Mini Hot Chocolate cookies
These adorable Mini Hot Chocolate Cookies look just like little mugs of cocoa — complete with candy cane handles, melted chocolate filling, and marshmallow toppings! They’re easy to make, kid-friendly, and the perfect Christmas cookie for your dessert table or cookie exchange.
Ingredients
- 1 package Pillsbury sugar cookie dough 24 pre-cut cookies
- 1 cup melting chocolate or chocolate almond bark
- 24 mini candy canes
- 1/4 cup Mini marshmallows Christmas sprinkles, or crushed peppermint for topping
Instructions
- Prepare the Cookie Base
- Preheat oven according to sugar cookie package directions.
- Place one cookie in each cup of a 24-count mini muffin tin.
- Bake until golden and set.
- Create the Cups
- Immediately after baking, press the center of each cookie down using a shot glass or small measuring cup to form a “cup.”
- Cool completely before removing from the pan.
- Make the Handles
- Break straight ends off mini candy canes, leaving the curved part.
- Melt chocolate and dip ends of each candy cane into it.
- Attach to cookie cups and let harden.
- Fill & Decorate
- Spoon or pipe melted chocolate into the center of each cookie.
- Top with mini marshmallows, festive sprinkles, or crushed candy canes.
- Set & Serve
- Allow chocolate to harden before serving or storing in an airtight container.
Video
Nutrition
Calories: 39kcalCarbohydrates: 5gProtein: 0.3gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gCholesterol: 0.005mgSodium: 2mgPotassium: 21mgFiber: 0.4gSugar: 4gVitamin A: 0.02IUCalcium: 2mgIron: 0.2mg
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