Becel Anything Goes Cookie Dough Hot Chocolate Cookie Cups - cooking recipe

Ingredients

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup Becel(R) Buttery Taste or Original Margarine*
1 cup firmly packed light brown sugar
1/4 cup granulated sugar
2 large NatureggTM Omega 3 eggs
1 teaspoon vanilla extract
1/2 cup HERSHEY'S(R) Chipits(R) Pure Semi-Sweet Chocolate Chips, plus
3 tablespoons HERSHEY'S(R) Chipits(R) Pure Semi-Sweet Chocolate Chips, divided
1 teaspoon ground cinnamon
1 1/2 cups mini marshmallows
30 mini pretzels

Preparation

Preheat oven to 375 degrees F (190 degrees C). Combine flour, baking soda and salt in medium bowl; set aside.
Beat Becel Buttery Taste margarine with sugars in large bowl. Beat in eggs and vanilla until blended. Gradually add in flour mixture; beat just until blended. Stir in 1/2 cup (125 mL) chocolate chips, cocoa powder and cinnamon. Drop by tablespoonfuls into greased mini muffin pans.
Bake 10 minutes or until edges are firm. Quickly make a dent in the center of each and insert 3 marshmallows. Top each with 1 chocolate chip. Cool 10 minutes on wire rack; remove cups from pan. Break off curved part of pretzels and make a \"handle\" and press into side of cup to adhere; cool completely.