Ingredients
1 package gingerbread cookie dough
1 c. mini semisweet chocolate chips
1 jar marshmallow crème
Preparation
Step 1Preheat oven to 350° and spray each cup of a mini-muffin tin with nonstick spray.Step 2Roll gingerbread dough into a 1/4" thick sheet, or open a package of pre-rolled gingerbread dough. Place a 1/3-cup measuring cup on the dough and use a sharp knife to trace around the cup. Repeat until you have 16 circles. (You may need to ball up the scraps and roll it out to create more circles of dough.)Step 3Place each circle in a cup of the muffin tin, pressing it down with your fingers to form the mold of the cup. Bake cookies until they’ve turned a rich, leather-brown shade, 7 to 8 minutes. Step 4The cookie cups will puff up a bit while baking. To preserve their shape, once they’re out of the oven, use the handle of a wooden spoon to gently press into the center of each cup. Let cookies cool for 10 minutes.Step 5Once cooled, slide a butter knife around the edge of each cookie cup to help release it from the pan. Place a few chocolate chips in the bottom of each cookie cup.Step 6Spoon marshmallow crème into a resealable plastic bag and snip off one corner. Use it like a pastry bag to easily pipe a little marshmallow into each cup. Top with more chocolate chips and serve.
