These hot chocolate cookie cups are perfect for cold winter days or a fun, low carb holiday treat to bring to your parties, cookie exchanges and dinners this month! Recipe + photo by @cleaneaterr 

 

What You’ll Need for the Cups:

-1 bag of Keto and Co Snickerdoodle Cookie Mix

-3/4 stick of unsalted butter, melted

-3 eggs

-Mini muffin pan

 

What You’ll Need for the Filling:

-1 bag of Keto and Co Dark Chocolate Decadent Dessert

-2 cups of almond milk

-2 Tbsp of butter 

-1/4 cup of heavy cream 

 

Cooking Instructions:

1. First prepare your filling. Combine Keto and Co Decadent Dessert Mix with 1 cup of almond milk, stir. Wait 3 minutes, then stir until smooth.
2. Heat mixture over low heat, stirring constantly, until there are no visible granules (3-5 minutes). Do not boil.
3. Remove from heat, add butter (or coconut oil) and stir until blended. Stir in 1 additional cup almond milk and ¼ cup heavy cream (or more almond milk).
4. Pour into medium bowl. Cool to room temperature, then cover and refrigerate 6 hours or overnight.
5. When your filling is cooled, begin to make your cups by preheating your oven to 350F degrees. 
6. In a medium bowl, combine your Keto and Co Snickerdoodle Cookie Mix with 3 eggs and 3/4 stick of melted butter until smooth dough forms.
7. Using a small cookie scoop (.68 oz or smaller), scoop dough into a mini muffin pan. Using your fingers gently push it into the cup. 
8. Bake for 10 minutes. Immediately after removing the cookies from the oven, take the end of a wooden spoon (or something similar) and gently re-form the “cup shape” by widening the center and flattening the bottom of the cup.
9. Bake for an additional 2 minutes.
10. Remove from the oven and let the cookies cool completely.
11. Once cooled, use the end of a knife to gently pop out the cookie cups (you may have to gently twist them, but they should easily pop out). 
12. Just before serving, divide the chocolate filling between the cups.
13. Add mini sugar-free marshmallows or sprinkles and enjoy!