Step-by-step instructions
- Preheat your oven to 350°F (175°C) and grease or line a muffin tin with paper liners.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy.
- Beat in the eggs, one at a time, and then stir in the vanilla extract until everything is nicely combined.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Gradually add the dry mixture to the wet ingredients, mixing just until everything is combined.
- Gently fold in the semi-sweet chocolate chips and any white chocolate chips if you choose to include them.
- Divide the cookie dough evenly among the muffin cups, pressing the dough slightly up the sides to form a cup shape.
- Bake for 10-12 minutes until the edges are set but the centers remain soft.
- Immediately after taking them out of the oven, press a few mini marshmallows into the center of each cookie cup.
- Return to the oven for another 2-3 minutes until the marshmallows puff up and turn slightly golden.
- Allow the cups to cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely before serving.
Best ways to enjoy it
These Hot Chocolate Cookie Cups are not just a treat on their own; they pair fabulously with a glass of cold milk, a scoop of vanilla ice cream, or even a dollop of whipped cream for an extra indulgent moment. You could also elevate the experience by serving them alongside a steaming mug of hot chocolate or coffee for the ultimate chocolate lover’s paradise. If you’re feeling creative, drizzle melted chocolate over the tops for a beautiful presentation!
Keeping leftovers fresh
If you happen to have any of these delightful cookie cups left after your gathering, storing them is a breeze. Keep them in an airtight container at room temperature for up to three days. You can also refrigerate them, but be sure to let them come to room temperature before serving for the best texture. If you’d like to enjoy them later, they freeze nicely, too. Just make sure to wrap them individually in plastic wrap and store them in a freezer-safe bag. They’ll stay fresh for up to three months!
Helpful cooking tips
A few tips can elevate your baking experience. First, ensure your butter is truly softened (not melted), as this creates the perfect texture. Don’t overmix the dough; mixing just until combined helps keep your cookie cups soft and chewy. If you want a more intense chocolate flavor, feel free to add a tablespoon of espresso powder to the batter. Lastly, a sprinkle of sea salt on top after baking can enhance the chocolate flavor beautifully.
Creative twists
These cookie cups are a wonderful canvas for creativity! You can swap in different types of chocolate chips—think dark chocolate or butterscotch. For a fun variation, add a hint of peppermint extract or even crushed candy canes for a festive touch around the holidays. If you’re looking for a healthier alternative, consider using almond flour or coconut flour to make gluten-free versions.
Common questions
What is the preparation time for Hot Chocolate Cookie Cups?
The prep time is about 20 minutes, with an additional 15 minutes for baking.
Can I make these cookie cups ahead of time?
Absolutely! You can prepare the dough a day in advance and refrigerate it. Just bring it to room temperature before baking.
Are there any substitutions I can make in this recipe?
Yes, you can replace the semi-sweet chocolate chips with milk chocolate for a sweeter taste or use dairy alternatives for a vegan version—just be sure to check the labels!
Indulging in Hot Chocolate Cookie Cups turns any ordinary day into a sweet occasion. Let the experience of creating and sharing these delightful treats add warmth and joy to your home!
