Description

These heartwarming Valentine’s Day Cookie Cups combine buttery shortbread shells with luscious chocolate-raspberry fillings – perfect for sharing love through homemade treats. Each edible cup holds a surprise center that pairs beautifully with champagne or coffee.

Ingredients

Scale

1 cup unsalted butter (room temperature)
¾ cup granulated sugar
1 large egg
1 tsp vanilla extract
2½ cups all-purpose flour
½ tsp baking soda
¼ tsp salt
¾ cup dark chocolate chips
⅓ cup heavy cream
½ cup raspberry preserves
Heart-shaped sprinkles for decoration

Instructions

Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin.
Cream butter and sugar until fluffy. Beat in egg and vanilla.
Whisk dry ingredients in separate bowl. Gradually mix into wet ingredients.
Divide dough into 12 portions. Press into muffin cups, forming ¼-inch thick walls.
Bake 12-14 minutes until golden. Immediately reshape cups using teaspoon.
Cool completely in pan. Carefully remove cups using offset spatula.
Make ganache: Heat cream until steaming. Pour over chocolate chips, stir until smooth.
Fill each cup with 1 tsp raspberry preserves, then top with chocolate ganache.
Decorate with sprinkles while ganache is soft. Chill 15 minutes to set.

Notes

Tips: Add orange zest to dough for citrus twist. Substitutions: Use white chocolate and strawberry jam for different flavor profile. Storage: Keep refrigerated in airtight container up to 5 days.

Prep Time: 20
Cook Time: 12
Category: Dessert
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 cookie cup
Calories: 220
Sugar: 15
Sodium: 120
Fat: 12
Saturated Fat: 7
Unsaturated Fat: 3
Trans Fat: 0
Carbohydrates: 26
Fiber: 1
Protein: 2
Cholesterol: 35

Keywords: valentine's day desserts, cookie cups, filled cookies