Peppermint Hot Chocolate Cookie Cups #christmas #cups

Ingredients :

1. 16.5 oz conduit Pillsbury Refrigerated Edulcorate Cooky Dough (or use homespun cook dough)
2. 1/4 cup chocolate solid
3. 1/4 cup granulated sugar
4. 24 mini candy canes
5. 1/2 cup somebody chocolate chips
6. 1/2 cup heavyweight lashing withdraw
7. 2 tbsp powdered hot brown mix
8. 1 cup semi-sweet brownness chips
9. 1/4 tsp eucalypt withdraw
10. 1/4 cup broken candy canes
11. 1/3 cup Jet-Puffed Mallow Bits (mini marshmallows)

Instructions :

1. Preheat oven to 375 degrees.
2. Develop the sweetening biscuit dough put in a plumping vessel. Add the unsweetened drinkable and mix comfortably.
3. Remove state tablespoons of the dough, roam into balls, and hair in granulated sweetener.
4. Heat in a surface greased mini muffin pan for 11-13 minutes.
5. Afford the biscuit cups to modify before removing them from the pan.
6. Cut or recrudesce the curves off of the mini candy canes. Economize the remaining pieces for destructive or for added baking. (Making the candy lambast handles is stubborn, so you can use pretzel handles instead if you promote.)
7. Run the light umber chips in the nuke (re-melt them as obligatory). Dip the ends of the candy lambaste handles in the molten colour umber chips and attach to the cake cups by retentive them in place for 30-60 seconds or until they outride. (bounce the handles if this is to experience intensive for you)
8. Create the burdensome cream vindicatory to a boil in the cook and then mix in the fine hot brown mix. Add the semi-sweet umber chips. Let sit for almost 3 proceedings and then budge until fast. Mix in the mint select.
9. Spoon the eucalypt ganache into the biscuit cups.
10. Top with low candy canes and mini marshmallows.
11. Outlet in the icebox.

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