A fun twist on two classic holiday favorites these vegan hot chocolate cookie cups are as delicious as they are adorable. They’re a buttery sweet sugar cookie with a hint of peppermint filled with chocolate ganache and topped with a vegan marshmallow.
Aside from being totally adorable these vegan hot chocolate cookie cups are packed full of holiday flavor and cheer. Made in less than an hour and from fewer than 15 ingredients they’re a cookie the whole family will enjoy creating. They are sure to be a hit at any cookie exchange and I bet Santa would love finding them on his cookie plate this Christmas Eve.
Why you’ll love them
These hot chocolate cookie cups have all of the qualities that you want in a holiday cookie. Here’s why you’re going to love them.
- Cute (duh, obviously the most important quality)
You might be wondering a bit about the peppermint extract called for in this recipe. If you’re making these cookies on the fly or you cannot find peppermint extract it’s totally ok to omit it. You will still have a fantastic sugar cookie base for your hot chocolate mug.
That being said, I do highly recommend tracking down and using the peppermint extract in this recipe. It does not make the cookies spicy, but instead adds a subtle peppermint after-taste that I find delightful and refreshing. If you are still skeptical about this festive addition to your traditional sugar cookie I suggest meeting me half way and adding only 1/4 of a teaspoon to your cookies.
If however, you’re like me and really enjoy a good candy cane, add 1/2 a teaspoon. I would not however recommend adding any more than this because it could overpower the sugary, chocolate-y goodness that the rest of the cookie has to offer.
Peppermint Sugar Cookie
To make the base of this dessert, a peppermint sugar cookie, you’ll need either a mini or regular muffin tin and stand mixer or a large bowl and a hand mixer.
Begin by making a flax egg. Whisk 1 tbsp ground flaxseed and 2.5 tbsp of water together in a small bowl and let sit for about 10 minutes until it resembles a gel. In a large bowl, whisk your dry ingredients: flour, baking soda, and baking powder. Lastly, in the bowl of your stand mixer (or in a large glass bowl) cream together your softened, room-temperature vegan butter and the coconut sugar. Once the flax egg is ready, add it as well as the vanilla and peppermint extracts to the butter sugar mixture. Beat until just combined. Add the flour mixture 1/3 at a time beating only until combined. Place the dough in the refrigerator for about 10-15 minutes to firm up.
Forming the mugs
Once the cookie dough is firm begin my rolling a teaspoon-sized amount of peppermint sugar cookie dough into a ball and drop it into the mini muffin tin. There’s no need to spray the tin with cooking-spray, the cookies will come out easily. Once your mini muffin tin is full, use your finger make an indentation in the center of each ball and firmly press the dough up the side of each muffin bowl. Make sure that you do not press all the way through to dough to the bottom of the tin. You want the cookies to look like a bucket (which we will fill which a chocolate ganache after baking).
Bake the cookies at 350*F for 8 minutes and allow to cool in the mini muffin tin. If you do not have a mini muffin tin or wish to make these cookies larger, you may use a standard-sized muffin tin baking for an additional 5 minutes. Alternatively, you can forego the muffin tin and just make these a regular cookie. Place the rolled cookie dough on a non-stick cookie sheet, gently press the cookies down, and bake for 8-15 minutes depending on the size.
Filling the Cups
Once the cookie cups have cooled, it’s time to make the chocolate ganache. I promise, this sounds much more intense than it actually is. All you need is a glass bowl and a microwave. Place the vegan mini chocolate chips (I used Enjoy Life) and coconut oil into the bowl and microwave for 10-15 seconds. Remove the bowl and stir the contents. Continue doing this until the chocolate is completely melted and smooth.
Marshmallow & Candy Cane
Fill the peppermint sugar cups with the chocolate ganache and immediately top with a vegan mini vanilla marshmallow (I used Dandie’s) and a piece of candy cane. Allow the ganache to harden before serving.
And there you have it! The cutest, tastiest little holiday cookie you’ve ever seen. Be sure to let me know what you think of these cozy cookies down the comments below. And, as always, enjoy friends!
Ingredient Health Benefits
Chocolate- magnesium, calcium, iron, zinc, copper, potassium, manganese; vitamins A, B1, B2, B3, C, E; pantothenic acid; phenolic phytochemicals; flavonoids; caffeine; theobromine (antioxidant)
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Hot Chocolate Cookie Mugs
These vegan hot chocolate cookie mugs are a sweet sugar cookie with a hint of peppermint filled with chocolate ganache and topped with a vegan marshmallow and candy canes.
Peppermint Sugar Cookie Mugs
- 1 tbsp flaxseed meal
- 2½ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- 1 cup vegan butter, softened
- 1 cup coconut sugar
- 1 tbsp vanilla extract
- ¼-½ tsp peppermint extract (optional)
Hot Chocolate Ganache
- 1 cup vegan mini chocolate chips
- 1 tbsp coconut oil
- broken candy canes
- mini marshmallows
Peppermint Sugar Cookie Mugs
To create the flax egg, in a small bowl whisk together the flaxseed meal and 2½ tbsp water. Set aside for about 10 minutes to gel.
In a medium bowl whisk together flour, baking soda and baking powder. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer) cream together the softened vegan butter and coconut sugar.
Add flax egg, vanilla extract, and peppermint extract (optional) to the butter sugar mixture and beat until just combined.
Add flour mixture to wet ingredients ⅓ at a time beating until just combined.
Place cookie dough in the refrigerator for 15 minutes to firm up. In the meantime, preheat the oven to 350°F. When dough is firm, remove from the refrigerator and begin forming suger cookie mugs.
Roll a tsp size amount of cookie dough into a ball and gently press into a mini muffin tin. Continue until the muffin tin is full then using your finger gently press a small "bowl" into the center of each cookie mug. Be sure that you do not press all the way through the dough to the bottom of the tin.
Bake for 8 minutes until edges just begin to brown. Remove from the oven and gently pop cookie mugs out of the tin. Allow to cool in the muffin tin.
Hot Chocolate Ganache
Place mini chocolate chips and coconut oil in a microwave safe bowl. Microwave in 10-15 seconds intervals stirring each time. Continue microwaving until the chocolate is melted.
Pour the chocolate into cooled peppermint sugar cookie cups.
Top with a piece of a candy cane and a mini marshmallow. Allow chocolate to cool and fimr up before serving.