Hot Chocolate Cookie Cups 1

Hot Chocolate Cookie Cups

These are miniaturized replicas of mugs of hot chocolate- can you spell double the yum? Adorable, yes. Edible, you bet. Hot chocolate is always a winner and when you pair it with a sugar cookie- you’ve created a super food. It all starts with a sugar cookie and a mini muffin tin. Whip up a combo of heavy cream and hot chocolate to create the ultimate rich ganache. Simply pour that into the awaiting sugar cookie base, glue part of a pretzel to the side, and add a sprinkle of marshmallows on top. Just like that, you’ve created a photogenic masterpiece. And unlike with normal hot chocolate, you get to eat the mug when you’re done. What an awesome bonus!?

AuthorCarley KnutsenDifficultyIntermediate

Cookie Base
  cup Shortening (part butter)
 ½ cup Sugar
 1 Egg
 1 ¼ cups Flour
 ½ tsp Baking Powder
 ½ tsp Salt
 ½ tsp Vanilla
 Sugar for Rolling
Ganache
 ¼ cup Heavy Whipping Cream
 1 tbsp Hot Cocoa Mix
 ½ cup Chocolate Chips
 ¼ cup White Chocolate Chips
 12 Mini Pretzels
 1 cup Marshmallow Bits

Cookie Base
1

Cream the shortening and sugar. Beat in the egg and vanilla, mixing until well combined. In a small bowl, combine all the dry ingredients. Pour the wet ingredients into the dry ingredients; beat until well mixed. Chill the dough until stiff, about 1 hour. Scoop out 1 tablespoon of dough and roll in sugar. Press the dough into a greased mini muffin pan, so that it reaches up the sides of the muffin well. Bake for 6-8 minutes at 400 degrees, monitoring while they bake so that the center doesn't puff up too much. Counteract the center rising by opening the oven door and indenting the dough with a metal or a heat-proof teaspoon measure. Allow cookie cups to cool then remove from the pan. Wait until the cookie cups are out of the pan before starting the ganache.

Ganache
2

Pour the whipping cream into a saucepan and bring to a boil. Stir in the hot cocoa and remove from heat. Add the chocolate chips to the pot and stir until they melt and the mixture becomes smooth. Before the ganache hardens, spoon it into the wells in the center of the cookie cups. Garnish with marshmallow bits. Allow to set.

Garnish
3

Break off the loops the pretzels, creating mug handles. In a small small bowl, microwave the white chocolate until it's melted. Dip both ends of the pretzel into the melted chocolate and glue to the side of the cookie cups. Store any leftovers the fridge.

Ingredients

Cookie Base
  cup Shortening (part butter)
 ½ cup Sugar
 1 Egg
 1 ¼ cups Flour
 ½ tsp Baking Powder
 ½ tsp Salt
 ½ tsp Vanilla
 Sugar for Rolling
Ganache
 ¼ cup Heavy Whipping Cream
 1 tbsp Hot Cocoa Mix
 ½ cup Chocolate Chips
 ¼ cup White Chocolate Chips
 12 Mini Pretzels
 1 cup Marshmallow Bits

Directions

Cookie Base
1

Cream the shortening and sugar. Beat in the egg and vanilla, mixing until well combined. In a small bowl, combine all the dry ingredients. Pour the wet ingredients into the dry ingredients; beat until well mixed. Chill the dough until stiff, about 1 hour. Scoop out 1 tablespoon of dough and roll in sugar. Press the dough into a greased mini muffin pan, so that it reaches up the sides of the muffin well. Bake for 6-8 minutes at 400 degrees, monitoring while they bake so that the center doesn't puff up too much. Counteract the center rising by opening the oven door and indenting the dough with a metal or a heat-proof teaspoon measure. Allow cookie cups to cool then remove from the pan. Wait until the cookie cups are out of the pan before starting the ganache.

Ganache
2

Pour the whipping cream into a saucepan and bring to a boil. Stir in the hot cocoa and remove from heat. Add the chocolate chips to the pot and stir until they melt and the mixture becomes smooth. Before the ganache hardens, spoon it into the wells in the center of the cookie cups. Garnish with marshmallow bits. Allow to set.

Garnish
3

Break off the loops the pretzels, creating mug handles. In a small small bowl, microwave the white chocolate until it's melted. Dip both ends of the pretzel into the melted chocolate and glue to the side of the cookie cups. Store any leftovers the fridge.

Hot Chocolate Cookie Cups

Thanks to The Gunny Sack for the recipe!

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