Hot Chocolate Cookie Cups

Hot Chocolate Cookie Cups are a playful dessert that transforms classic chocolate chip cookie dough into edible cups brimming with gooey chocolate and marshmallows. These treats make for an interactive holiday baking project and a perfect bite of nostalgia during winter gatherings.

When I first served these at a family movie night everyone reached for seconds before the end credits rolled. Now we bake them every December and they disappear even faster.

Ingredients

• Refrigerated chocolate chip cookie dough: The ready dough bakes up soft inside with crispy edges and saves tons of prep time. Choose your favorite brand for trusted results
• Semi-sweet chocolate chips: These melt smoothly for a rich ganache-like texture. Using a good quality chip gives a deeper cocoa flavor
• Heavy cream: This ingredient creates a silky filling and balances the sweetness. Look for cream with a higher fat content for best texture
• Vanilla extract: Just a splash makes the filling fragrant and extra cozy. Pure vanilla gives the best aroma so skip the imitation brands
• Mini marshmallows: These bring gooey comfort and that classic hot chocolate touch. Fresh marshmallows melt and toast faster
• Crushed peppermint or festive sprinkles: Adds color and a hint of cool crunch. Go for bright colors or classic candy canes for extra holiday charm

Step-by-Step Instructions

Make the cookie cups:

Press about one tablespoon of cookie dough into each mini muffin cup so the sides and bottom are evenly covered and shaped like a little bowl

Bake until golden:

Place the muffin tray in a preheated oven at 350 degrees Fahrenheit and bake for twelve to fifteen minutes. Keep a close watch. The edges should be browned and the centers just set

Create a deep well:

While still warm, immediately use a small spoon or the end of a shot glass to press down the center of each cookie cup. This makes space for the chocolate filling. Let them cool fully in the tin for easy removal

Melt the chocolate filling:

Combine the chocolate chips and heavy cream in a microwave-safe bowl. Heat for thirty seconds at a time, stirring each round until smooth. Stir in the vanilla extract for an aromatic boost

Fill and top:

Spoon or pipe the warm chocolate filling into each cooled cookie cup. Fill just below the rim so there is room for toppings

Add marshmallows and bake:

Press a few mini marshmallows onto each cup. Place back in the oven for two to three minutes so the marshmallows puff and become sticky

Finish with garnish:

Once out of the oven, sprinkle with crushed peppermint or your choice of festive decorations. Serve when the chocolate sets slightly or enjoy warm for extra gooeyness

Save This

My favorite part is the cloud of marshmallows on top which tastes just like sipping hot cocoa around the holiday table. Last year my niece decided every cousin needed their own sprinkle-covered cup so decorating turned into a friendly family competition.

Storage Tips

Once cooled completely, store the cups in an airtight container at room temperature for up to three days. For longer storage, place them in a single layer in the freezer. Thaw at room temp or briefly warm in the microwave to reactivate the gooey center.

Ingredient Substitutions

You can use your own homemade chocolate chip cookie dough if you love a personal touch. For dairy-free friends, try coconut cream instead of heavy cream and use a dairy-free chocolate. White chocolate chips or peanut butter chips are fun alternatives for the filling.

Serving Suggestions

These work naturally as a holiday dessert but they also steal the show at bake sales or birthday parties. Set them on a platter with mugs of actual hot chocolate for a playful winter scene. You can even set up a toppings bar so everyone customizes their own.

Cultural and Historical Context

The idea of cookie cups has roots in American baking traditions where fun presentations are popular during holidays. Hot chocolate is a classic comfort for winter celebrations and marrying the two creates a nostalgic new treat that feels special and familiar all at once.

Save This

Common Questions

→ How do I prevent the cookie cups from sticking to the tin?

Lightly grease the mini muffin tin before adding the dough, and let cookie cups cool completely before removing for best results.

→ Can I use homemade cookie dough instead of refrigerated dough?

Yes, homemade chocolate chip cookie dough works well. Just measure out small portions for each cup and proceed as directed.

→ What can I use instead of mini marshmallows?

Try slicing large marshmallows into smaller pieces or use marshmallow fluff as an alternative topping.

→ How should I store leftover cookie cups?

Keep the cooled cookie cups in an airtight container at room temperature for up to 3 days for freshness.

→ Are there other topping options besides sprinkles or peppermint?

You can top with chocolate shavings, chopped nuts, or caramel drizzle for added flavor and decoration.