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Chocolate Peppermint Cookie Cups with Peppermint Cheesecake Filling Recipe

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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.

Ingredients

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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

Find it online: https://leofoster.com/chocolate-peppermint-cookie-cups-with-peppermint-cheesecake-filling-recipe/