Hot Cocoa Cookie Cups: The Ultimate Winter Dessert

When the weather turns cold and you’re craving something warm and cozy, Hot Cocoa Cookie Cups are the perfect treat. These adorable mini cookie cups are baked with a soft, chewy chocolate base and filled with a rich, creamy hot cocoa-inspired filling. Topped with fluffy mini marshmallows and a drizzle of melted chocolate, these cookie cups are the perfect combination of sweet, chocolatey, and nostalgic flavors—just like enjoying a cup of hot cocoa, but in cookie form!

Whether you’re baking for the holidays, a winter get-together, or simply indulging in a delicious treat to brighten a chilly day, these Hot Cocoa Cookie Cups are sure to impress. Plus, they’re easy to make and fun to decorate!

Ingredients:

• For the Cookie Cups:
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup mini chocolate chips (optional, for extra chocolatey goodness)
• For the Hot Cocoa Filling:
  • 1/2 cup heavy cream
  • 1/4 cup whole milk
  • 1/4 cup powdered sugar
  • 1/4 teaspoon vanilla extract
  • 2 tablespoons hot cocoa mix (preferably with marshmallows)
  • Pinch of salt
• For Topping:
  • Mini marshmallows (for topping)
  • 2 oz semisweet or milk chocolate, melted (optional, for drizzling)

Instructions:

Step 1: Make the Cookie Cups

1. Preheat the oven: Preheat your oven to 350°F (175°C). Grease or line a mini muffin tin with paper liners.
2. Cream the butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
3. Add the egg and vanilla: Beat in the egg and vanilla extract until smooth and combined.
4. Combine the dry ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. If you’re using mini chocolate chips, fold them in now.
5. Form the cookie cups: Scoop tablespoon-sized portions of the dough and roll them into balls. Place each dough ball into a muffin cup, and press the dough down gently to flatten it into the bottom of the cup. The dough will puff up as it bakes, so you want to create an indentation in the center to form a “cup” shape.
6. Bake: Bake for 10-12 minutes, or until the edges of the cookie cups are set but the centers are still soft. When the cookies are done baking, immediately use the back of a teaspoon or a small spoon to press down the center of each cookie, creating a well for the hot cocoa filling.
7. Cool: Allow the cookie cups to cool in the muffin tin for 5 minutes, then transfer to a wire rack to cool completely.

Step 2: Prepare the Hot Cocoa Filling

1. Heat the cream and milk: In a small saucepan, combine the heavy cream and whole milk. Heat over medium heat until it’s warm but not boiling, stirring occasionally.
2. Mix the hot cocoa: Once the cream and milk are warm, whisk in the powdered sugar, hot cocoa mix, and a pinch of salt. Continue stirring until the cocoa mix is fully dissolved and the mixture is smooth.
3. Let it cool: Remove the saucepan from the heat and let the hot cocoa filling cool for a few minutes to thicken slightly. It should have the consistency of a thick but pourable sauce. If it’s too thick, you can stir in a little more milk to reach the desired consistency.

Step 3: Fill and Decorate the Cookie Cups

1. Fill the cookie cups: Spoon the hot cocoa filling into each cooled cookie cup, filling each one almost to the top. The filling should settle nicely inside the cookie cup, resembling the liquid of a hot cocoa mug.
2. Top with marshmallows: Place a few mini marshmallows on top of the filling, gently pressing them into the cocoa mixture so they stay in place.
3. Drizzle with chocolate: If you like, drizzle the tops of the cookie cups with melted chocolate for extra indulgence. To melt the chocolate, simply microwave it in short bursts (15-20 seconds) and stir until smooth.
4. Chill and set: Let the cookie cups cool at room temperature for a few minutes, or refrigerate them for 15-20 minutes to allow the filling to set and the chocolate to firm up.

Step 4: Serve and Enjoy!

1. Serve: These Hot Cocoa Cookie Cups are best enjoyed the same day they’re made, but they can be stored in an airtight container for up to 2 days. They can also be refrigerated for up to a week, but the texture of the marshmallows may change.
2. Garnish (optional): For an extra festive touch, sprinkle the tops with a little crushed candy cane, chocolate shavings, or even a dusting of cocoa powder.

Chef’s Tip:

To make the cookie cups extra festive, consider adding crushed peppermint to the hot cocoa filling or topping the marshmallows with a sprinkle of cinnamon or nutmeg. You could also swap out the mini marshmallows for a drizzle of caramel or sprinkle in some crushed graham crackers for a s’mores-inspired twist!

FAQ – Frequently Asked Questions

1. Can I make these cookie cups ahead of time?
Yes! You can bake the cookie cups a day or two in advance and store them at room temperature in an airtight container. Prepare the hot cocoa filling and toppings on the day you plan to serve them to ensure freshness.

2. Can I use milk chocolate instead of semisweet chocolate for the filling?
Yes, you can! Feel free to use milk chocolate for a sweeter, creamier filling, or even dark chocolate if you prefer a richer taste. Adjust the sugar levels as needed, especially if you’re using dark chocolate.

3. How do I store the leftover Hot Cocoa Cookie Cups?
Store the cookie cups in an airtight container at room temperature for up to 2 days. You can refrigerate them to keep the filling fresh for up to a week, but the marshmallows may lose some of their fluffiness.

4. Can I freeze Hot Cocoa Cookie Cups?
Yes, you can freeze the baked cookie cups before filling them. Just make sure they are fully cooled and placed in a single layer on a baking sheet, then freeze them for up to 3 months. When you’re ready to serve, thaw the cookie cups and then fill them with the hot cocoa mixture.

Hot Cocoa Cookie Cups bring all the warmth and joy of hot cocoa into a fun, bite-sized treat. With their chewy chocolate cookie base, rich hot cocoa filling, and fluffy marshmallow topping, these cookie cups are perfect for winter celebrations, cozy nights, or any time you’re craving something sweet. So gather your ingredients, and get ready to enjoy this delicious, seasonal dessert! Happy baking!