Description
Mini Hot Cocoa Cookie Cups are a delightful treat that combines the flavors of hot cocoa in a fun, bite-sized cookie cup.
Ingredients
Scale
- 1 cup (225g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 large egg
- 1 ½ tsp vanilla extract
- 2 ½ cups (300g) all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- 1 cup (170g) semi-sweet chocolate chips
- ½ cup (120ml) heavy cream
- 1 tbsp butter
- Mini marshmallows
- Mini pretzels (for “cup handles”)
- Melted white chocolate (to glue pretzels on)
Instructions
- Preheat oven to 350°F (175°C). Grease a mini muffin pan.
- In a bowl, beat butter and sugar until light and fluffy.
- Add egg and vanilla. Mix well.
- Add flour, baking powder, and salt, then mix until a dough forms.
- Roll into 1-tablespoon balls and press each one into the muffin cavities.
- Use your thumb or the back of a teaspoon to press a well in the center of each ball.
- Bake for 9–11 minutes, until lightly golden.
- As soon as they come out, press the centers again to deepen the cup.
- Let cool completely before filling.
- Heat heavy cream until steaming (not boiling).
- Pour over chocolate chips and butter.
- Let sit for 1 minute, then stir into a smooth silky ganache.
- Spoon the ganache into each cookie cup to fill.
- Stick a mini pretzel to the side of each cookie using melted white chocolate as “glue” (looks like a mug handle).
- Top the chocolate with mini marshmallows.
- Let set for 10–20 minutes before serving.
Notes
- Ensure the cookie cups are completely cool before adding the filling to prevent melting.
- Feel free to customize toppings with other candies or sprinkles.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie cup
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg