Cookies With Marshmallows Chocolate (Print-Friendly Version)
Enjoy these yummy cookie cups with chocolate and marshmallow, great for cold weather get-togethers or holiday snacks. Crunchy outside, gooey inside, fun decorations. Check it out now.
# Ingredients You’ll Need:
→ Cookie Cups
01 -
1 1/2 cups ready-made chocolate chip cookie dough
→ Chocolate Filling
02 -
1/2 cup dark chocolate chips
03 -
3 tablespoons whipping cream
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1/2 teaspoon pure vanilla extract
→ Toppings
05 -
1 cup tiny marshmallows
06 -
2 tablespoons smashed peppermint candy or colorful sprinkles, for decoration
# How to Make It:
01 -
Coat a 12-cup mini muffin tin lightly with baking spray or soft butter to make removal easy.
02 -
Add around 1 tablespoon of dough into every muffin cup. Push down and around the sides to create a small bowl shape.
03 -
Heat your oven to 350°F (177°C). Pop the cookie cups in and bake for 12-15 minutes until the edges turn golden and middles firm up.
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Right after taking them out, push down the centers with a spoon back or small glass bottom to make deeper cups. Let them cool fully in the tin.
05 -
Mix chocolate chips with whipping cream in a microwave-safe container. Heat for 30 seconds at a time, mixing between bursts, until smooth. Mix in the vanilla.
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Pour or squeeze the melted chocolate mix into each cooled cookie shell, leaving a bit of room at the top for the marshmallows.
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Pile some tiny marshmallows on each cup. Put the tray back in the oven for 2-3 minutes so the marshmallows puff up and turn slightly golden.
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Scatter crushed peppermint or sprinkles on top while the marshmallows are still warm. Let the chocolate cool a bit, then enjoy them warm or at room temp.
# Extra Suggestions:
01 -
A mini muffin pan works best for shaping and portioning these treats.
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Keep leftover cookie cups in a sealed container at room temp for three days max, or freeze them if you want them to last longer.
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Wait till the chocolate cools down before adding marshmallows for a nicer look.
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Make sure the cookie cups are totally cool before trying to take them out of the pan so they don't break.
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For folks who can't have dairy, swap in coconut cream instead of heavy cream and use dairy-free chocolate chips.