Description
Chocolate cookie cups with peppermint cheesecake filling and candy cane garnish.
Ingredients
Scale
- 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