Description
Indulgent hot chocolate cookie cups blend rich chocolate cookies with creamy marshmallow-topped ganache. Sweet memories of winter comfort flow through each delectable bite you will savor.
Ingredients
Scale
- 1.25 cups (315 g) all-purpose flour
- 0.375 cups (90 g) cocoa powder
- 2 large eggs
- 1 cup (225 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 0.5 cup (100 g) brown sugar
- 1 cup (170 g) semi-sweet chocolate chips
- 0.5 cup (120 ml) heavy cream
- 1 tsp baking soda
- 0.5 tsp salt
- 1 tsp vanilla extract
- mini marshmallows
- crushed candy canes (optional)
- white chocolate, melted (optional, for drizzle)
Instructions
- Preparation: Thoroughly coat a mini muffin tin with cooking spray. Position the oven rack centrally and preheat to 350F (175C).
- Dough Preparation: Cream butter with granulated and brown sugars until light and fluffy. Blend in eggs one at a time, then incorporate vanilla extract for enhanced flavor complexity.
- Dry Ingredient Integration: Sift together flour, cocoa powder, baking soda, and salt. Gently fold into the wet mixture until a cohesive dough forms.
- Shaping: Distribute one tablespoon of dough into each muffin cavity. Press carefully to create uniform wells, ensuring even coverage along sides and bottom.
- Baking and Forming: Bake for 10-12 minutes until edges set. Immediately after removing from oven, use a small spoon to reshape wells while cookies remain malleable.
- Cooling: Allow cookie cups to cool completely within the tin, maintaining their distinct shape and preventing structural breakdown.
- Ganache Creation: Heat heavy cream until steaming. Pour over chocolate chips and let rest for 2-3 minutes. Whisk until achieving a silky, uniform consistency.
- Filling and Finishing: Once cooled, generously fill each cookie cup with ganache, ensuring precise and even distribution.
- Decorative Touches: Garnish with mini marshmallows. Optionally drizzle with melted white chocolate and sprinkle crushed candy canes for festive flair.
- Serving Preparation: Allow ganache to set at room temperature or expedite chilling in refrigerator for approximately 30 minutes before serving.
Notes
- Prevent Sticking Carefully: Generously spray mini muffin tin with cooking spray, covering every surface to ensure easy cookie removal.
- Master Dough Consistency: Whip butter and sugars until light and fluffy, which creates a tender, soft cookie base with perfect texture.
- Shape While Warm: Immediately after baking, use a spoon to reshape cookie wells while still warm and malleable, preventing potential cracking or misshaped cups.
- Ganache Perfection Technique: Allow hot cream to sit on chocolate chips for 2-3 minutes before whisking, ensuring a smooth, glossy ganache without grainy texture.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 11
- Calories: 300
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 45 mg