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.
