Hot Chocolate Cookie Cups

  • Cooking time10
  • Prep time15
  • Servings0
recipe image Hot Chocolate Cookie Cups

Ingredients

  • 2.25 cups all-purpose flour
  • 1 tsp. baking soda
  • 0.5 tsp. salt
  • 1 cup (2 sticks) Becel® salted margarine sticks
  • 1 cup firmly packed light brown sugar
  • 0.25 cup granulated sugar
  • 2 large eggs
  • 1 tsp. vanilla extract
  • 0.5 cup PLUS 3 Tbsp.( 45 mL) semi-sweet chocolate chips, divided
  • 3 Tbsp. unsweetened cocoa powder
  • 1 tsp. ground cinnamon
  • 1.5 cups mini marshmallows, (3 per cup)
  • 30 mini pretzels

Instructions

Preheat oven to 375°F (190° C). Combine flour, baking soda and salt in medium bowl; set aside. 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. 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.