Hot Cocoa Cookie Cups Snickerdoodles and Chocolate Fudge
Make these miniature hot cocoa cookie cups for a special holiday treat. Made with snickerdoodle cookie dough and a three ingredient hot fudge, these cookies are a simple and fun holiday dessert.
Recipe by Karen D. Insignares
1 3/4cupall-purpose flour($0.26)
3/4cupwhole wheat flour($0.23)
Cinnamon Sugar Mixture
1can (14 oz)condensed milk($0.99)
2cupssemi-sweet chocolate chips($4.32)
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.