Cup of Cocoa Cookies

During a recent culinary brainstorm, someone suggested that cup cookies would be exactly what I was looking for as an adorable novelty cookie.

An online search revealed that while we weren't the first ones to think of such a thing, I didn't see a single Instructable for cup of cocoa cookies, so I will remedy that right here and now!

This recipe will make an estimated 36 cookies, depending on the size you choose to make

~Basic baking supplies are required, and also a miniature muffin/cupcake pan (such as this one)

Cookie Ingredients:

1. 1 cup butter, room temperature
2. 1 cup sugar
3. 2 teaspoon vanilla
4. 1 egg
5. 3 cup flour
6. 2 teaspoon baking powder

Decorating Ingredients:

1. approximately 2 cup milk chocolate chips
2. 2-3 Tablespoons heavy cream
3. a handful of pretzels, broken to shape mug handles
4. a smidge of white frosting for each cookie
5. approximately 1/2 cup Jet-Puffed marshmallow bits (can be purchased here)

Note: As you may note in the pictures, I am using smaller amounts than those listed here; this is because I am making a small batch. However, the steps are exactly the same.

1. 176 degrees if you're using Celsius

1. Be thorough. This is very important because we don't want the cookies to stick.

1. Beat the butter and sugar together for around two minutes, until it is very well blended and fluffy.

1. Beat until fully incorporated.

1. Mix the flour and baking powder until you reach a "crumb" consistency.
2. You may find it easier to use a spatula at this point.

1. Using your hands (or a spatula, if you prefer), mix and mold the dough into shape.

1. On a floured surface, roll out your dough to a uniform thickness of 1/4 inch.
2. Your dough may be inclined to crack, so work gently.

1. Aim for your circles to be 2.5 inches across
2. Lightly dusting your circles with flour will help to keep them from sticking to the work surface.

1. Working very gently, press your circles just a little flatter.
2. They will break and crack easily, so be careful.

1. Using the pictures as a guide, press each of the circles into the prepared muffin pan.
2. Pinch the edges as smooth as possible around the rim.

1. Keep a close eye on them. They should not turn brown, take them out when they no longer appear glossy.
2. Move on to the next step while you are waiting.

1. While the cookies are baking, melt the chocolate in a double boiler (a heat proof bowl sits on top of a saucepan filled with boiling water).
2. Add the heavy cream, and stir well.
3. Remove from heat when completely melted.
4. Let it cool.

1. Be careful, since the muffin pan will be very hot. It may be easier if you have a friend to help.
2. Quickly, but carefully, flip the cookies over onto a baking sheet.

Note: If you haven't done this before, you may be a little confused. All you need to do is place a baking sheet over the top of your cookies in the muffin tin, next (with your oven mitts on) place one hand on the top and one hand on the bottom, then finally flip the whole thing over.

1. I like to trim the jagged edges for a cleaner look. If you'd rather not, skip this step.

1. Apply just a little white frosting to the pretzel piece, like glue.
2. Attach it to the cookie cup, in the position of a mug handle.

There you go! They look just like mini cups of cocoa!

May you have a blast making (and eating) these cute little cup of cocoa cookies.