apWhat's better than a steaming mug of hot chocolate on a cold day? Peppermint cookie cups shaped like little mugs of chocolate goodness. Mint and chocolate fans, prepare to be obsessed with this creation! Filled to the brim with fudgy frosting and topped with crushed candies and tiny little marshmallows, this dessert is perfect for any holiday party.pbr ia Peppermint Hot Chocolate Cookie Cups From Brandi Milloyp Ingredientsol3 cups all-purpose flourlibr 2 teaspoons baking powderlibr 12 teaspoon saltlibr 1 cup Crisco® All-Vegetable Shortening Baking Stickslibr 1 cup sugarlibr 1 large egglibr 2 tablespoons milklibr 2 teaspoons vanilla extractlibr 1 piping bag filled with chocolate frostinglibr Mini pretzelslibr Crushed peppermint candies, for garnishlibr Micro marshmallows, for garnishliolbr Directionsolbr liHeat oven to 350°F. Whisk flour, baking powder, and salt in medium bowl until blended.libr liBeat shortening and sugar in large bowl with mixer on high speed until light and fluffy, about 5 minutes.libr liBlend in egg, milk, and vanilla. Gradually blend in flour mixture.libr liForm dough into 1 tablespoon-size balls and press into mini muffin tin and up the side to create a cup. Repeat this step until you’ve filled each tin.libr liBake 10-12 minutes or until very light golden brown. Cool completely.libr liTo create the handle: break off the loops from pretzels and attach to the sides of the cookie cups using chocolate frosting.libr liTo decorate: Pipe chocolate frosting into cups. Sprinkle with peppermint and marshmallows.