Chocolate Ganache Filled Sugar Cookie Cups Recipe
I have an easy and very yummy treat you can make for Christmas or Valentine’s Day (or anytime really!) I’ve taken them to Christmas parties in the past and were a big hit!! This is a recipe you can use at Christmas time for a cookie exchange, and then make them again as a Valentine’s Day treat! They look fancy – but really are easy and they taste amazing!!!
Now if you know me, cooking is not my favorite. At least not gourmet Julia Child cooking. Baking is a little better – but anything I make has to be easy – and I’m always a huge fan of short cuts (in this case, Pillsbury refrigerated sugar cookie dough is to thank for my shortcut.) If you are a better baker than I, then you may prefer to use your own sugar cookie cookie recipe. As for me, I have no problem heading to Wegmans and picking up my 30 oz package of Pillsbury sugar cookie dough for this recipe.
I took a tablespoon of dough and rolled it in a ball. Then I rolled the ball into granulated sugar to help it not to stick to the muffin tin. I used a 24 ct. mini muffin tin. Just place the ball of dough in the cup and the indentation will occur during baking. You don’t need to shape the dough or press it into the muffin cup to get it to create the cup shape.
The best part is the ganache! Only 3 ingredients needed for this chocolate ganache – heavy whipping cream, hot cocoa mix and chocolate chips!!! When it is done and chilled, it is like gooey fudge. It has a wonderful smooth texture – thicker than frosting, but thinner than fudge. Pure heaven in your mouth if you ask me!
What’s fun about these is the variety of ways you can decorate the cookies. Since it’s Christmas time, I used red sprinkles, white mini marshmallows and some cinnamon candies. These would be perfect for a Valentine’s day party as well.
My favorite way to decorate these though is with colored swirls. If you just place one dot of colored Wilton cookie icing, and use a toothpick to make swirls – you can make some very pretty designs on your cookies!!
- 1. Pillsbury refrigerated sugar cookie dough, 30 oz
- 2. Granulated white sugar
- 3. 1 cup chocolate chips
- 4. ½ cup heavy whipping cream
- 5. 2 tablespoons of hot cocoa mix (or one packet)
- 6. Cookie decorations, icing, mini marshmallows, etc.
- Preheat your oven to 375 degrees.
- Take one tablespoon of sugar cookie dough, and roll it in your hands into a ball. Then roll it in some granulated sugar. Place that into one of the muffin cups.
- Be sure you are not using more than a tablespoon of dough, otherwise the dough will cook over the edge of the muffin cup and your cookie cup will be a mess. It's better to use less dough than more in this recipe. You will have a little bit of dough left over from the 30 oz tube of dough. Either save the dough for a few extra cups in a second batch, or just add it to a normal cookie sheet for some bonus flat sugar cookies.
- You also do not need to make indentations in the dough to get the cup shape. Just ball the dough and bake. During the baking process, the dough will melt and take the shape of the muffin tin, creating the cookie cup.
- Bake 12-14 minutes, until the dough has made an indentation. I had to watch these closely and my oven, 13 minutes was perfect. I did make a batch and baked just 12 minutes and it was too doughy and the cups broke when I tried pulling them out. You may have to experiment with this depending on your oven temp.
- Chocolate Ganache: This makes enough for 24 cookie cups
- Bring ½ cup of heavy whipping cream to a boil and stir in 2 tablespoons of hot chocolate mix.
- Put 1 cup of chocolate chips into a glass Pyrex measuring cup. Pour the hot cream/chocolate mixture over the chocolate chips and let it sit for about 3 minutes.
- After 3 minutes, the chocolate chips will be almost completely melted. Stir until smooth.
- Pour the chocolate ganache into the cookie cups. You won't need much, and it pours fast, so pour with caution!
- You will want to decorate your cookies while the ganache is still warm. Otherwise it hardens up and whatever topping you use won't stick in the chocolate.
- If you want the swirl pattern on your cookies, then place one dot of your choice of color of Wilton cookie icing into the middle of the ganache. Use a toothpick and swirl the color around until you get the pattern you want.
- Chill your cookies and serve cold.
- Enjoy all of the compliments you receive when these are the next big hit at your holiday party! 🙂
Looking for more holiday dessert ideas? Check these out:
Chocolate Covered Oreos – Christmas Version!
No Bake Peanut Butter Pie with Chocolate Ganache
Ooey Gooey Chocolate Cake Recipe
Chocolate Italian Meatball Cookie Recipe
