Ingredients For Hot Cocoa Brownie Cookie Cups

Unsalted Butter

Brown & Granulated Sugar
Eggs
Vanilla Extract
All Purpose Flour
Cocoa Powder: Dutch process cocoa powder is the best to use to achieve a rich and chocolatey brownie.
Vegetable Oil
Espresso Powder
Salt
Chocolate chips: The type of chocolate used makes a huge difference in the final outcome of your baked goods, so make sure to use high quality chocolate.
Mini Marshmallows, Festive Sprinkles & Candy Canes: They are used to decorate the cookie cups.

How To Make The Cookie Cups into Cups?

The trick to get the perfect cookie cups and make them look like real cups is to let the cookie cups cool for around 10 minutes. Once they come out of the oven before using a smaller object with a flat bottom, a 1/4 cup is the perfect size for these cookie cups (that’s what I used) and gently pressing the bottom of each cookie cup. It’s very important that you gently press down, or the cookie cups will break and start to come apart.

Another very important thing to keep in mind is, DON’T remove the cookie cups from the muffin pan until they are completely cooled even after you press the center down, or else they will break when trying to remove them.

How To Store Hot Cocoa Brownie Cookie Cups?

These hot cocoa cups should be stored in an airtight container at room temperature for up to a week. However, you can also store them covered in the fridge for up to 10 days, if stored in the fridge I recommend heating them up in the microwave for a few seconds before enjoying!

Serving size

Around 14 cookie cups

Ingredients

3/4 cup butter
1 1/4 cup brown sugar
1/4 cup granulated sugar
2 eggs + 1 egg yolk
2 tsp vanilla
1/4 cup All-purpose flour
1 cup cocoa powder
1/4 cup vegetable oil
2 tsp espresso powder
3/4 tsp salt

Toppings

1/2 cup chocolate chips/Chocolate bar
Mini marshmallows
Festive sprinkles
Candy cane

Instructions

Step 1

Preheat oven to 350F (180C). Spray a muffin tin with non-stick cookie spray.

Step 2

In a microwave-safe bowl, add butter, granulated sugar, and brown sugar. Microwave for 1.5 minutes, stir, then microwave for 30 more seconds. Stir until smooth. To the butter and sugar mixture, add in eggs, egg yolk, vanilla extract, salt. Mix until combined.

Step 3

Add the flour, cocoa powder, espresso powder and salt. Slightly mix, then add the vegetable oil. Mix until combined.

Step 4

Use a 1 tbsp cookie scoop and fill the muffin tins 3/4 of the way. Bake the cookie cups for 15 to 20 minutes, or until the edges have set, but the center is still a little gooey.

Step 5

Once the cookies cups are out of the oven, let them cool for around 10 minute before using a smaller object with a flat bottom like a 1/4 cup and gently pressing down the bottom of each cookie cup. Let them cool completely before removing from the pan.

Step 6

When ready to decorate, melt the chocolate in a microwave safe-bowl or over a double boiler until smooth. Fill the cookie cups with the melted chocolate to the top, then add the mini marshmallows and torch them with a blow torch if wanted. Sprinkles the festive sprinkles on top and use the candy cane to create the handle of the mug. Enjoy!

Hot Cocoa Brownie Cookie Cups