The cuteness factor of these cookies is off the charts, am I right?
I think I got 18 cookies from the recipe, but I’m not 100% on that. I had helpers in the kitchen that may have sampled as we went along….
Sugar Cookie Hot Chocolate Cups
1/4 cup white chocolate chips, melted
small, hard pretzels
1/2 cup chocolate chips, melted
1/2 cup super mini marshmallows
Preheat oven to 350. Lightly spray a mini muffin tin with cooking spray, set aside.
Prepare sugar cookie dough as per instructions. Pinch off golf ball sized amounts of dough and roll into a ball. Place into prepared muffin tin. Use your thumb to gently press in the center of each ball.
Bake at 350 until edges are light, golden brown, about 8 – 10 minutes.
Remove from heat and gently press down center of cookie with the bottom of a shot glass or something similar. This indent will hold the chocolate.
Remove cookies from tray to a wire rack and let cool completely.
Prepare the handles of the cups by carefully cutting the round bits from the pretzels. Be sure to have extra pretzels as you will lose some to cracking!
Dip the ends of the round piece of the pretzel into the melted white chocolate and press to the side of the cookie cup. Hold it for a few seconds to make sure it adheres. Continue with the rest of the cups and pretzels bits.
Take a small spoon and carefully fill each indent on the top of the cookies with about a tsp or so of melted chocolate. Don’t fill the indent all the way to the top! Just enough to cover the bottom of the indent.
Now all you have to do is sprinkle in a few of the super teeny marshmallows!
How cute are they?
Yes, they are a bit fussy to make but so worth it when you see them on display. Make a dozen and throw them in with your Christmas cookie tray. I bet they will be the most commented on by your guests.
FYI – if you have trouble with the handles sticking; try propping the cookies on their side and then the pretzel can stand on top until it is dry. That way you don’t have to hold it until it dries!