Description
Chocolate peppermint cookie cups deliver pure holiday magic in a single bite. Creamy chocolate ganache nestles inside crisp peppermint cookies, creating a festive dessert you’ll crave all season long.
Ingredients
Scale
Main Ingredients for Chocolate Cookie Cups:
- 2 cups (480 milliliters) all-purpose flour
- ¼ cup (30 grams) Dutch-processed cocoa powder, sifted
- ¼ cup (30 grams) black cocoa powder
- 1 cup (227 grams) unsalted butter, room temperature
- ½ cup (100 grams) granulated sugar
- 1 cup (220 grams) light brown sugar, packed
- 2 large eggs, room temperature
Leavening and Seasoning Ingredients:
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon vanilla extract
Peppermint Cheesecake Filling Ingredients:
- 1 cup (240 milliliters) heavy whipping cream, chilled
- 8 ounces (226 grams) cream cheese, full fat
- ½ cup (100 grams) granulated sugar
- 1 teaspoon peppermint extract
Optional Decorative Ingredients:
- Red color gel
- Chopped candy canes
Instructions
- Prepare the oven by heating to 350°F (175°C) and thoroughly coat cupcake tins with non-stick cooking spray or butter to prevent sticking.
- In a mixing bowl, combine flour, cocoa powder, and baking soda, ensuring all dry ingredients are evenly blended.
- In a separate large bowl, cream softened butter with granulated sugar until light and fluffy, then incorporate eggs and vanilla extract, mixing until smooth and well combined.
- Gradually fold the dry ingredient mixture into the wet ingredients, stirring gently to create a consistent chocolate cookie dough without overmixing.
- Portion the chocolate dough evenly into the prepared cupcake tins, filling each cavity approximately two-thirds full for optimal rising and shaping.
- Bake the cookie cups for 10-13 minutes, or until edges appear slightly firm and centers look set but still soft.
- Immediately after removing from the oven, use the bottom of a rounded measuring spoon or small jar to create indentations in the center of each warm cookie cup.
- Allow cookie cups to cool in the pan for 10 minutes, then carefully transfer to a wire rack to complete cooling.
- Prepare the peppermint cheesecake filling by whipping heavy cream until stiff peaks form.
- In another bowl, blend cream cheese, powdered sugar, and peppermint extract until smooth and creamy.
- Gently fold the whipped cream into the cream cheese mixture, creating a light and airy peppermint filling.
- Transfer the peppermint cheesecake filling into a piping bag and carefully fill each cooled chocolate cookie cup.
- Refrigerate the filled cookie cups for at least 30 minutes to set the filling and enhance flavor.
- Before serving, garnish with crushed candy canes for a festive and decorative touch.
Notes
- Keep ingredients at room temperature for smoother mixing and better texture.
- Greasing cupcake tins prevents cookies from sticking and ensures easy removal.
- Press cookie centers gently with a jar while warm to create perfect cup shapes.
- Refrigerate filled cookie cups for at least one hour to help filling set firmly.
- Crush candy canes just before garnishing to maintain crisp, fresh texture and vibrant color.
- Prep Time: 30 minutes
- Cook Time: 13 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 400 kcal
- Sugar: 30g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg