While the cookies cool, I start the fudge filling on the stove. I combine chocolate chips and sweetened condensed milk, stirring constantly until the mixture turns smooth and glossy. The moment I add the vanilla, the aroma deepens in the most delicious way. Letting the mixture cool for just a few minutes thickens it perfectly for spooning into the cookie cups without it running everywhere.
Once the cookies are firm enough to handle, I gently pop them from the muffin tin and pipe or spoon the fudge into each center. The mini marshmallows stick wonderfully to the warm chocolate, and the candy cane handles add the cutest mug-like touch. It’s always my favorite part of the whole process because each cookie suddenly looks like a tiny cup of cocoa ready to be served.
Pro Tips for Best Results
I tested this recipe several different ways, and the biggest thing I learned is that the dough really does need sprinkles folded in last. If they’re added too early, the colors bleed and tint the dough. Folding gently at the end keeps the colors vibrant and neat. I also tested baking times, and I found that slightly underbaking them ensures a soft, chewy bite even after they cool.
Here’s another trick I learned the hard way: don’t overfill the muffin cups. I once filled them almost to the top thinking they’d puff perfectly, but they overflowed and lost the cup shape entirely. A simple half-full scoop is all you need for the right structure. And if you forget to press the centers before baking, don’t panic—you can reshape them gently with the back of a spoon while they’re still warm.
When melting the fudge filling, avoid turning the heat too high. I made that mistake once, and the chocolate seized instantly—grainy and ruined. Keeping the heat low and stirring constantly makes the filling smooth and shiny every time. The mixture thickens quickly, so work with it while it’s warm but not piping hot.
If you want picture-perfect cookies, chill the finished cookies in the fridge for about 10 minutes before taking photos or stacking them. The chocolate sets just enough to stay glossy without smudging, and the marshmallows stay soft. It also helps the candy cane handles stay secure.
Common Mistakes to Avoid
I made this mistake my first time—adding too many sprinkles. They seem harmless, but too many can make the dough crumbly. Stick to the amount listed, and your dough will stay soft and manageable. Using large sprinkles also caused the texture to become uneven, so mini nonpareils are truly the best choice here.
Another common mistake is greasing the muffin tin too heavily. These cookies already have enough butter in them that a light spray—or even none at all if you’re using a nonstick pan—is plenty. Too much grease causes the dough to spread up the sides unevenly and lose the cup shape. I always wipe away excess spray with a paper towel before adding the dough.(See the next page below to continue…)