Brownie Lava-Center Cookie Cups
These Brownie Lava-Center Cookie Cups are pure chocolate heaven with a gooey molten center and a surprising crunchy turkey bacon twist!
Servings: 12 servings
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup brown sugar packed
- 1/2 cup unsalted butter melted
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup turkey bacon cooked and crumbled
- powdered sugar for dusting (optional)
Instructions
Step 1: Prep Your Ingredients
- Preheat your oven to 350°F (175°C). Prepare your turkey bacon by cooking it until crisp, then crumble it into small pieces. Set aside. In a small bowl, whisk together the flour, cocoa powder, baking soda, and salt for the dry mix.
Step 2: Mix Sugars and Butter
- In a larger bowl, combine the granulated sugar, brown sugar, and melted butter. Whisk until the sugars are well incorporated and the mixture looks smooth and glossy.
Step 3: Add Egg and Vanilla
- Beat in the egg and vanilla extract to the butter and sugar mixture until everything is well combined and slightly fluffy.
Step 4: Combine Dry and Wet Ingredients
- Gradually add the dry ingredients into the wet mixture, stirring gently with a spoon or spatula just until the flour is absorbed. Don’t overmix; you want a thick, fudgy cookie dough.
Step 5: Fold in Bacon
- Carefully fold the crumbled turkey bacon into the dough, distributing the savory bits evenly throughout.
Step 6: Portion the Dough
- Using a spoon or cookie scoop, place a tablespoon of dough into each muffin cup, pressing slightly to form a cup shape. Then, nestle about 6-8 chocolate chips in the center of each cup, and cover lightly with another tablespoon of dough, sealing the edges so the chocolate chips are completely enclosed.
Step 7: Bake to Perfection
- Place the muffin tin in the oven for 12-14 minutes. The cookie cups should be set on the edges but still soft in the center to ensure that gooey lava effect when you bite in.
Step 8: Cool and Serve
- Allow the cookie cups to cool in the pan for about 10 minutes before transferring to a cooling rack. Dust with powdered sugar if desired and serve warm for the ultimate molten chocolate experience.
Equipment
- Muffin Tin
- Mixing Bowls
- Whisk or hand mixer
- Measuring cups and spoons
- Spoon or cookie scoop
- Cooling Rack
- Small Bowl
Notes
- Store cookie cups in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.
- Reheat gently in microwave or oven to restore molten center.
- Substitute butter with coconut oil for a dairy-free option.
- Use gluten-free flour blend to make this recipe gluten-free.
- Ensure chocolate chips are fully enclosed in dough to prevent leaking during baking.