Peppermint Hot Chocolate Cookie Cups

(6)
  6 reviews
  • 10 min prep time
  • 30 min total time
  • 9 ingredients
  • 30 servings

Ingredients

Cookies

1
roll Pillsbury™ refrigerated chocolate chip cookies
1/4
cup unsweetened baking cocoa
30
peppermint white chocolate candies, unwrapped

Marshmallow Frosting

3/4
cup marshmallow creme
1/2
cup butter
1
tablespoon milk
1 1/2
cups powdered sugar

Garnishes, If Desired

Miniature chocolate chips
Miniature marshmallows

Directions

  1. 1 Heat oven to 350°F. Place mini paper baking cup in each of 30 miniature muffin cups.
  2. 2 In large bowl, break up cookie dough. Stir or knead in baking cocoa until well blended. Shape cookie dough into 30 small balls, wrapping each ball of dough around 1 candy to cover completely. Place balls in cups.
  3. 3 Bake 12 to 14 minutes or until cookies are set around edges and puffed up. Cool 5 minutes in pan. Remove baking cups from pan to cooling rack to cool completely, about 10 minutes.
  4. 4 Meanwhile, for frosting, in large bowl, beat marshmallow creme, butter and milk with electric mixer on medium speed until blended. Beat in powdered sugar until fluffy. If necessary, beat in additional powdered sugar until piping consistency. Place in decorating bag fitted with tip. Pipe frosting on top of each cookie cup. Top with miniature chocolate chips and miniature marshmallows.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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