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Vegan Hot Chocolate Cookie Cups

Sweet and delicious Vegan Hot Chocolate Cookie Cups are the perfect treat for the Holiday season. Chocolate chip cookie cups filled with luscious chocolate ganache then topped with a swirl of whipped cream, marshmallows and a candy cane. They’re vegan, egg-free and dairy-free, not that anyone would be able to tell!

This recipe has been made in collaboration with Nomo Chocolate. All opinions expressed in this post are my own. (For more information along with affiliated links, check out my disclosure policy.)

Cookie cup with whipped cream, marshmallows and candy cane.

Cookies in regular form are great but what if you bake them as fillable cups?! Honestly, they are AMAZING! These cute vegan hot chocolate cookie cup are cookies baked in a cupcake tin to make them into cup shapes. They are perfect for holding the delicious, silky smooth and rich chocolate ganache filling! The cookie cups are packed with chopped dairy-free chocolate chunks and even more in the ganache. They are a super adorable treat for Christmas and ever so easy to make too!

Looking for more Christmas recipes, check out my amazing range of THE BEST Vegan festive bakes here.

Chocolate filled cookie cup.

Why you’ll love this recipe:

  • Vegan friendly.
  • Absolutely delicious!
  • The perfect chewy and crisp cookie.
  • Super fun to make.
  • Fill with any filling of choice.
  • Great for parties.
  • Fun for kids to make and decorate.
  • They are super cute!
  • Delicious and filled with so much chocolate!
  • Versitle decorations.
  • Topped with whipped cream and marshmallows!
  • Super festive.
  • Great snack for a movie night!
Close up of a hot chocolate cookie cup

Ingredients and equipment information:

  • Make sure the butter is at room temperature before you begin baking. If not, the cookie dough will have a hard time coming ogether, which may mean you will have to add liquid which isnt what you want to do!
  • I highly recommend you use a set of kitchen scales as opposed to cup measurements. I cant stress this enough. Make sure to use a set of kitchen scales for the more accurate bake and overall best results!
  • Use a set of kitchen measuring spoons for measuring out the teaspoon and tablespoons. Don’t use the ones you eat with!
  • For the best cookie cup shape, use a simple cupcake tin. Just be sure to grease it well with dairy-free butter or a oil spray before adding in the cookie dough. If you don’t grease it, the cookie cup may stick and not release from the tin well.
  • I recommend using a good quality dairy-free whipping cream so that it holds it’s shape when piped on the cookie cup. My personal favourite is The Coconut Collaborative Double Cream.
  • To make the cups look like hot chocolate cups, use mini candy canes. I found mine in B&M. Just make sure they do not contain any non-vegan ingredients such as Carmine, Red 40 or Colour E120.
  • Use a good quality chocolate for inside the cookie cups and ganache. I used the Nomo Salted Caramel Chocolate which adds a delicious salty hint to the bake. This is also one of my all time favourite vegan chocolates so it was the perfect addition!
Vegan dairy-free nomo chocolate bar.

These cookie cups may look difficult to make, but trust me… they are a breeze! They are simple to make and better so, can be made and ready to eat in under an hour! Full method and ingredients can be found in the recipe card at the bottom of the page.

  1. Cookie cup

    In a bowl, combine the room temperature butter with sugar and vanilla. whip until creamy, then add in the rest of the cookie cup ingredients. Mix to combine into a dough. Roll into balls and place in the cupcake tin, bake until puffed up and golden in colour. Allow to cool.

  2. Ganache

    Fill a saucepan with water, place on the hob. Add the chocolate and cream into a heat proof bowl and place ontop of the pan. Allow the chocolate and cream to melt together until smooth. Allow to cool then pour / spoon into the cooled down cookie cups. Chill to set slightly.

  3. Cream

    In a bowl, whip up the cream until stiff peaks. Transfer into a piping bag and pipe a swirl on the chilled cookie cups.

  4. Decorations

    Top the cups with mini marshmallows, a dusting of cocoa powder and a candy cane for the handle. Serve and enjoy!

Pinterest pin of vegan hot chocolate cookie cups.

If you make, and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Thank you & happy baking! Make sure to tag me in your photos on Instagram and Facebook! And if you want to pin this recipe for later, you can use the button on the recipe card, above or below this post, or on any of the photos. Happy baking all!

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hot chocolate cookie cups with cream and marshmallows

Vegan Hot Chocolate Cookie Cups

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Fun and simple Vegan Hot Chocolate Cookie Cups, with a chocolate filling and whipped cream topping, they’re great for Christmas!


Units Scale

Ingredients for the cookie cup

  • 140g of dairy-free block butter (room temperature)
  • 180g of caster sugar
  • 1 teaspoon of vanilla extract
  • 210g of all purpose / plain flour
  • 1 teaspoon of bicarbonate of soda
  • 1/2 teaspoons of baking powder
  • 40g of dairy-free chocolate chips

Ingredients for the chocolate ganache

  • 150g of dairy-free chocolate (I use Nomo Salted Caramel Chocolate)
  • 90g of coconut cream

Ingredients for decoration

  • 100g of dairy-free whipping cream
  • Mini vegan friendly marshmallows (I useFreedom Mallows)
  • Mini candy canes
  • Cocoa powder (dusting)


Method (cookie cup)

  1. Preheat the oven to 180˚C fan and grease a cupcake tin with dairy-free butter.
  2. In a large mixing bowl, combine the room temperature butter, sugar and vanilla. Mix until combined. Use an stand mixer with paddle attachment or wooden spoon to beat together until light and creamy.
  3. Sieve in the the flour, baking soda, baking powder. Beat together into a cookie dough.
  4. Fold in the chocolate chips.
  5. Roll the dough into balls (approximately 85g each) and place into the grease tin. Press down slightly.
  6. Bake in the middle of the oven for 12-14 minutes or until lightly golden in colour.
  7. Once baked, remove from the oven. Run a knife around the edges of the cookie cups to carefully loosen and lift them out of the tin. The cookie cups will rise in the middle, so use a thick end of a spoon or mini rolling pin to push down in the middle making a well for the ganache.

Method (ganache)

  1. Fill a small saucepan with water and place on the hob over medium heat. Add the chocolate and coconut cream into a heat proof bowl and place on top of the pan creating a bain-marie. Melt together until smooth.
  2. Once smooth, remove from the heat and allow to cool down for a few minutes.
  3. Pour the ganache into each cookie cup hole, don’t overfill of it could ooze out of the cups. Chill in the fridge for at least an hour.


  1. Add the vegan cream into a bowl and whip to stiff peaks, either by hand or in a stand mixer with balloon whisk attachment.
  2. Transfer into a piping bag fitted with a star tip nozzle. Pipe a swirl on top of each cookie cup (make sure they’re fully chilled or any heat form the cookie / ganache could melt the cream).
  3. Dust over some cocoa powder, adding on some vegan mini marshmallows and a mini candy cane for the handle.
  4. Serve and enjoy.


To store: Keep the cookie cups fresh by storing in a air-tight / sealed container in the fridge. Allow to come to room temperature before enjoying. Best eaten within 2-3 days of making. 

  • Prep Time: 5 minutes
  • Cook Time: 12-14 minutes
  • Category: Cookies
  • Method: Baking
  • Cuisine: American

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