hot chocolate cookie cups
a new, fun way to enjoy a mug of hot cocoa - in an edible fudgy cookie cup! these were so fun to make & the little pretzel "handle" just makes these so darn cute.
PREP TIME
10 minutes
COOK TIME
15 minutes
INGREDIENTS
17
Serves: 24
Ingredients
cookie cup
- 1 cup1 cup1 cup Cashew Butter
- 222 Eggs
- 0.5 cup0.5 cup0.5 cup Chocolate Protein Powder - Be Well by Kelly
- 0.75 - 1 cup0.75 - 1 cup0.75 - 1 cup Classic Monkfruit Sweetener (with Allulose) - Lakanto
- 1 tsp1 tsp1 tsp Pure Vanilla Extract
hot chocolate filling
- 0.5 cup0.5 cup0.5 cup Cottage Cheese, Organic
- 1/2 whole1/2 whole1/2 whole Peppermint Mocha + Almond Butter Dark Chocolate Bar - Hu, melted
- 1 - 2 Tbsp1 - 2 Tbsp1 - 2 Tbsp Cacao Powder, Raw
- 1 - 2 Tbsp1 - 2 Tbsp1 - 2 Tbsp Classic Monkfruit Sweetener (with Allulose) - Lakanto
- 0.5 tsp0.5 tsp0.5 tsp Pure Vanilla Extract
- 1 tsp1 tsp1 tsp LMNT Chocolate Salt Electrolyte Mix, I used the mint chocolate
toppings
- 1 oz1 oz1 oz Gluten-Free Dark Chocolate Covered Pretzels - Jojo's, cut off the round parts & use the pointy bottom of the pretzel
- 2 oz2 oz2 oz Classic Vanilla Sugar-Free Marshmallow - Max Sweets, chopped
- 1/2 whole1/2 whole1/2 whole Peppermint Mocha + Almond Butter Dark Chocolate Bar - Hu, finely chopped
Shop This Recipe
Shopping on FoodSocial supports our recipe creators and trusted brands.Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- preheat oven to 350.
- in a bowl, add all cookie cup ingredients.
- using a hand mixer, mix together all ingredients.
- line a mini muffin tin with liners, then using a small cookie scoop, add cookie mixture to muffin tin.
- press down the center of each cookie with the back of the cookie scoop; bake for 8-10 minutes.
- clean cookie scoop, then once done baking, again press center of each cookie with the back of the cookie scoop.
- while cookies are completely cooling, make hot chocolate filling by adding all ingredients to a food processor; refrigerate until cookies are cooled.
- add a “handle” by inserting sharp part of pretzel into cookie; freeze for 10-15 minutes to set.
- add hot chocolate filling to each cookie cup, along with marshmallow & chocolate.
Add a Note
My Notes:
About This Recipe
Show nutritional information
Baked Goods Cookies Gluten Free Grain Free Nightshade Free Shellfish Free| This is our estimate based on online research. | |
| Calories: | 70 |
| Fat: | 5 g |
| Carbohydrates: | 10 g |
| Protein: | 4 g |
| Cholesterol: | 1 g |
| Sodium: | 53 mg |
| Fiber: | 1 g |
| Sugars: | 1 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
Recommended for You
Never Miss a Bite
Get recipes delivered to your inbox every week
One response to “hot chocolate cookie cups”
Leave a Reply
You must be logged in to post a comment.
These look and sound swoonworthy!!