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These Hot Chocolate Cookie Cups are the ultimate festive bake and such a fun treat to make, especially if you’re baking with kids. Made with soft, rich chocolate cookie cups, filled with gooey Nutella, topped with fluffy marshmallows and finished with cute candy cane handles, they’re basically edible mugs of hot chocolate. Perfect for holiday baking, Christmas parties or cosy winter afternoons, this easy recipe is guaranteed to be a hit with kids and adults alike.
Ingredients
Hot Chocolate cookie cups
- 80g unsalted butter, softened
- 80g light brown sugar
- 50g white sugar
- 1 medium egg
- 1 tsp vanilla extract
- 120g plain flour
- 30g cocoa powder
- ½ tsp baking soda
- ¼ tsp salt
Filling & Decoration
- 6 heaping teaspoons of Nutella
- Mini marshmallows (a good handful)
- 6 mini candy canes
- 40g melted chocolate (dark or milk) – for glueing handles + stirrers
Instructions
- Cream the softened butter with both sugars until fluffy.
- Mix in the egg and vanilla.
- In a separate bowl, whisk together the flour, cocoa, baking soda and salt.
- Fold dry ingredients into the wet.
- Fold in sprinkles (optional)
- Chill the dough for 20 minutes (easier to shape).
- Grease your muffin tin.
- Divide the dough into 6 equal balls.
- Press each ball into a cupcake/muffin cup, pushing the dough up the sides to form a deep well.
- Use the end of a rolling pin to deepen the centre.
- Bake at 180°C (160°C fan) for 10–12 minutes.
- As soon as they come out, use the rolling-pin end again to re-press the centre (they puff slightly).
- Let them cool in the tin for 10 minutes, then move to a wire rack.
- Once cooled, spoon or pipe a generous amount of Nutella into each cookie cup.
- Pile mini marshmallows on top of the Nutella.
- Optional: briefly torch or grill them for a toasted look.
- Use a mini candy cane and cut off the hooked part - that hook will be your handle.
- Dip one end of the hook into melted chocolate and stick it to the side of the cookie cup. Hold for a few seconds until it sets.
- Take the long straight part of the candy cane. Dip the end in melted chocolate and push it into the top of the cookie cup - this becomes the “stirrer.”
- TIP: Place the cookie cups in the fridge for 5 minutes so the chocolate glue sets firmly.
Did You Make This Recipe?
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