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Buttery Ganache Cookie Cups
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
Ingredients
- 1 cup butter, softened
- 1 cup sugar
- 2 large eggs, room temperature
- 2 tablespoons orange juice
- 1 teaspoon orange extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 6 ounces bittersweet chocolate, chopped
- 1 cup heavy whipping cream
- 1 tablespoon confectioners' sugar
Directions
- 1. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 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 bottoms 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.
- 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. Dust with confectioners' sugar. Refrigerate in airtight containers.
Nutrition Facts
1 cookie: 111 calories, 7g fat (4g saturated fat), 22mg cholesterol, 53mg sodium, 10g carbohydrate (5g sugars, 0 fiber), 1g protein.
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