Choco-Marzipan Cookie Cups (Printable Version)
# What You Need:
→ Cookie Dough
01 -
115 g unsalted butter, softened
02 -
100 g granulated sugar
03 -
50 g light brown sugar, packed
04 -
1 large egg
05 -
1 tsp vanilla extract
06 -
190 g all-purpose flour
07 -
1/2 tsp baking soda
08 -
1/4 tsp salt
→ Marzipan Cream
09 -
100 g marzipan, grated or finely chopped
10 -
60 ml heavy cream
11 -
2 tbsp powdered sugar
12 -
1/4 tsp almond extract (optional)
→ Milk Chocolate Ganache
13 -
115 g milk chocolate, finely chopped
14 -
80 ml heavy cream
15 -
1 tsp unsalted butter
→ Decoration (optional)
16 -
Edible gold leaf
17 -
Toasted almond slivers
# Steps to Follow:
01 -
Preheat the oven to 175°C (350°F). Lightly grease a 12-cup muffin tin.
02 -
In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla extract until combined.
03 -
In a separate bowl, whisk together the flour, baking soda, and salt.
04 -
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
05 -
Divide the dough evenly among the 12 muffin cups. Press each portion into the bottom and up the sides to form cups.
06 -
Bake for 14–16 minutes, or until golden and set. If the centers puff, use a spoon to gently press them down while still warm. Let cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
07 -
In a small saucepan over low heat, combine grated marzipan and heavy cream. Stir until smooth and creamy. Remove from heat, whisk in powdered sugar and almond extract until fully combined. Let cool slightly.
08 -
Fill each cooled cookie cup with about 1 tablespoon of marzipan cream. Refrigerate for 10 minutes to set.
09 -
Heat the heavy cream until just simmering. Pour over the chopped milk chocolate and butter in a bowl. Let sit for 2 minutes, then stir until smooth.
10 -
Spoon or pipe a layer of ganache over the marzipan cream in each cookie cup. Chill for 15–20 minutes, until set.
11 -
Garnish with edible gold leaf or toasted almond slivers before serving, if desired.
# Additional Notes:
01 -
For a nutty crunch, add a bit of chopped roasted almonds to the marzipan cream.
02 -
Dark chocolate can be used for a richer flavor.
03 -
Store in an airtight container in the refrigerator for up to 3 days.