I’m always looking for fun little treats to bring to the tailgate…or to the bar here in NYC (true story). So when I stumbled on this adorable recipe from TheGunnySack.com. I thought it was going to be tough but it’s pretty easy and I may or may not have eaten half before they even have the chance to make it to the bar for the game today…
Mini Hot Cocoa Cups
Ingredients:
- 1 package of Pillsbury Sugar Cookie Dough
- ½ cup heavy whipping cream
- 2 tbsp. hot cocoa mix (or one packet)
- 1 cup semi-sweet chocolate chips
- ½ cup white chocolate chips
- mini pretzels
- 1 cup mini marshmallows
Preparation:
- Preheat oven to 375 degrees
- Scoop 1 tbsp. sized balls of sugar cookie dough into a greased mini muffin tin
- Bake for 12-14 minuets. Trust me, leaving them in balls will actually cause them to rise and sink, leaving the little “cup” naturally
- Boil the whipping cream and add the hot cocoa mix
- Pour the hot mix over the chocolate chips (I left them in a glass measuring cup) and let sit for 3 minutes
- Stir the mixture until the chips are melted and the ganache is smooth
- Break off little loops of the pretzels to use as the handles
- Melt the white chocolate chips
- Once the cookie cups have cooled, remove them from the tin and dip the pretzel handles in the white chocolate and attach the pretzel handles
- Spoon the ganache into the cups and top with mini marshmallows
- Enjoy!
*If you need to store them like I did, keep them in the refrigerator until you’re ready to serve.
Also…if you’re feeling super sporty try mixing the dough with food coloring for your favorite team or rolling the dough balls in colored sugar or sprinkles just out of the oven to add a little twist on these yummy treats!
Charger Blue for Today!