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Chocolate Peppermint Cookie Cups

Irresistible Chocolate Peppermint Cookie Cups for Cozy Holidays

These Chocolate Peppermint Cookie Cups offer a delightful blend of rich chocolate and festive peppermint. Perfect for holiday gatherings!
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Prep Time 30 minutes
Cook Time 15 minutes
Chilling Time 2 hours
Total Time 2 hours 45 minutes
Servings: 12 cookie cups
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Cups
  • 1 cup All-Purpose Flour Substitute with gluten-free flour for gluten-free version
  • 1/2 cup Dutch-Processed Cocoa Powder Regular cocoa powder works as a substitution
  • 1/4 cup Black Cocoa Powder Can be replaced with Dutch-processed cocoa
  • 1 teaspoon Baking Soda Acts as leavening agent
  • 1/2 teaspoon Salt Balances sweetness
  • 1/2 cup Unsalted Butter Use salted butter if preferred, reduce added salt
  • 1/2 cup Granulated Sugar
  • 1/2 cup Light Brown Sugar Contributes caramel flavor
  • 2 large Eggs Room temperature is ideal
  • 1 teaspoon Vanilla Extract
For the Cheesecake Filling
  • 1 cup Heavy Whipping Cream Keep cold for best results
  • 8 ounces Cream Cheese Use full-fat for optimal flavor
  • 1 teaspoon Peppermint Extract
  • 1 teaspoon Red Color Gel Optional for decorating
For Topping
  • 1/4 cup Chopped Candy Canes Optional for topping

Equipment

  • oven
  • mixing bowls
  • whisk
  • piping bag
  • Cupcake tins
  • Cookie scoop
  • Wire rack

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare cupcake tins with cooking spray.
  2. In a mixing bowl, whisk together the flour, Dutch cocoa, black cocoa, baking soda, and salt. In another bowl, cream together the butter, granulated sugar, and brown sugar until fluffy. Blend in the eggs and vanilla, then gradually incorporate the dry ingredients until combined.
  3. Scoop about 3 tablespoons of dough into each cupcake tin. Bake for 10-13 minutes until mostly set but slightly soft in the center. Use a jar to press into the centers to create wells.
  4. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  5. Whip the heavy cream until stiff peaks form. Blend cream cheese, sugar, and peppermint extract until smooth. Fold the whipped cream into the cream cheese mixture.
  6. Fill a piping bag with the cheesecake filling and pipe into the wells of the cookie cups.
  7. Chill the cookie cups in the refrigerator for 1-2 hours.
  8. Sprinkle with chopped candy canes before serving. Enjoy chilled or freeze for later.

Nutrition

Serving: 1cookie cupCalories: 150kcalCarbohydrates: 18gProtein: 2gFat: 8gSaturated Fat: 5gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 80mgPotassium: 80mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 30mgIron: 0.5mg

Notes

Store filled cookie cups in an airtight container in the fridge for up to 3 days or freeze for up to a month. Add toppings just before serving for best results.

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