Becel Anything Goes Cookie Dough Hot Chocolate Cookie Cups recipe

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Ingredients

2 ¼ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup Becel® Buttery Taste or Original Margarine*
1 cup firmly packed light brown sugar
¼ cup granulated sugar
2 large Naturegg™ Omega 3 eggs
1 teaspoon vanilla extract
½ cup HERSHEY'S® Chipits® Pure Semi-Sweet Chocolate Chips, plus
3 tablespoons HERSHEY'S® Chipits® Pure Semi-Sweet Chocolate Chips, divided
1 teaspoon ground cinnamon
1 ½ cups mini marshmallows
30 mini pretzels

Nutrition Info

87.3 calories
carbohydrate: 11.6 g
cholesterol: 6.7 mg
fat: 4.2 g
fiber: 0.2 g
protein: 0.9 g
saturatedFat: 0.9 g
servingSize: -
sodium: 84.9 mg
sugar: 6.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Combine flour, baking soda and salt in medium bowl, set aside.

  2. Beat Becel Buttery Taste margarine with sugars in large bowl. Beat in eggs and vanilla until blended. Gradually add in flour mixture, beat just until blended. Stir in 1/2 cup (125 mL) chocolate chips, cocoa powder and cinnamon. Drop by tablespoonfuls into greased mini muffin pans.

  3. Bake 10 minutes or until edges are firm. Quickly make a dent in the center of each and insert 3 marshmallows. Top each with 1 chocolate chip. Cool 10 minutes on wire rack, remove cups from pan. Break off curved part of pretzels and make a \"handle\" and press into side of cup to adhere, cool completely.

Recipe Yield

60 cookie cups

Recipe Note

Toast the holidays in style with a fun, soft & chewy cup of marshmallow-topped hot chocolate.

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