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Chocolate Peppermint Cookie Cups with Peppermint Cheesecake Filling Recipe

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4.5 from 133 reviews

These Chocolate Peppermint Cookie Cups are indulgent chocolate cookie shells filled with a creamy peppermint cheesecake filling, perfect for holiday celebrations or anytime you want a festive treat. The rich chocolate cookie base combines black and Dutch-processed cocoa powders for intense flavor and color, while the peppermint cheesecake adds a cool, creamy contrast. Garnished with chopped candy canes and a decorative red-striped piping bag swirl, these cookie cups are as visually appealing as they are delicious.

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 (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 prevent sticking.
  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, granulated sugar, and light brown sugar on medium-high speed for 2 to 3 minutes until light and fluffy.
  4. Add Eggs and Vanilla: Reduce mixer speed to low, add eggs one at a time, then the vanilla extract, beating until fully incorporated.
  5. Combine Dry and Wet Ingredients: Gradually add the flour mixture to the butter mixture, mixing just until combined. Avoid overmixing for tender cookie cups.
  6. Scoop Dough: Using a large cookie scoop or about 3 tablespoons, portion the dough evenly into the prepared cupcake tins.
  7. Bake Cookies: Bake for 10 to 13 minutes or until mostly set but still soft in the centers.
  8. Create Wells in Cookies: Immediately after removing from oven, press down firmly in the center of each cookie cup using a small jar or container to create a well for the filling.
  9. Cool Cookies: Let cookie cups cool in pans for 10 minutes, then gently twist to loosen, continue cooling 5 minutes before transferring to wire rack to cool completely.
  10. Whip the Cream: In a cold bowl, whisk chilled heavy cream until stiff peaks form.
  11. Mix Cheesecake Base: In a separate bowl, beat cream cheese, granulated sugar, and peppermint extract until smooth and creamy.
  12. Fold in Whipped Cream: Gently fold whipped cream into cream cheese mixture until smooth and fully combined.
  13. Prepare Piping Bag: Paint two decorative red stripes inside a piping bag fitted with a large round tip using red gel color, then fill with peppermint cheesecake filling.
  14. Fill Cookie Cups: Pipe generous swirls of cheesecake filling into each cooled cookie cup.
  15. Chill to Set: Refrigerate filled cookie cups for 1 to 2 hours until filling is set.
  16. Garnish and Serve: Sprinkle chopped candy canes on top. Serve immediately or refrigerate and consume within 2 to 3 days. Freeze without candy cane topping for up to 4 weeks.

Notes

  • Use room temperature eggs and butter to create a smoother cookie dough.
  • Whip cream in a cold bowl for better volume and stiffness.
  • Black cocoa powder intensifies chocolate flavor and gives a dark color.
  • Press wells into warm cookies for easier shaping.
  • Store leftovers in an airtight container in the refrigerator.
  • Freeze cookie cups without candy cane garnish to keep candy texture intact.

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

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