Peppermint Hot Cocoa Cookie Cups
What if we told you that you could make a dessert that tastes just like a mug of hot cocoa? This Peppermint Hot Cocoa Cookie Cups recipe gives you warm feelings by joining HERSHEY'S KISSES Candy Cane Mint Candies with the classic taste of HERSHEY'S Cocoa. Don't forget to top your Peppermint Hot Cocoa Cookie Cups with miniature marshmallows and a drizzle of chocolate!
Ingredients
60
HERSHEY'S KISSES Brand Candy Cane Mint Candies
1 cup
butter or margarine (2 sticks), softened
1 cup
granulated sugar
1 cup
packed light brown sugar
2
eggs
1 tsp
vanilla extract
2 - 1/2 cups
all-purpose flour
6 Tbsps
HERSHEY'S Cocoa
1 tsp
baking soda
1 tsp
baking powder
1/2 tsp
salt
1 - 1/4 cups
miniature hot chocolate marshmallows
1/2 cup
HERSHEY'S Semi-Sweet Chocolate Chips
Directions
Remove wrappers from candy cane candies. Place in freezer at least 1 hour.
Beat butter, granulated sugar, brown sugar, eggs and vanilla in large bowl until well blended. Stir together flour, cocoa, baking soda, baking powder and salt. Gradually beat into butter mixture, beating until thoroughly blended. Cover and refrigerate while heating oven.
Heat oven to 350°F. Generously grease 60 small muffin cups (1-3/4 inches in diameter).* Divide dough into 60 equal balls (about 1-1/4 inches each). Flatten each ball slightly; press around one candy piece. Roll in hand to make ball. (Be sure to cover each candy completely). Place in prepared cups.
Bake 9 to 11 minutes or until dough is set. Do not over bake. Place about 1 teaspoon marshmallows on top of each cookie; press in lightly. Cool completely in pan(s) on wire rack. Remove cookies from pans.
Tip
Place chocolate chips in small microwave-safe bowl. Microwave at medium (50%) 30 seconds; stir. If necessary, microwave at medium an additional 10 seconds at a time, stirring after each heating, until chips are melted and smooth when stirred. Drizzle tops of cookies. Allow chocolate to set.
