Hot Chocolate Cookie Cups

I'll never forget the first time I tried something similar to these cookie cups at a little bakery in Vermont during a ski trip. They had this adorable display of mini desserts, and these chocolate-filled cookie cups caught my eye immediately. One bite and I was hooked – the combination of buttery cookie and smooth chocolate was perfection. When I got home, I knew I had to recreate them. After a few trial batches (and a lot of taste-testing), I landed on this recipe. What I love most is how versatile they are. You can make the cookie cups ahead of time, fill them right before serving, and customize the toppings based on what you have on hand. The pretzels add that salty crunch that balances the sweetness perfectly, and the marshmallows give that nostalgic hot chocolate vibe. These cookie cups remind me of cozy winter evenings, holiday baking with family, and the simple joy of a homemade treat. Every time I make them, I'm transported back to that little bakery in Vermont, but now I get to share that magic with the people I love.

Why I love this recipe

What I love most about this recipe is how it transforms simple ingredients into something truly special. There's something magical about biting into a buttery cookie cup and hitting that pool of silky chocolate ganache – it's pure comfort in every bite. The recipe is forgiving too; even if your cookie cups aren't perfectly shaped, they'll still taste incredible. I also love how these bring people together. Whether I'm making them for a holiday party, a cozy night in, or just because, they always spark joy. Kids love decorating them with extra marshmallows, and adults appreciate the sophisticated flavor combination. Plus, they're the perfect size – not too big, not too small, just enough to satisfy your sweet tooth without feeling overly indulgent. The contrast between the crunchy pretzel, soft marshmallows, and smooth chocolate keeps every bite interesting. And honestly, they're just fun to make. There's something deeply satisfying about pressing dough into muffin tins, watching the chocolate ganache set, and arranging those final toppings. This recipe never fails to put a smile on my face, and I hope it does the same for you.

What You Need From Your Kitchen

• All-purpose flour: Forms the base of the cookie cup dough, providing structure and a tender crumb.
• Unsalted butter: Adds richness and creates a buttery, melt-in-your-mouth texture for the cookie cups.
• Granulated sugar: Sweetens the dough and helps create a slightly crisp edge on the baked cups.
• Egg yolk: Binds the dough together and adds moisture for a tender cookie texture.
• Semi-sweet chocolate chips: Melted with cream to create a smooth, rich chocolate ganache filling.
• Heavy cream: Combined with chocolate to make a silky ganache that sets perfectly in the cookie cups.
• Mini marshmallows: Provide the classic hot chocolate topping and add a fluffy, sweet element.
• Pretzels: Add a salty crunch that perfectly balances the sweetness of the chocolate and marshmallows.

Let's Make These Together

Prepare the Cookie Dough

Start by creaming together softened butter and sugar until the mixture is light and fluffy – this is the foundation of tender, buttery cookie cups. Beat in the egg yolk and vanilla extract until well incorporated, then gradually fold in the flour and salt. The dough should come together into a soft, pliable ball that's easy to work with. If it feels too sticky, refrigerate it for 10-15 minutes before shaping.

Shape the Cookie Cups

Divide your dough into 12 equal portions and roll each into a smooth ball. Press each ball firmly into a greased muffin cup, working the dough up the sides to create a cup shape with a deep well in the center. The key is to make the walls thick enough to hold the ganache but thin enough to bake evenly. Don't worry if they're not perfect – rustic charm is part of their appeal!

Bake to Golden Perfection

Slide your muffin tin into a preheated 350°F oven and bake for 12-15 minutes until the edges turn a beautiful golden brown. Keep an eye on them – you want the bottoms cooked through but not overly crisp. If the centers puff up (and they might!), gently press them down with a spoon while they're still warm. Let them cool in the pan briefly, then transfer to a wire rack to cool completely before filling.

Create Silky Chocolate Ganache

Heat your heavy cream until it's just about to simmer, then pour it over the chocolate chips in a bowl. Let it sit undisturbed for a couple of minutes – this allows the chocolate to soften. Then stir gently until you have a glossy, smooth ganache. If it's too thin, let it cool for a few minutes; if it's too thick, warm it gently in the microwave. The perfect ganache should pour easily but hold its shape in the cups.

