The holidays are the perfect time to indulge in rich, decadent desserts, and Chocolate Peppermint Cookie Cups are a festive treat that will leave everyone craving more. These cookie cups are made with a dark chocolate cookie base, filled with a creamy peppermint cheesecake filling, and topped with crushed candy canes for that perfect minty crunch. They are not only delicious but also make for a beautiful and easy-to-serve holiday dessert. Whether you’re preparing for a party or just treating yourself to something special, these cookie cups are sure to impress.
Why You Will Love This Recipe
Chocolate and peppermint are the quintessential holiday flavor pairing, and these Chocolate Peppermint Cookie Cups take that combo to a whole new level. The dark chocolate cookie cup offers a rich, slightly bitter flavor that perfectly complements the sweet, creamy peppermint cheesecake filling. The crushed candy cane topping adds a satisfying crunch and a burst of minty freshness. The best part? These cookie cups are make-ahead, so they’re an excellent choice for busy holiday baking. You can prepare them in advance, and they’ll be ready to impress your guests when it’s time to serve.
Ingredients:
For the 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
For the Peppermint Cheesecake Filling:
- 1 cup heavy whipping cream (chilled)
- 8 oz cream cheese (full-fat)
- 1/2 cup granulated sugar
- 1 tsp peppermint extract
- Red color gel (optional, for a festive touch)
- Candy canes, crushed (for topping)
Kitchen Equipment Needed:
- Two regular-sized cupcake tins
- Whisk
- Electric hand mixer or stand mixer
- Large cookie scoop (about 3 tablespoons)
- Muffin pan or cupcake tin
- Small jar or container for pressing down the cookie centers
- Piping bag fitted with a large round tip
- Paintbrush (optional, for the red stripes inside the piping bag)
- Wire rack (for cooling the cookies)
Instructions:
Step 1: Prepare the Chocolate Cookie Cups
- Preheat the Oven: Start by preheating your oven to 350°F. Spray two regular-sized cupcake tins with cooking spray to ensure the cookie cups don’t stick.
- Mix the Dry Ingredients: In a bowl, whisk together the all-purpose flour, Dutch-processed cocoa powder, black cocoa powder, baking soda, and salt. Set this mixture aside.
- Make the Cookie Dough: In the bowl of a stand mixer (or using a hand mixer), beat the unsalted butter, granulated sugar, and light brown sugar on medium-high speed for about 2-3 minutes, or until the mixture is light and fluffy. Add the eggs, one at a time, and mix in the vanilla extract. Beat until everything is well combined.
- Combine Wet and Dry Ingredients: Reduce the mixer speed to low and gradually add the dry ingredients to the butter-sugar mixture. Mix until just combined, being careful not to overwork the dough.
- Scoop the Dough: Using a large cookie scoop (about 3 tablespoons), scoop the dough into the prepared muffin tins. You should aim for about 20 scoops of dough (1 scoop per cookie cup).
- Bake the Cookies: Bake the cookie cups for 10-13 minutes, or until the edges are set and the centers are still soft. The cookies will continue to set as they cool.
- Create the Wells: As soon as the cookies come out of the oven, immediately press down the center of each cookie using a small jar or container to create a well for the cheesecake filling. Allow the cookies to cool in the pans for about 10 minutes before carefully twisting and loosening them. Transfer the cookies to a wire rack to cool completely.
Step 2: Prepare the Peppermint Cheesecake Filling
- Whip the Heavy Cream: In a chilled mixing bowl, whip the heavy whipping cream until stiff peaks form. For the best results, it helps to chill your mixing bowl and whisk beforehand.
- Make the Cheesecake Filling: In a separate bowl, beat the cream cheese, granulated sugar, and peppermint extract until smooth and creamy. If you like, you can add a drop or two of red color gel to the cheesecake mixture for a festive pink hue.
- Combine Whipped Cream and Cheesecake Mixture: Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate the whipped cream. Continue mixing until fully incorporated, creating a light and fluffy filling.
Step 3: Fill the Cookie Cups
- Fill the Piping Bag: Using a small food-safe paintbrush, paint two stripes of red gel color on the inside of a piping bag fitted with a large round tip. This will give the filling a lovely marbled look when piped. Carefully fill the piping bag with the peppermint cheesecake filling.
- Pipe the Filling: Once the cookie cups are fully cooled, pipe a generous swirl of peppermint cheesecake filling into the center of each cookie cup. Be sure to fill them to the top for that creamy, decadent finish.
- Chill the Cookie Cups: Place the filled cookie cups in the refrigerator and let them set for 1-2 hours, or until the filling is firm.
Step 4: Garnish and Serve
- Top with Crushed Candy Canes: Just before serving, sprinkle the tops of the cheesecake-filled cookie cups with chopped candy canes. The minty crunch will enhance the peppermint flavor and add a fun, festive touch.
- Serve Chilled: These cookie cups are best served chilled, and they will stay fresh for 2-3 days in the refrigerator. If you prefer, you can freeze them for up to 4 weeks (without the candy cane topping).
Serving and Storage Tips:
- Serving: These cookie cups are perfect for holiday parties, cookie exchanges, or as a fun family treat. They’re individual-sized, so guests can easily grab one and enjoy the flavors without making a mess.
- Storage: Store the cookie cups in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the cups without the candy cane topping, and thaw them in the refrigerator when you’re ready to serve.
Variations:
- Chocolate and Peppermint Variations: You can try using mint chocolate chips in place of the cocoa powder for an extra chocolatey touch. Alternatively, you can add a little crushed peppermint bark to the cookie dough for even more mint flavor.
- Flavored Cheesecake Filling: If you’re not a fan of peppermint, you can easily swap the peppermint extract for vanilla extract or chocolate extract for a different flavor profile.
Helpful Notes:
- Room Temperature Ingredients: Make sure your butter and eggs are at room temperature for a smoother dough and easier mixing.
- Chilled Piping Bag: To prevent the cheesecake filling from melting too quickly, make sure the piping bag is cold, and only fill it when you’re ready to pipe.
- Pressing the Cookies: The key to making these cookie cups perfect is pressing the center right after they come out of the oven. Don’t wait too long, or the cookies may firm up too much, making it difficult to create a well for the filling.
Tips from Well-Known Chefs:
- Martha Stewart: “Chocolate and peppermint are a winning combo for the holidays. These chocolate peppermint cookie cups are a great way to serve that classic combination in a fun, individual-sized treat.”
- Christina Tosi: “Don’t be afraid to play with textures when making holiday treats. The crunchy candy cane topping on these soft, creamy cookie cups adds a fun contrast that makes each bite interesting.”
Frequently Asked Questions:
1. Can I make these cookie cups ahead of time? Yes, these cookie cups can be made up to a day ahead of time. Just store them in the refrigerator, and they will be ready to serve when needed.
2. Can I use a different filling instead of the peppermint cheesecake? Absolutely! You can use a vanilla cheesecake filling or even a chocolate mousse filling for a different twist.
3. How do I store leftover cookie cups? Store leftover cookie cups in an airtight container in the refrigerator for up to 3 days. They can also be frozen for up to 4 weeks, but be sure to freeze them without the candy cane topping.
4. Can I make the cookie dough ahead of time? Yes, you can refrigerate the cookie dough for up to 3 days before baking. Just scoop the dough into the muffin tin and bake as directed when you’re ready to finish the cookies.
5. Can I use a different type of cookie dough? While this recipe uses a rich chocolate cookie dough, you can experiment with other flavors, such as a shortbread or sugar cookie dough, for a different base.