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Chocolate Peppermint Cookie Cups

Decadent Chocolate Peppermint Cookie Cups for Holiday Cheer

Experience the joy of the holiday season with these delightful Chocolate Peppermint Cookie Cups, featuring a rich chocolate base and fluffy peppermint cheesecake filling.
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Prep Time 30 minutes
Cook Time 13 minutes
Cooling Time 10 minutes
Total Time 53 minutes
Servings: 12 cups
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 2 cups All-Purpose Flour Can substitute with gluten-free flour.
  • 0.75 cups Dutch-Processed Cocoa Powder Can be replaced with regular cocoa powder.
  • 0.25 cups Black Cocoa Powder Substitute with more Dutch-processed cocoa if unavailable.
  • 0.5 teaspoons Baking Soda Ensure it's fresh for best results.
  • 0.5 teaspoons Salt Enhances flavor.
  • 1 cup Unsalted Butter Can use salted butter, reduce additional salt.
  • 0.75 cups Granulated Sugar Coconut sugar can be used for a lower glycemic option.
  • 0.5 cups Light Brown Sugar Dark brown sugar can be used for deeper flavor.
  • 1 large Eggs Use room temperature eggs for better incorporation.
  • 1 teaspoon Vanilla Extract Use pure vanilla extract for best quality.
For the Cheesecake Filling
  • 1 cup Heavy Whipping Cream Must be chilled for proper whipping.
  • 8 ounces Cream Cheese Use full-fat for creaminess.
  • 0.25 cups Granulated Sugar (in filling)
  • 1 teaspoon Peppermint Extract Adjust quantity for desired flavor strength.
  • 1 teaspoon Red Color Gel Optional for aesthetic appeal.
For the Topping
  • 0.5 cups Candy Canes Can be omitted for a simpler presentation.

Equipment

  • Oven
  • Stand mixer
  • Cupcake Tins
  • piping bag
  • mixing bowls
  • Electric Mixer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease two standard cupcake tins with cooking spray.
  2. Whisk together the all-purpose flour, Dutch-processed cocoa powder, black cocoa powder, baking soda, and salt until well combined.
  3. In a stand mixer, combine the unsalted butter, granulated sugar, and light brown sugar. Beat until light and fluffy.
  4. Add in the eggs one at a time, mixing well after each addition, then add the vanilla extract and blend until fully incorporated.
  5. Gradually add the dry mixture to the creamed butter and sugars, mixing on low speed until just combined.
  6. Scoop the dough into the greased cupcake tins, filling each cup about two-thirds full. Bake for 10-13 minutes.
  7. Press a jar or spoon into the center of each cookie to create a well for filling.
  8. Cool the cookie cups in the pan for about 10 minutes, then transfer them to a wire rack to cool completely.
  9. Whip the heavy cream until stiff peaks form. In another bowl, blend the cream cheese, sugar, and peppermint extract until smooth. Fold in the whipped cream.
  10. Pipe the cheesecake mixture into the cooled cookie cups and refrigerate for 1-2 hours to set.
  11. Before serving, sprinkle with crushed candy canes for a festive touch.

Nutrition

Serving: 1cookie cupCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 18gVitamin A: 200IUCalcium: 40mgIron: 1mg

Notes

Ensure butter and eggs are at room temperature for better incorporation. Adjust baking time as necessary for desired firmness.

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