Get in the holiday spirit with these festive treats Alexandra Sprouls '19 & Camryn Ragland '18

Hot chocolate cookie cups

Ingredients for the cookies:

¾ cup of unsalted butter, ½ cup of sugar, ½ cup of brown sugar, ¼ cup of milk, 1 large egg, ½ teaspoon of pure vanilla extract, 2 ½ cup of all-purpose flour, 1 teaspoon of baking soda, ¼ cup of cocoa powder, ¼ teaspoon of kosher salt and 10 ounces of mini marshmallows.

Directions for the cookies:

1. Preheat oven to 350 degrees. Grease a mini cupcake pan with cooking spray.

2. Cream butter and sugars. Combine milk, egg and vanilla.

3. Mix baking powder, cocoa powder and salt into the wet ingredients.

4. Put a tablespoon of batter into each mini muffin cup. Make an indentation ¼ into the batter in each cup.

5. Bake for six to seven minutes. Edges should be firm but the center should be a little undercooked.

6. Place 3 chocolate chips and 3 mini marshmallows in the indents on each muffin. Put back into the oven for one to two minutes, until the marshmallows melt and the cookies are hardened.

Ingredients for the topping:

1 cup of chocolate chips

Directions for the topping:

  1. Melt the chocolate chips in the microwave for three 30 second intervals stirring in between.
  2. Drizzle the melted chocolate over the cooled cookies.

Serve with hot chocolate for best results.

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