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
Almond Chocolate Chip Cookies
Vegan Chocolate Recipes
Chocolate Dessert Hummus
Edible Puffy Paint Recipe
Hannah Bronfman Chocolate Massage | Video
Chocolate Lactation Cookies
Halloween Chocolate Bowls Instructions
No-Bake Pumpkin Cheesecake Recipe
No-Bake Brownies
Pumpkin Pie Truffles | Food Video
How to Make Rainbow Grilled Cheese
Latest Recipes, Menus, Food & Wine
All the Latest From Ryan Reynolds