Mexican Hot Chocolate Caramel Cookie Cups
Prep Time
1h 15m
Bake Time
13m - 15m
Yields
24 cookiesAbout this Recipe
Nutty and sweet with a faint spiciness coming from the cinnamon, nutmeg and allspice, Mexican Hot Chocolate is like a hug from your abuelita. Chef Eddy took all of the rich flavor of Mexican Hot Chocolate and turned it into these adorable cookie cups. Mexican chocolate cookies are filled with caramel and topped with whipped cream. A pretzel handle completes the transformation. Almost too cute to eat!
Mexican Hot Chocolate Caramel Cookie Cups
Prep Time
1h 15mBake Time
13m - 15mYields
24 cookiesAbout this Recipe
Nutty and sweet with a faint spiciness coming from the cinnamon, nutmeg and allspice, Mexican Hot Chocolate is like a hug from your abuelita. Chef Eddy took all of the rich flavor of Mexican Hot Chocolate and turned it into these adorable cookie cups. Mexican chocolate cookies are filled with caramel and topped with whipped cream. A pretzel handle completes the transformation. Almost too cute to eat!
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Ingredients
Mexican Hot Chocolate Cookie Cups
- 1 2/3 cups all-purpose flour*
- 7 tablespoons Mexican cocoa powder
- 1/2 teaspoon baking soda
- 1 1/2 sticks unsalted butter, very soft
- 1 cup, well packed Imperial Sugar Light Brown Sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 30 mini pretzels
Caramel Sauce
- 6 tablespoons unsalted butter
- 1/3 cup, well packed Imperial Sugar Dark Brown Sugar
- 1/2 cup heavy cream
- 1/8 teaspoon salt
- 1 vanilla extract
Whipped Cream
- 1/2 cup heavy cream
- 1 tablespoon of Imperial Sugar Extra Fine Granulated Sugar
- 1 teaspoon vanilla
- *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Instructions
- Preheat oven to 350°F.
- Lightly butter or spray a 24 cavity mini muffin tin and set aside.
- Sift together flour, Mexican cocoa, and baking soda and set aside.
- Mix butter until light and fluffy, add first listed brown sugar followed by egg, vanilla and salt.
- Add dry ingredients and mix until just combined.
- Using a small ice cream scoop, divide batter evenly into prepared pan. Using a wet finger press down in center of each dough to create a well and consequently moving dough up the sides a bit. (Dough will further rise up the sides during baking.)
- Place in oven and bake for 13-15 minutes or until the center of cookies have collapsed.
- Allow to cool for about 3-4- minutes, but then carefully remove cup cookies from pan before they start to stick.
- Cut each pretzel in half. Set best-looking halves aside.
- In a small saucepan, bring to a boil butter, brown sugar, and 1/2 cup heavy cream. Boil for about 2 minutes and add salt and 1 teaspoon vanilla. Check caramel to see that it has slightly thickened by dropping some on a plate. Set aside.
- Whip to medium peaks.
- Scoop whipped cream onto well-cooled cookie cups. Drizzle with caramel and sprinkle with a touch of Mexican cocoa powder.
- Gently push pretzel halves into the side of each cookie cup.
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Mexican Hot Chocolate Caramel Cookie Cups
Prep Time
1h 15mBake Time
13m - 15mYields
24 cookiesAbout this Recipe
Nutty and sweet with a faint spiciness coming from the cinnamon, nutmeg and allspice, Mexican Hot Chocolate is like a hug from your abuelita. Chef Eddy took all of the rich flavor of Mexican Hot Chocolate and turned it into these adorable cookie cups. Mexican chocolate cookies are filled with caramel and topped with whipped cream. A pretzel handle completes the transformation. Almost too cute to eat!
Ingredients
Mexican Hot Chocolate Cookie Cups
- 1 2/3 cups all-purpose flour*
- 7 tablespoons Mexican cocoa powder
- 1/2 teaspoon baking soda
- 1 1/2 sticks unsalted butter, very soft
- 1 cup, well packed Imperial Sugar Light Brown Sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 30 mini pretzels
Caramel Sauce
- 6 tablespoons unsalted butter
- 1/3 cup, well packed Imperial Sugar Dark Brown Sugar
- 1/2 cup heavy cream
- 1/8 teaspoon salt
- 1 vanilla extract
Whipped Cream
- 1/2 cup heavy cream
- 1 tablespoon of Imperial Sugar Extra Fine Granulated Sugar
- 1 teaspoon vanilla
- *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Instructions
- Preheat oven to 350°F.
- Lightly butter or spray a 24 cavity mini muffin tin and set aside.
- Sift together flour, Mexican cocoa, and baking soda and set aside.
- Mix butter until light and fluffy, add first listed brown sugar followed by egg, vanilla and salt.
- Add dry ingredients and mix until just combined.
- Using a small ice cream scoop, divide batter evenly into prepared pan. Using a wet finger press down in center of each dough to create a well and consequently moving dough up the sides a bit. (Dough will further rise up the sides during baking.)
- Place in oven and bake for 13-15 minutes or until the center of cookies have collapsed.
- Allow to cool for about 3-4- minutes, but then carefully remove cup cookies from pan before they start to stick.
- Cut each pretzel in half. Set best-looking halves aside.
- In a small saucepan, bring to a boil butter, brown sugar, and 1/2 cup heavy cream. Boil for about 2 minutes and add salt and 1 teaspoon vanilla. Check caramel to see that it has slightly thickened by dropping some on a plate. Set aside.
- Whip to medium peaks.
- Scoop whipped cream onto well-cooled cookie cups. Drizzle with caramel and sprinkle with a touch of Mexican cocoa powder.
- Gently push pretzel halves into the side of each cookie cup.
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