Ingredients
Method
- Preheat the oven to 350°F. Lightly grease a 24-cup mini muffin pan with nonstick cooking spray.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In a large mixing bowl, beat the softened butter and sugar until light and fluffy.
- Add the egg and vanilla extract, mixing until combined.
- Gradually add the dry ingredients and mix on low speed until a soft dough forms.
- Scoop approximately 1 tablespoon of dough, roll into balls, and place one ball in each mini muffin cavity.
- Bake for 9–11 minutes, until puffed and set around the edges.
- Immediately press an indentation into the center of each warm cookie using the rounded back of a measuring spoon.
- Cool in the pan for 15 minutes, then carefully remove and transfer to a wire rack to cool completely.
- Place the chocolate chips in a heat-safe bowl. Heat the heavy cream until just simmering, then pour it over the chocolate.
- Let stand for 3 minutes, then whisk until smooth and glossy.
- Spoon the warm ganache into the cooled cookie cups.
- Top each cup with one mini marshmallow and allow the ganache to set before serving.
Notes
Grease the muffin pan thoroughly to prevent sticking.
Press the centers immediately after baking while the cookies are still soft.
Cool the cookie cups completely before adding ganache.
If the cups stick, carefully loosen the edges with a thin butter knife.
Refrigerate finished cookie cups in an airtight container for up to 5 days.
Unfilled cookie cups can be stored at room temperature for up to 3 days.