Hot Chocolate Cookie Mugs Recipe By Tasty Food

HOT CHOCOLATE COOKIE MUGS RECIPE BY TASTY

Steps:

• Preheat the oven to 375°F (190°C).
• In a large bowl, cream together the butter and sugars with an electric hand mixer until light and fluffy.
• Beat in the egg, then add the melted chocolate chips and beat to incorporate.
• Sift in the flour, cocoa powder, baking powder, and salt. Beat until just combined.
• Scoop a rounded tablespoon of cookie dough into each cup of a mini muffin tin.
• Use your fingers to spread the dough evenly across the bottoms and up the sides of the cups, being careful not to spill over the edges.
• Bake for 8 minutes, until cookies have slightly puffed up. Let cool completely. If the centers have puffed up, use the back of a wooden spoon to reshape.
• Prep the decorations: Add 4 ounces (100 grams) of chocolate chips to a liquid measuring cup or heatproof bowl. Pour over the warm heavy cream and let sit for 1 minute, then stir until well combined and smooth.
• Pour the ganache into the cooled cookie cups until level with the tops.
• Decorate the tops of each cookie cup with mini marshmallows and let sit at room temperature until the ganache has firmed up about 1 hours.
• In a liquid measuring cup or heatproof bowl, melt the remaining chocolate in the microwave, then allow to sit at room temperature until thickened, about 10-15 minutes.
• Use to scissors to cut the curved end of the mini candy canes into small handles.
• Use a knife to gently lift the cookie cups from the muffin tin so one side sticks up. Dip the ends of the candy cane handles into the cooled melted chocolate, then stick onto the sides of the cookie cups. Let set for at least 1 hour before serving.
• Enjoy!

HOT CHOCOLATE COOKIES

Steps:

• Preheat oven to 375°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, cocoa mix, baking cocoa, salt, baking soda and baking powder; gradually beat into creamed mixture. Gently stir in marshmallow bits and chocolate chips., Drop dough by tablespoonfuls 2 in. apart onto greased baking sheets. Bake until set, 10-12 minutes. Remove to wire racks to cool completely.

HOT CHOCOLATE COOKIE CUPS

Steps:

• 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.

MALTED ALMON HOT CHOCOLATE

Steps:

• In a large saucepan, heat milk over medium heat until bubbles begin to form around the edge of the pan.
• While milk is heating, pour cream into a small chilled bowl. Blend the whipping cream until it begins to thicken. Add sugar and continue to blend until soft peaks form.
• Whisk the chocolate chips and malt powder into the hot milk. Continue to whisk until chocolate is melted.
• Remove from heat and stir in the vanilla and almond extracts.
• Pour hot chocolate into mugs and top with whipped cream.

CHOCOLATE HAZELNUT MUG CAKES RECIPE BY TASTY

Steps:

• In a medium mixing bowl, whisk together ¾ cup (225 g) chocolate hazelnut spread and the eggs.
• Fold in the flour.
• Evenly distribute into two mugs.
• Microwave each mug for 2 minutes.
• Cool for 5 minutes.
• Frost with remaining chocolate hazelnut spread and serve warm.
• Enjoy!