Description
Sweet holiday magic happens when mouthwatering Hot Chocolate Cookie Cups bring festive cheer to dessert tables. Rich chocolate cookies cradle marshmallow-topped cocoa ganache, creating irresistible bite-sized treats that delight winter gatherings.
Ingredients
Scale
Main Ingredients:
- 1 cup (225 g / 8 ounces) unsalted butter, softened
- 2 large eggs
- 2 ½ cups (315 g / 11.1 ounces) all-purpose flour
- 1 cup (200 g / 7 ounces) granulated sugar
- ½ cup (100 g / 3.5 ounces) brown sugar
- ¾ cup (90 g / 3.2 ounces) cocoa powder
Chocolate and Dairy:
- 1 cup (170 g / 6 ounces) semi-sweet chocolate chips
- ½ cup (120 ml / 4 fluid ounces) heavy cream
- White chocolate, melted (optional, for drizzle)
Flavor Enhancers and Toppings:
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon salt
- Mini marshmallows
- Crushed candy canes (optional)
Instructions
- Prepare the oven by heating to 350F (175C) and thoroughly coat a mini muffin tin with non-stick spray.
- Combine dry ingredients including flour, cocoa powder, baking powder, and salt in a mixing bowl. In a separate large bowl, thoroughly cream butter with granulated and brown sugars until achieving a light, airy texture. Incorporate eggs and vanilla extract, then gradually fold in the dry ingredient mixture until a cohesive dough forms.
- Portion the dough into small, uniform spheres. Gently press each ball into the muffin cavities, using fingers or a small spoon to create a deep central indentation.
- Transfer the muffin tin to the preheated oven and bake for 10-12 minutes until the cookie edges appear firm and slightly crisp. Upon removing from the oven, immediately re-press the centers to maintain the cup-like shape. Allow complete cooling within the tin.
- Fill each cooled cookie cup with mini marshmallows or a generous dollop of marshmallow fluff, ensuring an even distribution.
- Melt chocolate chips and carefully drizzle over the marshmallow centers. While the chocolate remains liquid, sprinkle with decorative elements like festive sprinkles or crushed candy canes. For an optional whimsical touch, attach small candy cane segments as handles using additional melted chocolate.
- Allow the decorated cookie cups to solidify at room temperature or expedite the process by placing in the refrigerator.
- Serve at ambient temperature and relish these charming, bite-sized confections.
Notes
- Choose mini muffin tins with non-stick coating to prevent cookies from sticking and ensure easy removal.
- Use room temperature butter and eggs for smoother, more consistent dough that blends effortlessly.
- Press cookie dough gently when creating cups to maintain delicate walls without tearing or cracking.
- Experiment with gluten-free flour blend for those with wheat sensitivities, maintaining the same rich chocolate flavor.
- Cool cookies completely in the tin to help them maintain their structural integrity and prevent crumbling.
- Swap marshmallow filling with dairy-free alternatives like coconut cream for vegan-friendly options.
- Customize chocolate drizzle by using white, dark, or milk chocolate to match personal preferences.
- Store cookie cups in an airtight container at room temperature for up to 3 days to preserve texture and taste.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Desserts, Snacks, Drinks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 190
- Sugar: 11 g
- Sodium: 70 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg