Strawberry & Chocolate Ganache Cookie Cups
Strawberry & Chocolate Ganache Cookie Cups! Need any easy Valentine’s Day treat? These chocolate cookie “cups” are filled with smooth, creamy chocolate ganache and topped with fresh strawberries for a crowd-pleasing dessert that comes together in no time.
Servings: 24 cookie cups
Ingredients
For cookie cups:
- 8 tablespoons butter softened
- ¾ cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 ½ cups flour
- ½ cup cocoa powder
- ¼ teaspoon salt
- ½ teaspoon baking powder
For Ganache:
- ¾ cup semi-sweet chocolate chips {or milk chocolate if you prefer sweeter}
- ¼ cup + 2 tablespoons heavy cream
For topping:
- 24 strawberry slices
- Mint leaves for embellishment if desired
Instructions
- Preheat the oven to 350 degrees. Grease two 12 well mini muffin tins or spray with non-stick spray. Set aside.
- In the bowl of a stand mixer, beat butter and sugar until well-combined, about 1-2 minutes. Add egg and vanilla and beat until fully combined, stopping to scrape down the sides of the bowl if necessary.
- Stop the mixer and add the flour, cocoa powder, salt and baking powder. Mix until everything is fully combined and the dough is uniform in color.
- Using a small cookie scoop, scoop out the dough into each muffin tin well, pressing it up the sides and creating an indentation in the center.
- Bake for about 10-11 minutes or until the dough is just set.
- Meanwhile, make the ganache: Heat the heavy cream in a microwave-proof bowl for about 45 seconds. Add the chocolate chips to the hot cream and let sit for about a minute. {If you're adding extracts or liqueur, you may do so at this point.} Whisk until smooth and fully melted. Spoon the ganache mixture into a zip top bag -- you'll use this to pipe the filling into each cookie cup.
- Remove the cookie cups from oven. If the centers have puffed up, use the back of a tablespoon to press down the center again while it's still warm. Let cool for about 10-15 minutes.
- When you're ready to pipe in the filling, snip one corner of the zip top bag and squeeze the ganache into each cup, dividing evenly among all 24.
- Top each cup with a strawberry slice or desired topping and garnish with mint leaf if desired.
Notes
Cookie cup dough barely adapted from Oh Sweet Basil.