Chocolate Ganache Filled Sugar Cookie Cups

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Here is an easy way to make some very delicious chocolate ganache filled sugar cookies.


  • 1. Pillsbury refrigerated sugar cookie dough, 30 oz
  • 2. Granulated white sugar
  • 3. 1 cup chocolate chips
  • 4. 1/2 cup heavy whipping cream
  • 5. 2 tablespoons of hot cocoa mix (or one packet)
  • 6. Cookie decorations, icing, mini marshmallows, etc.


  1. Preheat your oven to 375 degrees.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Chocolate Ganache: This makes enough for 24 cookie cups
  7. Bring 1/2 cup of heavy whipping cream to a boil and stir in 2 tablespoons of hot chocolate mix.
  8. 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.
  9. After 3 minutes, the chocolate chips will be almost completely melted. Stir until smooth.
  10. Pour the chocolate ganache into the cookie cups. You won’t need much, and it pours fast, so pour with caution!
  11. 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.
  12. 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.
  13. Chill your cookies and serve cold.
  14. Enjoy all of the compliments you receive when these are the next big hit at your holiday party! 🙂


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