Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Watch how to make this recipe.
Mini Hot Cocoa Cookie Cups
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- Level: Intermediate
- Total: 2 hr 15 min (includes chilling and cooling time)
- Active: 30 min
- Yield: 24 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 157
- Total Fat
- 9 g
- Saturated Fat
- 5 g
- Carbohydrates
- 19 g
- Dietary Fiber
- 1 g
- Sugar
- 12 g
- Protein
- 2 g
- Cholesterol
- 25 mg
- Sodium
- 78 mg
This recipe is sponsored by Ghirardelli. Inspired by the cozy comfort of a steaming mug of cocoa, these chocolate cookie cups are baked soft and fudgy with crisp edges, creating the perfect vessels for a gooey milk chocolate filling that captures the essence of sipping hot cocoa on a cold day. Topped with a sprinkle of mini marshmallows, each bite delivers that nostalgic melt-in-your-mouth sweetness with a gooey center, all in an irresistible handheld treat.
- Level: Intermediate
- Total: 2 hr 15 min (includes chilling and cooling time)
- Active: 30 min
- Yield: 24 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 157
- Total Fat
- 9 g
- Saturated Fat
- 5 g
- Carbohydrates
- 19 g
- Dietary Fiber
- 1 g
- Sugar
- 12 g
- Protein
- 2 g
- Cholesterol
- 25 mg
- Sodium
- 78 mg
Ingredients
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Directions
- Whisk together the flour, cocoa powder, baking soda and salt in a medium bowl. Set aside.
- Cream the butter, brown sugar and granulated sugar in a stand mixer fitted with the paddle attachment on medium speed until lightened in color and smooth but not fluffy, about 2 minutes. Beat in the vanilla and egg until smooth. With the mixer on low, add the flour mixture in 2 additions and beat until combined and a dough forms with no dry spots. Stir with a rubber spatula to ensure everything is incorporated. Cover with plastic wrap and refrigerate until firm, about 1 hour.
- Position an oven rack in the center of the oven and preheat to 350 degrees F.
- Lightly grease a 24-cavity nonstick mini muffin pan with cooking spray. Divide the dough into 24 pieces using a cookie scoop (about 1 tablespoon each) and fill each cavity with a dough piece. Press the dough flat using your fingers or the bottom of a small glass.
- Bake until the cookie cups are puffed in the center and the tops are matte, 10 to 12 minutes. Working quickly, lightly press down the center of each cup using the bottom of a teaspoon measuring spoon. Set aside the muffin pan on a wire rack to cool completely, about 30 minutes. Once cool, run a thin knife or small offset spatula around the cups to loosen and transfer to a large serving platter.
- Meanwhile, make the milk chocolate ganache. Fill a medium pot about a third of the way with water and bring to a simmer over medium heat. Add the milk chocolate and cream to a medium heatproof bowl and set it over the simmering water, making sure the bowl is not touching the water. Cook, stirring constantly, until the chocolate is melted and the mixture is smooth, about 2 minutes. Set aside until cool enough to handle, about 10 minutes.
- Spoon about 1 tablespoon of the warm ganache into each cup and top with 3 mini marshmallows (see Cook’s Note).
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.) If preferred, transfer the warm ganache to a piping bag and pipe the ganache into the cups.
