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Christmas Chocolate Cookie Cups are adorable bite-sized treats. They combine the best of both worlds — soft, chewy cookies and rich, creamy chocolate filling. These festive delights are baked in mini muffin tins. They form perfect little “cups” that hold a luscious chocolate ganache or fudge center. Each cup can be topped with crushed candy canes, sprinkles, or a drizzle of white chocolate for a holiday-perfect touch.

They’re not only delicious but also make a stunning addition to any Christmas cookie platter. The buttery cookie base pairs beautifully with the smooth chocolate center, creating a melt-in-your-mouth experience that feels indulgent yet festive. You can gift them. You can serve them at a party. You can enjoy them with a warm cup of cocoa. These cookie cups bring instant holiday cheer.

Easy to make and endlessly customizable, Christmas Chocolate Cookie Cups are a holiday baking favorite for both kids and adults. With their delightful presentation and irresistible flavor, they’ll quickly become a seasonal tradition everyone looks anticipates.

Ingredients for Christmas Chocolate Cookie Cups

How to Make Christmas Chocolate Cookie Cups

Prepare the cookie cups.

  1. Preheat the oven to 350F (180C). Grease with butter a standard muffin pan.
  2. In a bowl whisk flour with cocoa powder, salt and baking soda. Set aside until ready to use.
  3. In another bowl mix the butter with both sugars until creamy. Add egg and pistachio extract and mix until well incorporated.
  4. Gradually incorporate flour mixture and chocolate chips.
  5. Using an ice cream scoop, divide the cookie dough evenly between the 12 muffin tins.
  6. Bake for 12-13 minutes. While still warm, use a small jar to press down the center of each cookie.
  7. Cool on the muffin tins for about 10 minutes.
  8. Transfer the cookie cups to a cooling rack to cool completely.

Prepare the chocolate ganache filling.

  1. Place chocolate and cream in a heatproof bowl and place over a pan with simmering water. Melt over low heat. Let it cool slightly.
  2. Fill each cup with chocolate ganache and let it set for about 20 -30 minutes.

Prepare the Mascarpone Pistachio Frosting.

  1. In a large bowl, beat Mascarpone with powdered sugar and pistachio extract. Add cream and continue whipping until stiff peaks form.
  2. Fit a piping bag with 1M (½ inch- 1cm) large star tip. Make 4 lines of green food coloring on the inside of the piping bag.
  3. Transfer the frosting into the piping bag.
  4. Pipe the frosting over the cookie cups and decorate with chocolate pearls.

Serve or refrigerate the cupcakes until ready to serve. Let them get to room temperature before serving.

Notes and tips for Christmas Chocolate Cookie Cups:

  • Use mini muffin tins: This helps create perfectly shaped, bite-sized cookie cups. Be sure to grease them well or use paper liners for easy removal.
  • Chill the dough: If your cookie dough feels sticky or soft, chill it for 20–30 minutes before shaping. This helps prevent spreading during baking.
  • Create even cups: Use a teaspoon or the back of a small spoon. Gently press the center of each cookie right after baking to form a neat cup shape.
  • Adapt the filling: Try different fillings like peanut butter, caramel, or white chocolate for variety.
  • Decorate while warm: Add sprinkles, crushed candy canes, or mini marshmallows before the chocolate sets so they stick perfectly.
  • Make ahead: The cookie cups can be baked a day or two ahead and filled later for fresh presentation.
  • Storage tip: Store in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
  • Serving suggestion: Serve with hot cocoa, coffee, or a glass of milk for a cozy holiday treat.

Video

Frequently Asked Questions

1. Can I make the cookie cups ahead of time?
Yes! You can bake the cookie cups up to 3 days in advance and store them in an airtight container. Add the chocolate filling just before serving for the best texture.

2. What type of chocolate works best for the filling?
Semi-sweet or dark chocolate works best, as it balances the sweetness of the cookie base. You can also use milk chocolate for a sweeter version.

3. How do I prevent the cookie cups from sticking to the pan?
Grease the muffin tin well or use a non-stick spray. Allow the cookies to cool slightly before gently loosening them with a butter knife.

