Hot Chocolate Cookie Mugs Recipe By Tasty

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CHOCOLATE MUG CAKE RECIPE BY TASTY



Chocolate Mug Cake Recipe by Tasty image

Here's what you need: flour, sugar, cocoa powder, baking powder, milk, oil, vanilla extract, chocolate hazelnut spread, powdered sugar

Provided by Vaughn Vreeland

Categories     Desserts

Time 7m

Yield 1 serving

Number Of Ingredients 9

4 tablespoons flour
3 tablespoons sugar
2 tablespoons cocoa powder
½ teaspoon baking powder
3 tablespoons milk
1 tablespoon oil, vegetable or canola
1 teaspoon vanilla extract
1 tablespoon chocolate hazelnut spread, plus more for topping
powdered sugar, for topping, optional

Steps:

  • In a 12-ounce (375 ml) mug or larger, mix all ingredients (except the chocolate hazelnut spread) until just combined.
  • Once combined, spoon the chocolate hazelnut spread on top of the batter.
  • Microwave on high for 90 seconds to 2 minutes, watching to make sure it doesn't spill over (depending on the size of the mug).
  • Let cool one minute before eating. Top with additional chocolate hazelnut spread and powdered sugar (optional).
  • Enjoy!

Nutrition Facts : Calories 500 calories, Carbohydrate 72 grams, Fat 20 grams, Fiber 4 grams, Protein 8 grams, Sugar 36 grams

THE BEST CHEWY CHOCOLATE CHIP COOKIES RECIPE BY TASTY



The Best Chewy Chocolate Chip Cookies Recipe by Tasty image

There are a few secrets to the best classic, chewy chocolate chip cookies. Number one: Don't use chips; instead, opt for a mix of milk or semisweet and dark chocolate chunks. The second is to let the dough rest overnight or longer for a more complex, toffee-like flavor. Lastly, use an ice cream scooper to get even-sized cookies every time. And that's it! With these little tweaks, the result is a cookie that's textured on the outside, and soft and gooey on the inside. Absolutely perfect!

Provided by Alvin Zhou

Categories     Desserts

Time 1h5m

Yield 12 cookies

Number Of Ingredients 10

½ cup granulated sugar
¾ cup brown sugar, packed
1 teaspoon salt
½ cup unsalted butter, melted
1 egg
1 teaspoon vanilla extract
1 ¼ cups all-purpose flour
½ teaspoon baking soda
4 oz milk or semi-sweet chocolate chunks
4 oz dark chocolate chunk, or your preference

Steps:

  • In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps.
  • Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture.
  • Sift in the flour and baking soda, then fold the mixture with a spatula (Be careful not to overmix, which would cause the gluten in the flour to toughen resulting in cakier cookies).
  • Fold in the chocolate chunks, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be.
  • Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
  • Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches (10 cm) of space between cookies and 2 inches (5 cm) of space from the edges of the pan so that the cookies can spread evenly.
  • Bake for 12-15 minutes, or until the edges have started to barely brown.
  • Cool completely before serving.
  • Enjoy!

Nutrition Facts : Calories 273 calories, Carbohydrate 34 grams, Fat 14 grams, Fiber 1 gram, Protein 3 grams, Sugar 23 grams

CHOCOLATE CHIP MUG CAKE RECIPE BY TASTY



Chocolate Chip Mug Cake Recipe by Tasty image

Here's what you need: wheat flour, condensed milk, cocoa powder, baking powder, baking soda, melted butter, milk, chocolate chips

Provided by Aanya Agarwal

Yield 1 serving

Number Of Ingredients 8

3 tablespoons wheat flour
3 tablespoons condensed milk
1 teaspoon cocoa powder
2 pinches baking powder
1 pinch baking soda
2 tablespoons melted butter
4 tablespoons milk
1 tablespoon chocolate chips, or more to taste

Steps:

  • In a large mug, mix together all the dry ingredients. Then add all the wet ingredients and mix until combined.
  • Add the chocolate chips and mix. Sprinkle more chips on top.
  • Place the mug in the microwave for 3 minutes, checking frequently to make sure the batter does not overflow.
  • Enjoy!

