Super fun cookies to make. Also super fun cookies to eat. How about sip the Espresso then eat the cookie cup? What’s even better is the cloud of Bailey cream on top of your hot Espresso.
The ramekins that I used to bake these cups are a bit taller than the typical ramekins. You can use a muffin tin for smaller cups. Afterall Espresso is served in a small cup. The cookie cup is sugar cookie, which I found is less easier than shortbread to get soggy when it’s holding the hot coffee.
Ingredients (about 6 cookie cups):
3 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
2 sticks unsalted butter, softened
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 cups whipping cream
2 tablespoons Bailey or Kahlua liqueur
3 cups freshly brewed Espresso
1 teaspoon finely grounded nut of your choice
6 pieces of small marshmallows
Preheat oven to 350F. Grease 6 ramekins and line bottom with parchment paper.
In a large bowl, sift the flour, baking soda and salt.
In another bowl, cream the butter and sugar with a hand mixer until light and fluffy.
Add eggs and vanilla extract until combined.
Gradually add the flour mixture to the butter mixture and beat until just incorporated. Scrape down the sides of the bowl as needed.
Wrap dough with plastic wrap and refrigerate for an hour.
Remove the chilled dough from the refrigerator. On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut out circles big enough to shape the cookie cups in the ramekins. Press each circle into the ramekin, making sure that it goes up the sides of each depression.
Shape the remaining dough into six 3-inch long log with half inch diameter. Bend and shape them into cup holders.
Refrigerate the cookie cups and handles for 15 minutes before baking. The cookie cups will take 30 to 35 minutes to bake, until the edge of the cookie cups become golden brown. The handles will take 8 to 10 minutes.
Remove cookies from oven and let cool a few minutes on the baking sheet before inverting the cups to a wire rack to cool completely.
Melt the marshmallows in the microwave. Gently dip one handle in the melted marshmallow and stick it on the side of a cookie cup. Hold a few seconds until it completely attached to the cup. Repeat with the remaining cups.
To prepare Bailey cream, beat whipping cream and Bailey until the mixture holds stiff peaks. Place into the fridge to chill.
To serve, pour hot Espresso into each cookie cup, spoon or pipe the Bailey cream and sprinkle the ground nut on top.