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Baking with Amelia: hot chocolate cookie cups

Amelia Foster, Staff Writer

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With winter right around the corner, I find myself repeatedly craving hot chocolate. While hot chocolate is delicious, so are cookies, so Ione of my favorite recipes combines these two winter treats. The final product results in a cookie cup with warm fudge filling. There are two parts to this, and it is more time-consuming than the recipe before, but it tastes just as good, if not better. A lot of the ingredients I already had from my last recipe, but there are a couple I had to go out and buy.

Ingredients:

  • 2 large bowls
  • A mini-muffin tin
  •  1 cup of sugar
  • 1/2 cup of softened butter
  • 1 egg
  • 1 teaspoon vanilla
  • 1/3 cup sour cream
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of baking soda
  • 2 cups flour
  • 2 tablespoons of whatever sprinkles you want (optional)
  • marshmellows (optional)

 

For the fudge filling:

  • A large ziplock bag
  • A microwave safe bowl
  • 2 cups semi-sweet chocolate chips
  • 1 14 ounce can of sweetened condensed milk
  • 1 teaspoon of vanilla extract

Instructions for the cookie cups:

  1. Preheat your over to 350 degrees
  2. Mix together the butter and sugar until smooth, add the egg and vanilla and mix again
  3. In a separate bowl, combine the sour cream, salt, and baking soda. Mix together
  4. Add the sour cream mixture, the flour, and the sprinkles to the butter mixture. Beat together until smooth.
  5. Scoop out small balls of dough and place them in the oven for 15-18 minutes.
  6. Once baked, place a small dent in the middle with a spoon for the fudge filling. Let cool for 10 minutes then take them out of the pan.

Instructions for the fudge filling:

  1. Combine the chocolate chips and sweetened condensed milk in a microwave-safe bowl. Microwave for about 90 seconds
  2. Carefully take out, the bowl will be hot. It may not look very melted, but if you give it a light mix it will all melt together.
  3. Pour the fudge into the large ziplock bag. Zip the top and cut off a lower corner. Lightly squeeze the fudge filling into the cookie cups

Let the fudge cool before eating as it may burn your mouth, I know from personal experience as I did not wait. The fudge does look kind of gross, but it tastes very good. Don’t be too disappointed if the recipe doesn’t come out to be perfect; the cookie cups all resembled different forms. Although the kitchen got a bit messy after I made these cookies, I will definitely be making them again in the future.

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About the Writer
Amelia Foster, A&E Editor

Amelia Foster is a sophomore and Arts and Entertainment Editor. When she's not in room 112, she spends her time lounging on the couch while doing absolutely...

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Baking with Amelia: hot chocolate cookie cups