Chocolate Peppermint Cookie Cups Recipe

Introduction

These Chocolate Peppermint Cookie Cups combine rich, fudgy chocolate with a creamy peppermint cheesecake filling, making them a perfect festive treat. They’re easy to make and delightfully impressive for holiday gatherings or any special occasion.

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 (optional)
• Candy canes, chopped (for garnish)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Spray two regular-sized cupcake tins with cooking spray.
2. Step 2: In a bowl, whisk together the flour, Dutch-processed cocoa powder, black cocoa powder, baking soda, and salt. Set aside.
3. Step 3: In a large mixing bowl, beat the butter and both sugars on medium-high speed until light and fluffy, about 2-3 minutes.
4. Step 4: Reduce the mixer speed to low and add the eggs one at a time, then add the vanilla extract. Beat until combined.
5. Step 5: Gradually add the flour mixture to the wet ingredients, mixing until just combined. Avoid overmixing.
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, or until the cookie cups are mostly set but still soft in the center.
8. Step 8: Remove the tins from the oven. Immediately press down firmly in the center of each cookie with a small jar or container to create a well for the filling.
9. Step 9: Let the cookie cups cool in the pans for 10 minutes. Loosen each gently by twisting slightly, then cool for an additional 5 minutes.
10. Step 10: Transfer the cookie cups to a wire rack to cool completely.
11. Step 11: While the cookie cups cool, prepare the peppermint cheesecake filling. Beat the cream cheese until smooth, then add the granulated sugar and peppermint extract. In a separate bowl, whip the chilled heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture. Add a few drops of red color gel if desired for a festive touch.
12. Step 12: Once the cookie cups are fully cooled, spoon or pipe the peppermint cheesecake filling into the wells.
13. Step 13: Garnish with chopped candy canes for added crunch and peppermint flavor.
14. Step 14: Chill the filled cookie cups in the refrigerator for at least 1 hour before serving to set the filling.

Tips & Variations

• Use an ice cream scoop with a release lever for easy dough portioning.
• For extra peppermint flavor, sprinkle crushed candy canes inside the cookie wells before adding the filling.
• Substitute peppermint extract with vanilla or almond extract for a different twist.
• If you prefer a lighter cookie, reduce the black cocoa powder slightly or omit it altogether.

Storage

Store the filled cookie cups in an airtight container in the refrigerator for up to 3 days. For best texture, consume within this time frame. To serve after chilling, let them sit at room temperature for 10-15 minutes to take the chill off. The cookie cups themselves can be baked in advance and stored at room temperature for 2 days before filling.

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 a day or two in advance and store them in an airtight container at room temperature. Fill them with the peppermint cheesecake filling just before serving to keep the texture fresh.

What if I don’t have black cocoa powder?

If you don’t have black cocoa powder, you can increase the Dutch-processed cocoa powder by an additional 1/4 cup to maintain the deep chocolate flavor. The color might be slightly lighter but the taste will remain rich.

Chocolate Peppermint Cookie Cups Recipe

Print Recipe

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4.7 from 102 reviews

Delight in these decadent Chocolate Peppermint Cookie Cups featuring a rich chocolate cookie base filled with a creamy peppermint cheesecake filling, perfect for festive occasions or a special treat.

• Author: Joe
• Prep Time: 20 minutes
• Cook Time: 13 minutes
• Total Time: 1 hour
• 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 (optional, for color)
• Candy canes, chopped (for garnish)

Instructions

1. Prepare Cookie Dough: Preheat oven to 350°F (175°C). Lightly spray two regular-sized cupcake tins with cooking spray. In a medium bowl, whisk together the all-purpose flour, Dutch-processed cocoa powder, black cocoa powder, baking soda, and salt. Set this dry mixture aside.
2. Cream Butter and Sugars: In a large mixing bowl, beat the room temperature unsalted butter with granulated sugar and light brown sugar on medium-high speed until the mixture is light and fluffy, about 2-3 minutes.
3. Add Eggs and Vanilla: Reduce the mixer speed to low, add eggs one at a time to the butter-sugar mixture, beating well after each addition. Stir in the vanilla extract until fully combined.
4. Combine Dough: Gradually add the flour and cocoa mixture to the wet ingredients, mixing until just combined to avoid overworking the dough.
5. Form Cookie Cups: Using a large cookie scoop (approximately 3 tablespoons), portion the dough evenly into the prepared muffin tins. Press the dough evenly into the cups but no need to shape wells yet.
6. Bake: Bake the cookie dough in the preheated oven for about 10-13 minutes or until the cookies are mostly set but remain soft in the center.
7. Create Wells: Immediately upon removing the cookies from the oven, use a small jar or container to press firmly into the center of each cookie to create a well for the filling.
8. Cool Cookies: Allow the cookie cups to cool in the tins for 10 minutes. Loosen each cup gently by twisting them slightly in the pan, then let them cool for another 5 minutes before transferring to a wire rack to cool completely.
9. Make Peppermint Cheesecake Filling: In a chilled mixing bowl, beat the cream cheese until smooth. Slowly add granulated sugar and peppermint extract, beating until combined. In a separate bowl, whip the chilled heavy cream to stiff peaks and gently fold into the cream cheese mixture. Optionally add a few drops of red color gel to tint the filling.
10. Assemble: Spoon or pipe the peppermint cheesecake filling into the cooled chocolate cookie cups. Garnish with chopped candy canes for a festive crunch. Refrigerate until ready to serve to keep the filling firm.

Notes

• Use room temperature butter and eggs to ensure proper mixing and texture.
• Press wells while the cookies are warm for easier shaping without cracking.
• The red coloring is optional and intended to add a festive touch to the filling.
• The cookie cups can be stored in an airtight container in the refrigerator for up to 3 days.
• For best results, chill the cheesecake filling bowl and beaters prior to whipping cream.

Keywords: chocolate cookie cups, peppermint cheesecake, holiday desserts, chocolate peppermint cookies, creamy filling, festive treats