Sugar Cookie Hot Chocolate Bombs

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Turn your favorite cookie into a hot chocolate bomb with sugar cookie hot chocolate bombs. Delicious, sweet, and such a comforting cup of cocoa.

I’ve covered gingerbread cookie and snickerdoodle hot chocolate bombs. Now it’s time to get the ultra classic holiday cookie… Sugar cookies! There are a few ways you can make this sugar cookie hot chocolate bomb depending on the ingredients you can get a hold of.

Sugar Cookie hot chocolate bomb combines white chocolate, sprinkles, white cocoa, and sugar cookies for a delicious holiday cup of cocoa.

How to Make Sugar Cookie Hot Chocolate

Before we get started you’ll need a few ingredients.

Here’s what you’ll need:

• 2 cups White Candy Melts or Hershey’s Sugar Cookie Kisses
• 2 cups White Hot Chocolate Mix or Sugar Cookie Hot Chocolate
• 2 cups Sugar Cookie Marshmallows (You can also find these at Target, Michael’s, ect). 
• 1 cup Pink Sparkling Sugar Sprinkles
• Sphere mold
• Crushed sugar cookies (optional)

If you can get your hands on Hershey’s sugar cookie kisses they give the hot chocolate bomb an extra sugar cookie taste. You will melt them the same way you would candy melts and use them for your shell. If you use the sugar cookie kisses I would use white hot chocolate hot chocolate mix, but you could also use the sugar cookie hot chocolate. Using both might be too sweet though.

If you do a white chocolate shell try to use the sugar cookie hot chocolate. It comes in a pack with other cookie flavors that would also be great in hot chocolate bombes.

If you can’t find the sugar cookie kisses and sugar cookie hot chocolate do a white chocolate shell with white chocolate hot chocolate, sprinkles, and sugar cookie marshmallows.

Here’s how you’ll make your sugar cookie hot chocolate bombs:

Place white candy melts in a microwave-safe bowl and melt in the microwave per the directions on the package.

Place 1 tbsp melted candy melt into one half of a bomb mold and, using the bottom of your tablespoon measuring spoon, press the chocolate up the sides of the mold, keeping it thick but even. Repeat with 12 bomb mold halves.

Place the chocolate filled bomb molds into the freezer for 5 minutes.

Remove molds from the freezer and gently tap the sides of the mold, pressing on one side of the chocolate to make the chocolate slide out of the mold.

Fill 6 of the molds with 1 tbsp white hot chocolate mix, 1/2 tbsp pink sparkling sugar, and one sugar cookie marshmallow. If you want crushed sugar cookies would be delicious too. Add some crushed ones with the cocoa and marshmallow.

Heat a plate or a flat-bottom bowl in the microwave until the surface of the plate is warm to the touch.

Press one of the empty chocolate bomb halves open-side-down onto the flat portion of the warm plate for about 10 seconds. This will gently melt the rim of the chocolate cup.

Immediately press this warmed edge chocolate cup to the top of one of the filled cups. This will join the two halves of the hot cocoa bomb.

Place chocolate candy melts in a microwave-safe bowl and melt in the microwave per the directions on the package.

Using a piping bag or a fork, drizzle the remaining candy melts over the assembled hot cocoa bombs then immediately follow by sprinkling pink sugar sprinkles over them.

Place the hot cocoa bombs into the freezer for 5 minutes to get them to set, then remove and store in an airtight container until you’re ready to use.

To use the hot cocoa bombs, place them in a mug and pour 2 cups of hot milk over the top. Stir until the hot cocoa bombs are completely melted and enjoy!