Chocolate Filled Cookie Cups
User Reviews
5
Chocolate Filled Cookie Cups
Description
This recipe yields mini cookie cups baked in muffin tins to hold a luscious chocolate ganache filling. The cookie dough uses a combination of brown and white sugars for moisture and sweetness, and the flour mixture includes cornstarch and baking powder for tenderness and lift. Mini chocolate chips are folded in for added texture and chocolate bursts.
After baking until the edges are lightly golden, the centers are pressed down to create space for the ganache, which incorporates melted semisweet chocolate blended with cream, butter, vanilla, and optional bourbon for complexity. The cookie cups are cooled for structure, then gently removed to cool fully before filling. The resulting dessert offers a balance of soft cookie exterior and rich creamy center.
These cookie cups make elegant bite-sized treats suitable for parties or special occasions.
Ingredients
- 1 cup butter melted and then cooled for at least 5 minutes -- (226g, melted and then cooled for at least 5 minutes
- 1 cup light brown sugar 200g, tightly packed
- ¾ cup sugar (150g)
- 2 egg room temperature preferred, + 1 egg yolk
- 1 ½ teaspoon vanilla extract
- 2 ½ cups all-purpose flour 285g
- 2 teaspoons cornstarch
- 1 teaspoon salt
- ½ teaspoon baking powder
- ¾ cup mini chocolate chips 125g
Ganache:
- 2 cups semisweet chocolate chips (340g)
- ½ cup heavy cream (120ml)
- 2 Tablespoons butter
- 1 ½ teaspoon vanilla extract
- 1 teaspoon bourbon optional
- ¼ teaspoon salt
- sea salt for sprinkling - optional, flaky
Instructions
- Preheat oven to 350F (175C) and prepare two 24-cavity mini muffin tins by spraying with baking spray or lightly greasing and flouring.
- Combine melted (cooled) butter and sugars in a large bowl, stir well.
- Add eggs, and egg yolk one at a time, stirring well after each addition.
- Stir in vanilla extract.
- In a separate, medium-sized bowl, whisk together flour, cornstarch, baking powder, and salt.
- Gradually stir dry ingredients into wet until completely combined. Stir in chocolate chips.
- Use a 1 ½ Tbsp-sized cookie scoop to drop batter into prepared muffin tin wells.
- Bake on 350F (175C) for 18 minutes or edges are just beginning to turn golden brown.
- Allow cookie cups to cool for 5 minutes, and then use a rounded teaspoon to press into the center of each brownie bite and create a well (press a little more than halfway into each cookie).
- Allow brownie bites to cool another 10-15 minutes in the muffin tins, and then gently remove to cooling rack to cool completely. Prepare your ganache.
Ganache
- Combine chocolate chips, heavy cream, and butter in a small saucepan over medium-heat.
- Stir frequently until chocolate is completely melted and mixture is smooth.
- Remove from heat and stir in vanilla extract, bourbon (if using), and salt. Stir well.
- Allow mixture to cool slightly at room temperature, about 10 minutes.
- Use a small spoon to pour ganache into the indent of each brownie.
- Allow ganache to firm up before eating (about 1-2 hours -- or you can enjoy them warm, it'll just be a bit messier).
Nutrition Information
Show DetailsNutrition Facts
Serving: 36cups
Amount Per Serving
Calories 143 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 143kcal | 7% |
| Carbohydrates | 19g | 6% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 7mg | 2% |
| Sodium | 91mg | 4% |
| Potassium | 80mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 81IU | 2% |
| Calcium | 19mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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