Hot Chocolate Cookie Cups

Hot Chocolate Cookie Cups

These cookie cups are made with Pyure Sugar-Free Chocolate Chip Cookie Mix making them super easy to whip up for your holiday potluck! Don’t forget to top with Whipped cream, or a toasty marshmallow!



Makes 36 cookie cups



1 package Keto Queen Kreations Sugar-Free Chocolate Cookie Mix

1/2 Cup almond milk

2 Tablespoons vanilla extract

5 Tablespoon unsalted butter, melted

1-100g Chocolate bar sweetened with stevia

Whipped cream, for serving



1. Preheat the oven to 350℉. In a mixing bowl, blend butter, vanilla extract, and almond milk together. Add in the chocolate chip cookie mix. Mix together very well, until the ingredients are well incorporated, and a cookie dough ball is formed.

2. Scoop rounded teaspoons of cookie dough into the mini silicon muffin moulds (see Note). You may have to do this in batches. Bake for 18-22 minutes, until the tops of the cookie cups are golden and dough is cooked through. Using the rounded bottom of a small spoon, create a small well in the tops of the cookies to form a cup shape, then allow the cups to cool in the mould before handling or trying to remove, they will be soft and fragile straight from the oven, but set up very well.

3. In a small pot over low heat (or use double boiler method), melt the chocolate. Once the chocolate is melted, spoon a small amount of the chocolate into the centres of the cookie cups, and allow them to cool and set at room temperature before serving with a dollop of whipped cream (or marshmallow).


Note: Cookie cups work best using a silicon mini muffin mould. If you only have a metal baking pan, be sure to grease the pan well, or line the wells with small strips of parchment paper so the cookie cups can be easily removed from the pan.

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