to set.

Notes

Ingredient Substitutions

  • Use dark chocolate or milk chocolate chips for variations in flavor.
  • Swap Nutella with peanut butter, cookie butter, or caramel spread.
  • Use sugar cookie dough instead of chocolate chip dough for a lighter flavor.

Make-Ahead Tips

  • Ganache can be made up to 3 days ahead and refrigerated; gently rewarm before using.
  • Cookie cups can be baked the day before and filled the next morning.
  • Store decorated cookie cups in an airtight container for up to 3 days.

Serving Variations

  • Drizzle white chocolate over the top for a festive finish.
  • Add crushed candy canes for peppermint flavor.
  • Fill with marshmallow creme instead of Nutella for a s’mores-style cup.

Avoid Mistakes

  • Don’t overbake the cookie cups or they will crumble when removing.
  • Be gentle when forming indentations—cookie cups are fragile when warm.
  • Ensure pretzel handles are firmly stuck using slightly thickened ganache.