Chocolate Peppermint Cookie Cups with Peppermint Cheesecake Filling Recipe

Introduction

These Chocolate Peppermint Cookie Cups combine rich, fudgy chocolate with a refreshing peppermint cheesecake filling. Perfect for the holiday season, they offer a delightful twist on traditional cookies, blending creamy and crunchy textures in every bite.

Ingredients

• 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
• 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. Step 1: Preheat the oven to 350°F (175°C). Spray two regular-sized cupcake tins with cooking spray to prevent sticking.
2. Step 2: In a bowl, whisk together the flour, Dutch-processed cocoa powder, black cocoa powder, baking soda, and salt. Set aside.
3. Step 3: Beat the butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy, about 2 to 3 minutes.
4. Step 4: Reduce the mixer speed to low and add eggs one at a time, then add the vanilla extract. Beat until combined.
5. Step 5: Gradually add the flour mixture and mix until just combined. Avoid overmixing.
6. Step 6: Using a large cookie scoop (about 3 tablespoons), portion the dough evenly into the prepared muffin tins.
7. Step 7: Bake for 10 to 13 minutes, until the cookie cups are mostly set but still soft in the center.
8. Step 8: Remove from oven and immediately press down firmly in the center of each cookie cup with a small jar or container to create a well.
9. Step 9: Let cookie cups cool in the pans for 10 minutes, then gently twist each cup to loosen it. Cool for an additional 5 minutes before removing from the pans to a wire rack to cool completely.
10. Step 10: To make the peppermint cheesecake filling, whip the chilled heavy cream in a cold bowl until stiff peaks form.
11. Step 11: In a separate bowl, beat the cream cheese, granulated sugar, and peppermint extract until smooth and creamy.
12. Step 12: Gently fold the whipped cream into the cream cheese mixture until fully combined.
13. Step 13: Using a food-safe paintbrush, paint two red stripes inside a piping bag fitted with a large round tip. Carefully fill the bag with the cheesecake filling.
14. Step 14: Pipe a swirl of the peppermint cheesecake filling into each cooled cookie cup. Refrigerate until set, about 1 to 2 hours.
15. Step 15: Sprinkle chopped candy canes on top for a festive touch, if desired.
16. Step 16: Serve chilled. Enjoy within 2 to 3 days, or freeze (without chopped candy canes) for up to 4 weeks.

Tips & Variations

• Use room temperature eggs and butter to ensure better mixing and texture in the dough.
• For a stronger peppermint flavor, add an extra 1/2 teaspoon of peppermint extract to the cheesecake filling.
• If you don’t have black cocoa powder, increase the Dutch-processed cocoa by 1/4 cup and reduce black cocoa accordingly.
• Add mini chocolate chips to the cookie dough for an extra chocolatey bite.
• Use colored sugar sprinkles instead of candy canes for a different festive look.

Storage

Store the cookie cups in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the cookie cups without the chopped candy cane topping for up to 4 weeks. Thaw in the refrigerator before serving. Reheat is not recommended; serve chilled for the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cookie cups ahead of time?

Yes, you can bake the cookie cups in advance and store them refrigerated or frozen without filling. Add the peppermint cheesecake filling just before serving for the freshest taste.

What can I use if I don’t have candy canes?

You can substitute crushed peppermint candies, peppermint bark, or even red and white sprinkles to keep the festive look and flavor.

Chocolate Peppermint Cookie Cups with Peppermint Cheesecake Filling Recipe

Print Recipe

★★★★★

4.7 from 541 reviews

These Chocolate Peppermint Cookie Cups combine rich, fudgy chocolate cookies with a creamy, peppermint-infused cheesecake filling. Perfectly portioned in cupcake tins, they’re a festive treat ideal for holiday gatherings or anytime you want a deliciously indulgent dessert with a refreshing twist.

• Author: Leo
• Prep Time: 20 minutes
• Cook Time: 13 minutes
• Total Time: 1 hour 45 minutes
• Yield: 24 cookie cups 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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 cream cheese (full fat)
• 1/2 cup granulated sugar
• 1 tsp peppermint extract
• Red color gel (for piping stripes)
• Candy canes, chopped (for garnish)

Instructions

1. Prepare the Oven and Tins: Preheat your oven to 350°F (175°C). Spray two regular-sized cupcake tins with cooking spray to prevent sticking.
2. Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, Dutch-processed cocoa powder, black cocoa powder, baking soda, and salt. Set aside this dry mixture.
3. Cream Butter and Sugars: In a separate large bowl, beat the room temperature unsalted butter with both the granulated and light brown sugars on medium-high speed until the mixture is light, fluffy, and smooth—about 2 to 3 minutes.
4. Add Eggs and Vanilla: Reduce mixer speed and add eggs one at a time, mixing after each addition. Then add the vanilla extract and beat until fully combined.
5. Combine Mixtures: Gradually add the flour mixture to the wet ingredients. Mix on low speed just until combined to avoid overworking the dough.
6. Portion Dough: Using a large cookie scoop (approximately 3 tablespoons), evenly scoop the cookie dough into the prepared muffin tins, filling each cup.
7. Bake the Cookie Cups: Bake in the preheated oven for 10 to 13 minutes, or until the cookies are mostly set but still soft in the center.
8. Create Wells in Cookie Cups: Remove the tins from the oven immediately. While still warm, press down firmly in the center of each cookie using a small jar or container to form a well for the filling.
9. Cooling: Allow the cookie cups to cool in the pans for 10 minutes. Then gently loosen each by twisting slightly in the pan, and cool for an additional 5 minutes. Remove from the pan and cool completely on a wire rack.
10. Whip the Cream: In a chilled bowl with a cold whisk, whip the heavy cream until stiff peaks form. This will ensure a light, fluffy filling.
11. Mix Cheesecake Base: In a separate bowl, beat the full-fat cream cheese, granulated sugar, and peppermint extract until smooth and creamy.
12. Combine Whipped Cream and Cream Cheese: Gently fold the whipped cream into the cream cheese mixture, beating just until fully combined for a fluffy peppermint cheesecake filling.
13. Prepare Piping Bag: Using a small food-safe paintbrush, paint two stripes of red color gel inside the piping bag fitted with a large round tip to create festive stripes.
14. Pipe Filling: Carefully fill the piping bag with the cheesecake filling. Pipe a generous swirl of filling into each cooled chocolate cookie cup.
15. Chill: Refrigerate the filled cookie cups for 1 to 2 hours, allowing the filling to set and flavors to meld.
16. Garnish and Serve: Sprinkle chopped candy canes on top if desired. Serve chilled. Enjoy within 2 to 3 days or freeze (without candy cane topping) for up to 4 weeks.

Notes

• Make sure eggs and butter are at room temperature for better creaming and texture.
• Pressing the wells immediately after baking while warm helps form the perfect shape for filling.
• Use chilled tools and bowls for whipping heavy cream to achieve stiff peaks faster.
• The red color gel painted inside the piping bag adds a festive stripe effect to the filling when piped.
• Store cookie cups in an airtight container in the refrigerator and consume within 3 days for best freshness.
• Do not add chopped candy canes before freezing as they may become soggy.

Keywords: Chocolate Peppermint Cookie Cups, peppermint cheesecake filling, holiday cookies, chocolate cookies, Christmas dessert, festive treats, cookie cups