Description
Hot Chocolate Cookie Cups are adorable bite-sized treats featuring a rich chocolate cookie base filled with creamy chocolate ganache and topped with mini marshmallows. They look just like mini mugs of hot cocoa, making them perfect for holiday gatherings or winter treats.
Ingredients
Units
Scale
- For the Cookie Cups:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- For the Hot Chocolate Filling:
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- For Decoration:
- Mini marshmallows
- Mini candy canes (cut in half for handles, optional)
- White chocolate (for drizzling, optional)
Instructions
- Preheat the Oven: Set to 350°F (175°C). Grease a mini muffin tin.
- Make the Cookie Dough: In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy. Add eggs and vanilla, mixing well.
- Mix Dry Ingredients: In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt. Gradually add to the wet ingredients, mixing until combined.
- Form the Cookie Cups: Scoop about 1 tablespoon of dough into each mini muffin cup. Use your thumb or a spoon to press down in the center to create a cup shape.
- Bake: Bake for 10–12 minutes. If needed, press the center down again after baking to ensure a deep enough cup. Let cool completely before removing from the pan.
- Prepare the Filling: Heat heavy cream in a small saucepan until steaming but not boiling. Pour over chocolate chips and stir until smooth. Add vanilla extract.
- Fill the Cups: Spoon the chocolate filling into each cookie cup.
- Decorate: Top with mini marshmallows while the filling is still warm. If using mini candy canes as handles, attach them to the sides using melted white chocolate as glue.
- Set and Serve: Let sit until the filling firms up, or refrigerate for 15 minutes to speed up the process.
Notes
- Store in an airtight container at room temperature for up to three days.
- Use peppermint extract instead of vanilla for a festive twist.
- Try different fillings like caramel or peanut butter ganache.