MidKnight Snacks: hot chocolate cookie cups
December 14, 2017
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.
- 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:
- Preheat your over to 350 degrees
- Mix together the butter and sugar until smooth, add the egg and vanilla and mix again
- In a separate bowl, combine the sour cream, salt, and baking soda. Mix together
- Add the sour cream mixture, the flour, and the sprinkles to the butter mixture. Beat together until smooth.
- Scoop out small balls of dough and place them in the oven for 15-18 minutes.
- 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:
- Combine the chocolate chips and sweetened condensed milk in a microwave-safe bowl. Microwave for about 90 seconds
- 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.
- 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.
Amelia Foster is a senior and the Print Managing Editor for RHSToday and Knight Writers. This is her fourth year on the staff, and her third as an editor....