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There is something irresistibly cozy about a cookie cup filled with gooey chocolate and topped with puffy marshmallows. These decadent cookie cups are my holiday tradition for chilly evenings and special gatherings. They are as fun to make as they are to eat combining classic chocolate chip cookie dough with the creamy richness of melted chocolate and that familiar marshmallow cloud you might find in a mug of hot cocoa.
The first time I baked these for a winter movie night everyone wanted seconds. Baking them has turned into a yearly family decorating contest complete with extra sprinkles and laughter.
Gather Your Ingredients
- Chocolate chip cookie dough: Brings the essential structure and texture of the cookie base. Homemade dough makes them extra special and lets you control the chocolate mix ins
- Mini chocolate chips: Melt evenly and fill every bite with chocolatey flavor. Choose a good quality brand for best taste
- Heavy cream: Ensures a glossy smooth chocolate center. For dairy free swaps coconut cream works beautifully
- Mini marshmallows: Create that festive melty top layer. Fresh soft marshmallows toast best
- Vanilla extract: Adds an aromatic depth to the chocolate filling. Real vanilla makes a difference
- Toppings: Like crushed peppermint white chocolate or holiday sprinkles transform these cups for any occasion. Look for naturally colored sprinkles for a homemade touch
How to Make It
- Make The Cookie Cups:
- Press about one tablespoon of cookie dough into each cup of a mini muffin tin. Push it evenly to cover the bottom and sides so each cup forms a small bowl shape
- Bake Until Golden:
- Place the tray in a preheated oven at three hundred fifty degrees Fahrenheit. Bake for twelve to fifteen minutes. Watch closely so the edges brown but the center is set without burning
- Create A Deep Well:
- As soon as the cups are out of the oven use a small spoon or the end of a shot glass to press gently into the center while still warm. This makes space for the chocolate and ensures the cup holds its shape
- Melt The Chocolate Filling:
- Stir chocolate chips and heavy cream together in a microwave safe bowl. Heat for thirty seconds then stir and repeat until glossy and smooth. Stir in vanilla for extra depth
- Fill The Cookie Cups:
- Spoon or pipe the warm chocolate filling into the cooled cookie cups. Leave a little space at the top for marshmallows
- Top With Marshmallows And Toast:
- Press mini marshmallows gently onto each cup’s filling. Return to the oven for two to three minutes to let the marshmallows puff and lightly brown
- Garnish And Serve:
- Once out of the oven sprinkle with crushed peppermint white chocolate curls or festive sprinkles. Let cool slightly before serving for a soft gooey center or enjoy warm for melted chocolate goodness
My favorite part is that moment the marshmallows begin to puff and golden in the oven. It always fills the kitchen with a sweet toasty scent. One year everyone insisted on adding their own toppings and it quickly became our favorite hands on dessert for gatherings.
Flavor Boosters
Peanut butter chips or butterscotch chips swap deliciously with classic chocolate. Dairy free friends can use coconut cream and your favorite plant based chocolate. If you are out of mini marshmallows slice the large ones or swirl a dollop of marshmallow creme on top before the final toast in the oven.
Serving Suggestions
Pair a warm cookie cup with a mug of hot cocoa or spicy chai for an extra cozy treat. On a dessert buffet line them up with other mini bakes to let guests pick and choose their favorite toppers. For festive flair let everyone decorate their own with holiday sprinkles or crushed candy canes.
Creative Twists
In summer top with a scoop of ice cream instead of marshmallows for a twist on a cookie sundae. Lightly salted caramel sauce or toasted nuts work well as garnishes in autumn and winter. For spring try pastel colored chocolates or freeze dried berries instead of traditional toppings.
The recipe is very forgiving you can play with fillings and toppings every time without fail. Taste test while still warm for maximum gooey enjoyment!
Common Questions About This Recipe
- → How do I keep cookie cups from sticking?
Lightly coat the mini muffin tin with baking spray or butter, and allow cookie cups to cool completely before removing to prevent sticking and crumbling.
- → Can I make my own cookie dough?
Yes, homemade chocolate chip cookie dough works perfectly and adds a personal touch. Adjust the dough to your taste and bake as directed.
- → What are substitutes for mini marshmallows?
Sliced large marshmallows or marshmallow fluff are great alternatives if you don’t have mini marshmallows on hand.
- → How should I store leftover cookie cups?
Store cooled cups in an airtight container at room temperature for up to three days or freeze for longer shelf life; thaw at room temperature to serve.
- → What other toppings can I use besides peppermint?
Chocolate shavings, caramel drizzle, or chopped nuts offer delicious variety beyond sprinkles or peppermint.