If you’re searching for a festive, show-stopping treat that combines rich chocolate with a refreshing burst of peppermint, you’ve just found it. The Chocolate Peppermint Cookie Cups with Peppermint Cheesecake Filling Recipe brings together dark chocolate cookie cups filled with a fluffy peppermint cheesecake that’s as delightful to the eye as it is to the palate. Each bite offers a perfect balance of fudgy, creamy, and minty goodness, making it an absolute must-make for holidays, gatherings, or simply when you want to spoil yourself with a sweet indulgence.
Ingredients You’ll Need
These ingredients might seem simple, but each plays a critical role in creating the magic of this dessert. From the deep cocoa powders that give the cookies their intense chocolate flavor to the fresh peppermint extract that enlivens the cheesecake filling, every component contributes significantly to taste, texture, and that irresistible holiday vibe.
- 2 cups all-purpose flour: The sturdy base of the cookie, ensuring perfect structure without toughness.
- 1/4 cup Dutch-processed cocoa powder sifted: Adds a smooth, rich chocolate flavor with a velvety finish.
- 1/4 cup black cocoa powder: Deepens the chocolate intensity and creates that dark, dramatic cookie color.
- 1 tsp baking soda: Helps the cookies rise just enough for a tender but firm cup shape.
- 1/2 tsp salt: Balances sweetness and enhances all chocolate notes.
- 1 cup unsalted butter room temperature: Provides richness and moisture for a soft, chewy texture.
- 1/2 cup granulated sugar: Sweetens evenly and helps with cookie structure.
- 1 cup light brown sugar packed: Adds warmth and a slight caramel undertone to the cookie.
- 2 large eggs room temperature: Binds ingredients together and offers richness.
- 1 tsp vanilla extract: Rounds out flavors with comforting, aromatic notes.
- 1 cup heavy whipping cream chilled: Key for creating the light, fluffy peppermint cheesecake filling.
- 8 oz cream cheese full fat: The creamy base for the cheesecake filling that’s tart yet smooth.
- 1/2 cup granulated sugar: Sweetens the filling just enough to complement the peppermint.
- 1 tsp peppermint extract: The star of the filling that brings that fresh, cool peppermint flavor.
- Red color gel: Adds a festive touch when swirled into the filling.
- Candy canes chopped: For garnish, adding crunch and iconic holiday cheer.
How to Make Chocolate Peppermint Cookie Cups with Peppermint Cheesecake Filling Recipe
Step 1: Prepare and Bake the Cookie Cups
Start by preheating your oven to 350°. This will give you the perfect temperature to bake your cookie cups evenly. Spray two regular cupcake tins well with cooking spray to make sure those cookie cups pop out without sticking. Whisk together your flour, Dutch-processed cocoa, black cocoa, baking soda, and salt in a bowl—this dry mix packs the punch of chocolate flavor and ensures structure. In your mixer, beat the butter and sugars until fluffy and light, which is the secret to soft and chewy cookies. Slowly add the eggs and vanilla, then fold in your flour mixture just until combined. Using a large cookie scoop, evenly distribute the dough into the muffin tin cups. Bake for about 10 to 13 minutes, watching for a slightly soft middle as they will continue to set after baking.
Step 2: Shape the Cookie Cups
Once out of the oven, immediately press a small jar or container firmly down into the center of each cookie to create that iconic cup shape. This step is crucial—doing it while the cookies are still warm will allow you to form a perfect well for the cheesecake filling later. Let them cool in the pans for 10 minutes to firm up, then gently twist each to loosen before transferring to a wire rack. Letting them cool fully ensures the cups hold their shape beautifully.
Step 3: Whip the Peppermint Cheesecake Filling
For the filling, whip your heavy cream to stiff peaks in a chilled bowl—this adds airy lightness that balances the cookie’s density. In a separate bowl, beat cream cheese, sugar, and peppermint extract until absolutely smooth and creamy. Gently fold the whipped cream into the cream cheese mixture, making sure to keep it light and fluffy. Adding red color gel stripes on the inside of your piping bag before filling injects a fun, festive look that’s invisible magic until you start piping!
Step 4: Assemble and Chill
Pipe a generous swirl of peppermint cheesecake filling into each cooled cookie cup. The combination of the dark cookie with the bright, creamy filling is irresistible. Chill them in the refrigerator for 1 to 2 hours to let the filling set perfectly. Finally, sprinkle the tops with chopped candy canes for crunch and that unmistakable holiday spirit. These cookie cups are best enjoyed chilled, so keep them in the fridge until you’re ready to indulge or serve.
How to Serve Chocolate Peppermint Cookie Cups with Peppermint Cheesecake Filling Recipe
Garnishes
To elevate these treats, sprinkle finely crushed candy canes or crushed peppermint chocolates right before serving to add crunchy texture and fresh peppermint bursts. You can also dust a little powdered sugar for a snowy effect or drizzle melted chocolate for extra decadence. These garnishes not only add flavor but transform the cookie cups into beautiful conversation pieces.
Side Dishes
Chocolate Peppermint Cookie Cups pair wonderfully with a hot cup of cocoa or your favorite holiday coffee, providing a warm balance to the cool peppermint cheesecake. For a sophisticated twist, serve alongside mulled wine or peppermint-spiked cocktails during festive gatherings. Fresh berries or a small scoop of vanilla ice cream can also complement the dessert and add freshness.
Creative Ways to Present
Present these cookie cups on a festive platter garnished with holly leaves or fresh mint for color contrast. Use a decorative cake stand for height and impact at parties. For gifting, arrange them in a clear cellophane box with a ribbon for a charming homemade gift. You can even pipe the peppermint filling with fun holiday piping tips to create unique textures and designs that surprise and delight guests.
