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Chocolate Peppermint Cookie Cups Recipe

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4.8 from 109 reviews

Delight in these festive Chocolate Peppermint Cookie Cups, featuring rich cocoa cookie shells filled with a creamy peppermint cheesecake filling. Perfectly soft cookie cups are baked and then filled with a luscious blend of cream cheese, whipped cream, and peppermint extract. Garnished with crushed candy canes for a refreshing holiday crunch, these easy-to-make treats combine chocolate and mint in every bite.

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

Cheesecake Filling

  • 1 cup heavy whipping cream (chilled)
  • 8 oz cream cheese (full fat)
  • 1/2 cup granulated sugar
  • 1 tsp peppermint extract

Decoration

  • 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 cookies from sticking during baking.
  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 for later use.
  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, fluffy, and well combined, about 2 to 3 minutes.
  4. Add Eggs and Vanilla: Reduce mixer speed to low and add eggs one at a time, mixing each fully before adding the next. Stir in vanilla extract and beat until fully incorporated.
  5. Combine Dry and Wet Ingredients: Gradually add the flour mixture to the wet ingredients, mixing only until just combined to avoid overmixing.
  6. Scoop Dough: Using a large cookie scoop or approximately 3 tablespoons, evenly portion the cookie dough into the prepared muffin tins.
  7. Bake Cookies: Bake in the preheated oven for 10 to 13 minutes until mostly set but still soft in the centers.
  8. Create Wells in Cookies: Immediately upon removal from the oven, press down firmly in the center of each cookie cup with a small jar or container to create a well for filling.
  9. Cool Cookies: Let the cookie cups cool in the pans for 10 minutes. Gently twist each cup slightly to loosen, then allow to cool an additional 5 minutes before transferring 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, ensuring the cream is fully aerated and holds shape.
  11. Mix Cheesecake Base: In a separate bowl, beat the full-fat cream cheese, granulated sugar, and peppermint extract together until smooth and creamy.
  12. Fold in Whipped Cream: Gently fold the whipped cream into the cream cheese mixture until fully combined and smooth, maintaining the fluffy texture.
  13. Prepare Piping Bag: Using a small food-safe paintbrush, paint two red decorative stripes inside a piping bag fitted with a large round tip. Carefully fill the bag with the peppermint cheesecake filling.
  14. Fill Cookie Cups: Pipe a generous swirl of the peppermint cheesecake filling into the cooled cookie cups evenly.
  15. Chill to Set: Refrigerate the filled cookie cups for 1 to 2 hours or until the filling is firm and set.
  16. Garnish and Serve: Sprinkle the tops with chopped candy canes. Serve immediately or keep refrigerated for up to 2 to 3 days. For longer storage, freeze without candy cane topping for up to 4 weeks.

Notes

  • For best results, ensure all ingredients like butter and eggs are at room temperature.
  • Use full-fat cream cheese for a richer and creamier filling.
  • The cookie cups should be soft in the center when removed from the oven as they will firm up while cooling.
  • Red gel decoration inside the piping bag adds a festive touch but can be omitted if desired.
  • Store leftover cookie cups in an airtight container in the refrigerator to maintain freshness.
  • To freeze, omit candy cane topping and add fresh garnish after thawing.

Keywords: Chocolate Peppermint Cookie Cups, peppermint cheesecake cookie cups, holiday desserts, chocolate cookie cups, festive desserts, peppermint cream cheese filling

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