Hot Chocolate Cookie Cups are a fun, bite-sized treat for the holidays. Easy to make and loaded with chocolate, these festive cookies are perfect for the season!
Hot Chocolate Cookie Cups
The holiday season is officially here and I am ready for it!
Though I have to admit that I’m still trying to wrap my head around the fact that the year is almost over…
But, back to all of the easy Christmas cookies.
These Hot Chocolate Cookie Cups are one of my favorite, easy treats. By using a boxed sugar cookie mix and a few other ingredients, these edible cookie cups come together in no time.
And taste completely homemade, too. No one will guess that you took a shortcut in the kitchen!
If you have a cookie exchange, holiday party or get-together coming up, these cookie cups are sure to impress. From the sweet chocolate cookie, filled with a kiss and then topped with whipped cream, what could be cuter, or more delicious?
Ingredients in Hot Chocolate Cookie Cups:
- Bag/box sugar cookie mix
- Unsweetened cocoa powder
- Unsalted butter
- Egg
- Dark chocolate kisses
- Toppings: whipped cream; mini marshmallows; mini candy canes
How to Make Chocolate Cookie Cups:
-
Preheat oven to 350°F. Lightly grease a mini muffin tins with cooking spray. Set aside.
-
In a large bowl, whisk the sugar cookie mix and cocoa powder until combined. Add in melted butter and egg and stir until a soft dough forms.
-
Scoop out the dough using a 1-tablespoon scoop and roll the cookie dough into balls.
-
Place each ball in a mini muffin tin and push 1 kiss into each cookie, upside down. If you have a small pan, you may need to bake the cookies in 2 batches.
-
Bake for 9-11 minutes or until the tops of the edges are just firm enough to bounce back if you touch them. Allow to cool completely. Just before serving, top each cookie cup with a small spray or dollop of whipped topping and sprinkle with tiny marshmallows and crushed candy canes, if desired.
How Should I Store These Holiday Cookies?
The cookie cups should be stored in an airtight container at room temperature for 3-5 days.
You can also store them in the fridge, especially if they are already topped, for up to 1 week (though the whipped topping may not keep its consistency). You can also freeze them, undecorated, for up to 6 months. Thaw overnight in the refrigerator.
How do I Make Sure These Cookies Turn Out Well?
Use a 1-Tablespoon cookie scoop or a 1-Tablespoon measuring spoon to get evenly sized cookies.
- Use a non-stick mini muffin tin. If you still have trouble with things sticking to your tin, roll the cookies in cocoa powder before putting them in the pan.
- Don’t try to “scoop” the baked cookies out of the pan with a knife or fork. The best way to get them out is to wait until they have cooled enough to touch and then gently twist them with your fingers until they slide out.
- Be sure to completely cool the cookies before you top them. If the cookies are even warm the whipped topping will melt and you will end up with a yummy glazed cookie but not one that looks like a cup of hot chocolate.
Variations of Chocolate Cookie Recipe:
Want to jazz up these sugar cookie cups with chocolate filling? Here are some fun ideas:
- Skip the cocoa powder and keep these cookies as regular sugar cookies.
- Add a pretzel piece to each cookie to make a handle for your cup!
- Add some red and green sprinkles to the dough and/or on top of the whipped cream when ready to serve.
Looking for more Holiday Cookies? I’ve Got You Covered!
- Peppermint Hot Chocolate Cookies
- White Chocolate Dipped Eggnog Cookies
- Peppermint Chocolate Chip Cookies
- Chocolate Peanut Butter Blossoms
- Gingersnap Cookies
Hot Chocolate Cookie Cups
Ingredients
- 1 (17.9 ounce) bag sugar cookie mix
- 3 tablespoons unsweetened cocoa powder
- ½ cup unsalted butter melted
- 1 large egg
- 36 dark chocolate kisses
- 2 cups whipped topping (spray can or tub)
- Mini marshmallow and/or crushed candy canes for topping if desired
Instructions
- Preheat oven to 350°F. Lightly grease a mini muffin tins with cooking spray. Set aside.
- In a large bowl, whisk the sugar cookie mix and cocoa powder until combined. Add in melted butter and egg and stir until a soft dough forms.
- Scoop out the dough using a 1-tablespoon scoop and roll the cookie dough into balls.
- Place each ball in a mini muffin tin and push 1 kiss into each cookie, upside down. If you have a small pan, you may need to bake the cookies in 2 batches.
- Bake for 9-11 minutes or until the tops of the edges are just firm enough to bounce back if you touch them. Allow to cool completely.
- Just before serving, top each cookie cup with a small spray or dollop of whipped topping and sprinkle with tiny marshmallows and crushed candy canes, if desired. You can also break the candy canes in half and place it on the side of the cookie to make a peppermint straw.
Notes
- Hot Chocolate Cookie Cups will keep in an airtight container at room temperature for up to five days.
- If cookies are already topped with whipped cream, store in an airtight container in the refrigerator for up to five days.
Leave a Reply