These are perfect for a hot cocoa or holiday party!
Ingredients
1 roll refrigerated Pillsbury sugar cookie dough
1 bag mini marshmallows
Frosting
3½ cups powdered sugar
1 cup unsweetened cocoa powder
1 stick butter (room temperature)
1 teaspoon vanilla extract
1¼ - 1½ cups heavy whipping cream
Instructions
Preheat your oven to 350 degrees.
Open your dough and cut it in half the long way. Hold it back up together and then make 12 equal marks across your dough. I always make little marks with my knife first to make sure the spacing is even.
Then take your knife and slice your dough where you made the marks. Now you have 24 equal parts of dough.
Spray your mini muffin pan generously with cooking spray. Don't skip this step as the cookies will stick to the pan and you will loose the bottom of your cookie cups.
Roll each of your sections of dough into a ball and place in your muffin pan. Then just lightly push them down.
Bake at 350 degrees for 10-13 minutes. Cool for 10 minutes and then remove to a cooling rack to cool completely. When removing the cookies carefully take a knife and slide it around the edges to loosen the cookies and then carefully lift them up.
While your cookies are cooling make the frosting.
Cream your butter with the whisk attachment on your mixer. Add in the powdered sugar and cocoa and combine on low. Turn off the mixer and add the vanilla and heavy cream. Turn the mixer on low until the sugar and cocoa are mixed in and then turn up the speed to whip it all together. Start with about 1¼ cups of heavy cream and add more if needed. You want it to be not as thick as normal frosting.
Then using a piping bag, with the corner cut off, pipe the frosting into each cookie cup.
Take a small spatula to carefully level out the frosting as best as your can. You want it to look like a smooth even level of hot cocoa.
Add 3 marshmallows on top of the frosting to each cookie cup.
Recipe by A Fireman's Wife at https://afiremanswife.com/2018/11/27/hot-cocoa-cookie-cups/