Prep time-20 mins
Cook time-14 mins
Total time-34 mins
Author: The Gunny Sack
Recipe type: Dessert
- 1 package Pillsbury Sugar Cookie Dough
- ½ cup heavy whipping cream
- 2 tablespoons hot cocoa mix
- 1 cup semi-sweet chocolate chips
- ½ cup white chocolate chips
- 12 mini pretzels
- 1 cup Jet-Puffed Mallow Bits
- *optional – granulated sugar
- Preheat oven to 375 degrees.
- Put 1 tablespoon of the sugar cookie dough into 24 greased mini muffin tins.
- *Update – an optional step would be to roll the sugar cookie dough balls in granulated sugar before putting them into the mini muffin tins to help prevent sticking.
- Bake for 12-14 minutes at 375 degrees. Allow the cookies to cool completely in the pan before gently removing them.
- Make the chocolate ganache by bringing the whipping cream to a boil.
- Stir in the hot cocoa mix.
- Pour the hot cream over the semi-sweet chocolate chips and let it sit for 3 minutes. Then, stir until the chocolate chips are melted and the ganache is smooth.
- Break off the loops on some mini pretzels to use as handles.
- Melt the white chocolate and use it to attach the pretzel handles to the cookie cups.
- Spoon the chocolate ganache into the cookie cups and top with mini marshmallows.
- For best results, store the hot chocolate cookie cups in the refrigerator.