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Hot Chocolate Cookie Cups
Festive holiday treats combining cookie dough, chocolate fudge and candy canes!
Servings: 24 servings
- 33 oz refrigerated sugar cookie dough We used Pillsbury (2x16.5 oz packages)
- 2 tbsp holiday sprinkles optional
- 2 oz white chocolate melted
- 24 mini candy canes
- 2 cups chocolate chips
- 14 oz can sweetened condensed milk
- marshmallow bits or halved mini marshmallows
Preheat the oven to 350°F. Spray a 24-cup mini muffin tin with nonstick cooking spray and set aside.
In a medium bowl, add cookie dough and optional sprinkles. Mix with a wooden spoon until blended.
Fill each muffin cup halfway with cookie dough. Then bake for 15 minutes until light brown.
Remove from oven and use the back of a melon baller or your thumb to create divots in middle of each cup.
Cool several minutes and remove cups to a cooking rack. Clip mini candy canes, dip ends in white chocolate and attach to cups.
Chocolate Fudge Filling
In a medium microwaveable bowl, add chocolate chips and condensed milk. Microwave in 30-second intervals until melted, mixing in between.
Transfer filling to a pastry or ziplock bag. Pipe pipe into each cookie cup (alternatively spoon it in).
Top with marshmallows and serve.
Calories: 324kcal | Carbohydrates: 48g | Protein: 3g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 10mg | Sodium: 137mg | Potassium: 125mg | Fiber: 1g | Sugar: 28g | Vitamin A: 59IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 1mg