Mexican Hot Chocolate Caramel Cookie Cups

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    • *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


    1. Preheat oven to 350°F.
    2. Lightly butter or spray a 24 cavity mini muffin tin and set aside.
    3. Sift together flour, Mexican cocoa, and baking soda and set aside.
    4. Mix butter until light and fluffy, add first listed brown sugar followed by egg, vanilla and salt.
    5. Add dry ingredients and mix until just combined.
    6. Using a small ice cream scoop, divide batter evenly into prepared pan. Using a wet finger press down in center of each dough to create a well and consequently moving dough up the sides a bit. (Dough will further rise up the sides during baking.)
    7. Place in oven and bake for 13-15 minutes or until the center of the cookies have collapsed.
    8. Allow to cool for about 3-4- minutes, but then carefully remove cup cookies from pan before they start to stick.
    9. Cut each pretzel in half. Set best looking halves aside.
    10. In a small saucepan, bring to a boil butter, brown sugar, and 1/2 cup heavy cream. Boil for about 2 minutes and add salt and 1 teaspoon vanilla. Check caramel to see that it has slightly thickened by dropping some on a plate. Set aside.
    11. Whip 1/2 cup cream with 1 tablespoon of granulated sugar and 1 teaspoon vanilla to medium peaks.
    12. Scoop whipped cream onto well cooled cookie cups. Drizzle with caramel and sprinkle with a touch of Mexican cocoa powder.
    13. Attach pretzels.
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    Oops.. there is no Spanish translation to this recipe