Chocolate Peppermint Cookie Cups Recipe

Introduction

These Chocolate Peppermint Cookie Cups combine rich, fudgy cookie shells with a creamy peppermint cheesecake filling, creating a festive treat perfect for the holidays. They’re easy to make and sure to impress guests with their beautiful presentation and delightful flavor.

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

1. Preheat and Prepare Tins: Preheat your oven to 350°F (175°C). Spray two regular-sized cupcake tins thoroughly with cooking spray to prevent sticking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the 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 until light and fluffy, about 2 to 3 minutes.
4. Add Eggs and Vanilla: Reduce mixer speed to low. Add eggs one at a time, then stir in vanilla extract until fully incorporated.
5. Combine Dry and Wet Ingredients: Gradually add the flour mixture to the butter mixture and mix just until combined. Do not overmix.
6. Scoop Dough: Portion about 3 tablespoons of dough into each prepared muffin tin using a large cookie scoop or spoon.
7. Bake Cookies: Bake for 10 to 13 minutes until mostly set but still soft in the center.
8. Create Wells in Cookies: Immediately after baking, press down firmly in the center of each cookie cup with a small jar or container to create wells for the filling.
9. Cool Cookies: Let the cookie cups cool in the pans for 10 minutes. Twist gently to loosen, cool 5 more minutes, then transfer to a wire rack to cool completely.
10. Whip the Cream: Using a cold bowl and whisk, whip the chilled heavy cream until stiff peaks form.
11. Mix Cheesecake Base: In another 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 until fully combined and smooth.
13. Prepare Piping Bag: Use a small food-safe paintbrush to paint two red stripes inside a piping bag fitted with a large round tip. Fill the bag with the peppermint cheesecake filling.
14. Fill Cookie Cups: Pipe a generous swirl of the filling into each cooled cookie cup.
15. Chill to Set: Refrigerate the filled cookie cups for 1 to 2 hours until the filling firms up.
16. Garnish and Serve: Sprinkle chopped candy canes on top. Serve immediately or keep refrigerated and consume within 2 to 3 days. For longer storage, freeze.

Tips & Variations

• For extra peppermint flavor, add a pinch of crushed candy canes to the cookie dough before baking.
• If you don’t have black cocoa powder, use an extra 1/4 cup of Dutch-processed cocoa instead.
• Use a piping bag with a star tip for a decorative swirl on top of the cheesecake filling.
• Freeze baked cookie cups before filling to make assembling easier ahead of time.

Storage

Store the filled cookie cups in an airtight container in the refrigerator for up to 3 days. To reheat, allow them to come to room temperature for about 15 minutes before serving. For longer storage, freeze the assembled cups for up to 1 month and thaw overnight 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 bake the cookie cups and store them unfilled in an airtight container for up to 2 days. Add the peppermint cheesecake filling just before serving for the freshest taste and texture.

What if I don’t have peppermint extract?

You can substitute vanilla extract or almond extract for a different but still delicious flavor. Alternatively, add a teaspoon of crushed peppermint candies to the filling for a similar effect.

Chocolate Peppermint Cookie Cups Recipe

Print Recipe

★★★★★

4.7 from 84 reviews

Indulge in decadent Chocolate Peppermint Cookie Cups featuring rich cocoa cookie bases with a creamy peppermint cheesecake filling. These festive treats combine tender chocolate cookie cups baked to perfection, filled with a smooth and fluffy peppermint-infused cream cheese and whipped cream mixture, and garnished with crushed candy canes for a delightful holiday crunch.

• Author: zara
• Prep Time: 20 minutes
• Cook Time: 13 minutes
• Total Time: 3 hours 33 minutes
• Yield: 24 cookie cups 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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

Decoration and Garnish:

• 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 the cookie cups from 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 the mixture becomes light and fluffy.
4. Add Eggs and Vanilla: Reduce the mixer speed to low and add the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract until combined.
5. Combine Dry and Wet Ingredients: Gradually add the flour mixture to the butter mixture, mixing only until just combined to avoid overworking the dough.
6. Scoop Dough: Use a large cookie scoop or measure approximately 3 tablespoons of dough and portion evenly into the prepared muffin tins.
7. Bake Cookies: Bake the cookie cups for 10 to 13 minutes until they are mostly set but still soft in the centers.
8. Create Wells in Cookies: Immediately after baking, 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: Allow the cookie cups to cool in the pans for 10 minutes, then gently twist each to loosen and continue cooling for 5 more minutes before transferring to a wire rack to cool completely.
10. Whip the Cream: In a cold bowl, whip the chilled heavy cream until stiff peaks form.
11. Mix Cheesecake Base: In a separate bowl, beat the full-fat 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 until smooth and fully combined.
13. Prepare Piping Bag: Using a small food-safe paintbrush, paint two decorative red stripes inside a piping bag fitted with a large round tip. Fill the bag carefully with the peppermint cheesecake filling.
14. Fill Cookie Cups: Pipe a generous swirl of the cheesecake filling into each cooled cookie cup.
15. Chill to Set: 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. Serve immediately or keep refrigerated for up to 2 to 3 days, or freeze for longer storage.

Notes

• Ensure the butter and eggs are at room temperature for easier mixing and better texture.
• Do not overmix the dough to maintain tender cookie cups.
• Use chilled heavy cream for best whipping results.
• The red gel in the piping bag adds festive decoration but can be omitted if desired.
• For a stronger peppermint flavor, adjust the peppermint extract to taste.
• Cookie cups can be stored in an airtight container in the refrigerator for up to 3 days.
• Freezing the cookie cups without filling is recommended for longer storage, then fill and decorate after thawing.

Keywords: Chocolate cookie cups, peppermint cheesecake filling, holiday desserts, Christmas treats, chocolate peppermint cookies