The very first time I made these Christmas Hot Chocolate Cookies, my entire kitchen smelled like a cozy December evening—the kind where the tree lights glow and the air feels full of excitement. I remember pulling the first batch from the oven and instantly feeling that nostalgic hot-chocolate warmth rise up with the steam. The sprinkles melted slightly into the dough, the fudge filling was glossy and rich, and those tiny marshmallows made the cutest wintery topping. I knew right then these cookies would become one of my yearly holiday traditions.
Why You’ll Love This Recipe
You’ll love this recipe because it takes everything comforting about a mug of hot chocolate and transforms it into a buttery, festive cookie that looks just as magical as it tastes. From the soft cookie base speckled with colorful sprinkles to the silky chocolate topping, every bite feels like a little celebration. And the best part is how simple these are to prepare—no fuss, no complicated steps, just pure holiday joy baked right into every cup.
Ingredients
- 1 cup sugar
- ½ cup butter
- 1 egg
- 1 tsp vanilla extract
- ⅓ cup sour cream
- ½ tsp salt
- ½ tsp baking soda
- 2 cups flour
- Holiday sprinkles
- Fudge Filling:
- 2 cups chocolate chips
- 14 oz can condensed milk
- 1 tsp vanilla extract
- 24 mini candy canes
- Tiny marshmallows
- 2 tbsp white chocolate chips
After gathering everything, I always like to double-check my ingredients since even one forgotten item can change the texture. You can swap the chocolate chips in the fudge filling for milk or dark chocolate depending on how rich you want the topping. The sour cream is one of those ingredients you shouldn’t skip because it gives the cookies their soft, tender crumb. And for sprinkles, use the smaller holiday ones—they don’t melt too quickly and give that perfect festive touch.
Equipment Needed
- Muffin tin
- Mixing bowls
- Rubber spatula
- Hand mixer or stand mixer
- Small saucepan
- Piping bag or spoon
- Cooling rack
I love using a mini muffin tin for this recipe because it creates the perfect “cup” shape without needing any fancy molds. A hand mixer works just fine if you don’t have a stand mixer, and the rubber spatula is essential when folding in sprinkles so they don’t break apart. I also recommend using a saucepan with a heavier bottom for the fudge filling to prevent scorching, and a cooling rack so the cookies don’t steam on the bottom as they cool.
Step-by-Step Instructions
When I start making the cookie dough, I always make sure the butter is soft but not melted—too soft and the dough spreads too much, too firm and it doesn’t cream properly. After beating the butter and sugar until light and fluffy, the egg and vanilla blend in beautifully, and the sour cream gives the dough its silky texture. Once the dry ingredients are added, the dough becomes thick but still very manageable, and folding in the sprinkles always feels like adding holiday magic.
To form the cookie cups, I scoop the dough into each muffin cavity, filling each about halfway. I’ve learned to press down the centers lightly before baking to help them form a cup shape later. When they bake, the edges turn golden but the centers stay soft, which is exactly what you want. The smell of warm sugar, butter, and vanilla fills the kitchen—it truly smells like Christmas.(See the next page below to continue…)