Chocolate Peppermint Cookie Cups are the ultimate festive dessert that combines rich chocolate cookie cups with a luscious peppermint cheesecake filling. These delightful treats are perfect for holiday gatherings, offering a burst of flavor that will melt in your mouth. With a garnish of candy cane bits on top, they not only taste amazing but look stunning too. Whether you’re baking for a party or just treating yourself, these cookie cups will surely spread holiday cheer!
Why You’ll Love This Chocolate Peppermint Cookie Cups
There are countless reasons to adore these Chocolate Peppermint Cookie Cups. First and foremost, they are visually appealing and festive, making them an excellent addition to your holiday dessert table. The combination of chocolate and peppermint creates a delightful flavor contrast that is irresistible. Additionally, they are easy to prepare, making them perfect for both novice and experienced bakers. The recipe can be adapted to fit various dietary needs, including gluten-free and vegan options. Plus, they are a great way to use seasonal ingredients, ensuring your treats are fresh and flavorful. These cookie cups are not just desserts; they’re mint chocolate cookie cups that evoke the spirit of the holidays!
Ingredients for Chocolate Peppermint Cookie Cups
Gather these items:
- 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 gel food coloring (for piping bag decoration)
- Candy canes, chopped for garnish
How to Make Chocolate Peppermint Cookie Cups Step-by-Step
- Step 1: Preheat the oven to 175°C (350°F). Spray two regular-sized cupcake tins thoroughly with cooking spray to prevent sticking.
- Step 2: Whisk together all-purpose flour, Dutch-processed cocoa powder, black cocoa powder, baking soda, and salt in a medium bowl. Set the mixture aside.
- Step 3: In a large mixing bowl, beat unsalted butter, granulated sugar, and light brown sugar on medium-high speed until light, fluffy, and well combined (about 2-3 minutes).
- Step 4: Reduce mixer speed to low and add eggs one at a time, followed by vanilla extract. Beat until fully incorporated.
- Step 5: Gradually add the flour mixture to the butter mixture. Mix until just combined, avoiding overmixing.
- Step 6: Using a large cookie scoop (approximately 3 tablespoons), portion cookie dough evenly into the prepared muffin tins.
- Step 7: Bake for 10 to 13 minutes, or until mostly set but soft in the center.
- Step 8: Immediately after removing from the oven, press down firmly into the center of each cookie cup using a small jar or container to create a well for the filling.
- Step 9: Cool cookie cups in the pans for 10 minutes. Twist slightly to loosen them, then transfer to a wire rack to cool completely.
- Step 10: Using a cold bowl and whisk, whip chilled heavy cream until stiff peaks form.
- Step 11: In a separate bowl, beat full-fat cream cheese, granulated sugar, and peppermint extract until smooth and creamy.
- Step 12: Gently fold whipped cream into the cream cheese mixture until fully combined and smooth.
- Step 13: Using a food-safe paintbrush, paint two decorative red stripes inside a piping bag fitted with a large round tip. Carefully fill the piping bag with peppermint cheesecake filling.
- Step 14: Pipe a generous swirl of cheesecake filling into each cooled cookie cup.
- Step 15: Refrigerate filled cookie cups for 1 to 2 hours, or until the filling is set.
- Step 16: Sprinkle chopped candy canes on top. Serve immediately or keep refrigerated for up to 2-3 days. To freeze, omit the candy cane topping and store for up to 4 weeks.
Pro Tips for the Perfect Chocolate Peppermint Cookie Cups
Keep these in mind:
- For best results, use room temperature ingredients.
- Store in an airtight container for freshness.
- These can be made ahead of time and frozen.
- Experiment with gluten-free chocolate peppermint cookie cups by substituting regular flour with a gluten-free blend.
Best Ways to Serve Chocolate Peppermint Cookie Cups
These cookie cups can be served in various delightful ways. Pair them with a scoop of vanilla ice cream for a decadent dessert experience. You can also present them on a festive platter at holiday gatherings, making them a centerpiece. For a twist, try drizzling with white chocolate for added sweetness, transforming them into chocolate peppermint cookie cups with white chocolate drizzle.