Nutrition Facts : Calories 780 calories, Carbohydrate 180 grams, Fat 32 grams, Fiber 2 grams, Protein 9 grams, Sugar 31 grams

HOT CHOCOLATE COOKIES



Hot Chocolate Cookies image

Using hot chocolate mix and marshmallow bits in the cookie dough really makes these cookies taste like hot cocoa. -Lisa Kaminski, Wauwatosa, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 5 dozen.

Number Of Ingredients 13

3/4 cup butter, softened
3/4 cup sugar
3/4 cup packed brown sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
1/2 cup instant hot cocoa mix (about 3 packets)
3 tablespoons baking cocoa
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup vanilla marshmallow bits (not miniature marshmallows)
1 cup semisweet chocolate chips

Steps:

  • Preheat oven to 375°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, cocoa mix, baking cocoa, salt, baking soda and baking powder; gradually beat into creamed mixture. Gently stir in marshmallow bits and chocolate chips., Drop dough by tablespoonfuls 2 in. apart onto greased baking sheets. Bake until set, 10-12 minutes. Remove to wire racks to cool completely.

Nutrition Facts : Calories 81 calories, Fat 4g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 95mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.

COOKIES & CREAM MUG CAKE RECIPE BY TASTY



Cookies & Cream Mug Cake Recipe by Tasty image

It's 10 p.m. and your dessert craving just hit hard. You want something more elevated than store-bought chocolate chip cookies, but you don't feel like starting a serious baking endeavor just for yourself. That's why mug cakes are a total godsend. This cookies and cream version is made with just a handful of basic ingredients. Mix everything into a mug and cook it in the microwave for two minutes. Voilà: A single-serve dessert that'll satisfy your sweet tooth.

Provided by Vaughn Vreeland

Categories     Desserts

Time 2m

Yield 1 serving

Number Of Ingredients 8

4 tablespoons all-purpose flour
3 tablespoons sugar
½ teaspoon baking powder
2 chocolate sandwich cookies, crushed, plus additional for topping
3 tablespoons milk
1 tablespoon oil
1 teaspoon vanilla extract
icing, for topping, optional

Steps:

  • In a 12-ounce (375 ml) mug or larger, mix all ingredients until just combined.
  • Microwave on high for 90 seconds to 2 minutes, watching to make sure it doesn't spill over (depending on the size of the mug).
  • Let cool one minute before eating. Top with icing and cookie crumbs (optional).
  • Enjoy!

Nutrition Facts : Calories 406 calories, Carbohydrate 61 grams, Fat 15 grams, Fiber 1 gram, Protein 5 grams, Sugar 31 grams

HOT CHOCOLATE COOKIE MUGS RECIPE BY TASTY



Hot Chocolate Cookie Mugs Recipe by Tasty image

Here's what you need: unsalted butter, light brown sugar, sugar, large egg, semisweet chocolate chip, all purpose flour, cocoa powder, baking powder, kosher salt, semi-sweet chocolate chips, heavy cream, mini marshmallows, mini candy canes

Provided by Kiano Moju

Categories     Desserts

Yield 24 servings

Number Of Ingredients 13

½ cup unsalted butter, room temperature
¾ cup light brown sugar, packed
¼ cup sugar
1 large egg, room temperature
6 oz semisweet chocolate chip, melted
1 ¼ cups all purpose flour
¼ cup cocoa powder
½ teaspoon baking powder
¼ teaspoon kosher salt
6 oz semi-sweet chocolate chips, divided
⅓ cup heavy cream, warmed
1 cup mini marshmallows
12 mini candy canes, plus more in case some break

Steps:

