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Carolina Eats
Carolina Eats

From home cooking to farm-to-table cuisine, the Upstate is a place for foodies. You can enter your favorite recipes during our quarterly Carolina Eats Recipe Sweepstakes presented by Ingles. All submitted recipes will be published here for everyone to enjoy.

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Carolina Eats: Maple Mallow Chocolate Cheesecake Cookie Cups

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Brenda Watts brings a festive, decadent treat to Carolina Eats with her Maple Mallow Chocolate Cheesecake Cookie Cups — a rich, layered dessert featuring a chocolate cookie crust, creamy maple cheesecake filling, jumbo marshmallows, and a silky chocolate ganache. Perfect for holiday gatherings, parties, or anytime you want a show-stopping sweet, this recipe makes 34 jumbo cookie cups packed with flavor.

Ingredients

Crust (Cookie Base)

  • 3 cups all-purpose flour

  • 1/2 cup unsweetened baking cocoa powder

  • 1 1/3 cups granulated sugar

  • 1/2 teaspoon ground cinnamon

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  • 1/4 teaspoon salt

  • 1 1/3 cups unsalted firm butter, finely diced

Filling

  • 2 bars (8 oz each) cream cheese, softened

  • 1/2 cup granulated sugar

  • 1 tablespoon all-purpose flour

  • 1–1 1/2 tablespoons real maple syrup

  • 1 large egg

  • 1 large egg yolk

  • 1 teaspoon maple extract

  • 1/2 teaspoon pure vanilla extract

Marshmallow Layer

  • 17 jumbo extra-large marshmallows, cut in half lengthwise
    (from a 1.5 lb bag)

Chocolate Ganache Topping

  • 1 cup heavy whipping cream

  • 2 cups semi-sweet chocolate chips

  • 1 teaspoon pure vanilla extract

Directions

  1. Preheat oven to 350°F. Line 34 regular-size muffin tins with foil or paper liners.

  2. Make the crust:
    In a large bowl, whisk together flour, cocoa powder, 1 1/3 cups sugar, cinnamon, and salt.
    Cut in diced butter with a fork or pastry blender until crumbly.
    Place 1 1/2 to 2 tablespoons of crust mixture into each muffin liner and press firmly.

  3. Prepare the filling:
    Beat cream cheese until smooth.
    Add 1/2 cup sugar, 1 tablespoon flour, maple syrup, egg, egg yolk, maple extract, and 1/2 teaspoon vanilla.
    Mix until creamy.
    Spoon 1 1/2 to 2 tablespoons of filling over each crust.

  4. Bake for 12 minutes.

  5. Add marshmallows:
    Remove from oven and lightly press a marshmallow half—cut side down—on each cup.
    Return to oven and bake 3 more minutes.

  6. Cool completely on wire racks.

  7. Make the ganache:
    Heat whipping cream until just below boiling. Remove from heat.
    Add chocolate chips and 1 teaspoon vanilla, stirring until melted and smooth.

  8. Top each cookie cup:
    Spoon 1 1/2 to 2 tablespoons of ganache over each cooled cup.
    Allow to set before serving.