How to Store and Reheat Chocolate Peppermint Cookie Cups
To store, keep the filled cookie cups in an airtight container in the refrigerator for up to 2-3 days. If you prefer to make them in advance, these cups can be frozen without the candy cane topping for up to 4 weeks. When ready to enjoy, simply thaw in the refrigerator overnight, and they will be ready to serve. This is perfect for meal prep!
Frequently Asked Questions About Chocolate Peppermint Cookie Cups
What’s the secret to perfect Chocolate Peppermint Cookie Cups?
The secret lies in not overbaking the cookie cups. You want them to be soft in the center, which will create a delightful texture when filled with the creamy peppermint cheesecake.
Can I make Chocolate Peppermint Cookie Cups ahead of time?
Absolutely! You can prepare the cookie cups and the filling a day in advance. Just assemble them before serving for the best taste and presentation.
How do I avoid common mistakes with Chocolate Peppermint Cookie Cups?
To avoid common pitfalls, ensure your butter is at room temperature and don’t skip the chilling step after filling. This helps the filling set properly and enhances the flavor.
Variations of Chocolate Peppermint Cookie Cups You Can Try
Consider trying gluten-free options by using gluten-free flour for your cookie base. You can also create no-bake chocolate peppermint cookie cups by using a different crust base, or make them vegan by substituting eggs and cream cheese with plant-based alternatives. These variations allow you to enjoy the festive flavors tailored to different dietary preferences!
For more tips on baking, check out this baking guide that covers essential techniques. If you’re interested in gluten-free baking, visit this resource for helpful insights. Lastly, learn about the benefits of using seasonal ingredients in your recipes at this article.
Print
Delicious Chocolate Peppermint Cookie Cups for Festive Joy
- Total Time: 55 minutes
- Yield: 12 cookie cups 1x
- Diet: Vegetarian
Description
Chocolate cookie cups with peppermint cheesecake filling and candy cane garnish.
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 gel food coloring (for piping bag decoration)
- Candy canes, chopped for garnish
Instructions
- Preheat the oven to 175°C (350°F). Spray two regular-sized cupcake tins thoroughly with cooking spray to prevent sticking.
- Whisk together all-purpose flour, Dutch-processed cocoa powder, black cocoa powder, baking soda, and salt in a medium bowl. Set the mixture aside.
- In a large mixing bowl, beat unsalted butter, granulated sugar, and light brown sugar on medium-high speed until light, fluffy, and well combined (about 2-3 minutes).
- Reduce mixer speed to low and add eggs one at a time, followed by vanilla extract. Beat until fully incorporated.
- Gradually add the flour mixture to the butter mixture. Mix until just combined, avoiding overmixing.
- Using a large cookie scoop (approximately 3 tablespoons), portion cookie dough evenly into the prepared muffin tins.
- Bake for 10 to 13 minutes, or until mostly set but soft in the center.
- Immediately after removing from the oven, press down firmly into the center of each cookie cup using a small jar or container to create a well for the filling.
- Cool cookie cups in the pans for 10 minutes. Twist slightly to loosen them, then transfer to a wire rack to cool completely.
- Using a cold bowl and whisk, whip chilled heavy cream until stiff peaks form.
- In a separate bowl, beat full-fat cream cheese, granulated sugar, and peppermint extract until smooth and creamy.
- Gently fold whipped cream into the cream cheese mixture until fully combined and smooth.
- Using a food-safe paintbrush, paint two decorative red stripes inside a piping bag fitted with a large round tip. Carefully fill the piping bag with peppermint cheesecake filling.
- Pipe a generous swirl of cheesecake filling into each cooled cookie cup.
- Refrigerate filled cookie cups for 1 to 2 hours, or until the filling is set.
- Sprinkle chopped candy canes on top. Serve immediately or keep refrigerated for up to 2-3 days. To freeze, omit the candy cane topping and store for up to 4 weeks.
Notes
- For best results, use room temperature ingredients.
- Store in an airtight container for freshness.
- These can be made ahead of time and frozen.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie cup
- Calories: 210
- Sugar: 15g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Chocolate Peppermint Cookie Cups, Dessert, Holiday Treats
