Ingredients
For the Chocolate Cookie Cups:
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
For the Creme Filling:
1/4 cup light corn syrup
1/4 cup unsalted butter, softened
1 teaspoon vanilla extract
Pinch of salt
2 cups powdered sugar
Yellow food coloring
For the Chocolate Topping:
1 cup semi-sweet or milk chocolate chips
1 teaspoon coconut oil or shortening (optional)
Instructions
1. Preheat oven to 350°F and grease a 24-cup mini muffin tin.
2. Cream butter and sugar, beat in egg and vanilla, then mix in the combined dry ingredients (flour, cocoa, baking soda, salt).
3. Scoop dough into the muffin tin, bake for 10-12 minutes, then immediately press an indentation into the center of each warm cookie and let cool.
4. To make the filling, beat butter, corn syrup, vanilla, and salt, then gradually add powdered sugar until thick and creamy.
5. Separate one-third of the filling and mix with yellow food coloring to create the ‘yolk’.
6. Fill cooled cups halfway with white filling, add a yellow ‘yolk’ in the center, and chill for 20-30 minutes.
7. Melt chocolate chips with optional coconut oil, then spoon over the chilled filling to seal each cup.
8. Refrigerate for at least 30 more minutes until the chocolate topping is completely firm.
Notes
Store bites in an airtight container in the refrigerator for up to one week. Do not overbake the cookie cups as they should be soft to press into shape. For a less sweet version, use dark chocolate.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bite
- Calories: 135
- Sugar: 16g
- Sodium: 45mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg