Christmas Hot Cocoa Cookie Cups are a cute, cozy twist on classic chocolate cookies, baked right into mini muffin tins so they look like tiny mugs of hot chocolate. The cookie base is rich and brownie‑like, then each cup gets topped with gooey mini marshmallows and a drizzle of melted chocolate for that true hot cocoa finish. They’re perfect for cookie exchanges, holiday parties, or gifting on a Christmas cookie tray.
This style of cookie cup is easy to assemble and bakes quickly, which makes it great for baking with kids or when you need a festive dessert in a hurry. Rolling the dough into balls and pressing it into the mini muffin cups creates a sturdy shell, and the marshmallows melt just enough in the warm cups to turn soft and toasty under the chocolate drizzle. Each one is about 150 calories with 7 grams of fat and 19 grams of carbs, similar to other hot cocoa cookie cup recipes.
Ingredients for Christmas Hot Cocoa Cookie Cups
- 1 cup butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 2 cups all‑purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt (if your butter is unsalted)
- 1/2 cup mini marshmallows
- 1/3 cup chocolate chips (milk or semi‑sweet)
Approximate nutrition (per cookie cup, depending on size): 150 kcal | 7 g fat | 19 g carbs.
How I Make Christmas Hot Cocoa Cookie Cups
1. Prepare the pan and oven
I heat the oven to 350°F (175°C) and lightly grease a mini muffin tin, making sure each cup is coated so the cookie cups release easily. If I have nonstick spray with flour, that works especially well.
2. Mix the cookie dough
In a mixing bowl, I cream the softened butter and sugar together until light and fluffy. I beat in the egg and vanilla until smooth. In a separate bowl, I whisk together the flour, cocoa powder, baking powder, and salt, then add the dry mixture to the wet ingredients. I mix on low just until a soft, slightly stiff dough forms that can be rolled into balls.
3. Shape into cookie cups
I scoop small portions of dough (about 1 tablespoon each) and roll them into balls. Each ball goes into a mini muffin cup. Using my fingers or the back of a teaspoon, I gently press the dough up the sides and bottom to form a little cup shape; it doesn’t need to be perfect, as it will puff a bit in the oven.
4. Bake and add marshmallows
I bake the cookie cups for about 9–10 minutes, just until the edges look set and slightly firm. Immediately after removing the pan from the oven, I press 2–3 mini marshmallows into the center of each hot cookie cup. The heat from the cookies will soften and slightly melt the marshmallows, giving that gooey “hot cocoa” look. I let the cups cool in the pan for a few minutes, then carefully loosen them and move them to a rack to cool completely.
5. Drizzle with melted chocolate
To finish, I melt the chocolate chips in a microwave‑safe bowl in short bursts, stirring until smooth. Using a spoon or a small piping bag, I drizzle the melted chocolate over the tops of the cooled cookie cups, letting some drip over the marshmallows. I leave them on the rack until the chocolate sets.
Tips for Perfect Hot Cocoa Cookie Cups
- Don’t overbake; the cups should be just set so they stay soft and fudgy as they cool.
- Grease the mini muffin tin well and let the cups cool a few minutes before removing to prevent sticking or breaking.
- Press the marshmallows into the cups while they’re still very hot so they melt slightly and adhere instead of falling out.
- If you want more “mug” detail, add a tiny pretzel piece as a handle on the side once the chocolate drizzle is still tacky.
Variations and Serving Ideas
- Sprinkle crushed candy canes or holiday sprinkles over the chocolate drizzle for a peppermint or extra‑festive look.
- Use a mix of milk and white chocolate chips for a two‑tone drizzle.
- Fill the cups with a small spoonful of hot‑chocolate‑style ganache before adding marshmallows for an even richer center.
- Serve on a platter with real hot cocoa so guests can enjoy “hot chocolate two ways.”
Storage and Make‑Ahead
Christmas Hot Cocoa Cookie Cups keep well in an airtight container at room temperature for about 3 days. For longer storage, I refrigerate them up to 5 days and bring them back to room temperature before serving so the texture softens. The baked cookie cups (without marshmallows and drizzle) can also be frozen; I thaw them, then add fresh marshmallows and melted chocolate right before the holiday gathering for the best look and texture.