Hot Chocolate Cookie Cups are a delightful treat from NESTLÉ® TOLL HOUSE® that bring warmth and joy to any gathering. Each Hot Chocolate Cookie Cup is crafted with care, using decadent NESTLÉ® CARNATION® Sweetened Condensed Milk and a rich layer of NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels. The luscious chocolate melts into a thick, indulgent filling that perfectly complements the soft texture of NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Dough Bar.
Designed for easy recipes perfect for the holidays, these cups with hot chocolate are quick and achievable, making them an ideal choice for anyone looking to create delightful Christmas Desserts. Whether as a dessert for special occasions or simply for the joy of baking, Hot Chocolate Cookie Cups offer a memorable taste experience. Gather your loved ones and share the warmth of these Hot Chocolate Cookie Cups, accented with mini marshmallows and candy canes for that festive touch.
Ingredients
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Key Products
The key Nestlé products you need to cook this delicious recipe
Directions
Step 1
Preheat oven to 375° F.
Step 2
Scoop cookie dough 1 ¼” size- if dough is stiff and cool enough, you can roll into balls. Place in muffin pan. Makes about 24 cups.
Step 3
Bake 9-11 minutes or until edges are set. Place pans on wire racks to cool. Using the back of a measuring teaspoon while warm, make a well in the center of each cookie cup. Cool completely; remove to wire racks to cool completely.
Step 4
While cookie cups are baking: Break off curved end of each candy cane using a sharp knife to make a handle for cookie cups. Place several of the remaining peppermint sticks in a plastic bag and use the bottom of a heavy cup to gently crush into small pieces for topping the cookie cups.
Step 5
Combine 2 cups Semi-Sweet Chocolate Morsels and Sweetened Condensed Milk in a medium microwave safe bowl. Microwave on High for 1 minute. Stir until morsels are completely melted and mixture is smooth. Stir in 1 teaspoon vanilla extract. Cool mixture slightly, then place mixture into a heavy duty plastic zip-style bag.
Step 6
Snip a small piece off the corner of the bag and squeeze chocolate mixture into each cookie cup, mounding slightly. Two small spoons can be used to put the filling into the cups.
Step 7
Working quickly, place remaining 1/4 cup Semi-Sweet Chocolate Morsels and small pieces of peppermint candy on top of each cookie cup pressing lightly into chocolate. (OPTIONAL: add miniature marshmallows!)
Make It
Step 1
Preheat oven to 375° F.
Step 2
Scoop cookie dough 1 ¼” size- if dough is stiff and cool enough, you can roll into balls. Place in muffin pan. Makes about 24 cups.
Step 3
Bake 9-11 minutes or until edges are set. Place pans on wire racks to cool. Using the back of a measuring teaspoon while warm, make a well in the center of each cookie cup. Cool completely; remove to wire racks to cool completely.
Step 4
While cookie cups are baking: Break off curved end of each candy cane using a sharp knife to make a handle for cookie cups. Place several of the remaining peppermint sticks in a plastic bag and use the bottom of a heavy cup to gently crush into small pieces for topping the cookie cups.
Step 5
Combine 2 cups Semi-Sweet Chocolate Morsels and Sweetened Condensed Milk in a medium microwave safe bowl. Microwave on High for 1 minute. Stir until morsels are completely melted and mixture is smooth. Stir in 1 teaspoon vanilla extract. Cool mixture slightly, then place mixture into a heavy duty plastic zip-style bag.
Step 6
Snip a small piece off the corner of the bag and squeeze chocolate mixture into each cookie cup, mounding slightly. Two small spoons can be used to put the filling into the cups.
Step 7
Working quickly, place remaining 1/4 cup Semi-Sweet Chocolate Morsels and small pieces of peppermint candy on top of each cookie cup pressing lightly into chocolate. (OPTIONAL: add miniature marshmallows!)
Ingredients
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