Hot Chocolate Cookie Cups

Hot Chocolate Cookie Cups IMAGE Author: Canadian Living Credits: Hot Chocolate Cookie Cups IMAGE

Few things compare to a steaming mug of hot cocoa on a cold day, but these adorable cookie cups are even better! Complete with a whipped topping and edible stir sticks, they're the perfect accompaniment to a tall glass of milk or, if you're feeling indulgent, a mug of hot chocolate!

  • Portion size 24 servings
  • Credits : Canadian Living: Holiday Baking 2015


Cookie Cups:
  • 1/2 cup butter softened
  • 6 tablespoons icing sugar
  • 1/2 teaspoon vanilla
  • 1 cup all-purpose flour
  • 56 g semisweet chocolate (about 2 oz) chopped
  • 1/2 cup whipping cream (35%)
  • 1/3 cup granulated sugar
  • 1 egg white
  • pinch cream of tartar
  • 1/2 teaspoon vanilla
  • 8 chocolate-coated biscuit sticks (such as Pocky)
  • 1 teaspoon Demerara sugar


Cookie Cups: In stand mixer with paddle attachment, or in bowl using wooden spoon, beat together butter, icing sugar and vanilla until fluffy; stir in flour just until combined.

Roll by 2 tsp into 24 balls. Gently press 1 ball into bottom and up side of each well of lightly greased 24-count mini muffin tin. Refrigerate until firm, about 30 minutes.

Bake in 325°F (160°C) oven until edges are light golden, 20 to 25 minutes. Let cool completely in pan; run tip of knife around edges of cups to release from pan. (Make-ahead: Layer between waxed paper in airtight container; store for up to 5 days or freeze for up to 2 weeks.)

Filling: Place chocolate in heatproof bowl. In small saucepan, bring cream to boil; pour over chocolate, whisking until chocolate is melted and mixture is smooth. Pour 1 tsp into each cookie cup. Refrigerate until chilled, about 1 hour.

Meanwhile, in large heatproof bowl, whisk together granulated sugar, egg white, cream of tartar and 2 tbsp water. Set bowl over saucepan of simmering water; cook, beating constantly, until stiff peaks form, 5 to 7 minutes. Remove from heat. Beat until room temperature, about 5 minutes; beat in vanilla. Spoon or pipe onto cups.

Cut biscuit sticks into thirds; insert one-third into each cookie cup, cut side up. Sprinkle with Demerara sugar.

Tip from The Test Kitchen: Demerara sugar is an unrefined brown sugar. Its coarse grain, crunchy texture and distinct molasses flavour make it ideal for sprinkling over desserts.

Nutritional facts per cookie cup: about

  • Sodium 32 mg
  • Sugars 6 g
  • Protein 1 g
  • Calories 98.0
  • Total fat 6 g
  • Potassium 19 mg
  • Cholesterol 15 mg
  • Saturated fat 4 g
  • Total carbohydrate 10 g


  • Iron 2.0
  • Fibre 0.0
  • Folate 4.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 0.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 5.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Hot Chocolate Cookie Cups