Peppermint Chocolate Truffle Cookie Cups Recipe | Yummly

By jab120638

Ingredients

• 1 1/2 cups all purpose flour
• 1/2 cup unsweetened baking cocoa
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 tsp corn starch
• 3/4 cup light brown sugar
• 1/2 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 1 tsp vanilla extract
• 1 egg, room temperature
• 2 Tbls water or Peppermint Chocolate Creamer
• 1/2 cup Andes Peppermint Crunch baking chips plus more for sprinkling on top
• 1/3 cup heavy whipping cream
• 3 Tbls International Delight's Peppermint Chocolate Truffle creamer
• 4 oz bittersweet or semi-sweet chocolate, chopped

Details

Servings 1
Adapted from yummly.com

Preparation

Step 1

Whisk together flour, cocoa, baking soda, salt and corn starch. Set aside.
Cream sugars and butter together until light and fluffy.
Add in egg, vanilla and water and beat until well blended.
Gradually stir in dry ingredients.
Refrigerate dough for 1 hour.
Preheat oven to 350 degrees.
Spray mini muffin tin with cooking spray.
Use a cookie scoop to scoop dough into muffin tin wells.
Bake for 7-9 minutes or until the cookies are set.
Remove from oven and let rest for 2-3 minutes.
Using the back of a measuring spoon, create a well in the center of the cookie cups.
Sprinkle 1/4 tsp of Andes peppermint crunch baking chips or crushed candy canes into the well