Merry Christmas! ~ Peppermint Hot Cocoa Cookie Cups

These festive little cookie cups will make a perfect dessert for your Christmas meal. I think Santa might like them too! 😉I made a simple whole-wheat sugar cookie dough for the cups and handles. They have a lot less sugar and butter than many recipes to keep them a little lighter. Then I filled the cute little cups with my favorite chocolate mint pudding that is a regular at our house.

If you are looking for a fun way to spend a few hours in the kitchen, I think you’ll enjoy these. (Or if your holiday schedule is already full, make them next month. 🙂 I think hot cocoa is just as fitting in January as it is in December! Why should December get all the fun cookies? 😉 ) Either way, I hope you’ll enjoy giving these a try.Peppermint Hot Cocoa Cookie Cups

Cookies:

2 cups whole-wheat pastry flour

Pinch of salt

1/2 cup unsalted room temperature butter

1/2 cup granulated sugar

1 teaspoon vanilla extract

2 eggs

Approximately 1/8 cup milk, dark, or white chocolate (to attach the cup handles)

Pudding:

2/3 cup granulated sugar

1/4 cup cornstarch

Pinch of salt

1/3 cup unsweetened cocoa powder

2 1/2 cups skim milk

2 egg yolks

1 teaspoon vanilla extract

1/2 teaspoon peppermint (or mint) extract

To make the cookies:

In a large bowl, whisk together the flour and salt. In a second large bowl, beat the butter and sugar with an electric mixer until light and fluffy. Add the vanilla. Beat in the eggs, one at a time. Add the flour mixture, and beat until just combined. You may need to hand mix the last bit if the dough becomes too thick for the mixer.

Wrap the dough in plastic wrap and refrigerate for at least an hour.

Preheat oven to 350 F.

Prepare a mini muffin pan by greasing it very well. Prepare a baking sheet with parchment paper.

Reserve about 1/4 cup of the dough for the cup handles.

With the remaining dough, roll approximately 1-inch balls between your hands, and place them in the prepared muffin tin. Push the center of each ball until it squishes up the side of each hole. Make sure to press the sides and bottom firmly so there are no gaps in between the dough and the pan, and make sure the top is neat. The sides and top will be visible in the final product.

With the reserved dough, roll small pieces into thin lines, and fashion them into tiny cup handles. Place the handles on the prepared baking sheet.

Bake the cups for about 15 minutes, or until firm, rotating the pan halfway though. Let cool for a couple of minutes before removing the cookies from the pan. Bake the handles for about 7 minutes, or until firm, rotating the pan halfway through. Cool the cups and handles completely on a wire rack.

To attach the cup handles:

Over a double boiler, melt the chocolate. Place all of your cups on their sides in the cleaned mini muffin pan to prop them up. The side of each cup should be facing up. Dip the edges of the cup handles in the chocolate, and gently place on the side of the cups. Let stand to dry for at least an hour.

To make the pudding:

Begin by placing a fine mesh strainer over a medium bowl. Set aside.

Off the heat, in a medium saucepan, whisk the sugar, cornstarch, salt, and cocoa powder. Turn the heat onto medium high. Gradually add the milk, whisking well to dissolve the cornstarch. Add the egg yolks, and whisk until incorporated.

Continue to whisk occasionally, until big bubbles begin to form. At that point, reduce the heat to low. Cook one more minute, whisking constantly. The consistency should be creamy and thick.

Remove the pudding from the heat and pour it through the strainer into the bowl. Add the vanilla and mint to the hot pudding, and whisk until well incorporated.

Cover the pudding directly on the surface with plastic wrap. Refrigerate for at least three hours. Before serving, whisk it one more time to make sure the consistency is smooth.

To assemble:

Place the pudding into a piping bag to neatly fill the hot cocoa cups. Use the back of a small spoon to smooth the top.