Name: Vegan Hot Chocolate Cookie Mugs
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8
Ingredients: For the Vegan Sugar Cookie Cups:; ¾ cup softened vegan butter; ¾ cup sugar; 2 tablespoons unsweetened almond milk; 1 tablespoon cornstarch; ½ tsp pure vanilla extract; ¼ tsp almond extract; 2 cup all-purpose flour; ½ tsp baking powder; ½ tsp salt; For the Vegan Chocolate Pudding:; 1 can coconut milk; 1/4 cup cocoa powder; 1/3 cup sugar; 1/2 cup almond milk + 3 tbsp cornstarch; Also needed:; Mini candy canes; Mini Vegan marshmallows; Sprinkles

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Vegan Hot Chocolate Cookie Mugs- get ready for the most fun & festive Vegan Christmas cookies ever! Sugar cookie cups filled with chocolate pudding, mini marshmallows, and sprinkles. Adorned with a candy cane handle.

These Vegan Hot Chocolate Cookie Cups will wow anyone you serve them to! Sugar cookie dough is pressed into a muffin tray and baked. Then, a rich and delicious chocolate pudding is added. Finally they’re topped with hot chocolate’s best- mini (vegan) marshmallows and sprinkles!

To make the Vegan Sugar Cookies: Using either a stand or handheld mixer, beat the vegan butter and shortening until it’s until creamy and smooth (around 1 minute). Pour in the sugar and mix on high for 2-3 minutes. Add the cornstarch, almond milk, vanilla extract, almond extract, baking powder, and salt.

Using either a stand or handheld mixer, beat the vegan butter until it’s until creamy and smooth (around 1 minute). Pour in the sugar and mix on high for 2-3 minutes. Add the cornstarch, almond milk, vanilla extract, almond extract, baking powder, and salt. Add the flour cup by cup, mixing on low speed. Mix until all the flour is incorporated. Form the dough into a ball and wrap in plastic. Chill for at least an hour.

Remove from the refrigerator and roll out the dough on a lightly floured surface. The key with sugar cookie dough is to make sure it’s thoroughly chilled. Warm dough will not roll out properly.

Cut the dough using either a circular cookie cutter or the top of a drinking glass (which is what I did). Press the cookies into the greased muffin tray. Bake at 350 degrees for 11 minutes or until the edges of the cookie cups are lightly browned. Remove from the oven and let cool thoroughly.

The next step is to make the Vegan Chocolate Pudding. In a medium saucepan, heat the coconut milk with the cocoa powder, and sugar over medium heat. In a small bowl, whisk the cornstarch and 1/2 cup milk in a small bowl until dissolved. When the coconut milk mixture is warm, add the cornstarch mixture and bring to a boil. Once boiling, stir consistently for 2 minutes. Lower to a simmer for an additional minute, then remove from heat.

Transfer the pudding to the refrigerator and let cool for 2-4 hours. The pudding will get thicker the longer it chills.

Yield: 8 Cookie Mugs

Vegan Hot Chocolate Cookie Mugs

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Ingredients

For the Vegan Sugar Cookie Cups:
¾ cup softened vegan butter
¾ cup sugar
2 tablespoons unsweetened almond milk
1 tablespoon cornstarch
½ tsp pure vanilla extract
¼ tsp almond extract
2 cup all-purpose flour
½ tsp baking powder
½ tsp salt
For the Vegan Chocolate Pudding:
1 can coconut milk
1/4 cup cocoa powder
1/3 cup sugar
1/2 cup almond milk + 3 tbsp cornstarch
Also needed:
Mini candy canes
Mini Vegan marshmallows
Sprinkles

Instructions

For the sugar cookies: Using either a stand or handheld mixer, beat the vegan butter until it's until creamy and smooth (around 1 minute). Pour in the sugar and mix on high for 2-3 minutes. Add the cornstarch, almond milk, vanilla extract, almond extract, baking powder, and salt.
Add the flour cup by cup, mixing on low speed. Mix until all the flour is incorporated. Form dough into a ball and wrap in plastic. Chill for at least an hour.
Remove from the refrigerator and roll out on a lightly floured surface. The key with sugar cookie dough is to make sure it's thoroughly chilled. Warm dough will not roll out properly. Cut cookies out using a circular cookie cutter or the mouth of a drinking glass. Push the dough into a greased muffin pan.
Bake for 11 minutes or until the edges are lightly browned at 350 degrees. Remove and let cool.

For the Vegan Chocolate Pudding:

In a medium saucepan, heat the coconut milk with the cocoa powder, and sugar over medium heat.

In a small bowl, whisk the cornstarch and 1/2 cup milk in a small bowl until dissolved.

When the coconut milk mixture is warm, add the cornstarch mixture and bring to a boil. Once boiling, stir consistently for 2 minutes. Lower to a simmer for an additional minute, then remove from heat.

Transfer the pudding to the refrigerator and let cool for 2-4 hours. The pudding will get thicker the longer it chills.

To assemble:

Trim the end of the candy cane and stick to the cookie cup using melted chocolate or vegan royal icing. Scoop in chocolate pudding and top with mini vegan marshmallows and sprinkles. These taste best served immediately.