Description
Indulge in these delightful Hot Cocoa Cookie Cups, featuring a soft and chewy cookie base filled with mini marshmallows and topped with whipped cream, perfect for a cozy treat!
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 cup mini marshmallows
- 1/2 cup hot cocoa mix (plus extra for dusting)
- Whipped cream (for topping)
- Chocolate shavings or sprinkles (for garnish)
Instructions
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar. Use an electric mixer on medium speed for about 2-3 minutes until the mixture is light and fluffy.
- Add the eggs, one at a time, mixing well after each addition. Then, stir in the vanilla extract until fully combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and hot cocoa mix. This will ensure that all the dry ingredients are evenly distributed.
- Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can make the cookies tough.
- Fold in the semi-sweet chocolate chips using a spatula or wooden spoon.
- Cover the mixing bowl with plastic wrap or transfer the dough to an airtight container and refrigerate for at least 30 minutes.
- Preheat your oven to 350°F (175°C) and grease a standard muffin tin with non-stick cooking spray or line it with muffin liners.
- Take the chilled dough out of the refrigerator. Scoop out about 1.5 tablespoons of dough for each cookie cup, roll into a ball, and place it in the center of each muffin tin cup.
- Press the dough down and up the sides of the muffin tin to create a cup shape, leaving space at the top for the marshmallows.
- Bake for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked.
- Remove from the oven and let cool for about 5 minutes. Press mini marshmallows into the center of each cup while still warm.
- Allow to cool in the tin for an additional 10 minutes before transferring to a wire rack to cool completely.
- Top each cookie cup with whipped cream, sprinkle with chocolate shavings or sprinkles, and dust with hot cocoa mix if desired. Serve immediately.
Notes
- For a richer chocolate flavor, you can substitute some of the all-purpose flour with cocoa powder.
- Feel free to experiment with different types of chocolate chips or add nuts for added texture.
- These cookie cups can be stored in an airtight container at room temperature for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 12 minutes