These Mini Snickerdoodle Cookie Cups are made with snickerdoodle cookie dough formed into a cute little cup that’s filled with chocolate ganache and mini marshmallows.
I loved these hot chocolate cookie cups on thegunnysack.com the first time I saw them. I wanted to try making them with snickerdoodle cookie dough since that’s my favorite type of cookie. Let me tell you, they are smashing!
That’s actually one of the most fun things about these cookie cups. You can always change up the filling or topping to keep them interesting. They make fun party favors for a birthday or holiday party, and they’re just so darn cute!
If you prefer sugar cookie dough, no problem! You can even use store bought cookie dough.
Ingredients You Need
- All-Purpose Flour – Using all-purpose flour will give you the best results.
- Cream of Tartar – You might not realize, but cream of tartar gives snickerdoodles that traditional tangy taste and adds to the chewiness. Look for a substitute below if you don’t want to use this ingredient.
- Baking Soda – The other leavening agent to the recipe that makes the cookie cups rise.
- Salt – The salt balances out and brightens up the sweetness.
- Butter – room temperature.
- Eggs – Egg is one of the leavening agents in the cookies, and they should be at room temperature.
- Vanilla Extract – Adds a mild vanilla flavor.
- White Sugar – Use granulated white sugar for the best outcome. If you want, you can replace regular sugar with granulated monk fruit or allulose.
- Ground Cinnamon – Cinnamon is a key part of the spice mix for snickerdoodles.
- Heavy Whipping Cream – This is used to make a smooth and rich ganache.
- Semi-Sweet or Dark Chocolate Bar – I usually use Ghirardelli semi-sweet or 60% dark chocolate chips
- Pretzels – These will become the handles of the cups.
- Mini Marshmallows – If you can’t find the really tiny marshmallows, you can chop up a larger one into small pieces.
- 2 mini muffin tins
- Stand mixer
- Mixing bowls
How to Make Snickerdoodle Cookie Cups
Step One: Make the Dough
In a large bowl, combine the flour, cream of tartar, baking soda, and salt. Stir it all together and set that bowl aside, too.
In the stand mixer, cream together the butter and sugar for 4-5 minutes until it’s light and fluffy. Add the eggs and vanilla and mix for another minute.
Now you can grab that bowl of dry ingredients from earlier. Add dry ingredients into the stand mixer bowl and mix for about 2 minutes, until everything is fully incorporated.
If you’re not in a big hurry, it’s best to refrigerate the dough for about 30 minutes (or longer) before moving on to the next step. Just put some plastic wrap over the top and stick it in the refrigerator.
Step Two: Form the Cookies
Just before the dough is done chilling, preheat the oven to 350°F. Grease two mini muffin tins. Combine the sugar and cinnamon in a small bowl or a zip top bag. This will make it easier to coat the balls of dough.
Roll the dough into 48 small balls. You don’t want the balls to be too big or they will puff up too much and spill out over the top of the muffin tin. Each ball should be half the size of a golf ball. The cookie ball should fit in the mini muffin well.
You can plop each ball of dough into the sugar mixture, then place them each into a well of the muffin tin.
Pro Tip: It might look like it’s necessary to press down the dough ball in order to create the cup, but it’s not. As the dough cooks, it will puff up and then collapse, forming the dip in the center.
Step Three: Bake & Cool
Place the muffin tins in the oven and bake for 9-11 minutes. They should still be a bit gooey to the touch, but the tops will look golden brown. As soon as you open the door the cookies will start to deflate making that dip in the middle.
Allow the cookies to cool completely in the tin before removing them. They will firm up significantly as they cool. To easily remove them from the muffin tin twist carefully and they will pop right out. If you grab the top and pull you run the risk of pulling the top off and leaving the bottom of the cookie in the tin.
Step Four: Make the Ganache
Using a sharp knife, finely chop the chocolate and place it in a heatproof bowl. In a sauce pan, heat the whipping cream until steaming, but not boiling.
