Hot Chocolate Cookie Cups are a delightful treat that combines the comforting flavors of hot chocolate with the crunchiness of a cookie. Perfect for festive gatherings or as a cozy indulgence, these cookie cups are as fun to make as they are to eat!
Ingredients
- For the Cookie Cups:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- For the Filling:
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
- 1/2 cup mini marshmallows
- Additional mini marshmallows or sprinkles for topping (optional)
Instructions
- Prepare the Cookie Dough:
- Preheat your oven to 350°F (175°C) and grease a mini muffin tin.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, followed by the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until fully combined.
- Shape and Bake the Cookie Cups:
- Roll the dough into 1-inch balls and place them in the greased mini muffin tin.
- Use the back of a teaspoon or your thumb to press down in the center of each ball, creating a small well.
- Bake for 8–10 minutes, or until the edges are golden brown. Remove from the oven and use a small spoon or the end of a rolling pin to re-press the center if it has puffed up. Let the cookie cups cool completely in the tin before removing.
- Prepare the Filling:
- Heat the heavy cream in a small saucepan until it just begins to simmer. Remove from heat and pour over the semi-sweet chocolate chips in a heatproof bowl. Let sit for 1–2 minutes, then stir until smooth and glossy.
- Assemble the Cookie Cups:
- Spoon the chocolate ganache into the cooled cookie cups, filling each about three-quarters full.
- Top with mini marshmallows and, if desired, toast them lightly with a kitchen torch.
- Add Final Touches:
- For extra flair, garnish with sprinkles or drizzle additional chocolate over the top.
Serving and Storage Tips
- Serving:Â Serve these cookie cups warm for a gooey chocolate center or at room temperature for a firmer texture. They pair beautifully with a cup of hot cocoa or coffee.
- Storage:Â Store in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week or freeze for up to a month. Thaw and reheat slightly before serving for the best taste.
FAQs
1. Can I use store-bought cookie dough for this recipe?
Yes, you can use store-bought dough for convenience, but homemade dough provides a fresher and more customizable flavor.
2. Can I substitute the chocolate ganache with something else?
Absolutely! You can use Nutella, peanut butter, or even caramel as the filling for a different twist.
3. How do I prevent the cookie cups from sticking to the pan?
Ensure your mini muffin tin is well-greased, or use silicone baking molds for easy removal. Let the cookie cups cool completely before attempting to take them out.
4. Can I make these cookie cups ahead of time?
Yes, you can bake the cookie cups and prepare the ganache a day or two in advance. Assemble them shortly before serving to maintain the best texture and appearance.
Hot Chocolate Cookie Cups
Hot Chocolate Cookie Cups are delightful, festive treats that resemble mini mugs of hot cocoa, complete with marshmallows and pretzel handles. Here’s how you can make them:
Ingredients
For the Cookie Cups:
- 1 cup (225g) unsalted butter, softened
- 1¼ cups (250g) granulated sugar
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups (360g) all-purpose flour
For the Ganache Filling:
- 1 cup (240ml) heavy cream
- 12 ounces (340g) milk or semisweet chocolate, chopped
For Decoration:
- Mini pretzel twists
- Melted white chocolate or candy coating
- Mini marshmallow bits
Instructions
- Prepare the Cookie Dough:
- In a large bowl, beat the softened butter with an electric mixer on medium speed for about 30 seconds.
- Add the granulated sugar, baking powder, and salt. Beat until well combined, scraping the sides of the bowl as needed.
- Beat in the eggs and vanilla extract until incorporated.
- Gradually add the flour, mixing until a soft dough forms. If the dough is too sticky, cover and chill for about 30 minutes to make it easier to handle.
- Shape and Bake the Cookie Cups:
- Preheat your oven to 350°F (175°C).
- Grease a mini muffin tin with nonstick cooking spray.
- Shape the dough into 1¼-inch (about 1 tablespoon) balls and place each into a mini muffin cup.
- Press each ball into the bottom and up the sides of the muffin cups to form a cup shape.
- Bake for 10 to 12 minutes, or until the edges are lightly browned.
- Upon removing from the oven, if the centers have puffed up, gently press them down with the back of a spoon to maintain the cup shape.
- Allow the cookie cups to cool in the pan for about 5 minutes, then carefully remove them and let them cool completely on a wire rack.
- Prepare the Pretzel Handles:
- Break mini pretzel twists to create handle shapes.
- Dip the ends of each pretzel handle into melted white chocolate or candy coating.
- Attach the pretzel handles to the sides of the cooled cookie cups, holding them in place for a few seconds to set.
- Let the cookie cups stand until the candy coating is fully set and the handles are securely attached.
- Make the Chocolate Ganache:
- In a medium saucepan, heat the heavy cream over medium-high heat just until it begins to boil.
- Remove from heat and add the chopped chocolate. Do not stir immediately; let it sit for about 5 minutes to allow the chocolate to melt.
- After 5 minutes, stir the mixture until smooth and glossy.
- Allow the ganache to cool for about 15 minutes before using.
- Assemble the Cookie Cups:
- Fill each cookie cup with the prepared chocolate ganache.
- Top with mini marshmallow bits to resemble a cup of hot cocoa.
- Allow the ganache to set before serving.
Notes
- Store the cookie cups in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week.
- For added flavor, consider sprinkling crushed candy canes or holiday sprinkles on top of the marshmallows before the ganache sets.