One of my greatest indulgences during winter is hot chocolate. I drink it like water.
I have accumulated a variety of cocoa mix and hot chocolate through the course of the holidays. There’s a total of 5 different mixes sitting on my counter right this moment. And the best part is, I didn’t even pay for any of them! They were all holiday gifts from friends and co-workers who sure did their fair share of fueling on my biggest winter vice.
But thanks to my unhealthy hot chocolate addiction, I am more than well-prepped when I came across this hot chocolate cookie cup recipe. So I guess my vice has been put to some good use, and now many other chocoholics will benefit 🙂
Okay, confession: I haven’t invested in a mini muffin tin just yet, so I had to improvise a bit with some tin foil. It’s a little bit ghetto, I know, but it gets the job done! And here’s another little tip with the pretzel: I only needed a few pieces to make the handles, and pretzel has NEVER been my go-to snack under any circumstances, so I certainly wasn’t prepared to buy a whole bag for just 12 pieces of pretzels. So. My remedy (which I’m quite very proud of) was to buy myself a bag of Chex Mix. Fortunately the store had one of my favorites, Honey Nut Chex Mix, so everything worked out perfectly 🙂
You Will Need:
- 1 pack Immaculate Baking Co.® Vanilla Sugar Cookie Dough
- 1/2 cup heavy whipping cream
- 2 tablespoons hot cocoa mix
- 1 cup semi-sweet chocolate chips
- 12 mini pretzels
- 1 cup mini marshmallows
Here’s How to Get the Dough Rolling:
- Put sugar cookie dough into 24 greased mini muffin tins.
- Bake for 12-14 minutes at 350°F. Let the cookies cool completely in the pan before gently removing them.
- Make the chocolate ganache by bringing the whipping cream to a boil, and then stir in the hot cocoa mix.
- Pour the hot cream over the semi-sweet chocolate chips and let it sit for 3 minutes. Then, stir until the chocolate chips are melted and the ganache is smooth.
- Break off the loops on some mini pretzels to use as handles.
- Melt some white chocolate chips and use it to attach the pretzel handles to the cookie cups.
- Spoon the chocolate ganache into the cookie cups and top with mini marshmallows.