Gingerbread Cookie Cocoa Cup

Cute, adorable, fun gingerbread cookie cocoa cup. Your kids will adore these unique gingerbread cookies.

Course Dessert

Cuisine American

Keyword gingerbread cookie cup

Prep Time 15

Cook Time 1

Total Time 16

Servings cookies

Calories 66kcal

Prepare gingerbread dough as per your favorite recipe, cut into 2-inch by 1-inch rectangles. Bake as instructed (I baked for 8 minutes to get a slightly crispy cookie). You could bake for lesser time to get a softer cookie. Cool completely.

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 ⅔rd 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.

I used Sally's favorite gingerbread cookie recipe. You could totally use yours or make these from scraps after making gingerbread men / gingerbread house.