• The Berman Sisters

Peppermint Hot Cocoa Cookie Cups

Updated: Dec 12, 2018

We've really been feeling this "hot cocoa" thing lately... but they just keep getting better and better!! This one came to us because of our love for sugar cookies. We had never made cookie cups before, and we can honestly say that they were SO easy to make. The best part about the cookie cups is that you can make pretty much anything you want with them - peanut butter/chocolate cups, fruit cups, ice cream cups, the list goes on. We used a mini muffin tin for these, but for bigger cups you can use a regular size muffin tin.

They're so cute!!! We were pulling them out of the tray just admiring how cute they were. (It's all about appreciating the little things in life, right...?) Not only are they cute, but they're SO easy and are done in less than 12 minutes. You literally just take the dough, roll it into balls, pop the balls into the muffin tin, and bake. Sooo freaking simple.

In order to get that deep dish look, we have a #PROTIP for you: take a rounded teaspoon measuring spoon and use the round back to gently press down into the cookies. You don't want to go too deep though or else you won't have a sturdy bottom to hold the filling. Just lightly press down and round out the edges. If you don't have a rounded teaspoon measuring spoon, you can just as easily use the back of a spoon. (Just be extra careful because the sharper edges of the spoon may indent the cups a little too much.)

Now for the best part... CHOCOLATE! Melt some chocolate (we always use Bakers chocolate wafers because we find that it melts better than chocolate chips) and pour about a teaspoon worth in each cup. Then, for a more even spread, take the back of the teaspoon (again) and smudge the chocolate around the edges.

Ok, maybe we lied. The chocolate wasn't the best part. Now, it's time for the best part....

And if you don't loveeee marshmallow fluff, get off our blog right now. We cannot be friends.

Ok fine....we can still be friends. Just not best friends ;) For this step, you're gong to spoon dollops of fluff into the cups. Since fluff is so sticky, it's much cleaner and easier to use two spoons so you can use one to scrape the fluff off of the other. This process is not as easy as it looks since fluff can be such a clinger. (Fluff is what we call a stage 5 clinger. You know how there are those people in life that you just can't get to leave you alone no matter how hard you try? Those people are called stage 5 clingers. Well, fluff is one of those clingers. It just never wants to leave you ... or your spoon in this case.) But don't worry, two spoons will do the trick!

Once all cups are filled with fluff, top each cup with more chocolate. For this round of chocolate, you'll need about a tablespoons worth. You'll want enough to fill the remainder of the cup, but also to let a little marshmallow show through.

And lastly, sprinkle crushed candy canes, because let's be real...nothing has a holiday flare until peppermint is added.


1 roll of Sugar Cookie Dough (we used Pillsbury)

7 oz. package of Bakers chocolate wafers

Marshmallow Fluff

Candy Canes (about 5)

Holiday Sprinkles (**Optional)


1. Preheat oven to 350 degrees Fahrenheit (may vary depending on brand of dough)

2. Roll the dough into 1-inch balls.

3. Place balls into the muffin tin and bake according to package instructions (Pillsbury dough bakes for 11 minutes at 350 degrees)

4. Once the cookies are done baking, remove them from the oven and immediately use a teaspoon measuring spoon (or a normal spoon) to gently push down on the cookies and into the edges. This will create the deep dish/bowl look. (The cookies will still be hot and fragile so make sure you're extra careful.)

5. While the cookies are cooling, melt the milk chocolate.

6. Once the cookies have cooled, remove them from the tin and spoon about a teaspoon of milk chocolate into the bottoms of each cup. Then, using the back of the teaspoon, smudge the chocolate around the edges.

7. Place a dollop of marshmallow fluff into each cup. Fill the remainder of the cup with more melted chocolate, leaving some of the fluff showing.

8. Sprinkle with crushed candy canes (and holiday sprinkles if you so desire!!)


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