Ahhh….cookies. What’s your favorite? The classic chocolate chip? Oatmeal raisin? Shortbread? Spiced chocolate molasses buttons? S’mores sandwich cookies? Peanut butter cookies? Classic sugar cookies?
We think about the GirlScouts selling them, about Cookie Monster on Sesame Street obsessed with them, and we think about those decadent smells coming from the oven baking during the holidays. I came across a cute, artistic and decadent Hot Chocolate Cookie Cups recipe from The Gunny Sack. This dessert is made with sugar cookie dough filled with hot chocolate ganache, has a pretzel handle and mini marshmallows on top!
Below are the instructions, but you can click here for more in-depth tips and recommendations on preparing this adorable cookie.
Hot Chocolate Cookie Cups
1 package Pillsbury Sugar Cookie Dough
1/2 cup heavy whipping cream
2 tablespoons hot cocoa mix
1 cup semi-sweet chocolate chips
1/2 cup white chocolate chips
12 mini pretzels
1 cup Jet-Puffed Mallow Bits
*optional – granulated sugar
*Preheat oven to 375 degrees.
*Put 1 tablespoon of the sugar cookie dough into 24 greased mini muffin tins.
*Update – an optional step would be to roll the sugar cookie dough balls in granulated sugar before putting them into the mini muffin tins to help prevent sticking.
*Bake for 12-14 minutes at 375 degrees. Allow the cookies to cool completely in the pan before gently removing them.
*Make the chocolate ganache by bringing the whipping cream to a boil.
*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 the white chocolate 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.
For best results, store the hot chocolate cookie cups in the refrigerator.
Happy National Cookie Month on #FoodPornFriday