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There's something downright snuggly about a little cookie cup stuffed with melty chocolate and crowned with fluffy marshmallows. These indulgent treats have become my go-to tradition for cold nights and festive get-togethers. They're just as fun to whip up as they are to munch on, blending classic cookie dough with silky melted chocolate and that familiar puffy marshmallow topping you'd expect in your hot cocoa mug.
When I first baked these for a chilly movie evening, everyone begged for more. Making them has now turned into our annual family contest with loads of extra toppings and giggles all around.
Round Up Your Ingredients
- Chocolate chip cookie dough: Gives the important base and crunch for the cookie cups. Making it from scratch adds that personal touch and lets you pick how much chocolate to mix in
- Mini chocolate chips: They melt perfectly and spread flavor throughout. Go for a quality brand to get the best taste
- Heavy cream: Makes the chocolate center smooth and shiny. If you can't do dairy, try coconut cream instead
- Mini marshmallows: Add that fun melty layer on top. Get fresh, squishy ones for the best toasting
- Vanilla extract: Brings out hidden flavors in the chocolate filling. The real stuff makes a big difference
- Toppings: Things like smashed peppermint, white chocolate or festive sprinkles can dress these up for any party. Try to find naturally colored sprinkles for a more homemade feel
How to Make It
- Shape The Cookie Cups:
- Push roughly one tablespoon of cookie dough into each spot in a mini muffin tin. Spread it out to line the bottom and sides creating a tiny bowl shape
- Bake Until Golden:
- Stick the pan in your oven heated to three hundred fifty degrees. Let them cook for twelve to fifteen minutes. Keep an eye out so the edges turn golden but don't burn the centers
- Make Room For Filling:
- Right when they come out of the oven, push down the middle using a small spoon or the bottom of a shot glass. This makes space for your chocolate and helps the cup keep its shape
- Mix Up The Chocolate Filling:
- Combine chocolate chips and heavy cream in a bowl safe for the microwave. Heat for thirty seconds, stir, and repeat until smooth and glossy. Add vanilla for extra flavor
- Add The Chocolate:
- Spoon or squeeze the warm chocolate mix into your cooled cookie cups. Don't fill them all the way – leave room for marshmallows
- Add Marshmallows And Heat:
- Lightly press mini marshmallows into each cup's chocolate. Put back in the oven for two to three minutes until the marshmallows grow puffy and slightly brown
- Add Final Touches And Enjoy:
- After taking them out, sprinkle with crushed peppermint, white chocolate shavings, or fun sprinkles. Let them cool a bit for a soft center or enjoy warm for extra gooey chocolate
I love watching the marshmallows puff up and turn golden in the oven. The kitchen always smells amazing – sweet and toasty. One time everyone wanted to add their own toppings and now it's our favorite hands-on dessert when friends come over.
Flavor Boosters
Peanut butter or butterscotch chips work great instead of regular chocolate. Friends who don't do dairy can use coconut cream and vegan chocolate. If you're out of mini marshmallows, just cut up big ones or drop a spoonful of marshmallow fluff on top before the final toast.
Serving Suggestions
Try these warm cups with a big mug of hot chocolate or spicy chai for the ultimate cozy snack. At parties, put them next to other small treats so guests can mix and match toppings they like. For fun, set up a station where everyone can dress up their own with holiday sprinkles or broken candy canes.
Creative Twists
During hot months, top with a tiny scoop of ice cream instead of marshmallows for a cookie cup sundae. A drizzle of lightly salted caramel or some crunchy nuts make great winter toppings. In springtime, try pastel chocolates or crumbled freeze-dried berries instead of the usual garnishes.
Don't worry too much about getting everything perfect – you can play around with different fillings and toppings each time. Make sure to grab one while they're still warm for the full gooey experience!
Common Questions About This Recipe
- → How do I keep cookie cups from sticking?
Give your mini muffin tin a thin coat of cooking spray or butter, and let the cookie cups cool all the way before taking them out to stop them from sticking and breaking apart.
- → Can I make my own cookie dough?
Absolutely, your own chocolate chip cookie dough works great and gives them your special touch. You can tweak the recipe to match what you like and bake them as the instructions say.
- → What are substitutes for mini marshmallows?
Cut up big marshmallows or use marshmallow fluff if you don't have mini marshmallows in your pantry.
- → How should I store leftover cookie cups?
Put the cooled cups in a sealed container at room temp for up to three days or stick them in the freezer to keep longer. Just let them sit out to warm up before eating.
- → What other toppings can I use besides peppermint?
Chocolate curls, drizzled caramel, or crushed nuts make tasty options instead of sprinkles or peppermint.