Ingredients
Scale
- 1 package Pillsbury Sugar Cookie Dough
- ½ cup heavy whipping cream
- 2 tablespoons hot cocoa mix
- 1 cup semi-sweet chocolate chips
- ½ cup white chocolate chips
- 12 mini pretzels
- 1 cup Jet-Puffed Mallow Bits
Instructions
- Preheat your oven to 375°F.
- Grease the mini muffin tins lightly.
- Scoop about 1 tablespoon of cookie dough into each of the 24 greased tins.
- Bake the cookie dough for 12-14 minutes until lightly golden.
- Remove from the oven and let cool completely in the pan.
- In a saucepan, heat the heavy whipping cream on medium until boiling.
- Stir in the hot cocoa mix.
- Pour the hot cream over the semi-sweet chocolate chips and let sit for 3 minutes.
- Whisk until smooth to make ganache.
- Break pretzels to create handles.
- Melt white chocolate chips in microwave-safe bowl in 20-second intervals, stirring in between.
- Use melted white chocolate to attach pretzel handles to the cookie cups.
- Fill cookie cups with the chocolate ganache.
- Top with Jet-Puffed Mallow Bits.
- Let set, or refrigerate for 10 minutes to speed up the process.
Notes
Store any leftover cookie cups in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie cup
- Calories: 200
- Sugar: 15g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 10mg
Keywords: hot chocolate, cookie cups, dessert, chocolate ganache, mini treats