Hot Chocolate Cookie Cups
The recipe Hot Chocolate Cookie Cups can be made in roughly 27 minutes. For 24 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. This recipe makes 24 servings with 163 calories, 2g of protein, and 9g of fat each. Head to the store and pick up milk chocolate chips, hot chocolate mix, unsalted butter, and a few other things to make it today. 86 people were glad they tried this recipe. It works well as a dessert. It is brought to you by Beyond Frosting. All things considered, we decided this recipe deserves a spoonacular score of 7%. This score is improvable. Try Peppermint Hot Chocolate Cookie Cups, Red Velvet Hot Chocolate Cookie Cups, and Red Velvet Hot Chocolate Cookie Cups for similar recipes.
Servings: 24
Preparation duration: 15 minutes
Cooking duration: 12 minutes
Ingredients:
1½ tsp Baking powder
1 Large egg
1¾ C All-purpose Flour
1 C Heavy whipping cream
½ C Ghirardelli Chocolate Caramel Hot Chocolate mix
½ C Hot chocolate powder
Hot fudge sauce for drizzling
½ C Mini Ghirardelli milk chocolate chips
1 tsp Salt
½ C + 2 tbsp Sugar
½ C Unsalted butter, softened
1 tsp Pure vanilla extract
Equipment:
mini muffin tray
oven
bowl
muffin tray
knife
whisk
mixing bowl
Cooking instruction summary:
Preheat oven to 350 F. Grease a mini muffin pan with cookie spray or Crisco.Allow butter to come to room temperature. Beat on medium speed for a couple minutes until soft.Combine butter with sugar and hot chocolate mix and beat on medium speed until well creamed together.Add egg and vanilla. Mix into butter and sugar until egg is well beaten.In a separate bowl, combine flour, baking powder, and salt. Slowly add into batter and beat on medium low speed until well combined, dough will start to form. Add chocolate chips and mix to incorporate.Drop one tablespoons of dough into the greased mini muffin pan. Bake at 350F for 12-14 minutes. Allow to sit in the muffin pan until cooled. Use a knife to run around the edges of the cookie cup to help release from pan.Place metal bowl and whisk in freezer for about 15 minutes so they are good and cold. Pour heavy whipping cream into mixing bowl and beat on high until bubbly. Add hot cocoa mix and continue to beat until stiff peaks form. Keep Refrigerated. Pipe whipped into cooled cookie cups.Heat hot fudge sauce 30-60 seconds until warm, and drizzle over cookie cups. Keep refrigerated after frosted.
Step by step:
1. Preheat oven to 350 F. Grease a mini muffin pan with cookie spray or Crisco.Allow butter to come to room temperature. Beat on medium speed for a couple minutes until soft.
2. Combine butter with sugar and hot chocolate mix and beat on medium speed until well creamed together.
3. Add egg and vanilla.
4. Mix into butter and sugar until egg is well beaten.In a separate bowl, combine flour, baking powder, and salt. Slowly add into batter and beat on medium low speed until well combined, dough will start to form.
5. Add chocolate chips and mix to incorporate.Drop one tablespoons of dough into the greased mini muffin pan.
6. Bake at 350F for 12-14 minutes. Allow to sit in the muffin pan until cooled. Use a knife to run around the edges of the cookie cup to help release from pan.
7. Place metal bowl and whisk in freezer for about 15 minutes so they are good and cold.
8. Pour heavy whipping cream into mixing bowl and beat on high until bubbly.
9. Add hot cocoa mix and continue to beat until stiff peaks form. Keep Refrigerated. Pipe whipped into cooled cookie cups.
10. Heat hot fudge sauce 30-60 seconds until warm, and drizzle over cookie cups. Keep refrigerated after frosted.
Nutrition Information:
covered percent of daily need
