Hot Chocolate Cookie Cups
Chocolate cookie dough is baked in a mini muffin pan, fitted with pretzel handles, and filled with rich chocolate ganache and mini marshmallows.
Ingredients
- 3/4 cup granulated sugar 150g
- 8 tablespoons unsalted butter softened, 113g
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 1 large egg yolk
- 1 1/3 cups all-purpose flour 160g
- 1/2 cup unsweetened cocoa powder 42g
- 24 mini chocolate-covered pretzels
- 1/4 cup semi-sweet chocolate chopped (for attaching handles), 40g
- 2/3 cup semi-sweet chocolate chopped (for ganache), 113g
- 2 tablespoons unsalted butter (for ganache) 28g
- 1/2 cup heavy cream 120ml
- 72 mini marshmallows
- 1 tablespoon cocoa powder for dusting
Instructions
- Beat the granulated sugar, 8 tablespoons (113g) of butter, vanilla extract, and salt in a large bowl on medium speed for 2 to 3 minutes until smooth. Add the egg yolk and mix to combine.
- Add the flour and 1/2 cup (42g) of cocoa powder to the bowl. Mix on low speed just until a dough forms and no dry spots remain.
- Divide the dough into 24 even pieces. Roll each into a ball and place them into a lightly greased 24-cup mini muffin pan. Press the center of each ball with a floured rounded teaspoon measuring spoon to form a cup shape, pushing the dough up the sides. Chill the pan in the refrigerator for 20 minutes.
- Preheat the oven to 375°F (190°C). Bake the chilled cookie cups for 14 to 18 minutes until the edges are firm and the internal temperature reaches 160°F (71°C) for egg safety. Remove from the oven and carefully press the centers again to reinforce the cup shape. Let cool completely in the pan.
- Melt the 1/4 cup (40g) of chopped chocolate in a small microwave-safe bowl in 30-second intervals. Remove the cooled cookie cups from the pan. Carefully cut each pretzel in half down the center to create handle shapes.
- Dip the cut ends of the pretzel handles into the melted chocolate and press them against the sides of the cookie cups. Place the cups upside down on a parchment-lined baking sheet so the handles can dry without sliding. Let the chocolate set completely, about 2 hours.
- Place the 2/3 cup (113g) of chopped chocolate and 2 tablespoons (28g) of butter in a heat-proof measuring cup. Warm the heavy cream in a small saucepan until it steams, then pour it over the chocolate and butter. Let sit for 3 minutes, then stir until smooth.
- Turn the cookie cups right side up. Spoon about 2 tablespoons of the ganache into each cup. Top each with three mini marshmallows. Let the ganache set for 1 hour at room temperature.
- Dust the tops with cocoa powder just before serving.
Notes
Egg dishes must reach an internal temperature of 160°F (71°C) for food safety.
Use a gentle sawing motion with a serrated knife when cutting the pretzels to prevent them from shattering.
If the cookie dough sticks to your measuring spoon while pressing, dip the spoon in flour before each press.