4. Can I freeze Christmas Chocolate Cookie Cups?
Yes, you can freeze them! Place them in a single layer in an airtight container and freeze for up to 2 months. Thaw at room temperature before serving.

5. What toppings can I use for decoration?
Crushed candy canes, holiday sprinkles, mini marshmallows, or a drizzle of white chocolate all make festive and delicious toppings.

6. Can I use store-bought cookie dough?
Absolutely! Store-bought sugar or chocolate chip cookie dough works great for a quick and easy version of this recipe.

7. How do I store leftovers?
Keep leftover cookie cups in an airtight container at room temperature for up to 3 days. You can also refrigerate them for up to a week.

Christmas Chocolate Cookie Cups

Yield: 12
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes

These Christmas Chocolate Cookie Cups will undoubtedly impress as a dessert on your Christmas table. Not only do they look amazing and festive, but they are absolutely heavenly, rich, chocolaty and bursting with flavor.

These Cookie Cups consist of a chocolaty and chewy soft cookie crust. They are filled with chocolate ganache. They are topped with a smooth and creamy Mascarpone and pistachio filling. This combination makes them simply irresistible.

The subtle green coloring in the frosting makes these cups resemble small Christmas trees and will surely delight your guests and kids especially. Hope you will give these chocolate cups a try and enjoy as we sure did. 

Ingredients

Chocolate Cookie Dough

Chocolate Ganache

Mascarpone Pistachio Frosting

For Decoration

Instructions

Prepare the cookie cups.

  1. Preheat the oven to 350F (180C). Grease with butter a standard muffin pan.
  2. In a bowl whisk flour with cocoa powder, salt and baking soda. Set aside until ready to use.
  3. In another bowl mix the butter with both sugars until creamy. Add egg and pistachio extract and mix until well incorporated.
  4. Gradually incorporate flour mixture and chocolate chips.
  5. Using an ice cream scoop, divide the cookie dough evenly between the 12 muffin tins.
  6. Bake for 12-13 minutes. While still warm, use a small jar to press down the center of each cookie.
  7. Cool on the muffin tins for about 10 minutes.
  8. Transfer the cookie cups to a cooling rack to cool completely.

Prepare the chocolate ganache filling.

  1. Place chocolate and cream in a heatproof bowl and place over a pan with simmering water. Melt over low heat. Let it cool slightly.
  2. Fill each cup with chocolate ganache and let it set for about 20-30 minutes.

Prepare the Mascarpone Pistachio Frosting.

  1. In a large bowl, beat Mascarpone with powdered sugar and pistachio extract. Add cream and continue whipping until stiff peaks form.
  2. Fit a piping bag with 1M (½ inch- 1cm) large star tip. Make 4 lines of green food coloring on the inside of the piping bag.
  3. Transfer the frosting into the piping bag.
  4. Pipe the frosting over the cookie cups and decorate with chocolate pearls.

Serve or refrigerate the cupcakes until ready to serve. Let them get to room temperature before serving.

Notes

  • Use mini muffin tins: This helps create perfectly shaped, bite-sized cookie cups. Be sure to grease them well or use paper liners for easy removal.
  • Chill the dough: If your cookie dough feels sticky or soft, chill it for 20–30 minutes before shaping. This helps prevent spreading during baking.
  • Create even cups: Use a teaspoon or the back of a small spoon. Gently press the center of each cookie right after baking to form a neat cup shape.
  • Adapt the filling: Try different fillings like peanut butter, caramel, or white chocolate for variety.
  • Decorate while warm: Add sprinkles, crushed candy canes, or mini marshmallows before the chocolate sets so they stick perfectly.
  • Make ahead: The cookie cups can be baked a day or two ahead and filled later for fresh presentation.
  • Storage tip: Store in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
  • Serving suggestion: Serve with hot cocoa, coffee, or a glass of milk for a cozy holiday treat.

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Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 242Total Fat: 22gSaturated Fat: 13gUnsaturated Fat: 9gCholesterol: 79mgSodium: 147mgCarbohydrates: 8gFiber: 1gSugar: 4gProtein: 4g

**Nutritional information on HRCookery is provided as a courtesy. We can't guarantee the accuracy of the nutritional information given for any recipe on the site. these figures should only be considered as estimates.

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Cuisine: American / Category: Cake