Skip Nav

Peppermint Hot Chocolate Cookie Cups

Peppermint Hot Chocolate Cookie Cups

From Brandi Milloy

Peppermint Hot Chocolate Cookie Cups

Ingredients

  1. 3 cups all-purpose flour
    2 teaspoons baking powder
    1/2 teaspoon salt
    1 cup Crisco® All-Vegetable Shortening Baking Sticks
    1 cup sugar
    1 large egg
    2 tablespoons milk
    2 teaspoons vanilla extract
    1 piping bag filled with chocolate frosting
    Mini pretzels
    Crushed peppermint candies, for garnish
    Micro marshmallows, for garnish

Directions

  1. Heat oven to 350°F. Whisk flour, baking powder, and salt in medium bowl until blended.
  2. Beat shortening and sugar in large bowl with mixer on high speed until light and fluffy, about 5 minutes.
  3. Blend in egg, milk, and vanilla. Gradually blend in flour mixture.
  4. Form dough into 1 tablespoon-size balls and press into mini muffin tin and up the side to create a cup. Repeat this step until you’ve filled each tin.
  5. Bake 10-12 minutes or until very light golden brown. Cool completely.
  6. To create the handle: break off the loops from pretzels and attach to the sides of the cookie cups using chocolate frosting.
  7. To decorate: Pipe chocolate frosting into cups. Sprinkle with peppermint and marshmallows.
Christmas Cookie Recipes 2018
Chocolate Dessert Hummus
Halloween Chocolate Bowls Instructions
No-Bake Pumpkin Cheesecake Recipe
Pumpkin Pie Truffles | Food Video
How to Make Rainbow Grilled Cheese
Latest Recipes, Menus, Food & Wine
All the Latest From Ryan Reynolds