Hot Chocolate Cookie Cups

From NESTLE

Makes 24 cookie cups

 

These mini hot chocolate cookie cups topped with melted NESTLE TOLL HOUSE morsels, candy canes, and mini marshmallows are the perfect treat to cozy up to on a cold night.

INGREDIENTS

2 1/4 cups NESTLE TOLL HOUSE Semi-Sweet Chocolate Morsels, divided

1 package (16.5 ounces) NESTLE TOLL HOUSE Refrigerated Chocolate Chip Cookie Bar Dough

1 can (14 ounces) NESTLE CARNATION Sweetened Condensed Milk

24 mini candy canes

Vanilla extract
1/4 cup mini marshmallows

 

DIRECTIONS

1.Preheat oven to 375 degrees.

2.Scoop cookie dough 1 1/4” in size. If dough is stiff and cool enough, you can roll into balls. Place in muffin pan.

3.Bake 9-11 minutes, or until edges are set. Place pans on wire racks to cool. While still warm, make a well in the center of each cookie cup using the back of a measuring teaspoon. Cool completely; remove to wire racks to cool completely.

4.WHILE COOKIE CUPS ARE BAKING: To make a handle for cookie cups, break off curved end of each candy cane using a sharp knife. Place several of the remaining peppermint sticks in a plastic bag and use the bottom of a heavy cup to gently crush into small pieces for topping the cookie cups.

5.Combine 2 cups Semi-Sweet Chocolate Morsels and Sweetened Condensed Milk in a medium microwave safe bowl. Microwave on HIGH for 1 minute. Stir until morsels are completely melted and mixture is smooth. Stir in 1 teaspoon vanilla extract. Cool mixture slightly, then place mixture into a heavy duty plastic zip-style bag.

6.Snip a small piece off the corner of the bag and squeeze chocolate mixture into each cookie cup, mounding slightly. Two small spoons can be used to put the filling into the cups.

7.Working quickly, place remaining 1/4 cup Semi-Sweet Chocolate Morsels and small pieces of peppermint candy on top of each cookie cup, pressing lightly into chocolate. Add miniature marshmallows, if desired)

 

Find this recipe and more holiday treats at verybestbaking.com