Chocolate Peppermint Cookie Cups
These Chocolate Peppermint Cookie Cups are the perfect make-ahead treat for the holidays. Dark chocolate cookies filled with a whipped peppermint cheesecake and topped with crushed candy canes!
⏱️ Prep: 90 min🍳 Cook: 10 min
Nutrition
300
Calories
—
Protein
—
Carbs
—
Fat
Ingredients
| 2 cups | 480 ml | all-purpose flour |
| 1/4 cup | 60 ml | Dutch-processed cocoa powder, sifted |
| 1/4 cup | 60 ml | black cocoa powder |
| 1 tsp | 5 ml | baking soda |
| 1/2 tsp | 2.5 ml | salt |
| 1 cup | 240 ml | unsalted butter, room temperature |
| 1/2 cup | 120 ml | granulated sugar |
| 1 cup | 240 ml | light brown sugar, packed |
| 2 | large eggs, room temperature | |
| 1 tsp | 5 ml | vanilla |
| 1 cup | 240 ml | heavy whipping cream, chilled |
| 8 oz | 225 g | cream cheese, full fat |
| 1/2 cup | 120 ml | granulated sugar |
| 1 tsp | 5 ml | peppermint extract |
| — | red color gel | |
| — | candy canes, chopped |
Instructions
Chocolate Cookie Cups:
- Preheat oven to 350°. Spray two regular sized cupcake tins with cooking spray.
- Whisk together flour, cocoa powders, baking soda, and salt. Set aside.
- Beat butter and sugars on med-high until light and fluffy (approx. 2-3mins). Reduce speed and add eggs one at a time and vanilla. Beat until combined. Add flour mixture and mix until just combined.
- Using a large cookie scoop (3 Tbsp) scoop dough into muffin tins.
- Bake for approx. 10-13mins or until mostly set, but still soft in the middle.
- Remove from oven and immediately use a small jar or container to press firmly down in the center to create a well.
- Cool in pans for 10mins, loosen each slightly by twisting it in the pan. Cool for 5 more minutes then remove from pan and cool completely on a wire rack.
Peppermint Cheesecake Filling:
- Whip heavy cream until stiff peaks (ideally with a cold whisk and in a cold bowl).
- In a separate bowl, beat cream cheese and sugar until smooth.
- Add whipped cream into cream cheese mixture and beat until combined.
- Using a small food-safe paintbrush, paint two stripes on the inside of a piping bag fitted with a large round tip. Carefully fill with cheesecake filling.
- Pipe a swirl into cooled cookie cups and refrigerate until set (approx. 1-2 hours).
- Sprinkle with chopped candy canes if desired.
- Serve chilled and eat within 2-3 days. Or freeze for up to 4 weeks (without chopped candy cane).
TIPS FOR THESE CHOCOLATE PEPPERMINT COOKIE CUPS:
- I used red color gel and a food-safe paint brush to stripe the inside of the pastry bag to create the candy cane swirl.
- You can freeze these for up to 4 weeks, but leave the chopped candy cane off when freezing and sprinkle that on before serving.
- If you're looking for more holiday goodies to bake, check out my Eggnog Cheesecake Cookie Cups, Dark Chocolate Candy Cane Cookies, Eggnog Cookies, and White Chocolate Candy Cane Cake!
Course Dessert · Type Cookie, Tart · Prep Time 1 hour 30 minutes · Cook Time 10 minutes · Total Time 1 hour 40 minutes · Servings 20 · 300 kcal · Author Olivia