Introduction

These Chocolate Peppermint Cookie Cups combine rich cocoa flavors with a creamy peppermint cheesecake filling for a festive treat. Perfectly soft cookie cups cradle a smooth, airy filling that’s both refreshing and indulgent. Ideal for holiday gatherings or a special dessert anytime.

A small dessert cup with three layers: the bottom layer is dark brown and looks like a crumbly chocolate crust, the middle layer is smooth and creamy white cheesecake, and the top layer is a bright red fruit sauce dripping down the sides. The dessert is topped with small white and red candy pieces, some scattered on the white marbled surface around it. The edges are bite-marked, showing the thick creamy middle and crumbly crust inside. Photo taken with an iphone --ar 4:5 --v 7

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 (for piping bag decoration)
Candy canes (chopped, for garnish)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Spray two regular-sized cupcake tins thoroughly with cooking spray to prevent sticking.
Step 2: In a medium bowl, whisk together the all-purpose flour, Dutch-processed cocoa powder, black cocoa powder, baking soda, and salt. Set this mixture aside.
Step 3: In a large mixing bowl, beat the unsalted butter, granulated sugar, and light brown sugar on medium-high speed until light and fluffy, about 2 to 3 minutes.
Step 4: Reduce mixer speed to low and add the eggs one at a time, followed by the vanilla extract. Beat until fully incorporated.
Step 5: Gradually add the flour mixture to the butter mixture and mix just until combined, avoiding overmixing.
Step 6: Using a large cookie scoop or about 3 tablespoons, portion the dough evenly into the prepared muffin tins.
Step 7: Bake the cookie cups for 10 to 13 minutes until mostly set but still soft in the centers.
Step 8: Right after removing from the oven, press down firmly into the center of each cookie cup with a small jar or container to create a well for filling.
Step 9: Let the cookie cups cool in the pans for 10 minutes. Gently twist each cup slightly to loosen, then cool for another 5 minutes. Transfer to a wire rack to cool completely.
Step 10: In a cold bowl, whip the chilled heavy cream until stiff peaks form.
Step 11: In a separate bowl, beat the cream cheese, granulated sugar, and peppermint extract until smooth and creamy.
Step 12: Gently fold the whipped cream into the cream cheese mixture until fully combined.
Step 13: Using a small food-safe paintbrush, paint two decorative red stripes inside a piping bag fitted with a large round tip. Fill the bag with the peppermint cheesecake filling.
Step 14: Pipe a generous swirl of filling into each cooled cookie cup.
Step 15: Refrigerate the filled cookie cups for 1 to 2 hours until the filling is set.
Step 16: Sprinkle chopped candy canes on top before serving. Serve immediately or keep refrigerated.

Tips & Variations

For a stronger peppermint flavor, add an extra 1/2 teaspoon of peppermint extract to the filling.
Use black cocoa powder for a deeper chocolate color and flavor.
To avoid soggy bottoms, make sure cookie cups are fully cooled before filling.
Decorate with white chocolate drizzle instead of candy canes for a different festive look.
Ensure all dairy ingredients are at the recommended temperatures for best texture.

Storage

Store the filled cookie cups in an airtight container in the refrigerator for 2 to 3 days. For longer storage, freeze the cookie cups without the candy cane topping for up to 4 weeks. Thaw in the refrigerator before serving. Reheat is not recommended as it may soften the filling.

How to Serve

A small dessert cup with a dark brown crumb crust filled with creamy white cheesecake. On top, there is a thick red raspberry sauce dripping down the side, and crushed white and red peppermint candy pieces are sprinkled over the sauce. A woman’s hand is holding the dessert on a white marbled surface with a pine cone and green leaves in the blurred background. Photo taken with an iphone --ar 4:5 --v 7

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 a day ahead. Keep them in an airtight container at room temperature or refrigerated until ready to fill and serve.

What if I don’t have Dutch-processed or black cocoa powder?

You can substitute with standard unsweetened cocoa powder, but the color and flavor will be less intense. Consider using all-purpose cocoa powder and expect a milder chocolate taste.