Chocolate Spread Cookie Cup

Ingredients

CHOCOLATE COOKIE CUPS:
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 cup cocoa powder
1/4 teaspoon salt
1/2 cup unsalted butter room temperature
1/4 cup granulated sugar
1/2 cup packed light-brown sugar
1 large egg room temperature
1 teaspoon pure vanilla extract

CHOCOLATE MOUSSE FILLING:
1/2 cup heavy cream chilled
1/4 cup granulated sugar
4 oz cream cheese full fat, softened
1/4 cup Chocolate spread room temperature
Additional whipped cream, and chopped hazelnuts for decorating, optional

Method

• Preheat the oven to 350°. Spray a muffin tin with cooking spray.
• In a small bowl, whisk together flour, baking powder, cocoa powder, and salt. Set aside.
• Beat butter and sugar on medium-high speed until light and fluffy.
• Add egg and vanilla extract. Beat until combined.
• Divide dough with a large cookie scoop between muffin cups and press dough down to flatten.
• Bake for 10 minutes or until mostly set, but still soft in the middle.
• As soon as the cookie cups come out of the oven, use the rounded tip of a kitchen utensil or a small jar to create a well in the center of the cookie.
• Allow the cookie cups to cool in the pan for 10 minutes. Loosen each slightly by twisting in the pan, and then remove them from the pan and transfer to a wire rack to cool completely.
• While the cookies are cooling, prepare the Chocolate spread mousse filling. Whip heavy cream until stiff peaks form. Set aside.
• Beat sugar and cream cheese until smooth. Add Chocolate spread and beat until incorporated.
• Then fold cream cheese mixture into whipped cream.
• Pipe a Chocolate spread mousse into each cooled cookie. Refrigerate until set for about 2 hours, and then top with whipped cream, and chopped hazelnuts if desired.
• Serve chilled and eat within 2-3 days.