Peppermint Hot Cocoa Cookie Cups

What if we told you that you could make a dessert that tastes just like a mug of hot cocoa? This Peppermint Hot Cocoa Cookie Cups recipe gives you warm feelings by joining HERSHEY'S KISSES Candy Cane Mint Candies with the classic taste of HERSHEY'S Cocoa. Don't forget to top your Peppermint Hot Cocoa Cookie Cups with miniature marshmallows and a drizzle of chocolate!

Ingredients

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 tsp

vanilla extract

2 - 1/2 cups

all-purpose flour

6 Tbsps

HERSHEY'S Cocoa

1 tsp

baking soda

1 tsp

baking powder

1/2 tsp

salt

1 - 1/4 cups

miniature hot chocolate marshmallows

1/2 cup

HERSHEY'S Semi-Sweet Chocolate Chips

Directions

Remove wrappers from candy cane candies. Place in freezer at least 1 hour.

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.

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.

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.

Tip

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.