Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.

Hot Chocolate Cookie Cups

  • Cooking time10 min
  • Prep time15 min
  • ServingsMakes 60 cookies

Ingredients

  • 2 1/4 cups all-purpose flour
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 cup (2 sticks) Becel® salted margarine sticks
  • 1 cup firmly packed light brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 1 tsp. vanilla extract
  • 1/2 cup PLUS 3 Tbsp.( 45 mL) semi-sweet chocolate chips , divided
  • 3 Tbsp. unsweetened cocoa powder
  • 1 tsp. ground cinnamon
  • 1 1/2 cups mini marshmallows , (3 per cup)
  • 30 mini pretzels
Calories80.00
Total Fat4.00 g
Saturated Fat1.500 g
Trans Fat0.000 g
Polyunsaturated Fat0.500 g
Monounsaturated Fat2.000 g
Cholesterol5 mg
Sodium75 mg
Total Carbs11.00 g
Dietary Fiber0.0 g
Sugars6.00 g
Protein1.00 g
Vitamin D0.000 mcg
Calcium6 mg
Iron0.00 mg
Potassium25.000 mg
Omega-30.20 g
Omega-60.50 g

Instructions

  1. Preheat oven to 375°F (190° C). Combine flour, baking soda and salt in medium bowl; set aside.
  2. Beat Becel® sticks with sugars in large bowl. Beat in eggs and vanilla until blended. Gradually add in flour mixture; beat just until blended. Stir in 1/2 cup (125 mL) chocolate chips, cocoa powder and cinnamon. Drop by tablespoonfuls into greased mini muffin pans.
  3. Bake 10 minutes or until edges are firm. Quickly make a dent in the center of each and insert 3 marshmallows. Top each with 1 chocolate chip. Cool 10 minutes on wire rack; remove cups from pan. Break off curved part of pretzels and make a “handle” and press into side of cup to adhere; cool completely.