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Chocolate Peppermint Cookie Cups

Chocolate Peppermint Cookie Cups

Rich chocolate cookie cups filled with whipped peppermint cheesecake create a festive, indulgent holiday treat. Topped with crushed candy canes for a refreshing crunch and vibrant presentation.
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Prep Time 1 hour 30 minutes
Cook Time 10 minutes
Total Time 1 hour 40 minutes
Course Dessert, holiday
Cuisine American
Servings 20 people
Calories 300 kcal

Equipment

  • 2 cupcake tins regular sized
  • 1 large cookie scoop 3 tablespoon size
  • 1 mixing bowl large
  • 1 small jar or container for pressing cookie cups
  • 1 wire rack for cooling
  • 1 piping bag fitted with large round tip
  • 1 whisk or electric mixer for whipping cream
  • 1 small food-safe paintbrush optional for piping bag decoration

Ingredients
  

  • 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
  • 1 cup heavy whipping cream chilled
  • 8 oz full-fat cream cheese
  • 1/2 cup granulated sugar
  • 1 tsp peppermint extract
  • red color gel
  • candy canes chopped for topping

Instructions
 

  • Preheat oven to 350°F and spray two regular-sized cupcake tins with cooking spray.
  • Whisk together all-purpose flour, Dutch-processed cocoa powder, black cocoa powder, baking soda, and salt.
  • Beat unsalted butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy, about 2 to 3 minutes.
  • Reduce mixer speed, add eggs one at a time, then add vanilla extract and beat until combined.
  • Fold in the flour mixture just until combined.
  • Using a 3-tablespoon cookie scoop, portion dough into muffin tins.
  • Bake for 10 to 13 minutes until mostly set but still soft in the center.
  • Remove from oven and immediately press the center of each cookie down firmly with a small jar or container to create a well.
  • Cool the cookie cups in the pans for 10 minutes, loosen slightly by twisting, then cool for 5 more minutes before transferring to a wire rack to cool completely.
  • Whip chilled heavy cream until stiff peaks form using a cold whisk and bowl.
  • In a separate bowl, beat cream cheese, granulated sugar, and peppermint extract until smooth.
  • Fold whipped cream gently into the cream cheese mixture until combined.
  • Use a small food-safe paintbrush to paint two stripes of red color gel inside a piping bag fitted with a large round tip.
  • Fill the piping bag with peppermint cheesecake filling and pipe swirls into cooled cookie cups.
  • Refrigerate the filled cookie cups for 1 to 2 hours until set.
  • Sprinkle with chopped candy canes before serving.
  • Serve chilled and consume within 2 to 3 days or freeze without candy canes for up to 4 weeks.

Notes

  • Chill mixing tools before whipping cream for best results.
  • Use a silicone brush for even color gel stripes inside piping bag.
  • Freeze un-topped cookie cups to maintain candy cane crunch.
  • Remove from freezer 30 minutes before serving for best texture.