Hot Cocoa Mug Cookies
Here's some creative mugs you can make out of crisp chocolate cookie dough. Enjoy some hot chocolate or coffee in them before you eat them up.
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These mug shaped cookies can hold your beverage before you eat them up! Milk, hot cocoa, coffee, whatever you crave. Wintertime brings us plenty of hot cocoa mix and candy canes. Why not turn them into these adorable cookies? These are definite crowd pleasers, and super scrumptious!
Because these are crisp cookies, it's rather helpful to have a silicone muffin tray as opposed to a tin one, so they don't crack when removing them. A tin one will still work, just be careful popping the cookies out.
Prep Time: 50 minutes
Cook Time: 20 minutes
Total Time: 1 hour 10 minutes
Yield: 12 large mug cookies
- 1 cup unsalted butter, softened
- 1 cup white sugar
- 2/3 cup brown sugar, packed
- 2 eggs
- 1 tsp vanilla
- 3 cups all-purpose flour
- 1 1/4 cup hot cocoa mix (regular sweetened version)
- 1 tsp salt
- 1 1/2 tsp baking soda
- 12 candy canes (plus extra as they tend to break)
- 6 ounces dark chocolate chips
- white cookie icing
- mini marshmallows
- Preheat oven to 350 F. Cream softened butter and sugars together until smooth.
- Beat in eggs and vanilla on slow speed.
- Increase speed and beat until fluffy.
- In the other bowl, whisk together flour, hot cocoa mix, salt and baking soda.
- In about 4 segments, add the flour mixture to the wet ingredients.
- This will take some time to mix as the dough will be very thick. Keep at it until it's consistent.
- Lightly grease your muffin cups and spoon dough in almost all the way full.
- Grease the bottom of a shot glass (or something similar in size) and make a well in each ball of dough.
- Gently form little lips to the mug tops and slice off any excess so they are all even. Pop in oven for about 14 minutes.
- While the mugs are baking, lets make their handles. Gently saw off the U sections to all the candy canes using a serrated knife in a slow sawing motion. Sometimes these break in all the wrong places, so be sure to have extra handy. Take off all the wrapping.
- Bring some water to a simmer in a saucepan and place bowl on top to act as a double boiler. Pour in chocolate chips and stir until smooth. Dunk the candy can U's into the chocolate and allow excess to drip off. (If you'd like to melt the chocolate in the microwave, use a microwave-safe bowl and melt the chocolate at 30 second increments, stirring each time, until silky smooth.)
- Lay them on a rack or some parchment paper until the chocolate completely firms up.
- Remove the cookies from the oven. You will see the centers will have puffed up a bit, so press the centers in again with the shot glass until flattened.
- Pop the cookies back in the oven and shut off the heat. This will finish off the cookies to have a nice crisp top and evenly baked bottom. Remove them after about 7 minutes. You may have to shot glass the bottoms one last time if they puffed again. Now allow them to cool, then pop them out.
- Add a dab of cookie icing to the inside lip of a mug, then hook a handle onto it. It will stay in place, but it's probably best you drink out of these by holding the base. ;) If you have any gaps at the bottom of the handle, dab on some melted chocolate to fill them in.
- Fill with hot cocoa, milk, or coffee, if you desire. These cookies are sturdy, so you can drink out of them multiple times. Alternatively, you can just fill them with candies or marshmallows. Yum!
- Top with marshmallows. To make them stick together nicely, and to fill any air gaps between them for a nice consistency, pipe in some cookie icing.
- I added some cookie icing to the sides of the mugs to look like melted marshmallow was oozing out. :)
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