Best Triple Chocolate Mini Cups Cookie Exchange Quantity Recipes

TRIPLE-CHOCOLATE MINI CUPS (COOKIE EXCHANGE QUANTITY)

Triple-Chocolate Mini Cups (Cookie Exchange Quantity) image

Craving chocolate? Indulge in triple-treat chocolate cookies.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 2h25m

Yield 72

Number Of Ingredients 10

Ingredients

3/4 cup butter or margarine
4 oz unsweetened baking chocolate
2 cups sugar
1 1/2 cups Gold Medal™ all-purpose flour
1/2 cup baking cocoa
2 teaspoons baking powder
1/2 teaspoon salt
4 eggs
1 1/2 cups semisweet chocolate chips
6 dozen Betty Crocker™ Candied Fruit whole candied cherries, pecan halves, chocolate chunks or Hershey®'s Kisses® Brand milk chocolates

Steps:

Heat oven to 350°F. Place mini paper baking cups in mini muffin pan cups OR use mini foil muffin cups if you don't have mini muffin pans.
In 2-quart saucepan, melt butter and chocolate over low heat 6 to 10 minutes, stirring occasionally, until smooth; cool 20 minutes. In large bowl, beat melted chocolate mixture, sugar, 1 cup of the flour, the cocoa, baking powder, salt and eggs with electric mixer on medium speed about 2 minutes, scraping bowl occasionally, until well blended. Stir in remaining 1/2 cup flour and the chocolate chips. Drop dough by rounded teaspoons into mini cups.
Bake 15 to 17 minutes or until edges are slightly firm (center will be slightly soft). Immediately top each with cherry, pecan half or chocolate, pressing slightly. Cool completely, about 1 hour.

Nutrition Facts : Calories 80, Carbohydrate 11 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 50 mg, Sugar 8 g, TransFat 0 g

TRIPLE-CHOCOLATE MINI CUPS (COOKIE EXCHANGE QUANTITY)

Triple-Chocolate Mini Cups (Cookie Exchange Quantity) image

Craving chocolate? Indulge in triple-treat chocolate cookies.

Provided by @MakeItYours

Number Of Ingredients 1

Ingredients

3/4 cup butter or margarine 4 oz unsweetened baking chocolate 2 cups sugar 1 1/2 cups Gold Medal™ all-purpose flour 1/2 cup baking cocoa 2 teaspoons baking powder 1/2 teaspoon salt 4 eggs 1 1/2 cups semisweet chocolate chips 6 dozen Betty Crocker

Steps:

Heat oven to 350Â°F. Place mini paper baking cups in mini muffin pan cups OR use mini foil muffin cups if you don't have mini muffin pans.
In 2-quart saucepan, melt butter and chocolate over low heat 6 to 10 minutes, stirring occasionally, until smooth; cool 20 minutes. In large bowl, beat melted chocolate mixture, sugar, 1 cup of the flour, the cocoa, baking powder, salt and eggs with electric mixer on medium speed about 2 minutes, scraping bowl occasionally, until well blended. Stir in remaining 1/2 cup flour and the chocolate chips. Drop dough by rounded teaspoons into mini cups.
Bake 15 to 17 minutes or until edges are slightly firm (center will be slightly soft). Immediately top each with cherry, pecan half or chocolate, pressing slightly. Cool completely, about 1 hour.