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Chocolate Peppermint Cookie Cups 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.

Ingredients

Scale

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

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