Hot Cocoa Cookie Cups Snickerdoodles and Chocolate Fudge

Snickerdoodle cookies are formed into miniature cups of hot cocoa. The crumbly dough is combined with a fidgety center that pairs perfectly with out hot cocoa.

“It’s Mini Me!” Said the Hot Cocoa

These cute cookie cups are a perfect pair for our Hot Chocolate Recipe! I was really inspired to make the cups a tiny replica, including the aromatic flavors of cinnamon and clove into the snickerdoodle cookies and bitter sweet chocolate fudge fill them up. So good, and pretty damn cute if I do say so myself. 

The Lemon Juice

Is actually a substitute for cream of tartar, which I didn’t have available. This can be replaced with 1/4 tspn of cream of tartar or equal amounts of vinegar.

The Whole Wheat Flour

I’m honestly just trying to use up whole wheat flour that is about to expire, this measure can be replaced with equal parts all-purpose flour.

The Margarine

I use Country Crock  butter spread, which is not the same as sticks of butter. It has a higher water content so it usually requires a bit more flour than recipes that use butter. However, I prefer it to buying sticks of butter on the island because it can get pretty pricey, 5 dollars for 4 sticks! Come on!  If you choose to use real good ole, start of with 1 cup less of flour, and add if necessary to form a soft dough.

Leftover Fudge

In this recipe I make a fudge recipe which I finish by pouring out into a pant and cooling off. Alternatively though, you could use the left over fudge to make instant hot cocoa peppermint sticks to share with friends. Simply lay candy canes on parchment paper, plop dollops of fudge into the hook part of candy canes and let them cool off until firm.

Hot Cocoa Cookie Cups Snickerdoodles and Chocolate Fudge



  • 1 3/4 cup All-Purpose Flour
  • 3/4 cup Whole Wheat Flour
  • 1/4 teaspoon baking soda
  • 1 tspn pumpkin spice
  • 1/4 tspn cinnamon
  • 1/2 teaspoon lemon juice
  • 1/2 cup margarine
  • 1 cup sugar
  • 1 egg
  • 2 teaspoons milk
  • 1 1/2 teaspoons vanilla
  • 1/2 teaspoon lemon juice
  • Cinnamon Sugar Mixture

  • 1/2 Cup Sugar
  • 1 Tbspn Cinnamon
  • Fudge

  • 1 Can Condensed Milk
  • 2 Cups Semi-Sweet Chocolate Chips
  • 1/4 tspn Kosher Salt
  • 1 tspn Vanilla Extract
  • Garnish

  • Mini Marshmallows


Total Time: 40 Minutes

Servings: 26 Cookie Cups and 25 Squares of Fudge.

  1. Pre Heat oven to 375ºF.
  2. In a small bowl, combine all-purpose flour, whole wheat flour, baking soda, pumpkin spice, and cinnamon. Set aside.
  3. In a large bowl, beat together Margarine and sugar until combined. Then, beat in egg, milk, vanilla, and lemon juice.
  4. Fold in flour mixture into wet mixture until the dough comes together.
  5. In a small dish mix together sugar and cinnamon.
  6. Spray a mini muffin pan with cooking oil.
  7. Use a spoon to scoop equal sized pieces of dough and roll in sugar. Place each ball in mini muffin pan and press down to flatten the tops.
  8. With the rest of the dough, shape the handles of cups by rolling into a thin log in sugar mixture and cutting into strips, forming a “U” shape on a cookie sheet lined with parchment paper. Make one for each mini cup.
  9. Place in the oven for 7-15 minutes, until edges have lightly browned.
  10. In the mean time, make the fudge. In a microwave safe bowl, add condensed milk and chocolate chips. Microwave for 1 minute and let it sit for 30 seconds. Stir until smooth (if more time is needed it, do it at 20 second intervals)
  11. Stir in kosher salt and vanilla extract. Pour into a piping bag (or a zip top bag and cut out a corner).
  12. When the cookies are out, press down on the center lightly with your thumb or spoon.
  13. Attach the cup handles using the fudge as glue and add a dollop of fudge onto each cookie.
  14. Garnish with mini marshmallows.
  15. Pour the remainder of the fudge into a square pan and refrigerate for 1 hour for a simple and delicious fudge.