Description
Indulgent hot chocolate cookie cups blend rich chocolate cookies with marshmallow-lined interiors for a delightful winter treat. Chocolate lovers will savor the perfect combination of crisp cookie shells and creamy marshmallow centers that melt in each delectable bite.
Ingredients
Scale
Main Dry Ingredients:
- 2 ½ cups (315 g) all-purpose flour
- ¾ cup (90 g) cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (170 g) semi-sweet chocolate chips
Sweeteners and Binding Ingredients:
- 1 cup (225 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- ½ cup (100 g) brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Topping and Filling Ingredients:
- ½ cup (120 ml) heavy cream
- Mini marshmallows
- Crushed candy canes (optional)
- White chocolate, melted (optional, for drizzle)
Instructions
- Prepare the baking workspace by coating a mini muffin tin thoroughly with cooking spray, ensuring complete coverage to prevent sticking. Position the oven rack in the center and heat to 350F (175C).
- Create the cookie base by whipping butter with granulated and brown sugars until the mixture transforms into a light, airy texture. Incorporate eggs individually, blending after each addition. Mix in vanilla extract for depth of flavor.
- Combine dry ingredients – flour, cocoa powder, baking soda, and salt – in a separate bowl. Gradually fold these ingredients into the wet mixture, stirring until a uniform dough forms.
- Portion the cookie dough into mini muffin cavities, using approximately one tablespoon per section. Gently press the dough against the sides and bottom, forming a shallow well in the center using your thumb or a rounded utensil.
- Transfer the muffin tin to the preheated oven and bake for 10-12 minutes. The edges should appear set and slightly firm. Immediately after removing from the oven, use a small spoon to reshape the wells while the cookies remain warm and pliable.
- Allow the cookie cups to cool completely within the tin, which helps them maintain their distinctive shape and prevents potential cracking.
- Prepare the ganache by warming heavy cream until it reaches a steaming point, avoiding boiling. Pour the hot cream over chocolate chips and let it rest for 2-3 minutes. Whisk until the mixture achieves a smooth, glossy consistency.
- Once the cookie cups have cooled, carefully fill each with the rich chocolate ganache, ensuring an even distribution to the rim.
- Embellish the filled cups with mini marshmallows. For an optional festive touch, drizzle melted white chocolate and sprinkle crushed candy canes on top.
- Let the ganache set by allowing the cookie cups to rest at room temperature or expedite the process by chilling in the refrigerator for approximately 30 minutes before serving.
Notes
- Achieve perfect texture by ensuring butter and eggs are at room temperature before mixing, which helps create a smoother, more uniform cookie dough.
- Prevent cookie cups from sticking by generously greasing the mini muffin tin and using a non-stick cooking spray or butter with a silicone brush.
- Create uniform cookie cups by using a small cookie scoop or tablespoon measure to distribute dough evenly, ensuring consistent baking and shape.
- Modify for gluten-free diets by substituting all-purpose flour with a gluten-free flour blend, maintaining the rich chocolate flavor while accommodating dietary restrictions.
- Enhance ganache stability by using high-quality chocolate with at least 60% cocoa content, which provides a more intense flavor and smoother consistency.
- Keep cookie cups fresh by storing in an airtight container at room temperature for up to 3 days, or refrigerate for extended shelf life.
- Experiment with flavor variations by adding a pinch of espresso powder to the dough or using different chocolate types for unique ganache profiles.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 266 kcal
- Sugar: 17 g
- Sodium: 75 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 44 mg