Get the kids in the kitchen with hot chocolate-inspired cookie cups
The holidays are a busy time for families, between shopping for the perfect gift, hosting out-of-town guests, attending get-togethers and baking. Not only is baking a quintessential part of the festive season, but it is also a delicious way to spend a wintery day indoors with friends and family. Be ready to bake whenever the weather is cold or the kids need a fun activity by using Becel Sticks, a convenient 1:1 swap for butter that are ready to use straight from the fridge.
Perfect for little bakers, try this recipe for hot chocolate cookie cups. Inspired by a steaming hot cup of cocoa, these mini chocolate chip cookies are topped with marshmallows and finished with a pretzel “handle.”
Hot Chocolate Cookie Cups
Prep time: 15 minutes
Cook time: 10 minutes
Makes: 60 cookies
Ingredients:
- 2 ¼ cups (550 mL) all-purpose flour
- 1 tsp (5 mL) baking soda
- ½ tsp (2 mL) salt
- 1 cup (250 mL) (2 sticks) Becel unsalted margarine sticks
- 1 cup (250 mL) firmly packed light brown sugar
- ¼ cup (60 mL) granulated sugar
- 2 large eggs
- 1 tsp (5 mL) vanilla extract
- ¾ cup (170 mL) chocolate chips, divided
- 3 tbsp (45 mL) cocoa
- 1 tsp (5 mL) ground cinnamon
- 1 ½ cups (375 mL) mini marshmallows (3 per cup)
- 30 mini pretzels
Directions:
- Preheat oven to 375°F (190° C). Combine flour, baking soda and salt in medium bowl; set aside.
- Beat margarine sticks with sugars in large bowl. Beat in eggs and vanilla until blended. Gradually add in flour mixture; beat just until blended. Stir in ½ cup (125 mL) chocolate chips, cocoa powder and cinnamon. Drop by tablespoonfuls into greased mini muffin pans.
- Bake 10 minutes or until edges are firm. Quickly make a dent in the center of each and insert three marshmallows. Top each with one chocolate chip. Cool 10 minutes on wire rack; remove cups from pan. Break off curved part of pretzels to make a “handle” and press into side of cup to adhere; cool completely.
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