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To make these adorable Holiday Cookies, you only need about six ingredients. I would recommend making the cookie cups first and then topping them off with the pudding, marshmallow bits and sprinkles right when you are ready to serve them.
Don’t worry, though, topping them off only takes a few minutes! I am telling you that these Hot Chocolate Cookie Cups are perfect for a Christmas Party and will be the envy of any Christmas Cookie Exchange!
Ingredients
- Ready to Bake Sugar Cookies
- Ready to Eat Pudding Cups
- Mini Marshmallow Bits
- Mini Candy Canes
- White Chocolate
- Christmas Sprinkles
Method
- Preheat oven to 350. Place one piece of ready to bake cookie dough in the bottom of each mini-muffin baking cup. Use your fingers to press the dough up and along the sides of the pan to make a cup shape.
- Bake for 10 minutes. Immediately after removing the cookies from the oven, take the end of a wooden spoon (or something similar) and gently re-form the “cup shape” by widening the center and flattening the bottom of cup. Place back in oven and bake for an additional 2 minutes.
- Remove from the oven and let the cookies cool completely. Once cooled, use the end of a knife to gently pop out the cookie cups (you may have to gently twist them, but the should easily pop out). Let cookie cups cool
- Using a sharp knife, carefully cut the mini candy canes and create a “cup handle” with the curved section and a “straw” with the remainder of the candy cane.
- Melt the white chocolate. Once melted, dip the end of the curved candy cane piece into the white chocolate and attach the candy cane handle to the cookie cup (see notes if you are having trouble keeping the candy cane handle sticking). Let the handle dry and set.
- Just before serving, spoon chocolate pudding into the cup. Add mini marshmallow bits, sprinkles and candy cane “straw”
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