Heart-Shaped Chocolate Cookie Cups
Soft, buttery heart-shaped cookie cups filled with silky chocolate and topped with pink hearts. Perfect for Valentine’s Day or any special occasion, easy to make and visually appealing.
Equipment
- 1 mini muffin pan
- 1 mixing bowl
- 1 spoon or tart shaper
Ingredients
- ½ cup unsalted butter softened
- ½ cup granulated sugar
- ¼ cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
- Pink candy hearts or heart sprinkles for topping
Instructions
- Preheat oven to 350°F (175°C) and grease a mini muffin pan.
- Beat softened butter, granulated sugar, and brown sugar until fluffy.
- Add egg and vanilla extract, mixing well.
- Stir in flour, baking powder, and salt until a soft dough forms.
- Roll dough into 1-inch balls and place them into the greased muffin pan.
- Bake for 10 to 12 minutes until edges are lightly golden.
- While warm, press the center of each cookie ball using a spoon or tart shaper to create a cup.
- Heat heavy cream until steaming, then pour over chocolate chips. Let sit for 1 minute, then stir until smooth.
- Spoon the chocolate filling into each cookie cup.
- Top each filled cookie with a pink candy heart or sprinkles before the chocolate sets.
- Refrigerate the cookie cups for 20 minutes until the chocolate filling is firm.
Notes
- Use dark chocolate for a richer filling.
- Add a pinch of sea salt on top for flavor contrast.
- Store chilled to maintain glossy centers.
- Swap chocolate filling with Nutella or white chocolate as desired.