gingerbread mocha cookie cups

Name: Gingerbread Mocha cookie cups
Prep time: 20 min
Cook time: 10 min
Yield: 30
Cuisine: American
Ingredients: 1/2 cup(s) butter, softened; 1 cup(s) brown sugar; 1/2 cup(s) molasses; 2 - eggs; 2 tablespoon(s) milk; 3 cup(s) all purpose flour; 2 teaspoon(s) ground ginger; 1 teaspoon(s) sea salt; ## MOCHA FILLING; 1 cup(s) chocolate chips; 3 tablespoon(s) hot coffee; ## WHIPPED CREAM; 1/2 cup(s) melted caramels; 1/2 cup(s) pieces of small pretzels for handles

30 Pinches 1 Photo

Rozanne James-Gooding

carlsbad, CA

Updated on Dec 12, 2015

This gingerbread cookie recipe has been in my family for a long time. I wanted to do something creative with it and add a 'few of my favorite things' so I decided to make these easy and cute cookie cups. Boy were they the talk of the party! Who doesn't love gingerbread this time of year? Adding a touch of mocha filling, whipped cream, and caramel plus a little salted pretzel on the side definitely qualifies this into the ranks of the tastiest cookie in Santa's toy shop! Kids love these cute little cookies too so be sure to make lots of them! Red and green sprinkles would add a festive touch!

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Aren't they adorbs? Grab a cup of your favorite Joe and enjoy!

prep time 20 Min

cook time 10 Min

method Bake

yield 30-40 cookie cups

Ingredients

1/2 cup butter, softened
1 cup brown sugar
1/2 cup molasses
2 - eggs
2 tablespoons milk
3 cups all purpose flour
2 teaspoons ground ginger
1 teaspoon sea salt
MOCHA FILLING
1 cup chocolate chips
3 tablespoons hot coffee
WHIPPED CREAM
1/2 cup melted caramels
1/2 cup pieces of small pretzels for handles

How To Make gingerbread mocha cookie cups

Step 1

Cream butter and brown sugar until light and fluffy. Add molasses,egg, and milk then flour, ginger, and salt. Mix well.

Step 2

Preheat oven to 350. Using a mini muffin pan spray nonstick cooking spray in each hole then drop a tablespoon of dough into each muffin hole pressing around the the sides. Bake for 10 minutes. Cool completely.
Step 3

While cookies are baking melt chocolate chips and coffee. Gently press an indention into each cooled cookie and then spoon 1/2 teaspoon or so of mocha filling into each cookie. Top with whipped cream and drizzle Caramel on top. Use leftover caramel as adhesive to a small pretzel and attach as a handle to give cookies a 'cup' effect.
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