Description
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
Units
Scale
For the cookie cups:
- 1 cup (225 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 1/2 cup (100 g) brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups (315 g) all-purpose flour
- 3/4 cup (90 g) cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
For the filling:
- 1 cup (170 g) semi-sweet chocolate chips
- 1/2 cup (120 ml) heavy cream
For decoration:
- Mini marshmallows
- Crushed candy canes (optional)
- White chocolate, melted (optional, for drizzle)
Instructions
- Preheat the oven:
- Preheat your oven to 350°F (175°C). Grease a mini muffin tin generously with cooking spray or butter.
- 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.
- 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.
- 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.
- 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.
- Fill the cookie cups:
- Spoon or pipe the chocolate ganache into the cooled cookie cups, filling them to the top.
- 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.
- 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.