Cookies With Marshmallows Chocolate (Recipe for Printing)

Delight in festive cookie cups with chocolate and marshmallow, ideal for winter gatherings or holiday treats. Crisp shells, gooey centers, fun toppings. Save & click.

# What You Need:

→ Cookie Cups

01 - 1 1/2 cups chocolate chip cookie dough, prepared

→ Chocolate Filling

02 - 1/2 cup semisweet chocolate chips
03 - 3 tablespoons heavy cream
04 - 1/2 teaspoon vanilla extract

→ Toppings

05 - 1 cup mini marshmallows
06 - 2 tablespoons crushed peppermint or festive sprinkles, for garnish

# How to Make It:

01 - Lightly grease a 12-cup mini muffin tin with cooking spray or softened butter to prevent sticking.
02 - Place about 1 tablespoon of cookie dough into each muffin cup. Press to evenly cover the bottom and sides, forming a well.
03 - Preheat oven to 350°F (177°C). Bake cookie cups for 12 to 15 minutes until edges are golden and centers set.
04 - Immediately after removing from the oven, use the back of a spoon or end of a small glass to gently press down the centers to deepen the wells. Allow to cool completely in the tin.
05 - Place chocolate chips and heavy cream into a microwave-safe bowl. Microwave in 30-second increments, stirring in between, until melted and smooth. Stir in vanilla extract.
06 - Spoon or pipe the warm chocolate mixture into each cooled cookie cup, filling nearly to the top but leaving space for marshmallows.
07 - Top each cup with mini marshmallows. Return tray to oven and bake for 2 to 3 minutes until marshmallows are puffed and lightly golden.
08 - Sprinkle with crushed peppermint or sprinkles while marshmallows are warm. Allow chocolate to cool slightly, then serve warm or at room temperature.

# Extra Tips:

01 - Use a mini muffin tin for best structure and easy portioning.
02 - Store cooled cookie cups in an airtight container at room temperature for up to three days, or freeze for longer storage.
03 - Let chocolate filling cool before topping with marshmallows to promote a clean finish.
04 - Ensure cookie cups are fully cooled before removing from the tin to prevent breakage.
05 - For dairy-free adaptation, substitute coconut cream for heavy cream and use dairy-free chocolate chips.

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