  • Preheat the oven to 375°F (190°C).
  • In a large bowl, cream together the butter and sugars with an electric hand mixer until light and fluffy.
  • Beat in the egg, then add the melted chocolate chips and beat to incorporate.
  • Sift in the flour, cocoa powder, baking powder, and salt. Beat until just combined.
  • Scoop a rounded tablespoon of cookie dough into each cup of a mini muffin tin.
  • Use your fingers to spread the dough evenly across the bottoms and up the sides of the cups, being careful not to spill over the edges.
  • Bake for 8 minutes, until cookies have slightly puffed up. Let cool completely. If the centers have puffed up, use the back of a wooden spoon to reshape.
  • Prep the decorations: Add 4 ounces (100 grams) of chocolate chips to a liquid measuring cup or heatproof bowl. Pour over the warm heavy cream and let sit for 1 minute, then stir until well combined and smooth.
  • Pour the ganache into the cooled cookie cups until level with the tops.
  • Decorate the tops of each cookie cup with mini marshmallows and let sit at room temperature until the ganache has firmed up about 1 hours.
  • In a liquid measuring cup or heatproof bowl, melt the remaining chocolate in the microwave, then allow to sit at room temperature until thickened, about 10-15 minutes.
  • Use to scissors to cut the curved end of the mini candy canes into small handles.
  • Use a knife to gently lift the cookie cups from the muffin tin so one side sticks up. Dip the ends of the candy cane handles into the cooled melted chocolate, then stick onto the sides of the cookie cups. Let set for at least 1 hour before serving.
  • Enjoy!

Nutrition Facts : Calories 223 calories, Carbohydrate 31 grams, Fat 11 grams, Fiber 1 gram, Protein 2 grams, Sugar 20 grams

HOT CHOCOLATE BOARD RECIPE BY TASTY



Hot Chocolate Board Recipe by Tasty image

Bring together all of your favorite hot chocolate toppings and treats with this DIY hot chocolate board. Serve with classic hot chocolate or whip up a batch of white chocolate peppermint hot chocolate for a decadent treat. Your cup of cozy awaits!

Provided by Betsy Carter

Categories     Desserts

Time 30m

Yield 10 servings

Number Of Ingredients 19

whipped cream
caramel sauce
Red and green sprinkle
chocolate sauce
mini marshmallow
Mini candy cane
Mini star cooky
Red and green chocolate-coated candy
Pirouette cooky
Peppermint bark
Chocolate-covered pretzel rod
Chocolate hazelnut sandwich cooky
Mini meringue
Brownie bite
4 cups milk, milk of choice
8 oz good quality white chocolate, chopped
kosher salt, tiny pinch
1 teaspoon peppermint extract, plus more to taste
1 batch Creamy Gourmet Hot Chocolate

Steps:

  • Assemble the hot chocolate board: Add the whipped cream, caramel sauce, red and green sprinkles, and chocolate sauce to small bowls of varying sizes and arrange on a large board or serving platter. Place a small spoon in each bowl.
  • Create a "river" of mini marshmallows diagonally across the center of the board, letting it "flow" around the curve of any bowl in its path. The river should be thickest at the center of the board and taper out at the ends.
  • Place a large handful each of mini candy canes, mini star cookies, red and green chocolate-coated candies, pirouette cookies, peppermint bark, chocolate-covered pretzel rods, chocolate hazelnut sandwich cookies, mini meringues, brownie bites around the board to fill.
  • Make the white peppermint hot chocolate: Add the milk, white chocolate, and salt to a medium pot. Bring to a bare simmer over medium heat and stir until the chocolate is melted, 5-10 minutes. Remove the pot from the heat, then stir in 1 teaspoon peppermint extract, adding more peppermint extract to taste.
  • Serve the white peppermint and classic hot chocolates in mugs with the board.
  • Enjoy!

Nutrition Facts : Calories 242 calories, Carbohydrate 27 grams, Fat 12 grams, Fiber 0 grams, Protein 7 grams, Sugar 26 grams

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