Save on Pinterest

Buttery Ganache Cookie Cups

Total Time

Prep: 30 min. + chilling Bake: 10 min./batch + cooling

Makes

about 4 dozen

Our family wanted to share our love of ganache-filled cupcakes, so we made them into cookies. Even better: we bake the cookies in muffin cups, fill with ganache, and get the best of both worlds! —Adela Srinivasan, Parker, Colorado
Buttery Ganache Cookie Cups Recipe photo by Taste of Home
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.

Ingredients

  • 1 cup butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 2 tablespoons orange juice
  • 1 teaspoon orange extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 tablespoon confectioners' sugar
  • 6 ounces bittersweet chocolate, chopped
  • 1 cup heavy whipping cream

Directions

  1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in orange juice and extract. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Refrigerate, covered, 1 hour or until firm.
  2. Preheat oven to 350°. Shape level tablespoons of dough into balls; press evenly onto bottom and up sides of greased or foil-lined mini-muffin cups. Bake 7-9 minutes or until edges are light brown. Cool in pans 2 minutes. Remove to wire racks to cool completely. Dust with confectioners’ sugar.
  3. Meanwhile, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; stir with a whisk until smooth. Cool slightly. Refrigerate, covered, 1 hour or until ganache thickens to a spreading consistency, stirring occasionally. Pipe onto cookie cups. Refrigerate in airtight containers.
    Freeze option: Freeze shaped balls of dough on waxed paper-lined baking sheets until firm. Transfer to resealable plastic freezer bags; return to freezer. To use, thaw dough in refrigerator overnight. Bake and decorate cookies as directed.

Nutrition Facts

1 cookie: 111 calories, 7g fat (4g saturated fat), 22mg cholesterol, 53mg sodium, 10g carbohydrate (5g sugars, 0 fiber), 1g protein.

Recommended Video