Dark Chocolate Mini Cookie Cups

 Dark Chocolate Mini Cookie Cups Recipe

Dark Chocolate Mini Cookie Cups Recipe

These bite-sized cookie cups are filled with luscious dark chocolate ganache, making them the perfect treat for parties, gifts, or indulgent snacking.

---

Ingredients (Makes ~12 mini cookie cups):

For the Cookie Cups:

• 1/2 cup (115 g) unsalted butter, softened
• 1/3 cup (65 g) granulated sugar
• 1/3 cup (65 g) light brown sugar, packed
• 1 large egg
• 1 tsp vanilla extract
• 1 1/4 cups (160 g) all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup mini chocolate chips

For the Ganache Filling:

• 1/2 cup (120 ml) heavy cream
• 4 oz (115 g) dark chocolate, chopped
• 1/2 tsp vanilla extract
• Pinch of salt

---

Instructions:

1. Make the Cookie Cups:

1. Preheat your oven to 350°F (175°C). Grease a mini muffin tin lightly with nonstick spray.
2. In a mixing bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy.
3. Beat in the egg and vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add to the wet ingredients until combined.
5. Fold in the mini chocolate chips.
6. Scoop 1-2 tablespoons of dough into each mini muffin cup. Use your fingers or a small spoon to press the dough into the bottom and slightly up the sides to create a cup shape.

2. Bake the Cookie Cups:

1. Bake for 10-12 minutes, or until the edges are lightly golden. The centers may puff up during baking but will sink slightly as they cool.
2. Allow the cookie cups to cool in the pan for 5 minutes, then carefully remove them to a wire rack to cool completely.

3. Make the Ganache Filling:

1. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
2. Pour the hot cream over the chopped dark chocolate in a heatproof bowl. Let sit for 2 minutes, then stir until smooth and glossy.
3. Stir in the vanilla extract and a pinch of salt.

4. Assemble the Cookie Cups:

1. Once the cookie cups are completely cool, spoon or pipe the ganache into the center of each cup.
2. Let the ganache set at room temperature for 1-2 hours, or refrigerate for faster setting.

5. Serve and Enjoy:

• Serve as is or garnish with a sprinkle of sea salt, crushed nuts, or mini chocolate chips.

---

Storage:

• Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

---

Tips:

• Flavor Twist: Add a drop of peppermint, orange, or almond extract to the ganache for a flavor boost.
• Texture Variation: Use crushed pretzels or toffee bits in the cookie dough for added crunch.
• Mini Muffin Tin Alternative: If you don’t have a mini muffin tin, a regular muffin tin can be used for larger cookie cups.

---

These dark chocolate mini cookie cups are sure to impress with their delicious flavor and charming presentation! 🍪🍫