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Chocolate Peppermint Cookie Cups Recipe

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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.

Ingredients

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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

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