Chocolate Peppermint Cookie Cups Recipe

Introduction

Chocolate Peppermint Cookie Cups combine the rich, fudgy flavor of chocolate cookies with a creamy, minty cheesecake filling. These festive treats are perfect for holiday gatherings or anytime you want a delightful seasonal dessert.

Ingredients

• 2 cups all-purpose flour
• 1/4 cup Dutch-processed cocoa powder (sifted)
• 1/4 cup black cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup unsalted butter (room temperature)
• 1/2 cup granulated sugar
• 1 cup light brown sugar (packed)
• 2 large eggs (room temperature)
• 1 tsp vanilla extract
• 1 cup heavy whipping cream (chilled)
• 8 oz cream cheese (full fat)
• 1/2 cup granulated sugar
• 1 tsp peppermint extract
• Red color gel (for piping bag decoration)
• Candy canes (chopped, for garnish)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Spray two regular-sized cupcake tins thoroughly with cooking spray to prevent sticking.
2. Step 2: In a medium bowl, whisk together the flour, Dutch-processed cocoa powder, black cocoa powder, baking soda, and salt. Set aside.
3. Step 3: In a large mixing bowl, beat the unsalted butter, granulated sugar, and light brown sugar on medium-high speed until light and fluffy, about 2 to 3 minutes.
4. Step 4: Reduce mixer speed to low and add eggs one at a time, then add vanilla extract. Beat until fully incorporated.
5. Step 5: Gradually add the dry ingredients to the wet mixture and mix until just combined. Avoid overmixing.
6. Step 6: Using a large cookie scoop or about 3 tablespoons, portion the cookie dough evenly into the prepared muffin tins.
7. Step 7: Bake for 10 to 13 minutes or until mostly set but still soft in the centers.
8. Step 8: Immediately press down firmly into the center of each cookie cup with a small jar or container to create a well for the filling.
9. Step 9: Let the cookie cups cool in the pans for 10 minutes, then gently twist to loosen and continue cooling for 5 more minutes. Transfer to a wire rack to cool completely.
10. Step 10: Whip the chilled heavy cream in a cold bowl until stiff peaks form.
11. Step 11: In a separate bowl, beat the cream cheese, granulated sugar, and peppermint extract until smooth and creamy.
12. Step 12: Gently fold the whipped cream into the cream cheese mixture until smooth and fully combined.
13. Step 13: Paint two red stripes inside a piping bag fitted with a large round tip using red color gel. Fill the bag with the peppermint cheesecake filling.
14. Step 14: Pipe a generous swirl of the cheesecake filling into each cooled cookie cup.
15. Step 15: Refrigerate the filled cookie cups for 1 to 2 hours until the filling is set.
16. Step 16: Garnish with chopped candy canes before serving. Enjoy immediately or refrigerate.

Tips & Variations

• Use cold bowls and beaters when whipping cream for better volume and stability.
• For extra peppermint flavor, add crushed candy canes into the filling before folding in the whipped cream.
• Swap cream cheese for mascarpone for a richer filling texture.
• If you don’t have red color gel, skip the piping bag decoration or use a small spoon to fill the cookie cups.
• For a gluten-free version, try using a gluten-free flour blend in place of all-purpose flour.

Storage

Store these cookie cups in an airtight container in the refrigerator for up to 3 days. If you want to keep them longer, freeze the cookie cups without the candy cane garnish for up to 4 weeks. Thaw in the refrigerator before serving. Reheat is not recommended as it may soften the filling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cookie cups ahead of time?

Yes, you can bake the cookie cups and store them in an airtight container for up to 3 days. It’s best to fill them with the peppermint cheesecake filling shortly before serving to keep the filling fresh and stable.

What can I use if I don’t have black cocoa powder?

If you don’t have black cocoa powder, you can use extra Dutch-processed cocoa powder instead. The flavor will be slightly different but still delicious.

