Chocolate Peppermint Cookie Cups Recipe

Introduction

These Chocolate Peppermint Cookie Cups combine rich, fudgy cookie shells with a light and creamy peppermint cheesecake filling. Perfect for holiday parties or a festive treat, they offer a delightful mix of chocolate and mint in every bite.

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
• Candy canes, chopped

Instructions

1. Step 1: Preheat your oven to 350°F. Spray two regular-sized cupcake tins with cooking spray.
2. Step 2: In a bowl, whisk together the flour, Dutch-processed cocoa powder, black cocoa powder, baking soda, and salt. Set aside.
3. Step 3: In a separate large bowl, beat the butter and both sugars on medium-high speed until light and fluffy, about 2 to 3 minutes.
4. Step 4: Reduce the mixer speed and add eggs one at a time, then mix in the vanilla extract. Beat until fully combined.
5. Step 5: Gradually add the flour mixture to the wet ingredients and mix just until combined.
6. Step 6: Using a large cookie scoop (about 3 tablespoons), scoop the dough into the prepared muffin tins.
7. Step 7: Bake for 10 to 13 minutes, until the cookies are mostly set but still soft in the center.
8. Step 8: Immediately after removing from the oven, use a small jar or container to press down firmly in the center of each cookie to create a well.
9. Step 9: Let the cookie cups cool in the pans for 10 minutes, then loosen each by twisting gently. Cool for an additional 5 minutes before removing from the pans to cool completely on a wire rack.
10. Step 10: To make the peppermint cheesecake filling, whip the chilled heavy cream to stiff peaks using a cold whisk and bowl if possible.
11. Step 11: In another bowl, beat the cream cheese, sugar, and peppermint extract until smooth.
12. Step 12: Gently fold the whipped cream into the cream cheese mixture until combined.
13. Step 13: Use a small food-safe paintbrush to paint two stripes inside a piping bag fitted with a large round tip, then carefully fill it with the cheesecake filling.
14. Step 14: Pipe a swirl of the peppermint cheesecake filling into each cooled cookie cup. Refrigerate for 1 to 2 hours to set.
15. Step 15: Sprinkle chopped candy canes over the filling before serving, if desired.
16. Step 16: Serve chilled. Enjoy within 2 to 3 days or freeze without candy canes for up to 4 weeks.

Tips & Variations

• For an extra festive touch, add a few drops of red color gel to the peppermint cheesecake filling before whipping to create a soft pink tint.
• Use black cocoa powder for a deeper chocolate flavor and darker color in the cookie cups.
• If you don’t have a piping bag, a resealable plastic bag with a corner snipped off works well for filling the cookie cups.
• Chopped peppermint candies or crushed candy canes can be used as a garnish for added texture and crunch.

Storage

Store the cookie cups in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature for about 10 minutes before eating. You can also freeze them without the candy cane topping for up to 4 weeks; thaw in the refrigerator before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cookie cups ahead of time?

Yes, you can prepare the cookie cups and store them without the cheesecake filling for up to 2 days at room temperature. Add the filling and refrigerate just before serving.

What if I don’t have black cocoa powder?

If black cocoa powder is unavailable, substitute with all Dutch-processed cocoa powder, though the cookies will be lighter in color and slightly less intense in flavor.

Chocolate Peppermint Cookie Cups Recipe

Print Recipe

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4.7 from 62 reviews

Delight in the festive flavors of these Chocolate Peppermint Cookie Cups featuring rich, chocolatey cookie bases filled with a creamy peppermint cheesecake filling. Perfect for holiday gatherings or a special treat, these cookie cups combine the classic taste of cocoa with refreshing peppermint and a crunchy candy cane topping.

• Author: Rami
• Prep Time: 20 mins
• Cook Time: 13 mins
• Total Time: 3 hrs 33 mins
• Yield: 24 cookie cups 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Chocolate 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
• Red color gel (optional)
• Candy canes, chopped (for garnish)

Instructions

1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Spray two regular sized cupcake tins with cooking spray to prevent sticking.
2. Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, Dutch-processed cocoa powder, black cocoa powder, baking soda, and salt until evenly combined. Set aside.
3. Cream Butter and Sugars: Using a mixer on medium-high speed, beat the unsalted butter with granulated sugar and brown sugar until the mixture is light and fluffy, about 2 to 3 minutes.
4. Add Eggs and Vanilla: Reduce the mixer speed to low and add the eggs one at a time, followed by the vanilla extract. Beat until fully incorporated.
5. Combine Mixtures: Gradually add the dry flour mixture to the wet ingredients, mixing just until combined to avoid overmixing.
6. Scoop Dough into Pans: Using a large cookie scoop (approximately 3 tablespoons), portion the dough into the prepared muffin tins.
7. Bake: Bake for about 10 to 13 minutes until the cookie cups are mostly set but still soft in the centers.
8. Create Wells: Immediately after removing from the oven, press down firmly in the center of each cookie using a small jar or container to form a well for the filling.
9. Cool: Let the cookie cups cool in the pans for 10 minutes, loosen each by twisting gently, then cool them completely on a wire rack after removing from the pans.
10. Whip Cream: In a cold bowl with a cold whisk, whip the heavy cream until stiff peaks form.
11. Prepare Cheesecake Filling: In a separate bowl, beat the cream cheese with granulated sugar and peppermint extract until smooth.
12. Fold in Whipped Cream: Gently fold the whipped cream into the cream cheese mixture until well combined.
13. Decorate Piping Bag: Using a small food-safe paintbrush, paint two stripes inside a piping bag fitted with a large round tip, optionally with red color gel, for a festive swirl effect.
14. Fill Cookie Cups: Pipe the peppermint cheesecake filling into the centers of the cooled cookie cups forming a swirl.
15. Chill: Refrigerate the filled cookie cups for 1 to 2 hours to set the filling.
16. Garnish and Serve: Sprinkle with chopped candy canes before serving. Serve chilled. Store leftovers in the refrigerator for 2 to 3 days or freeze for up to 4 weeks without the candy cane garnish.

Notes

• Room temperature eggs and butter improve the texture of the cookie dough.
• Use a cold bowl and whisk for whipping cream to ensure stiff peaks.
• Do not overbake the cookies; they should remain soft in the center for easy shaping and a tender bite.
• Chilling the filled cookie cups helps the cheesecake filling set firmly.
• For best results, consume cookies within 2-3 days or freeze without candy cane toppings for longer storage.
• Use a small jar or container to press cookie centers immediately after baking to shape wells before they cool and harden.

Keywords: chocolate peppermint, cookie cups, holiday dessert, cheesecake filling, festive cookies, peppermint extract, candy cane garnish