Description
Rich chocolate cookie cups filled with a creamy peppermint cheesecake mousse and topped with crushed candy canes. These festive Chocolate Peppermint Cookie Cups are perfect for holiday parties
Ingredients
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 packed light brown sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
Peppermint Cheesecake Filling
- 1 cup chilled heavy whipping cream
- 8 oz full-fat cream cheese
- 1/2 cup granulated sugar
- 1 tsp peppermint extract
- Red gel food coloring
- Crushed candy canes
Instructions
- Preheat oven to 350°F (180°C). Lightly grease a mini muffin pan.
- In a medium bowl, whisk flour, Dutch cocoa, black cocoa, baking soda, and salt.
- In a separate bowl, cream butter, granulated sugar, and brown sugar until fluffy.
- Add eggs one at a time, then mix in vanilla extract.
- Add the dry ingredients to the wet mixture and mix just until combined.
- Roll dough into 1-inch balls and place into the mini muffin pan cavities.
- Press the center gently with a spoon to create an indentation.
- Bake for 10–12 minutes or until the cups appear set.
- While warm, press the centers again to maintain the cup shape. Allow to cool completely.
- Make the filling: Whip the heavy cream to stiff peaks.
- In another bowl, beat cream cheese and sugar until smooth.
- Add peppermint extract and a small amount of red gel coloring.
- Fold in the whipped cream gently to maintain a fluffy texture.
- Pipe the filling into the cooled cookie cups.
- Top with crushed candy canes before serving.
Notes
- Use room temperature butter for creamier cookie dough.
- Don’t overbake the cookie cups—they should be soft, not crunchy.
- For extra chocolate depth, replace 1 tablespoon flour with cocoa powder.
- Chill the filling slightly if it’s too soft before piping.
- Add the candy cane topping just before serving to keep it crisp.
- Store cookie cups unfilled for make-ahead convenience.
- Prep Time: 20 minutes
- Cook Time: 12 minutes