Gingerbread Cookie Cocoa Cup
Cute, adorable, fun gingerbread cookie cocoa cup. Your kids will adore these unique gingerbread cookies.
Prep Time15 mins
Cook Time1 min
Total Time16 mins
Servings: 20 cookies
- 20 (2-inch x 1-inch) gingerbread cookies, refer notes
- 20 pretzels
- 1 to 2 candy canes
- 30 mini marshmallows
- 1/2 cup semi sweet chocolate chips
- 2 teaspoons vegetable oil
- small paint brush (clean and dry)
Decorate gingerbread cookie cocoa cup
Line a baking sheet with parchment paper and set aside.
Break pretzels carefully to obtain handles. (I was able to break only one handle from each pretzel. Two, when I got lucky).
Using a scissors, cut marshamllows into 4 pieces each.
Place candy cane in a ziplock bag and crush with a rolling pin, until almost fine. Transfer to a small bowl.
Melt chocolate chips and oil in the microwave until completely melted ( 60 to 90 seconds). Stir every 25 seconds.
Using a spoon, spread melted chocolate on a cookie, covering about 2/3rd of it (refer picture). Smooth edges to remove any excess ( I covered only the front side). Place cookie on the prepared baking tray. Dip both ends of a pretzel handle and stick to a side (refer pictures). Place a few cut marshmallows (to resemble floating marshmallows in hot cocoa) and then (using your fingertips) sprinkle crushed candy canes on the top of marshmallows (do not cover the marshmallows). You can use the small brush to remove any excess candy canes on the cookie (to make it look neat) and the tooth pick to remove from the chocolate. Repeat process with every cookie.Let cookies set at room temperature for several hours until chocolate has hardened.
Store cookies at room temperature in a air tight container for up to 2 days.