Mexican Hot Chocolate Caramel Cookie Cups

Ingredients:

Yield :24 cookies
1 2/3 cups allpurpose flour
7 tablespoons Mexican cocoa powder
1/2 teaspoon baking soda
1 1/2 sticks unsalted butter, very soft
1 cup, well packed Light Brown Sugar
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon salt
30 mini pretzels


Caramel
6 tablespoons unsalted butter
1/3 cup, well packed Dark Brown Sugar
1/2 cup heavy cream
1/8 teaspoon salt
1 vanilla extract
Whipped Cream
1/2 cup heavy cream
1 tablespoon Granulated Sugar
1 vanilla extract 

DIRECTIONS :

Preheat oven to 350°F.

Lightly butter or spray a 24 cavity mini muffin tin and set aside.

Sift together flour, Mexican cocoa, and baking soda and set aside.

Mix butter until light and fluffy, add first listed brown sugar followed by egg, vanilla and salt.

Add dry ingredients and mix until just combined.

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.)

Place in oven and bake for 13-15 minutes or until the center of the cookies have collapsed.

Allow to cool for about 3-4- minutes, but then carefully remove cup cookies from pan before they start to stick.

Cut each pretzel in half. Set best looking halves aside.

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.

Whip 1/2 cup cream with 1 tablespoon of granulated sugar and 1 teaspoon vanilla to medium peaks.

Scoop whipped cream onto well cooled cookie cups

Drizzle with caramel and sprinkle with a touch of Mexican cocoa powder

Enjoy!