• Preheat the oven to 350℉ / 180℃ and grease your muffin tray well with cooking spray or butter; set aside.
• Take a large bowl and add the flour, baking soda, and salt, mix and keep aside.
• Next, using a stand mixer or electric hand mixer, beat the butter, sugar, and vanilla extract on medium-high, scraping down the sides till the mixture turns light, creamy, and fluffy (2-3 mins).
• Add the egg and beat till incorporated well.
• Add the flour mixture to the butter mixture in batches and mix till the dough is formed (the dough should pull away from the sides of the bowl).
• Take about 3 tbsp of the cookie dough and put them in muffin tins, press down slightly.
• Bake for 18-20 mins, or till you see little browning on the sides.
• Once baked, immediately use a spoon or the back of a spatula to press down in the center to create a well for chocolate ganache. Make sure to create a big enough space for the filling.
• Let it cool in the pan for around 10 minutes then gently pop them out.

Chocolate Filling:

• Warm the cream for about 20-25 seconds in the microwave and pour it over the dark chocolate and leave it untouched for about 5 mins.
• Gently mix till the chocolate melts completely.

Assembly:

• Break the Pretzels into half, and dip one side of it in melted white chocolate, press it to the side of each cookie cup, and hold for around 30-40 seconds until the white chocolate is solid.
• Pour the chocolate filling into the cookie cups using either a spoon or a frosting bag (If the filling gets too solid, just pop it in the microwave for 10-15 seconds).
• Top it up with some mini marshmallows and some candy canes.
• Serve immediately and Enjoy!