Bring the classic holiday drink to your Christmas cookies with these Hot Chocolate Cookie Cups with whipped peppermint topping! An easy sugar cookie cup is filled with rich, decadent chocolate ganache, then garnished with peppermint pieces and a straw for a gorgeous presentation. They make the perfect addition to any Christmas Cookie Exchange!
Hot Chocolate Cookie Cups with homemade peppermint whip topping is a bite of holiday perfection!
There are Christmas cookies, and then there are show stopping Christmas cookies like these! Cookies that look just a little extra special on the platter without a lot of extra work. I’ve become a big fan of cookie cups because the options are endless.
The first time I was really introduced to them was when my friend Rebecca shared these Birthday Sugar Cookie Cups for birthday month. Now I’m using the same sugar cookie cup base for this holiday dessert.
You can make a homemade cookie cup recipe, but I prefer using the Pillsbury sugar cookie dough instead. It simplifies the process of making the cookie cups, a major bonus during these busy holiday months.
I’ve been experimenting with the endless options for fillings, but the filling in this recipe might be my favorite as it’s a rich chocolate ganache. Really though? I can’t get over how cute these Peppermint Hot Chocolate Cookie Cups turned out!
HOW TO MAKE CHOCOLATE GANACHE FILLIG:
Inside these Hot Chocolate Cookie Cups is my rich chocolate ganache recipe! Ganache is a creamy, decadent recipe that is actually very simple to make – requiring only two ingredients.
You only heat half and half to pour over chopped chocolate, and then whisk together after a few minutes. With it’s thick, rich consistency once set, it makes the perfect cookie cup filling.
MORE RECIPES USING CHOCOLATE GANACHE:
- Chocolate Ganache Peppermint Pie
- Chocolate Chocolate Cake
- Chocolate Peppermint Cream Cheese Bundt Cake
HOW TO MAKE NON-WILTING PEPPERMINT WHIPPED TOPPING:
A filling as amazing as chocolate ganache needs a great topping, too, so these hot chocolate cookie cups are topped off with a non wilting peppermint whipped topping! It adds a great minty flavor to the rich chocolate of the ganache.
To make, add the heavy cream, confectioners’ sugar, vanilla pudding mix, and peppermint extract to a stand mixer fitted with a whisk attachment, and whip until light and fluffy (about 2 minutes). Scrape down the sides as needed and continue to whip.
This makes a pretty decorative topping that won’t wilt like traditional whipped toppings, making it great for Christmas parties or holiday cookie exchanges. Add a little straw and crushed peppermint for garnish and these cookies are sure to wow!
You can use the peppermint extract used in this whipped topping in your everyday mug of hot chocolate or coffee as well!
TIPS FOR MAKING THE SUGAR COOKIE CUPS:
Use mini muffin pan for the perfect size for a bite sized cookie cup.
While you don’t want to put too much baking spray into the pan cup, you do want to make sure they are thoroughly coated.
Use tart press or the end of a rolling pin to gently press down the inside of the cookie cup after baking. Don’t press too hard or you will rip the sides.
Let the cookie cups cool in the pan.
Easiest way to remove the cookie cups from the pan is to gently press on the edges and spin them a little. Then simply slide them up one side and out.
YOU MIGHT ALSO ENJOY THESE OTHER HOLIDAY COOKIES:
- Classic Sugar Cookies
- Crunchy Peanut Butter Cookies
- Homemade Mint Chocolate Oreos
- Peanut Butter Blossoms
- Snickers Thumbprint Cookies
TIME TO WHIP UP A PRETTY BATCH OF CHRISTMAS COOKIE CUPS!
- 24 pack Pillsbury Ready to Bake Sugar Cookies
- Chocolate Ganache, (recipe link below in instructions)
- Crushed Peppermints to Garnish
PEPPERMINT WHIPPED TOPPING
- 1 cup Heavy Cream
- 1/4 cup Confectioners' Sugar
- 3 tablespoon Instant Vanilla Pudding Powder, (dry)
- 1/2 teaspoon peppermint extract
- Preheat oven to 350 F.
- Lightly spray mini cupcake pan.
- Add a cookie square to each hole.
- Bake for 13-15 minutes, until edges of cookie are golden brown.
- Remove from oven and use a tart press or the end of a rolling pin to gently press the cookie in to make a cup. Don’t press too hard or the sides of the cookie will rip.
- Let cookie cups completely cool in the pan.
- Once cooled gently remove from pan. The easiest way to do this without breaking the cups is gently pressing on the edges and spin them and then simply slide them up and out.
- Make a batch of my Chocolate Ganache.
WHIPPED PEPPERMINT TOPPING
- Add heavy cream, confectioners' sugar, vanilla pudding mix, and peppermint extract to a stand mixer fitted with a whisk attachment, and whip until light and fluffy (about 2 minutes). Scrape down the sides as needed.
PUT COOKIES TOGETHER
- Pipe chocolate ganache filling into cooled cookie cups, then pipe the whipped peppermint topping on top.
- Add a little bit of crushed peppermints and a cut paper straw for decoration if interested. If you want them to have an extra special presentation, break off the curved piece of a pretzel twist and use for a "handle" on the cookie cup.