Introduction

These Chocolate Peppermint Cookie Cups combine rich, fudgy chocolate cookies with a creamy peppermint cheesecake filling. Perfect for festive occasions or cozy winter treats, they are easy to make and full of seasonal flavor.

A close-up view of a small dessert tart with a crumbly dark brown crust forming the base and sides. Inside, there is a smooth creamy white layer, topped with a glossy red sauce dripping down the sides. On top of the red sauce are small white and red pieces resembling crushed candy canes scattered as decoration. The tart sits on a white plate against a white marbled background, and a woman's fingers hold the tart gently from the side. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat your oven to 350°F (175°C). Spray two regular-sized cupcake tins thoroughly with cooking spray to prevent sticking.
Step 2: In a medium bowl, whisk together the all-purpose flour, Dutch-processed cocoa powder, black cocoa powder, baking soda, and salt. Set aside.
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.
Step 4: Reduce mixer speed to low and add the eggs one at a time, then add the vanilla extract. Beat until fully incorporated.
Step 5: Gradually add the flour mixture to the butter mixture, mixing just until combined. Avoid overmixing.
Step 6: Using a large cookie scoop or about 3 tablespoons, portion the cookie dough evenly into the prepared muffin tins.
Step 7: Bake for 10 to 13 minutes until the cookie cups are mostly set but still soft in the centers.
Step 8: Immediately after removing from the oven, press down firmly into the center of each cookie cup using a small jar or container to create a well for the filling.
Step 9: Let the cookie cups cool in the pans for 10 minutes. Then gently twist each cup to loosen and cool for another 5 minutes before transferring to a wire rack to cool completely.
Step 10: In a cold bowl, whip the chilled heavy cream until stiff peaks form.
Step 11: In another bowl, beat the cream cheese, granulated sugar, and peppermint extract until smooth and creamy.
Step 12: Gently fold the whipped cream into the cream cheese mixture until combined and smooth.
Step 13: Paint two decorative red stripes inside a piping bag fitted with a large round tip using red color gel. Fill the bag with the peppermint cheesecake filling.
Step 14: Pipe a generous swirl of the cheesecake filling into each cooled cookie cup.
Step 15: Refrigerate the filled cookie cups for 1 to 2 hours until the filling is set.
Step 16: Sprinkle chopped candy canes on top before serving. Keep refrigerated and consume within 2 to 3 days, or freeze without candy cane garnish for up to 4 weeks.

Tips & Variations

Use room temperature eggs and butter for a smoother cookie dough texture.
Whip the cream in a cold bowl to achieve better volume and stiffness.
The black cocoa powder intensifies chocolate flavor and gives a rich dark color.
Create the wells while cookies are warm to make shaping easier.
For a different flavor, try swapping peppermint extract for orange or almond extract.

Storage

Store leftover cookie cups in an airtight container in the refrigerator for up to 3 days. To maintain candy cane texture, freeze cookie cups without the candy cane garnish for up to 4 weeks. Thaw in the refrigerator before serving.

How to Serve

The image shows a close-up of two small dessert cups made of dark chocolate cookie crust, filled with a smooth white cheesecake layer inside. The top layer is bright red, glossy cherry topping with whole cherries and small bits of white and red candy sprinkled over the surface. One of the dessert cups is missing a bite, showing creamy cheesecake and the thick cherry topping dripping down the edge. The desserts sit on a white marbled surface, and a woman's hand is gently holding one cup on the side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookie cups ahead of time?

Yes, you can bake the cookie cups and make the filling in advance. Assemble and fill the cups just before chilling and serving for best freshness.

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

If you don’t have black cocoa powder, you can use all Dutch-processed cocoa powder instead, but the color and intensity will be milder.