Pour the hot cream over the semi-sweet chocolate and let it sit for 10 minutes. During this time, the chocolate will melt. Stir it with a rubber spatula until the chocolate chips are melted and the ganache is smooth.
Be aware that the ganache starts to cool and thickening right away. For the best results spoon the ganache into the cups quickly. That will insure that the cookie cups have beautiful shiny, smooth ganache tops.
Step Five: Design the Cups
Pour some of the chocolate ganache into each cookie cup. You can tap them on the counter to allow the ganache to spread out and you can spread it with a knife to reach the edges. Top it with mini marshmallows.
Using a sharp knife cut off the loops on the pretzels to use as handles. Attach them by dipping the ends into the ganache and sticking them onto the side of the cookie cup.
Additional Helpful Tips
- If you don’t want to use cream of tartar or don’t have any on hand, you can replace that and the baking soda with just 2 teaspoons of baking powder.
- The cookies will firm up slightly as they cool so don’t rush the cooling process. They shouldn’t be warm at all when you fill them with ganache.
- If you want to add a holiday flare, you can crush up candy canes in a plastic bag, or buy a bag of candy cane crunch to put on top. I always find that I use a lot of this during the holidays for things like these cookies, peppermint bark brownies, or peppermint espresso martinis.
Frequently Asked Questions
How do I store these cookie cups?
Store these Snickerdoodle Cookie Cups in an airtight container at room temperature for up to 5 days. In an airtight container, these can be frozen for up to 1-2 months. Allow them to cool completely before storing them to avoid them becoming mushy or crumbling.
Do they still taste as good if you freeze the dough?
Yes, they still taste excellent. This is a great way to save yourself some time later, because you’ve already mixed up the dough. All you have to do then is thaw the dough and continue on with the recipe.
Do I have to press down the center of the cookie balls to make a dip in the center?
You do not have to press down the dough at all into the cups when you form them. They will naturally rise and fall in the oven, leaving a little space for your chocolate ganache in the center.
How many cookie cups does this recipe make?
This recipe will make a total of 48 cups. If you want, you can cut the recipe in half. Trust us, you are going to want the full recipe! They go fast.
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Mini Snickerdoodle Cookie Cups
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsalted butter softened
- 1 1/2 cups sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 tablespoons white sugar
- 2 teaspoons ground cinnamon
- 1/2 cup heavy whipping cream
- 8 ounces semi-sweet chocolate bar
- 24 pretzels
- 1 cup Jet-Puffed Mini Marshmallows
- Preheat oven to 350°F. Grease two mini muffin tins
- In a large bowl, combine flour, cream of tartar, baking soda, and salt. Set aside.
- In a stand mixer, cream together butter and sugar for 4-5 minutes until light and fluffy. Add eggs and vanilla and mix for another minute.
- Add dry ingredients to wet ingredients and mix together. If time allows, refrigerate the dough for 30 minutes.
- Combine sugar and cinnamon in a small bowl or zip lock bag.
- Roll the dough into 48 small balls.
- Roll each dough ball in the sugar then place them into each well of the muffin tin. There’s no need to press down on the ball.
- Bake for 9-13 minutes, lightly browned. Allow the cookies to cool completely in the tin before removing.
- Using a sharp knife, finely chop the chocolate and place it in a heatproof bowl.
- In a sauce pan, heat the whipping cream until steaming, but not boiling.
- Pour the hot cream over the semi-sweet chocolate and let it sit for 10 minutes. Stir with a rubber spatula until the chocolate chunks are melted and the ganache is smooth.
- Using a sharp knife cut off the loops on the pretzels to use as handles. Attach them by getting the chocolate ends warm and sticking them on with the chocolate.
- Pour some chocolate ganache into each cookie cup and top it with mini marshmallows.
- Mini muffin tin
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Laura is a home cook who loves making new recipes and finding new favorite things to eat, whether at home or abroad. She also runs a popular travel blog and spends a lot of her time traveling for food.