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Peppermint Hot Cocoa Cookie Cups
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Peppermint Hot Cocoa Cookie Cups

Ingredients

  • 1 c. unsalted butter at room temperature
  • 2 eggs
  • 1 c. sugar
  • 1 c. brown sugar
  • 1 tsp. vanilla
  • 6 Tbsp Hershey’s Cocoa
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • ½ tsp. salt
  • 2 ½ c. flour
  • 48 Hershey’s Kisses Candy Cane Mint candies frozen
  • ¼ c. Hershey’s Semi-Sweet Chocolate Chips
  • 1 c. miniature hot chocolate marshmallows

Instructions

  • Cream together butter and both sugars; add eggs one at a time, mixing well. Add vanilla and mix again.
  • In a separate bowl, whisk together flour, cocoa, salt, baking powder, and baking soda. Slowly add dry mixture to the wet mixture to incorporate. Cover and place in the fridge; preheat oven to 350° and grease a mini muffin tin.
  • Get a spoonful of dough and place an unwrapped Hershey’s Kisses Candy Cane Mint candies over top. Wrap dough around the Hershey's Kisses to cover completely. Place in muffin tin and repeat with the rest of the dough and Hershey's Kisses candies.
  • Bake 9-11 minutes at 350°. Remove from oven and allow to cool for two minutes. Remove from pan and place on a coolingrack.
  • Top with hot chocolate marshmallows and melt chocolate chips. Drizzle over the marshmallows and serve. Enjoy!