Chocolate Peppermint Fluff Cookie Cups

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1 tsp Baking powder
  • 3/4 cup Brown sugar
  • 1/2 cup Cocoa powder, dark
  • 1 8 ounce container Cool whip
  • 2 1/4 cups Flour
  • 1 tsp Peppermint extract
  • 1 tsp Salt
  • 1/2 cup Sugar
  • 2 tsp Vanilla extract

• Snacks

  • 24 Chocolate covered peppermint pretzels

• Dairy

  • 1/2 cup Butter
  • 4 oz Cream cheese
  • 3/4 cup Milk

• Desserts

  • 1/4 cup Peppermint candy cane bits
  • 1 box White chocolate pudding, instant

• Other

  • Pink gel color

Found on insidebrucrewlife.com

Description

Directions

• Preheat the oven to 375 degrees. Spray a regular muffin tin with nonstick baking spray.
• Beat the butter until creamy. Add the cream cheese and beat again.
• Pour in both sugars and beat the mixture until light and fluffy. Add the egg and vanilla and beat again.
• Stir together the flour, cocoa powder, salt, and baking powder. Slowly add it to the butter mixture until everything is mixed in.
• Use a 1 1/2 Tablespoon cookie scoop to divide the dough into 24 even dough balls. Roll each one into a nice round shape and place in the prepared pan. Bake for 11-12 minutes. Remove and let cool in the pan for 2 minutes.
• Press the centers of each cookie down using a tart shaper or the back of a spoon. Remove the cookies gently from the pan and place on a wire rack to cool completely.
• Whisk together the pudding mix, milk, and extract. Fold in the Cool Whip.
• Add the pink gel color to get the desired pink color. Refrigerate for 15 minutes or until set. Pipe onto the cooled cookie cups using a piping bag and tip # 1M. Refrigerate until ready to serve.
• Sprinkle the cookies with the peppermint bits and top with the pretzels right before serving.