Assemble Your Masterpiece

Once your cookie cups are completely cool, it's time for the fun part! Spoon or pipe the chocolate ganache into each cup, filling them about three-quarters full to leave room for toppings. Pile on the mini marshmallows with abandon, then press a pretzel into the center at a jaunty angle. The ganache will set within 15-20 minutes, creating that perfect hot-chocolate-in-a-cookie experience. Serve immediately or store them in an airtight container – though I doubt they'll last long!

pin it

Switch Things Up

I first made these cookie cups on a snowy Sunday when I was craving something sweet but didn't want to make a full cake. I had leftover cookie dough and some chocolate chips in the pantry, and the idea just clicked. The first batch came out a little uneven because I overfilled the cups, but once I got the hang of it, they were perfect. Now, every winter I make these for holiday gatherings, and they're always the first dessert to disappear. My nephew once ate four in one sitting and declared them "better than actual hot chocolate" – which I think is the highest compliment a seven-year-old can give. I've experimented with different toppings too: crushed candy canes during Christmas, caramel drizzle for fall, even a sprinkle of sea salt for an extra flavor punch. But the classic version with marshmallows and pretzels remains my favorite. They're just so fun to make and even more fun to eat.

Perfect Pairings

These Hot Chocolate Cookie Cups pair beautifully with a steaming mug of coffee, espresso, or – naturally – more hot chocolate! For a full dessert spread, serve them alongside peppermint bark, gingerbread cookies, or vanilla ice cream. They also complement a cheese platter surprisingly well; try pairing them with sharp cheddar or creamy brie for a sweet-savory contrast. If you're hosting a winter party, set up a hot cocoa bar with these cookie cups as the centerpiece, and offer toppings like whipped cream, caramel sauce, or crushed peppermint for guests to customize their treats.

pin it

Frequently Asked Questions

→ Can I make these cookie cups ahead of time?

Absolutely! You can bake the cookie cups up to 2 days in advance and store them in an airtight container at room temperature. Fill them with ganache and add toppings the day you plan to serve them for the freshest results. The ganache-filled cups will keep for up to 3 days if stored properly.

→ What if I don't have a muffin tin?

If you don't have a standard muffin tin, you can use a mini tart pan or even shape the cookies free-form on a baking sheet. Just create small indentations in the center of each cookie to hold the chocolate filling. They won't be as deep, but they'll still be delicious!

→ Can I substitute the chocolate chips?

Yes! Feel free to use dark chocolate, milk chocolate, white chocolate, or even peanut butter chips for a different flavor profile. Just make sure to use good-quality chocolate for the smoothest ganache. You can also add a teaspoon of instant espresso powder to the ganache for a mocha twist.

→ Why did my cookie cups puff up in the oven?

It's totally normal for cookie cups to puff up during baking due to the leavening action of the butter and egg. Simply press the centers down gently with the back of a spoon or a tart shaper while they're still warm. This will recreate the well for your chocolate filling.

→ How do I store leftover cookie cups?

Store the filled cookie cups in an airtight container at room temperature for up to 3 days. If you live in a warm climate, you may want to refrigerate them to keep the ganache from softening too much, but let them come to room temperature before serving for the best texture.

→ Can I freeze these cookie cups?

You can freeze the baked cookie cups (without filling) for up to 2 months. Thaw them at room temperature, then fill with fresh ganache and add toppings. I don't recommend freezing the filled cups, as the ganache and marshmallows can become soggy when thawed.

Conclusion

These Hot Chocolate Cookie Cups are the perfect blend of nostalgia and innovation – they capture all the cozy warmth of a mug of hot chocolate but in a fun, handheld form. The buttery cookie base provides the perfect vessel for the rich chocolate ganache, while the marshmallows and pretzels add texture and that classic hot cocoa feel. They're simple enough for beginner bakers but impressive enough to wow guests at any gathering. Make a batch and watch them disappear faster than you can say "more marshmallows please!"