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Chocolate Peppermint Cookie Cups Recipe

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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.

Ingredients

Scale

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

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