Description
Sweet berry crumble cookie cups blend classic dessert magic into perfectly portioned handheld treats. Homemade goodness meets irresistible flavor, promising delightful moments of pure indulgence you can savor with friends and family.
Ingredients
Scale
Dry Ingredients:
- 3 1/4 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 4 packages hot cocoa mix (or 3/4 cup hot cocoa mix, not sugar-free)
Wet Ingredients:
- 1 cup (226 grams) butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
Sweeteners and Mix-ins:
- 1 cup granulated sugar
- 2/3 cup brown sugar
- 1 cup chocolate chips
- 1 cup Mallow Bits (mini marshmallows are not recommended as they can become sticky)
Instructions
- Cream butter, granulated sugar, and brown sugar in a mixer until airy and pale, creating a smooth base for the cookie dough.
- Incorporate eggs individually, mixing thoroughly after each addition to ensure even distribution and a consistent texture.
- Blend vanilla extract into the butter mixture, infusing a rich aromatic flavor throughout the dough.
- Sift together flour, hot cocoa mix, salt, baking soda, and baking powder in a separate bowl to eliminate potential lumps and ensure even ingredient integration.
- Gradually fold dry ingredients into the wet mixture, mixing until a uniform dough forms without overmixing.
- Gently fold chocolate chips and Mallow Bits into the dough, distributing them evenly for consistent flavor in each bite.
- Refrigerate the dough for 30 minutes to 24 hours, allowing flavors to meld and enhance the cookie’s texture.
- Preheat oven to 350F (175C) and prepare baking sheets with silicone mats or parchment paper.
- Portion dough into 2-tablespoon rounds, spacing them 2 inches apart to prevent spreading during baking.
- Bake for 9-11 minutes until edges turn golden brown and centers appear slightly soft.
- Rest cookies on baking sheets for 5 minutes to stabilize their structure.
- Transfer to a wire rack for complete cooling, then store in an airtight container for up to 5 days.
Notes
- Chill the dough thoroughly to enhance flavor development and prevent excessive spreading during baking.
- Try different hot cocoa mixes to create unique flavor variations and personalize the cookie cups.
- Use room temperature ingredients for smoother mixing and more consistent cookie texture.
- For gluten-free option, substitute all-purpose flour with a 1:1 gluten-free baking blend to maintain similar consistency.
- Prep Time: 45 minutes
- Cook Time: 11 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 188
- Sugar: 14 g
- Sodium: 143 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.1 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 22 mg