Dessertsbeyondfrosting5.0
Hot Chocolate Cookie Cups
These Hot Chocolate Cookie Cups are a perfect treat to enjoy this winter. It’s a hot chocolate cookie filled with hot chocolate whipped cream.
👥 24 Servings⏱️ Prep & Cook: 27 min⏳ Prep: 15 min🔥 Cook: 12 min👤 Julianne Dell📖 beyondfrosting
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- knife
- mixing bowl
- whisk
📝 Preparation Steps
1
Preheat oven to 350° F. Grease a mini muffin pan with cookie spray or Crisco.
2
Allow butter to come to room temperature. Beat on medium speed for a couple minutes until soft.
3
Combine butter with sugar and hot chocolate mix and beat on medium speed until well creamed together.
4
Add egg and vanilla. Mix into butter and sugar until egg is well beaten.
Large egg1
5
In a separate bowl, combine flour, baking powder, and salt. Slowly add into batter and beat on medium low speed until well combined, dough will start to form. Add chocolate chips and mix to incorporate.
½ C Unsalted butter, softenedSalt1 tsp
6
Drop one tablespoons of dough into the greased mini muffin pan. Bake at 350°F for ⏱️ 12-14 minutes. Allow to sit in the muffin pan until cooled. Use a knife to run around the edges of the cookie cup to help release from pan.
7
Place metal bowl and whisk in freezer for about ⏱️ 15 minutes so they are good and cold. Pour heavy whipping cream into mixing bowl and beat on high until bubbly. Add hot cocoa mix and continue to beat until stiff peaks form. Keep Refrigerated. Pipe whipped into cooled cookie cups.
8
Heat hot fudge sauce ⏱️ 30-60 seconds until warm, and drizzle over cookie cups. Keep refrigerated after frosted.
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback0 Reviews
Loading reviews...