Header is editable on language lavel pages and above in content hierarchy (this text is being shown in edit mode only)

Peppermint Hot Cocoa Cookie Cups

  • PRINT

SKILL LEVEL : intermediate

Ingredients

  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  • 60 HERSHEY'S KISSES BRand Candy Cane Mint Candies
  • 1 cup butter or margarine (2 sticks) , softened
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2-1/2 cups all-purpose flour
  • 6 tablespoons HERSHEY'S Cocoa
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1-1/4 cups miniature hot chocolate marshmallows
  • 1/2 cup HERSHEY'S Semi-Sweet Chocolate Chips

Directions

  • 1. Remove wrappers from candy cane candies. Place in freezer at least 1 hour.
  • 2. Beat butter, granulated sugar, brown sugar, eggs and vanilla in large bowl until well blended. Stir together flour, cocoa, baking soda, baking powder and salt. Gradually beat into butter mixture, beating until thoroughly blended. Cover and refrigerate while heating oven.
  • 3. Heat oven to 350°F. Generously grease 60 small muffin cups (1-3/4 inches in diameter).* Divide dough into 60 equal balls (about 1-1/4 inches each). Flatten each ball slightly; press around one candy piece. Roll in hand to make ball. (Be sure to cover each candy completely.) Place in prepared cups.
  • 4. Bake 9 to 11 minutes or until dough is set. Do not over bake. Place about 1 teaspoon marshmallows on top of each cookie; press in lightly. Cool completely in pan(s) on wire rack. Remove cookies from pans.
  • 5. Place chocolate chips in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds; stir. If necessary, microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating, until chips are melted and smooth when stirred. Drizzle tops of cookies. Allow chocolate to set. Makes 5 dozen cookies.
  • * Cookies may be baked 1 pan at a time. Cover unbaked cookie balls and refrigerate until ready to bake.
  • Recipe created for The Hershey Company by Cupcake Diaries.

Our Best Baking Tips

Hershey’s expert bloggers have all the sweet ideas you need to Bake Happy.

Read the Blog