Hot Chocolate Cookie Cups Recipe

Hot Chocolate Cookie Cups are festive Christmas cookies! Sugar cookie cups filled with fudge, mini marshmallows & sprinkles. Love the candy cane handle! Sugar cookies perfect for the holidays.

Prep Time30

Cook Time12

Total Time42

Course: Cookies, Dessert

Cuisine: American

Keyword: Hot Chocolate Cookie Cups

Servings: cookies

Calories: 257kcal

Author: Jessica & Nellie

Ingredients

1 cup sugar
½ cup butter softened
1 egg
1 tsp vanilla extract
⅓ cup sour cream
½ tsp salt
½ tsp baking soda
2 cups flour
2 TBSP holiday sprinkles

Fudge Filling

2 cups semi-sweet chocolate chips
14 oz sweetened condensed milk
1 tsp vanilla extract

Cup Decorations

24 mini candy canes
tiny marshmallows
1 TBSP white chocolate chips melted

Instructions

Preheat the oven to 350 degrees F. Spray a mini muffin pan with cooking spray, set it aside.
With a hand mixer, cream the sugar and butter. Add the egg and vanilla extract. In separate bowl, combine the sour cream, salt, and baking soda. Then add the flour and the sour cream mixture to the butter mixture, beat again until smooth. Add 2-3 TBSP holiday sprinkles and mix just until combined.
Scoop dough out using a 2 TBSP cookie scoop and put one in each mini muffin cup. No need to roll the dough to make it smooth- it will all bake the same.
Bake for 15-18 minutes, making sure they’re not getting too brown at the end. If they are, pull them out.
Right after you take them out, use a small measuring spoon to push into the middle of each cookie, creating a space for the fudge filling to go. You don’t want to push through the cookie completely- but make sure you create a big enough space.
Let them cool in the pan for 10-15 minutes, then gently run a thin knife along the sides to pop them out. If you greased the pan well, you shouldn’t have any problems here.
To make the fudge filling: Combine the chocolate chips and sweetened condensed milk in a microwave safe bowl. Mix lightly and microwave on high for 1-2 minutes. The mixture doesn’t look melted, but give it a few gentle stirs and you’ll see it’s heated well enough. Add vanilla extract and stir again until smooth.
Transfer about ¾ the fudge into a quart-sized ziplocked bag. Squeeze the fudge into a corner and snip the corner off. Now you can easily pipe the fudge into the cookies. If your fudge gets too solid, just pop it back in the microwave for 10-15 seconds.
To assemble the cookies: Cut the rounded part off the candy canes and adhere them to the side of each cookie cup with melted white chocolate. This is actually real easy- just put white chocolate on the cut portion of the candy cane, press it to the side of the cookie cup, then set it down on the counter until white chocolate is solid. After about a minute, the candy cane handle is well attached to the cookie cup!
Fill each cookie cup with fudge. Place several tiny marshmallows on top, then let them cool. Serve & enjoy!

Notes

Cookie Cups will be good at room temperature for about 3 to 4 days. Store them in an airtight container to maintain their texture and prevent them from drying out.

You can freeze the cookie cups if you want to preserve them for a longer time. Wrap each cookie cup individually in plastic wrap, then place them in a freezer-safe container or bag. They can be frozen for up to 2 months.

Nutrition