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Hot Chocolate Cookie Cups

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These adorable Hot Chocolate Cookie Cups are made with a chocolate cookie base, filled with a creamy chocolate ganache, and topped with mini marshmallows for a festive, cozy treat. Perfect for holidays or winter gatherings!

Ingredients

Scale

For the cookie cups:

  • 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
  • 2 ½ cups (315 g) all-purpose flour
  • ¾ cup (90 g) cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt

For the filling:

  • 1 cup (170 g) semi-sweet chocolate chips
  • ½ cup (120 ml) heavy cream

For decoration:

  • Mini marshmallows
  • Crushed candy canes (optional)
  • White chocolate, melted (optional, for drizzle)

Instructions

  1. Preheat the oven:
    • Preheat your oven to 350°F (175°C). Grease a mini muffin tin generously with cooking spray or butter.
  2. Make the cookie dough:
    • In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
    • Beat in the eggs one at a time, then add the vanilla extract.
    • In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients and mix until combined.
  3. Form the cookie cups:
    • Scoop about 1 tablespoon of dough into each cavity of the mini muffin tin. Use your thumb or the back of a spoon to press the dough down and create a well in the center.
  4. Bake:
    • Bake for 10-12 minutes, or until the edges are set. Remove from the oven and use a small spoon or the end of a rolling pin to reshape the wells while the cookies are still warm. Let the cookie cups cool completely in the pan before removing them.
  5. Make the ganache filling:
    • Heat the heavy cream in a small saucepan over medium heat until it begins to steam (do not boil). Pour the hot cream over the chocolate chips in a bowl and let it sit for 2-3 minutes. Stir until smooth and glossy.
  6. Fill the cookie cups:
    • Spoon or pipe the chocolate ganache into the cooled cookie cups, filling them to the top.
  7. Decorate:
    • Top each cookie cup with mini marshmallows. If desired, drizzle melted white chocolate over the tops and sprinkle with crushed candy canes for a festive touch.
  8. Chill and serve:
    • Allow the ganache to set for about 30 minutes at room temperature or in the fridge before serving.

Notes

  • Store the cookie cups in an airtight container at room temperature for up to 3 days.
  • For a different twist, use peanut butter cups or caramel instead of ganache as the filling.

Find it online: https://ukfinda.com/hot-chocolate-cookie-cups/