Description
Hot Chocolate Cookie Cups are a delightful treat that combines chewy sugar cookie cups filled with rich chocolate ganache and topped with mini marshmallows for a cozy, chocolatey dessert experience. These bite-sized cups, garnished with pretzel handles, are perfect for parties or a comforting snack.
Ingredients
Scale
Cookie Cups
- 1 package Pillsbury Sugar Cookie Dough
- Optional: Granulated sugar for coating
Chocolate Ganache
- ½ cup heavy whipping cream
- 2 tablespoons hot cocoa mix
- 1 cup semi-sweet chocolate chips
Garnishes
- ½ cup white chocolate chips
- 12 mini pretzels
- 1 cup Jet-Puffed Mallow Bits (mini marshmallows)
Instructions
- Preheat and Prepare Cookie Dough: Preheat your oven to 375˚F. Grease 24 mini muffin tins and place 1 tablespoon of sugar cookie dough into each tin. For an optional extra touch, roll the cookie dough balls in granulated sugar before placing them to prevent sticking and add a slight crunch.
- Bake Cookie Cups: Bake the cookie cups at 375˚F for 12-14 minutes. Once baked, allow them to cool completely in the pan before gently removing to ensure they hold their shape.
- Prepare Chocolate Ganache: Bring the heavy whipping cream to a boil on the stovetop, then stir in the hot cocoa mix until well combined. Pour the hot cream mixture over the semi-sweet chocolate chips and let it sit for 3 minutes to soften the chocolate. Stir gently until the ganache becomes smooth and glossy.
- Attach Pretzel Handles: Break off loops from some of the mini pretzels to form handles. Melt the white chocolate chips, then use the melted white chocolate as ‘glue’ to attach the pretzel handles to the cookie cups. Allow the chocolate to set.
- Fill and Garnish: Spoon the smooth chocolate ganache into each cooled cookie cup. Top each cup generously with mini marshmallows to complete the look and add a gooey texture.
Notes
- Coat with Sugar: Rolling cookie dough balls in granulated sugar before baking is optional but helps prevent sticking and adds a slight crunchy texture to the exterior.
- Storage: Store finished cookie cups in an airtight container in the refrigerator for 5-7 days, or freeze them for up to one month to retain freshness.
Nutrition
- Serving Size: 1 cookie cup
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 90 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
