Hot Chocolate Cookie Cups

• Baking & Spices

  • 2 tbsp Cocoa mix, hot
  • 1 package Pillsbury sugar cookie dough
  • 1 cup Semi-sweet chocolate chips
  • 1/2 cup White chocolate chips

• Snacks

  • 12 Pretzels, mini

• Dairy

  • 1/2 cup Heavy whipping cream

• Other

  • 1 cup Jet-puffed mallow bits

Found on thegunnysack.com

Ingredients

• 1 package Pillsbury Sugar Cookie Dough
• ½ cup heavy whipping cream
• 2 tablespoons hot cocoa mix
• 1 cup semi-sweet chocolate chips
• ½ cup white chocolate chips
• 12 mini pretzels
• 1 cup Jet-Puffed Mallow Bits
• *optional - granulated sugar

Directions

• Preheat oven to 375 degrees.
• Put 1 tablespoon of the sugar cookie dough into 24 greased mini muffin tins.
• *Update - an optional step would be to roll the sugar cookie dough balls in granulated sugar before putting them into the mini muffin tins to help prevent sticking.
• Bake for 12-14 minutes at 375 degrees. Allow the cookies to cool completely in the pan before gently removing them.
• Make the chocolate ganache by bringing the whipping cream to a boil.
• Stir in the hot cocoa mix.
• Pour the hot cream over the semi-sweet chocolate chips and let it sit for 3 minutes. Then, stir until the chocolate chips are melted and the ganache is smooth.
• Break off the loops on some mini pretzels to use as handles.
• Melt the white chocolate and use it to attach the pretzel handles to the cookie cups.
• Spoon the chocolate ganache into the cookie cups and top with mini marshmallows.
• For best results, store the hot chocolate cookie cups in the refrigerator.