Let's Begin!

Cookie Cups

• Firstly, preheat oven to 350°F. Spray a 24-count mini muffin tin with non-stick baking spray, and set aside.
• In a medium bowl, combine flour, baking powder, and salt. Whisk together until well combined and set aside.
• Using a stand mixer, cream together the butter and light brown sugar. Mix until light and creamy.
• Reduce speed to low, and add eggs, one at a time. Then, add vanilla extract and beat to combine.
• Slowly add dry ingredients to a stand mixer until no more butter streaks are seen.
• Using a cookie scoop or an ice cream scoop, fill each tin with dough. Make sure all dough is inside the tin. Once all the tins are filled, gently tap the muffin tin to help spread the dough.
• Bake for 12-15 minutes until the edges are set. Once the cookies are removed from the oven, allow the cookies to rest for about a minute.
• Then, using the back of a rounded wooden spoon, gently press into the center of the cookie to create a divot. Allow cookies to cool thoroughly.

Chocolate Ganache Filling

• Make the chocolate ganache by bringing the whipping cream to a boil, then stir in the hot cocoa mix and salt.
• Pour the hot cream over the dark chocolate chips and let it sit for 3 minutes. Then, stir until the chocolate chips are melted and the ganache is smooth.

Let's Assemble!

• Break off the loops on some mini pretzels to use as handles.
• Melt the white chocolate and use it to attach the pretzel handles to the cookie cups.
• Spoon the chocolate ganache into the cookie cups and then top with mini marshmallows.
• Serve cold or warm. Enjoy with family and friends!