Hot Chocolate Cookie Cups

01Method

1. 1

   Pour the heavy cream into a microwave-safe container and heat in short 10-second bursts until warm but not scalding.

2. 2

   Add the chocolate chips to a medium bowl, then pour the warm cream over them without stirring. Cover the bowl and leave undisturbed until the chips have fully melted, about 30 minutes.

3. 3

   Uncover and whisk the mixture into a smooth ganache. If any chips remain solid, microwave briefly in 5-second increments. Set the ganache aside to cool while you prepare the cookie cups.

4. 4

   Heat the oven to 350°F (175°C). Coat every surface of a mini muffin tin thoroughly with baking spray, including all edges and corners.

5. 5

   Place one piece of chilled cookie dough into the center of each muffin cavity.

6. 6

   Bake until the edges turn golden brown, 16 to 18 minutes. Carefully invert the tin onto a wire rack to release the cups, then let them rest for 1 minute.

7. 7

   Turn each cookie cup right-side up, handling them gently as they are fragile. If the centers did not naturally sink during baking, press lightly with a small scoop, melon baller, or your thumb to create a well. Allow the cups to cool completely.

8. 8

   Spoon a small amount of ganache into the well of each cookie cup, then top with a dollop of chocolate-hazelnut spread. Press several mini marshmallows into the filling and finish with a scattering of sprinkles.

9. 9

   Snap each pretzel so the curved section forms a handle shape. Dip both ends into the ganache and press the pretzel against the side of a cookie cup. Let the cups rest until the ganache sets and holds the handles firmly in place.