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Chocolate Peppermint Cookie Cups Recipe

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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.

Ingredients

Scale

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

Find it online: https://miarosetti.com/chocolate-peppermint-cookie-cups-recipe/