If you are looking for a quick cookie to make, that makes a decent sized batch, these are the cookies for you. The dough is quick to make, and they bake up all at the same time. The original recipe said that this made three dozen cookies. I just made two dozen, with a small amount of leftover dough. I could have made another half dozen or so, but I didn’t feel like digging another pan out of the cupboard.
My dough was a little crumbly, so I ended up using two eggs in the dough instead of one and that worked well. These cookie cups are so easy to make as you don’t even need to press the dough into the pan, just scoop it in and go. Some cups had more dough than others, but once they bake, come out of the oven, and cool they all look about the same. You don’t need much marshmallow fluff, and don’t worry about piping it perfectly as it melts into place with the warm cookie cups.
Chocolate Marshmallow Cookie Cups
1 ½ cups flour
¼ cup cocoa powder
½ teaspoon salt
1 teaspoon baking soda
¼ cup butter, room temperature
½ cup sugar
½ cup packed brown sugar
1 teaspoon vanilla
7 ounce jar marshmallow fluff
Preheat the oven to 325 degrees. Spray a 24 cup mini muffin pan with nonstick cooking spray.
In a small bowl, whisk together the flour, cocoa powder, salt and baking soda; set aside. In a large mixer bowl, beat the butter, sugar, and brown sugar on medium until creamy. Add the egg and vanilla and mix again to combine. With the mixer running on low, gradually add the flour mixture, mixing until the dough comes together.
Scoop the dough into the prepared mini muffin cups, filling each about ¾ full.
Bake for 13 minutes. Once the cookie cups come out of the oven, make an indentation in each cup using the end of a wooden spoon. Allow the cookies to cool for 5 minutes.
After 5 minutes, place the marshmallow fluff in a piping bag and fill the indentation of each cookie with the fluff.