Best 7 Hot Chocolate Cookie Mugs Recipe By Tasty Recipes

CHOCOLATE MUG CAKE RECIPE BY TASTY

Steps:

• In a 12-ounce (375 ml) mug or larger, mix all ingredients (except the chocolate hazelnut spread) until just combined.
• Once combined, spoon the chocolate hazelnut spread on top of the batter.
• Microwave on high for 90 seconds to 2 minutes, watching to make sure it doesn't spill over (depending on the size of the mug).
• Let cool one minute before eating. Top with additional chocolate hazelnut spread and powdered sugar (optional).
• Enjoy!

THE BEST CHEWY CHOCOLATE CHIP COOKIES RECIPE BY TASTY

Steps:

• In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps.
• Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture.
• Sift in the flour and baking soda, then fold the mixture with a spatula (Be careful not to overmix, which would cause the gluten in the flour to toughen resulting in cakier cookies).
• Fold in the chocolate chunks, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be.
• Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
• Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches (10 cm) of space between cookies and 2 inches (5 cm) of space from the edges of the pan so that the cookies can spread evenly.
• Bake for 12-15 minutes, or until the edges have started to barely brown.
• Cool completely before serving.
• Enjoy!

CHOCOLATE CHIP MUG CAKE RECIPE BY TASTY

Steps:

• In a large mug, mix together all the dry ingredients. Then add all the wet ingredients and mix until combined.
• Add the chocolate chips and mix. Sprinkle more chips on top.
• Place the mug in the microwave for 3 minutes, checking frequently to make sure the batter does not overflow.
• Enjoy!

HOT CHOCOLATE COOKIES

Steps:

• Preheat oven to 375°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, cocoa mix, baking cocoa, salt, baking soda and baking powder; gradually beat into creamed mixture. Gently stir in marshmallow bits and chocolate chips., Drop dough by tablespoonfuls 2 in. apart onto greased baking sheets. Bake until set, 10-12 minutes. Remove to wire racks to cool completely.

COOKIES & CREAM MUG CAKE RECIPE BY TASTY

Steps:

• In a 12-ounce (375 ml) mug or larger, mix all ingredients until just combined.
• Microwave on high for 90 seconds to 2 minutes, watching to make sure it doesn't spill over (depending on the size of the mug).
• Let cool one minute before eating. Top with icing and cookie crumbs (optional).
• Enjoy!

HOT CHOCOLATE COOKIE MUGS RECIPE BY TASTY

Steps:

• Preheat the oven to 375°F (190°C).
• In a large bowl, cream together the butter and sugars with an electric hand mixer until light and fluffy.
• Beat in the egg, then add the melted chocolate chips and beat to incorporate.
• Sift in the flour, cocoa powder, baking powder, and salt. Beat until just combined.
• Scoop a rounded tablespoon of cookie dough into each cup of a mini muffin tin.
• Use your fingers to spread the dough evenly across the bottoms and up the sides of the cups, being careful not to spill over the edges.
• Bake for 8 minutes, until cookies have slightly puffed up. Let cool completely. If the centers have puffed up, use the back of a wooden spoon to reshape.
• Prep the decorations: Add 4 ounces (100 grams) of chocolate chips to a liquid measuring cup or heatproof bowl. Pour over the warm heavy cream and let sit for 1 minute, then stir until well combined and smooth.
• Pour the ganache into the cooled cookie cups until level with the tops.
• Decorate the tops of each cookie cup with mini marshmallows and let sit at room temperature until the ganache has firmed up about 1 hours.
• In a liquid measuring cup or heatproof bowl, melt the remaining chocolate in the microwave, then allow to sit at room temperature until thickened, about 10-15 minutes.
• Use to scissors to cut the curved end of the mini candy canes into small handles.
• Use a knife to gently lift the cookie cups from the muffin tin so one side sticks up. Dip the ends of the candy cane handles into the cooled melted chocolate, then stick onto the sides of the cookie cups. Let set for at least 1 hour before serving.
• Enjoy!

HOT CHOCOLATE BOARD RECIPE BY TASTY

Steps:

• Assemble the hot chocolate board: Add the whipped cream, caramel sauce, red and green sprinkles, and chocolate sauce to small bowls of varying sizes and arrange on a large board or serving platter. Place a small spoon in each bowl.
• Create a "river" of mini marshmallows diagonally across the center of the board, letting it "flow" around the curve of any bowl in its path. The river should be thickest at the center of the board and taper out at the ends.
• Place a large handful each of mini candy canes, mini star cookies, red and green chocolate-coated candies, pirouette cookies, peppermint bark, chocolate-covered pretzel rods, chocolate hazelnut sandwich cookies, mini meringues, brownie bites around the board to fill.
• Make the white peppermint hot chocolate: Add the milk, white chocolate, and salt to a medium pot. Bring to a bare simmer over medium heat and stir until the chocolate is melted, 5-10 minutes. Remove the pot from the heat, then stir in 1 teaspoon peppermint extract, adding more peppermint extract to taste.
• Serve the white peppermint and classic hot chocolates in mugs with the board.
• Enjoy!