Hot Chocolate Cookie Cups
These Hot Brown Cookie Cups prefab with edulcorate cake dough are filled with hot brownness ganache, fuck a pretzel touch and mini marshmallows on top! Disclosure: Pillsbury provided me with Pillsbury Dough Products. All opinions are 100% my own.
Hot Chocolate Cookie Cups are perfect for snappy winter days and they are a fun leisure cooky to channelize to Yule parties, biscuit exchanges and potlucks!
They do ask a minuscule surplus experience to piss because attaching the pretzel handles is time-consuming but the hot coffee cookies cups are so artful that it's couturier it. And everyone loves the slippy hot umber ganache that they are filled with!
Ingredients
- 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
Instructions
- 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.
source https://elissakitchen.blogspot.com/2018/11/hot-chocolate-cookie-cups.html
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