Description
Cozy winter chocolate cookie cups are soft, fudgy cookie bases filled with warm cocoa ganache and marshmallows, an easy cold-weather dessert everyone loves.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 2 ¼ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon fine salt
- 1 cup semisweet chocolate chips
- 2 tablespoons hot cocoa mix
- ¾ cup heavy cream
- 1 ½ cups mini marshmallows
- ¼ cup mini chocolate chips
Instructions
- Grease a 24-cup mini muffin pan well and preheat the oven to 350°F.
- Beat the softened butter, granulated sugar, and brown sugar together until light and fluffy.
- Mix in the eggs one at a time, then blend in the vanilla.
- Whisk together the flour, cocoa powder, baking soda, and salt in a separate bowl.
- Add the dry ingredients to the wet mixture in two additions, mixing just until a soft dough forms.
- Scoop about 1 tablespoon of dough into each mini muffin cup, then press the dough up the sides and bottom to create a shallow cup shape.
- Bake for 10 to 12 minutes until edges look set.
- Immediately after removing the pan, gently press the center of each cookie with the back of a teaspoon to deepen the well.
- Let cookie cups cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Add the chocolate chips and hot cocoa mix to a heat-safe bowl.
- Warm the heavy cream until it just begins to simmer, then pour it over the chocolate and let stand for 1 minute before stirring until smooth.
- Spoon about 1 tablespoon of the warm cocoa ganache into each cooled cookie cup.
- Top each filled cup with a sprinkle of mini marshmallows and mini chocolate chips.
- Chill the tray in the refrigerator for 20 to 30 minutes until the ganache is softly set.
- Serve warm by letting them stand at room temperature for 10 to 15 minutes or warming briefly in a low oven.
Notes
- Use dark chocolate chips in the ganache for a deeper flavor.
- Swap mini marshmallows for marshmallow bits for a chewier texture.
- Stir ½ teaspoon ground cinnamon or a pinch of nutmeg into the ganache for a spiced twist.
- Add ½ cup finely chopped nuts to the cookie dough for crunch.
- Drizzle cooled cups with warmed chocolate or caramel sauce before serving.
- Make peppermint-style by sprinkling crushed peppermint candies over the marshmallows.
- Grease the mini muffin pan thoroughly for clean release.
- Do not overbake; the cups should remain slightly soft in the centers to stay fudgy.
- Press the wells while cookies are hot to hold their shape.
- Let the ganache thicken slightly before filling.
- Chill just until set, then bring to room temperature for the creamiest texture.
- Store cooled cups in an airtight container in the refrigerator for up to 4 days.
- Freeze for longer storage after firming on a baking sheet.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American