Hot Cocoa Cookie Bowls

Nut Free

Yield: 18 cookie bowls

Prep Time: 35 minutes

Total Time: 1 hour 45 minutes

Ingredients:

Cookie Mugs-

  • 2 ½ c. all purpose flour

  • 4 ½ t. Baking powder

  • 1 t. salt

  • 1 c. butter, room temperature

  • ¾ c. sugar

  • ½ c. brown sugar

  • 1 egg

  • ¼ c. milk

  • 1 t. Vanilla

 

Filling-

  • ¼ c. + 2 Tb.  sugar

  • 3 Tb. milk

  • ¾ c. Lekkco

  • ¾ c. marshmallow fluff

  • About 54 mini marshmallows

  • Lekkco for drizzle

 

Directions:

Cookie Mugs-

  1. In a mixing bowl, whisk together the flour, baking powder, and salt. Set aside.

  2. In a large mixing bowl, beat together the butter and sugars with an electric mixer until the mixture forms a paste. Add the egg, milk, and vanilla and beat until combined. 

  3. Add the dry mixture and beat until fully combined. Scrape the bowl, if needed, but do not overmix. Refrigerate for at least 30 minutes. Preheat the oven to 350F and grease a muffin pan.

  4. Scoop about 3 tablespoons of dough into each muffin mold and mold around the edges evenly to create a bowl shape. Lightly grease fingers to avoid sticking.

  5. Bake for 12-15 minutes or until golden brown. If the center of the bowls have expanded from baking, simply use the handle of a butter knife and gently reform the bowl. Let cool completely then remove from the pan.  

 

Filling and Assembly-

  1. Add the milk and sugar to a saucepan over medium heat and bring to a boil. 

  2. Remove from heat and, immediately, add marshmallow fluff and Lekkco, then pour an 1 ½ to 2 tablespoons of the filling into cooled cookie bowls. 

  3. Add 3 mini marshmallows to each bowl, drizzle with Lekkco, serve and enjoy!