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Chocolate Peppermint Cookie Cups

Decadent Chocolate Peppermint Cookie Cups for a Festive Treat

Indulge in delightful Chocolate Peppermint Cookie Cups, featuring a rich chocolate base and fluffy peppermint cheesecake, perfect for festive gatherings.
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Prep Time 30 minutes
Cook Time 13 minutes
Cooling Time 10 minutes
Total Time 53 minutes
Servings: 12 cookie cups
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Cups
  • 1 cup All-Purpose Flour Substitute with gluten-free flour for a gluten-free option.
  • 1/2 cup Dutch-Processed Cocoa Powder Regular cocoa powder can be used for a lighter flavor.
  • 1/4 cup Black Cocoa Powder Add more Dutch-processed cocoa if unavailable.
  • 1 tsp Baking Soda Leavening agent.
  • 1/2 tsp Salt Balances sweetness.
  • 1/2 cup Unsalted Butter At room temperature.
  • 1/2 cup Granulated Sugar
  • 1/4 cup Light Brown Sugar
  • 2 large Eggs Room temperature.
  • 1 tsp Vanilla Extract Opt for pure vanilla.
For the Cheesecake Filling
  • 1 cup Heavy Whipping Cream Cold for better results.
  • 8 oz Cream Cheese Full-fat preferred.
  • 1/4 cup Granulated Sugar (for filling)
  • 1 tsp Peppermint Extract Use sparingly.
  • 2 tbsp Red Color Gel Optional for decoration.
For Garnishing
  • 2 tbsp Candy Canes (chopped) For crunch.

Equipment

  • Oven
  • Mixing Bowls
  • Cupcake Tins
  • piping bag

Method
 

Step‑by‑Step Instructions for Chocolate Peppermint Cookie Cups
  1. Preheat your oven to 350°F (175°C) and grease two regular-sized cupcake tins.
  2. In a large mixing bowl, whisk together all-purpose flour, Dutch-processed cocoa powder, black cocoa powder, baking soda, and salt until well combined.
  3. In a separate bowl, beat room temperature unsalted butter with granulated and light brown sugars for 2-3 minutes, until light and fluffy.
  4. Add eggs one at a time, mixing each until fully incorporated, followed by the vanilla extract.
  5. Gradually blend in the dry ingredients until a smooth cookie dough forms.
  6. Using a large cookie scoop, fill the greased muffin tins with the cookie dough, ensuring each is level and packed.
  7. Bake in the preheated oven for 10-13 minutes, or until they appear mostly set but still slightly soft in the center.
  8. Immediately press into the center of each cookie to form wells.
  9. Let them cool in the muffin tins for about 10 minutes before transferring to a wire rack.
  10. Whip the heavy cream in a cold bowl until stiff peaks form.
  11. In another bowl, mix the cream cheese, granulated sugar for filling, and peppermint extract until smooth.
  12. Carefully fold in the whipped cream until fully combined.
  13. Fill a piping bag with the cheesecake mixture and pipe into the cooled cookie cups.
  14. Refrigerate the filled cookie cups for 1-2 hours.
  15. Before serving, sprinkle the tops with chopped candy canes.

Nutrition

Serving: 1cookie cupCalories: 180kcalCarbohydrates: 24gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 120mgPotassium: 50mgFiber: 1gSugar: 12gVitamin A: 5IUCalcium: 2mgIron: 6mg

Notes

Best enjoyed fresh within 2-3 days, can be frozen without candy canes for up to 4 weeks.

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