These Hot Chocolate Snickerdoodle Cookie Cups combine the classic flavors of snickerdoodle cookies with the rich, creamy goodness of hot chocolate, creating a delightful dessert that’s perfect for cozy gatherings or festive celebrations.
With their soft, cinnamon-sugar-dusted cookie cups filled with luscious hot fudge and topped with cut little mini marshmallows, these treats are sure to become a new holiday favorite for both kids and adults alike!
Equipment Needed
You do need a few things to make these cookie cups, but probably nothing you don’t already have on hand.
- Mini muffin tin
- Large and small mixing bowls
- Saucepan
Helpful Tips
- Make Ahead: You can prepare the cookie cups in advance and store them in an airtight container. Fill them with hot chocolate just before serving for the best texture.
- Customize Your Filling: Feel free to get creative with the hot chocolate filling! You can add a splash of peppermint extract for a festive twist or use flavored chocolate chips for added richness.
- Perfect for Gifting: These cookie cups make a wonderful holiday gift! Package them in a decorative box or tin, and include a small jar of homemade hot chocolate mix for an extra special touch.
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Hot Chocolate Snickerdoodle Cookie Cups
Ingredients
- 2 3/4 cups 343.75 g all-purpose flour
- 2 teaspoons 6 g cream of tartar
- 1 teaspoon 4 g baking soda
- 1/4 teaspoon 1.5 g salt
- 1 cup 227 g unsalted butter softened
- 1 1/2 cups 300 g sugar
- 2 eggs
- 1 teaspoon 4.93 ml vanilla extract
- 2 tablespoons 24 g white sugar
- 2 teaspoons g ground cinnamon
- 1/2 cup 118.29 ml heavy whipping cream
- 8 ounces 226.8 g semi-sweet chocolate bar
- 24 pretzels
- 1 cup 50 g Jet-Puffed Mini Marshmallows
Instructions
- Preheat oven to 350°F. Grease two mini muffin tins
- In a large bowl, combine flour, cream of tartar, baking soda, and salt. Set aside.
- In a stand mixer, cream together butter and sugar for 4-5 minutes until light and fluffy. Add eggs and vanilla and mix for another minute.
- Add dry ingredients to wet ingredients and mix together. If time allows, refrigerate the dough for 30 minutes.
- Combine sugar and cinnamon in a small bowl or zip lock bag.
- Roll the dough into 48 small balls.
- Roll each dough ball in the sugar then place them into each well of the muffin tin. There’s no need to press down on the ball.
- Bake for 9-13 minutes, lightly browned. Allow the cookies to cool completely in the tin before removing.
- Using a sharp knife, finely chop the chocolate and place it in a heatproof bowl.
- In a sauce pan, heat the whipping cream until steaming, but not boiling.
- Pour the hot cream over the semi-sweet chocolate and let it sit for 10 minutes. Stir with a rubber spatula until the chocolate chunks are melted and the ganache is smooth.
- Using a sharp knife cut off the loops on the pretzels to use as handles. Attach them by getting the chocolate ends warm and sticking them on with the chocolate.
- Pour some chocolate ganache into each cookie cup and top it with mini marshmallows.
Notes
- Leave the dough as a ball and it will puff up while baking and sink when removed from the oven, leaving a “dip” for the ganache.
- If you don’t want to use cream of tartar or don’t have any on hand, you can replace that and the baking soda with just 2 teaspoons of baking powder.
- The cookies will firm up slightly as they cool so don’t rush the cooling process. They shouldn’t be warm at all when you fill them with ganache.
- If you want to add a holiday flare, you can crush up candy canes in a plastic bag, or buy a bag of candy cane crunch to put on top. I always find that I use a lot of this during the holidays for things like these cookies, peppermint bark brownies, or peppermint espresso martinis.
Laura is the founder and editor of the travel blogs Savored Sips and Savored Journeys. She is dedicated to sharing the best information about drinks found around the world.