Hot Chocolate Cookie Cups
Hot Chocolate Cookie Cups are delightful, festive treats that resemble mini mugs of hot cocoa, complete with marshmallows and pretzel handles. Here’s how you can make them:
Ingredients
Scale
For the Cookie Cups:
- 1 cup (225g) unsalted butter, softened
- 1¼ cups (250g) granulated sugar
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups (360g) all-purpose flour
For the Ganache Filling:
- 1 cup (240ml) heavy cream
- 12 ounces (340g) milk or semisweet chocolate, chopped
For Decoration:
- Mini pretzel twists
- Melted white chocolate or candy coating
- Mini marshmallow bits
Instructions
- Prepare the Cookie Dough:
- In a large bowl, beat the softened butter with an electric mixer on medium speed for about 30 seconds.
- Add the granulated sugar, baking powder, and salt. Beat until well combined, scraping the sides of the bowl as needed.
- Beat in the eggs and vanilla extract until incorporated.
- Gradually add the flour, mixing until a soft dough forms. If the dough is too sticky, cover and chill for about 30 minutes to make it easier to handle.
- Shape and Bake the Cookie Cups:
- Preheat your oven to 350°F (175°C).
- Grease a mini muffin tin with nonstick cooking spray.
- Shape the dough into 1¼-inch (about 1 tablespoon) balls and place each into a mini muffin cup.
- Press each ball into the bottom and up the sides of the muffin cups to form a cup shape.
- Bake for 10 to 12 minutes, or until the edges are lightly browned.
- Upon removing from the oven, if the centers have puffed up, gently press them down with the back of a spoon to maintain the cup shape.
- Allow the cookie cups to cool in the pan for about 5 minutes, then carefully remove them and let them cool completely on a wire rack.
- Prepare the Pretzel Handles:
- Break mini pretzel twists to create handle shapes.
- Dip the ends of each pretzel handle into melted white chocolate or candy coating.
- Attach the pretzel handles to the sides of the cooled cookie cups, holding them in place for a few seconds to set.
- Let the cookie cups stand until the candy coating is fully set and the handles are securely attached.
- Make the Chocolate Ganache:
- In a medium saucepan, heat the heavy cream over medium-high heat just until it begins to boil.
- Remove from heat and add the chopped chocolate. Do not stir immediately; let it sit for about 5 minutes to allow the chocolate to melt.
- After 5 minutes, stir the mixture until smooth and glossy.
- Allow the ganache to cool for about 15 minutes before using.
- Assemble the Cookie Cups:
- Fill each cookie cup with the prepared chocolate ganache.
- Top with mini marshmallow bits to resemble a cup of hot cocoa.
- Allow the ganache to set before serving.
Notes
- Store the cookie cups in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week.
- For added flavor, consider sprinkling crushed candy canes or holiday sprinkles on top of the marshmallows before the ganache sets.
Find it online: https://recipe.newsvks.com/hot-chocolate-cookie-cups/