Make Ahead and Storage
Storing Leftovers
Store leftover Chocolate Peppermint Cookie Cups with Peppermint Cheesecake Filling Recipe in an airtight container in the refrigerator. They will keep well for up to three days while maintaining their fresh, creamy texture and fudgy cookie cups. Avoid leaving them out at room temperature as the cheesecake filling may soften too much.
Freezing
You can freeze the cookie cups without the chopped candy cane garnish for up to four weeks. Wrap each cup individually in plastic wrap and place them all in a sealed freezer bag or container. When ready to enjoy, thaw overnight in the fridge to keep the filling stable and the cookies tender.
Reheating
Since the filling is chilled cheesecake, avoid microwaving these cookie cups. Instead, let thawed cookie cups come close to room temperature for about 15 minutes before serving if you prefer a softer texture. This allows the flavors to open up without melting the filling.
FAQs
Can I use another type of extract instead of peppermint?
Absolutely! While peppermint is classic here, you can substitute almond, vanilla, or even orange extract for a different seasonal twist. Just be mindful of the quantity as some extracts are stronger than others.
Are these cookie cups suitable for making ahead of a party?
Yes, the Chocolate Peppermint Cookie Cups with Peppermint Cheesecake Filling Recipe is perfect for making ahead. You can bake the cookie cups a day or two early, and prepare and pipe the filling just before serving or a few hours in advance.
Can I make the cookie cups gluten-free?
With some experimentation, yes. Swap the all-purpose flour with a gluten-free baking blend, but check the blend’s protein content and baking properties for best results. The texture may vary slightly but the flavor will still shine.
What can I use if I don’t have a piping bag?
If you don’t own a piping bag, a sturdy plastic sandwich bag with a small snip at one corner works brilliantly for filling. This DIY option still lets you achieve a neat cupcake filling swirl.
Can the cream cheese filling be made ahead and stored separately?
Yes! The peppermint cheesecake filling can be prepared a day or two in advance and stored in the refrigerator, tightly covered. Just give it a quick gentle stir before piping to ensure it’s smooth and fluffy.
Final Thoughts
Making the Chocolate Peppermint Cookie Cups with Peppermint Cheesecake Filling Recipe is like gifting yourself a moment of pure joy wrapped in chocolate and cool peppermint. They’re stunning, delicious, and perfect for sharing with loved ones or savoring quietly with a warm drink. Once you try them, these cookie cups might just become a new holiday tradition you look forward to every year!
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Chocolate Peppermint Cookie Cups with Peppermint Cheesecake Filling Recipe
- Prep Time: 1 hour 30 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 40 minutes
- Yield: 20 cookie cups
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Chocolate Peppermint Cookie Cups are a delightful holiday treat featuring rich dark chocolate cookies filled with whipped peppermint cheesecake and topped with crunchy crushed candy canes. Perfect for make-ahead dessert indulgence, they combine festive flavors and textures that will impress family and guests.
Ingredients
Chocolate Cookie Cups:
- 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
Peppermint Cheesecake Filling:
- 1 cup heavy whipping cream, chilled
- 8 oz full fat cream cheese
- 1/2 cup granulated sugar
- 1 tsp peppermint extract
- red color gel
- candy canes, chopped
Instructions
- Prepare Cookie Dough: Preheat oven to 350°F. Spray two regular-sized cupcake tins with cooking spray. In a bowl, whisk together the all-purpose flour, Dutch-processed cocoa powder, black cocoa powder, baking soda, and salt. Set aside.
- Cream Butter and Sugars: In a mixing bowl, beat the unsalted butter with granulated sugar and light brown sugar on medium-high speed until light and fluffy, about 2-3 minutes. Reduce speed, then add eggs one at a time, followed by vanilla extract, beating until combined.
- Combine Dry and Wet Ingredients: Gradually add the flour mixture to the wet ingredients and mix just until combined to form the cookie dough.
- Scoop Dough into Tins: Using a large cookie scoop (about 3 tablespoons), portion the dough evenly into the prepared muffin tins.
- Bake the Cookie Cups: Bake in the preheated oven for approximately 10-13 minutes or until the cookie cups are mostly set but still soft in the center.
- Form Wells in Cookie Cups: Remove from the oven and immediately press down the center of each cookie cup with a small jar or container to create a well for the filling. Cool in tins for 10 minutes.
- Cool Cookie Cups: Loosen the cookie cups slightly by twisting them in the pan, then cool for another 5 minutes. Remove from the tin and cool completely on a wire rack.
- Whip Heavy Cream: Using a cold bowl and whisk, whip the heavy cream until stiff peaks form.
- Make Cheesecake Filling: In a separate bowl, beat the cream cheese, sugar, and peppermint extract until smooth. Gently fold whipped cream into the cream cheese mixture until combined.
- Prepare Piping Bag: Using a small food-safe paintbrush, paint two red stripes inside a piping bag fitted with a large round tip using red color gel. Carefully fill the bag with the peppermint cheesecake filling.
- Pipe Filling and Chill: Pipe a generous swirl of peppermint cheesecake filling into each cooled cookie cup. Refrigerate for 1-2 hours until set.
- Garnish and Serve: Sprinkle chopped candy canes on top of the chilled cookie cups before serving. Serve chilled. Store in the refrigerator for up to 2-3 days or freeze without candy canes for up to 4 weeks.
Notes
- Make sure the butter and eggs are at room temperature for optimal mixing.
- Use a cold bowl and whisk when whipping cream for better stiff peak formation.
- Press cookie centers immediately after baking to prevent cracking as the cookies cool.
- Chilling the filled cups helps the cheesecake filling firm up for better texture.
- Freeze without candy canes topping to maintain their crunch after thawing.
