Peppermint Mocha Cookie Cups

1 package Peppermint Chocolate Chip Cookie Dough

½ cup heavy whipping cream

1/2 teaspoon instant coffee

1 cup semi-sweet chocolate chips

½ cup white chocolate chips

24 mini pretzels

1 cup peppermint mini marshmallows

Preheat oven to 350 degrees. Spray a mini marshmallow pan with nonstick cooking spray. Separate the cookie dough into 24 balls. Press 1 ball into each muffin tin with an indention in the middle. Bake the cookies for 12 minutes or until golden brown. Remove from the oven and allow to cool.

To make the cocoa mugs:

Remove the cookie cups from the mini muffin tin. Melt the white chocolate chips and then pour into a Ziploc bag. The handle of the mug is 1/3 of a mini pretzel. Simply break off the handle part of the pretzel and use the white chocolate piped into the bag to glue to the side of the cookie cup. Set the cookies and handles on a baking sheet to set.

To make the cocoa filling:

In a small saucepan, simmer the whipping cream and instant coffee. Add in the chocolate chips. Allow them to sit for a couple of minutes before stirring. Then stir till smooth. Pour the warm ganache into a small Ziploc bag. Snip the end and fill each cup. Top with mini peppermint marshmallows.