• 1 Rating

Toast the holidays in style with a fun, soft & chewy cup of marshmallow-topped hot chocolate.

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Recipe Summary

prep:
15 mins
cook:
10 mins
additional:
10 mins
total:
35 mins
Servings:
60
Yield:
60 cookie cups
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Ingredients

60
Original recipe yields 60 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Combine flour, baking soda and salt in medium bowl; set aside.

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  • Beat Becel Buttery Taste margarine with sugars in large bowl. Beat in eggs and vanilla until blended. Gradually add in flour mixture; beat just until blended. Stir in 1/2 cup (125 mL) chocolate chips, cocoa powder and cinnamon. Drop by tablespoonfuls into greased mini muffin pans.

  • Bake 10 minutes or until edges are firm. Quickly make a dent in the center of each and insert 3 marshmallows. Top each with 1 chocolate chip. Cool 10 minutes on wire rack; remove cups from pan. Break off curved part of pretzels and make a "handle" and press into side of cup to adhere; cool completely.

Notes:

See nutrition information for sugar content.

*Becel Gold in Quebec.

Nutrition Facts

87 calories; protein 0.9g 2% DV; carbohydrates 11.6g 4% DV; fat 4.2g 7% DV; cholesterol 6.7mg 2% DV; sodium 84.9mg 3% DV. Full Nutrition
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Reviews

1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
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