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 time
- 1 hr 30 min
- Cook time
- 10 min
- Yield
- 20 servings
- Difficulty
- HARD
Ingredients
- 2 cup 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 cream cheese (full fat)
- 1/2 cup granulated sugar
- 1 tsp peppermint extract
- red color gel
- candy canes (chopped)
Instructions
- 1
Preheat oven to 350°. Spray two regular sized cupcake tins with cooking spray.
- 2
Whisk together flour, cocoa powders, baking soda, and salt. Set aside.
- 3
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.
- 4
Using a large cookie scoop (3 Tbsp) scoop dough into muffin tins.
- 5
Bake for approx. 10-13mins or until mostly set, but still soft in the middle.
- 6
Remove from oven and immediately use a small jar or container to press firmly down in the center to create a well.
- 7
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.
- 8
Whip heavy cream until stiff peaks (ideally with a cold whisk and in a cold bowl).
- 9
In a separate bowl, beat cream cheese, sugar, and peppermint extract until smooth.
- 10
Add whipped cream into cream cheese mixture and beat until combined.
- 11
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.
- 12
Pipe a swirl into cooled cookie cups and refrigerate until set (approx. 1-2 hours).
- 13
Sprinkle with chopped candy canes if desired.
- 14
Serve chilled and eat within 2-3 days. Or freeze for up to 4 weeks (without chopped candy cane).