Cookies
Cookies
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Hot Chocolate Cookie Cups
Level
Easy
Prep
20 minutes
Cook
11 minutes
Servings
24 cookie cups
  • These mini hot chocolate cookie cups topped with melted NESTLÉ® TOLL HOUSE® morsels, candy canes, and mini marshmallows are the perfect treat to cozy up to on a cold night.
Key Ingredients
Toll House
Morsels and Baking Ingredients
NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels 12 oz
NET WT 12 oz (340 g)
Toll House
Refrigerated Cookie Dough
NESTLÉ® TOLL HOUSE® Chocolate Chip Cookie Dough 16.5 oz
NET WT 16 1/2 oz (1 lb 1/2 oz) 467 g
Ingredients
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!)