Chocolate Peppermint Cookie Cups Recipe

Introduction

These Chocolate Peppermint Cookie Cups combine rich cocoa cookies with a creamy peppermint cheesecake filling for a festive treat. Perfect for holiday gatherings or any time you want a decadent dessert with a fresh minty twist.

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 oven to 350°F (175°C). Spray two regular-sized cupcake tins with cooking spray.
2. Step 2: In a bowl, whisk together flour, Dutch-processed cocoa powder, black cocoa powder, baking soda, and salt. Set aside.
3. Step 3: Beat butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy, about 2-3 minutes.
4. Step 4: Reduce mixer speed and add eggs one at a time, then add vanilla extract. Beat until combined.
5. Step 5: Gradually add the dry flour mixture and mix until just combined, being careful not to overmix.
6. Step 6: Using a large cookie scoop (about 3 tablespoons), portion the dough into the prepared muffin tins.
7. Step 7: Bake for 10-13 minutes, until mostly set but still soft in the centers.
8. Step 8: Remove from oven and immediately press down the center of each cookie with a small jar or container to create a well.
9. Step 9: Cool in the pans for 10 minutes, then gently loosen each cookie by twisting slightly. Cool on a wire rack completely.
10. Step 10: To make the peppermint cheesecake filling, whip the chilled heavy cream until stiff peaks form, using a cold bowl and whisk if possible.
11. Step 11: In a separate bowl, beat the cream cheese, granulated sugar, and peppermint extract until smooth.
12. Step 12: Gently fold the whipped cream into the cream cheese mixture until fully combined.
13. Step 13: Using a small food-safe paintbrush, paint two stripes of red color gel inside a piping bag fitted with a large round tip. Carefully fill the bag with the cheesecake filling.
14. Step 14: Pipe a swirl of filling into each cooled cookie cup, then refrigerate for 1-2 hours until set.
15. Step 15: Sprinkle the tops with chopped candy canes if desired.
16. Step 16: Serve chilled. Enjoy within 2-3 days or freeze up to 4 weeks without the chopped candy canes.

Tips & Variations

• Use full-fat cream cheese for the best creamy texture in the filling.
• If you don’t have black cocoa powder, increase the Dutch-processed cocoa slightly but expect a lighter cookie color.
• For extra peppermint flavor, add a few drops of peppermint extract to the cookie dough as well.
• To keep the filling stripes crisp, apply the red gel just before filling and pipe gently.
• Swap chopped candy canes for crushed peppermint candies or red and white sprinkles for variety.

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 15 minutes before serving for the best flavor and texture. These cookie cups can be frozen for up to 4 weeks if you omit the chopped candy cane topping. Thaw in the refrigerator overnight before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cookie cups gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free baking blend that measures cup-for-cup. Just ensure it contains xanthan gum or a similar binder for best results.

Can I prepare these ahead of time?

Absolutely! You can bake the cookie cups and prepare the cheesecake filling in advance. Assemble them and refrigerate for up to 2 days before serving. Just add the candy cane topping right before serving to keep it crunchy.

Chocolate Peppermint Cookie Cups Recipe

Print Recipe

★★★★★

5 from 93 reviews

Decadent Chocolate Peppermint Cookie Cups featuring rich cocoa cookie bases filled with creamy peppermint cheesecake filling and topped with festive chopped candy canes. These delightful treats combine the flavors of chocolate and peppermint for a perfect holiday dessert that is both visually appealing and delicious.

• Author: Marco
• Prep Time: 25 minutes
• Cook Time: 13 minutes
• Total Time: 1 hour 40 minutes
• 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
• Candy canes (chopped)

Instructions

1. Prepare the Oven and 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 well combined. Set aside.
3. Cream Butter and Sugars: Using an electric mixer, beat the unsalted butter, granulated sugar, and light brown sugar on medium-high speed until the mixture is light and fluffy, approximately 2 to 3 minutes.
4. Add Eggs and Vanilla: Reduce mixer speed to low and add eggs one at a time, mixing well after each addition. Then add the vanilla extract and beat until just incorporated.
5. Combine Wet and Dry Ingredients: Gradually add the flour mixture into the wet ingredients, mixing just until combined to avoid overmixing.
6. Scoop Dough into Pans: Using a large cookie scoop (about 3 tablespoons), divide the cookie dough evenly into the prepared muffin tins.
7. Bake Cookies: Bake in the preheated oven for 10 to 13 minutes or until mostly set but still soft in the centers.
8. Create Wells in Cookies: Remove the pans from the oven and immediately press down the center of each cookie with a small jar or similar container to form a well for the filling.
9. Cool Cookies: Let the cookies cool in the pans for 10 minutes. Then gently loosen each cookie by twisting it slightly in the pan, cool for an additional 5 minutes before transferring them to a wire rack to cool completely.
10. Whip Heavy Cream: In a cold bowl with a cold whisk, whip the chilled heavy cream until stiff peaks form.
11. Prepare Cheesecake Mixture: In a separate bowl, beat the 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 and beat until fully combined and smooth.
13. Decorate Piping Bag: Use a small food-safe paintbrush to apply two red gel stripes inside a piping bag fitted with a large round tip. Fill the bag carefully with the cheesecake filling.
14. Fill Cookie Cups: Pipe a swirl of the peppermint cheesecake filling into the center wells of the cooled cookie cups.
15. Chill: Refrigerate the filled cookie cups for 1 to 2 hours until the filling is set.
16. Garnish and Serve: Sprinkle chopped candy canes on top of the chilled cookie cups if desired. Serve chilled. Store leftovers in the refrigerator for 2 to 3 days or freeze without the candy canes for up to 4 weeks.

Notes

• For best results, ensure butter and eggs are at room temperature before beginning to create a smooth dough.
• Chilling the heavy cream and bowl helps achieve stiffer peaks when whipping.
• The red gel stripes inside the piping bag create a festive look but can be omitted if desired.
• Store assembled cookie cups in an airtight container in the refrigerator to maintain freshness.
• Frozen cookie cups should be thawed in the refrigerator before eating and candy cane topping should be added after thawing.

Keywords: Chocolate Peppermint Cookie Cups, Peppermint Cheesecake Cookies, Holiday Cookies, Chocolate Candy Cups, Peppermint Dessert