❤️ Hot Cocoa Cookie Cups 💚A Fun, Festive Dessert!
Imagine a bite-sized dessert that brings the cozy flavors of hot cocoa into an adorable, edible form! These Hot Cocoa Cookie Cups are perfect for holiday parties, family gatherings, or even a fun weekend baking project. Here’s a detailed guide to ensure your cookie cups turn out perfect!
Ingredients Overview:
- Ready-to-Bake Cookies:
Chocolate chip is a classic, but you can use sugar cookies, peanut butter, or even double chocolate for a richer taste. - Instant Chocolate Pudding:
This creates the luscious « hot chocolate » filling. Feel free to experiment with white chocolate, butterscotch, or peppermint pudding for a twist! - Mini Marshmallow Bits:
These add the traditional hot cocoa flair. Marshmallow minis or even regular marshmallows cut into small pieces will work. - Crushed Candy Canes:
Adds a festive, minty crunch! Use a rolling pin to crush them in a zip-top bag for easy cleanup.
Step-by-Step Instructions:
1. Preheat and Prep:
- Preheat your oven to 350°F (175°C).
- Spray a mini muffin tin thoroughly with non-stick baking spray to ensure easy removal.
2. Portion the Dough:
- If your cookie dough is not pre-portioned, divide it into 24 even pieces.
- Roll each piece into a small ball and place one ball in each muffin cup.
3. Bake:
- Bake for 15-20 minutes, checking at 15 minutes.
- Look for a golden-brown color along the edges. The centers may still look slightly soft—that’s okay!
4. Create the Cookie Cups:
- While the cookies are still warm and pliable, take a 1/2 tablespoon measuring spoon (or the back of a rounded spoon) and press down gently in the center of each cookie to form a well. This step should be done immediately after removing the cookies from the oven.
5. Cool Completely:
- Leave the cookie cups to cool in the tin for at least 30 minutes to firm up.
- Once cooled, carefully twist each cookie cup and lift it out of the muffin tin. A butter knife can help if needed.
6. Prepare the Pudding:
- Follow the directions on your pudding box (usually involves whisking the pudding mix with cold milk). Chill in the fridge while the cookie cups cool.
7. Assemble the Cookie Cups:
- Once the cookie cups are fully cooled and firm, spoon the prepared pudding into the wells. Use about 1-2 teaspoons per cookie cup.
8. Decorate:
- Top each cup with mini marshmallow bits.
- Sprinkle generously with crushed candy canes for a festive touch.
9. Serve and Delight:
- These cookie cups are best served immediately to preserve the crunchy texture of the cookies and the fresh, creamy pudding.
Pro Tips for Success:
- Room Temperature Dough: If your cookie dough is too cold, it may not spread evenly. Allow it to sit at room temperature for a few minutes before rolling.
- No Muffin Tin? You can form the cookie cups on a regular baking sheet, but they may spread and flatten more. Use muffin tins for best results.
- Storage Tips: Store undecorated cookie cups in an airtight container for up to 3 days. Fill and decorate just before serving to maintain freshness.
- Add a Drizzle: Melt some chocolate and drizzle it over the tops for extra decadence!
Serving Suggestions:
- Pair these cookie cups with hot cocoa or coffee for a complete winter wonderland treat.
- They also make a lovely edible gift—wrap them in festive boxes or bags for friends and family.
These Hot Cocoa Cookie Cups are simple, versatile, and a guaranteed hit at any gathering! 🥰