Monday, May 28, 2012
Chocolate Surprise Cookie Cups
Surprise, surprise! No, really. These cookie cups have a little extra something hiding in their middles. You can't tell just by looking at them, but when you take a bite - hello marshmallow!
I patterned these cookie cups after the Chocolate Surprise Cookies I've seen in various places. To make them, I added a little milk to my chocolate cookie recipe, so that the cookie cups would have a slightly more cakey texture. Then, after baking them, I stuffed some mini marshmallows into their middles and melted them down just a bit in the oven. Finally, I hid those yummy surprises with some chocolate buttercream frosting.
The result is absolutely delicious. It reminds me of those chocolate covered marshmallows that I love eating. Plus, it's fun to take a bite and realize that there's more than just chocolate in these cookie cups. Sweet surprise indeed!
Chocolate Surprise Cookie Cups (created by Sweet as Sugar Cookies)
12 Tbsp. salted butter, at room temperature (if using unsalted, add 3/8 tsp. salt)
1/2 c. sugar
1/4 c. + 2 Tbsp. brown sugar
2 Tbsp. powdered sugar
2 Tbsp. milk
1/2 tsp. vanilla
2/3 c. cocoa powder
1 1/2 c. all-purpose flour
1/2 tsp. baking powder
1/4 tsp. baking soda
mini marshmallows (3-4 per cookie cup)
Chocolate Buttercream Frosting:
4 Tbsp. butter, softened
1 1/2 c. powdered sugar
2 Tbsp. + 2 tsp. cocoa powder
2 Tbsp. + 2 tsp. chocolate syrup
milk (add until you reach your desired consistency)
For the cookie cups:
Cream the butter with the sugars. Add the egg and vanilla and beat well. Mix in the cocoa powder. Add the milk. Add the flour, baking powder, and baking soda and mix to combine.
Preheat the oven to 350F. Grease mini muffin tins. Fill each muffin cup about 3/4 full with the dough. Bake for 10 min. or until a toothpick comes out clean. If the cookie cups have risen above the muffin cups, simply use a spoon to flatten them down so they are level with the muffin cups.
While still warm, make a well in the center of each cookie cup with a small spoon or your finger. Stuff three or four mini marshmallows into the cups and return to the oven for 1 1/2 min. until marshmallows are slightly melted. Remove from the oven and put in the fridge to chill for at least 30-60 min. before removing the cookie cups.
For the buttercream frosting:
Beat the butter with the powdered sugar until light and fluffy. Add in the cocoa powder and chocolate syrup and mix well. Add in just enough milk until you reach your desired consistency.
For the assembly:
Remove the chilled cookie cups from the muffin tins. Pipe on the chocolate buttercream frosting and spread to cover the marshmallow centers completely.
Makes 36 cookie cups
Note: The milk added to this recipe makes for a softer, cakier cookie.