Chocolate Peppermint Cookie Cups Recipe

Print Recipe

★★★★★

4.8 from 75 reviews

These Chocolate Peppermint Cookie Cups combine rich, fudgy cocoa cookie cups filled with a creamy peppermint cheesecake filling. Perfectly festive for the holidays, the soft cookie base contrasts with the smooth mousse-like peppermint cream, topped with crunchy candy cane pieces for a delightful treat.

• Author: Mia
• Prep Time: 20 minutes
• Cook Time: 13 minutes
• Total Time: 3 hours 33 minutes
• Yield: 24 cookie cups 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Cups

• 2 cups all-purpose flour
• 1/4 cup Dutch-processed cocoa powder (sifted)
• 1/4 cup black cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup unsalted butter (room temperature)
• 1/2 cup granulated sugar
• 1 cup light brown sugar (packed)
• 2 large eggs (room temperature)
• 1 tsp vanilla extract

Peppermint Cheesecake Filling

• 1 cup heavy whipping cream (chilled)
• 8 oz cream cheese (full fat)
• 1/2 cup granulated sugar
• 1 tsp peppermint extract

Decoration

• Red food color gel (for piping bag decoration)
• Candy canes (chopped, for garnish)

Instructions

1. Preheat and Prepare Tins: Preheat your oven to 350°F (175°C). Thoroughly spray two regular-sized cupcake tins with cooking spray to ensure the cookie cups won’t stick.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, Dutch-processed cocoa powder, black cocoa powder, baking soda, and salt. Set aside.
3. Cream Butter and Sugars: In a large mixing bowl, beat the unsalted butter with both granulated and light brown sugars on medium-high speed for 2 to 3 minutes until the mixture is light and fluffy.
4. Add Eggs and Vanilla: Lower speed to low and add eggs one at a time, then mix in vanilla extract until fully incorporated.
5. Combine Dry and Wet Ingredients: Gradually add the dry flour mixture into the wet butter mixture, mixing just until combined, careful not to overmix.
6. Scoop Dough: Using a large cookie scoop or about 3 tablespoons, evenly distribute cookie dough into the prepared cupcake tins.
7. Bake Cookies: Bake for 10 to 13 minutes until cookie cups are mostly set but centers remain soft.
8. Create Wells in Cookies: Right after removing from oven, press firmly into the center of each cookie cup with a small jar or container to create wells for the filling.
9. Cool Cookies: Let the cookie cups cool in the pans for 10 minutes, gently twist to loosen, then cool for 5 more minutes before transferring to wire racks to cool completely.
10. Whip the Cream: Using a chilled bowl and whisk, whip the heavy cream until stiff peaks form.
11. Mix Cheesecake Base: In a separate bowl, beat full-fat cream cheese, granulated sugar, and peppermint extract until smooth and creamy.
12. Fold in Whipped Cream: Gently fold the whipped cream into the cream cheese mixture until fully combined and smooth.
13. Prepare Piping Bag: Paint two decorative red stripes inside a piping bag fitted with a large round tip using red food color gel. Carefully fill the bag with the peppermint cheesecake filling.
14. Fill Cookie Cups: Pipe generous swirls of the filling into each cooled cookie cup.
15. Chill to Set: Refrigerate the filled cookie cups for 1 to 2 hours until the filling firms up.
16. Garnish and Serve: Sprinkle chopped candy canes on top before serving. Store refrigerated and consume within 2 to 3 days or freeze without candy cane topping for up to 4 weeks.

Notes

• Be careful not to overbake the cookie cups to keep them soft in the center for forming wells.
• Make sure the heavy cream is well chilled before whipping for better volume.
• Use full-fat cream cheese for best creamy texture in the filling.
• Red gel coloring stripes in the piping bag add a festive touch; you can omit if desired.
• Store leftovers in an airtight container in the fridge to maintain freshness.
• Freezing is recommended without candy cane garnish to prevent sogginess.

Keywords: chocolate peppermint cookie cups, peppermint cheesecake filling, holiday desserts, cocoa cookie cups, festive treats