“It’s Mini Me!” Said the Hot Cocoa
I was inspired to make these hot cocoa cookie cups a tiny replica of our Hot Chocolate Recipe! I added the aromatic flavors of cinnamon and clove into the snickerdoodle cookies and made bittersweet chocolate fudge to fill them up. So good, and pretty damn cute if I do say so myself.
Cooking Tips and Substitutions
The Lemon Juice
Is actually a substitute for cream of tartar, which I didn’t have available. This can be replaced with 1/4 tspn of cream of tartar or equal amounts of vinegar.
The Whole Wheat Flour
I’m trying to use up whole wheat flour that is about to expire, you can replace this with equal parts all-purpose flour.
I use Country Crock butter spread, which is not the same as sticks of butter. It has higher water content, so it usually requires a bit more flour than recipes that use real butter. However, I prefer it over sticks of butter on the island because it can get pretty pricey, five dollars for four sticks! Come on! If you choose to use real good ole, start with one cup less of flour, and add if necessary to form a soft dough.
For these cookies, I make a quick fudge recipe, which left me with plenty of leftovers. So, I poured the extra fudge out into a brownie pan lined with parchment paper. Once it cooled off, you could eat it like regular fudge squares. Alternatively, you could use the extra fudge to make instant hot cocoa peppermint sticks to share with friends. Simply lay candy canes on parchment paper, plop dollops of fudge into the hook part of candy canes and let them cool off until firm.
Leftover Snickerdoodle Cookie Dough
Because these cookie cups are so small, you’ll be left with some leftover dough. You could use it to make more teeny cups since you’ll have plenty of fudge. In my head, I thought it would be cute to create little saucers to put the cups on. I made them a little too big though. If you have the same idea, flatten teaspoon sized balls of dough onto a cookie sheet lined with parchment paper. Flattening the dough will help the batter spread and crisp up.
Hot Cocoa Cookie Cups Snickerdoodles and Chocolate Fudge
- 1 3/4 cup all-purpose flour ($0.26)
- 3/4 cup whole wheat flour ($0.23)
- 1/4 teaspoon baking soda ($0.01)
- 1 teaspoon pumpkin spice ($0.04)
- 1/4 teaspoon cinnamon ($0.01)
- 1/2 teaspoon lemon juice ($0.01)
- 1/2 cup margarine ($0.25)
- 1 cup sugar ($0.32)
- 1 egg ($0.23)
- 2 teaspoons milk ($0.02)
- 1 1/2 teaspoons vanilla ($0.03)
- 1/2 teaspoon lemon juice ($0.01)
Cinnamon Sugar Mixture
- 1/2 cup sugar ($0.16)
- 1 tablespoon cinnamon ($0.12)
- 1 can (14 oz) condensed milk ($0.99)
- 2 cups semi-sweet chocolate chips ($4.32)
- 1/4 teaspoon kosher salt ($0.01)
- 1 teaspoon vanilla extract ($0.02)
- 1/2 cup mini marshmallows ($0.07)
- Pre Heat oven to 375ºF.
- In a small bowl, combine all-purpose flour, whole wheat flour, baking soda, pumpkin spice, and cinnamon. Set aside.
- In a large bowl, beat together Margarine and sugar until combined. Then, beat in egg, milk, vanilla, and lemon juice.
- Fold in flour mixture into wet mixture until the dough comes together.
- In a small dish mix together sugar and cinnamon.
- Spray a mini muffin pan with cooking oil.
- Use a spoon to scoop equal sized pieces of dough and roll in sugar. Place each ball in the mini muffin pan and press down to flatten the tops.
- With the rest of the dough, shape the handles of cups by rolling into a thin log in sugar mixture and cutting into strips, forming a “U” shape on a cookie sheet lined with parchment paper. Make one for each mini cup.
- Place in the oven for 7-15 minutes, until edges have lightly browned.
- In the meantime, make the fudge. In a safe microwave bowl, add condensed milk and chocolate chips. Microwave for 1 minute and let it sit for 30 seconds. Stir until smooth (if more time is needed it, do it at 20-second intervals)
- Stir in kosher salt and vanilla extract. Pour into a piping bag (or a zip top bag and cut out a corner).
- When the cookies are out, press down on the center lightly with your thumb or spoon.
- Attach the cup handles using the fudge as glue and add a dollop of fudge onto each cookie.
- Garnish with mini marshmallows.
- Pour the remainder of the fudge into a square pan and refrigerate for 1 hour for a simple and delicious fudge.