Peppermint Hot Chocolate Cookie Cups are a bite of holiday perfection! Serve up these adorable Christmas Cookies at your next holiday party. | The Love Nerds

Peppermint Hot Chocolate Cookie Cups

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. 

Course Dessert
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 15 minutes
Servings 24
Author Maggie Roush



  • 24 pack Pillsbury Ready to Bake Sugar Cookies
  • Chocolate Ganache (recipe link below in instructions)
  • Crushed Peppermints to Garnish


  • 1 cup Heavy Cream
  • 1/4 cup Confectioners' Sugar
  • 3 tablespoon Instant Vanilla Pudding Powder (dry)
  • 1/2 teaspoon peppermint extract



  1. Preheat oven to 350 F.
  2. Lightly spray mini cupcake pan.
  3. Add a cookie square to each hole.
  4. Bake for 13-15 minutes, until edges of cookie are golden brown.
  5. 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.
  6. Let cookie cups completely cool in the pan.
  7. 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.


  1. Make a batch of my Chocolate Ganache.


  1. 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.


  1. Pipe chocolate ganache filling into cooled cookie cups, then pipe the whipped peppermint topping on top.
  2. 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.