Preheat your oven to 375°F (190°C).

Grease 24 mini muffin tins to prevent sticking.

Scoop 1 tablespoon of sugar cookie dough into each muffin cup. For extra sweetness, you can roll the dough balls in sugar before placing them in the tins (optional).

Bake the cookie dough for 12-14 minutes, or until the edges are lightly golden.

Allow the cookie cups to cool completely in the pan before gently removing them. This ensures they hold their shape.

Heat ½ cup of heavy whipping cream in a saucepan over medium heat until it just begins to boil.

Stir in 2 tablespoons of hot cocoa mix to enhance the flavor.

Pour the hot cream mixture over 1 cup of semi-sweet chocolate chips in a bowl. Let it sit for 3 minutes to soften the chocolate.

Mix well until the chocolate chips are fully melted and the ganache is smooth and glossy.

Break the loops off mini pretzels to form small handles.

Melt ½ cup of white chocolate chips in the microwave or a double boiler.

Use the melted white chocolate as "glue" to attach the pretzel handles to the sides of the cooled cookie cups. Hold them in place until they set. Assemble the Cookie Cups

Spoon the prepared chocolate ganache into each cookie cup, filling them almost to the top.

Sprinkle Jet-Puffed Mallow Bits or mini marshmallows over the ganache for a classic hot chocolate look.

Let the ganache set for a few minutes, then serve these delightful cookie cups as a festive treat!