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Chocolate Peppermint Cookie Cups with Peppermint Cheesecake Filling Recipe

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Indulge in festive flavors with these Chocolate Peppermint Cookie Cups featuring rich cocoa cookie shells filled with a creamy peppermint cheesecake filling, topped with crushed candy canes for a perfect holiday treat.

Ingredients

Scale

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 full-fat cream cheese
  • 1/2 cup granulated sugar
  • 1 tsp peppermint extract

Decoration

  • Red color gel (for piping bag decoration)
  • Candy canes (chopped, for garnish)

Instructions

  1. Preheat and Prepare Tins: Preheat your oven to 350°F (175°C). Thoroughly spray two regular-sized cupcake tins with cooking spray to ensure cookie cups don’t stick.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, Dutch-processed cocoa powder, black cocoa powder, baking soda, and salt. Set aside.
  3. Cream Butter and Sugars: 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.
  4. Add Eggs and Vanilla: Reduce mixer speed to low and add eggs one at a time, then add vanilla extract, beating until fully combined.
  5. Combine Dry and Wet Ingredients: Gradually add the flour mixture to the butter mixture, mixing only until just combined to avoid overmixing.
  6. Scoop Dough: Using a large cookie scoop or about 3 tablespoons, portion cookie dough evenly into the prepared muffin tins.
  7. Bake Cookies: Bake the cookie cups for 10 to 13 minutes until they are mostly set but centers remain soft.
  8. Create Wells in Cookies: Immediately after baking, press down firmly into the center of each cookie cup with a small jar or container to make a well for the filling.
  9. Cool Cookies: Let the cookie cups cool in the pans for 10 minutes, then gently twist each to loosen. Continue cooling for 5 minutes before transferring to a wire rack to cool completely.
  10. Whip the Cream: Using a cold bowl and whisk, whip the chilled heavy cream until stiff peaks form.
  11. Mix Cheesecake Base: In a separate bowl, beat the full-fat cream cheese, granulated sugar, and peppermint extract until smooth and creamy.
  12. Fold in Whipped Cream: Gently fold whipped cream into cream cheese mixture until fully combined and smooth.
  13. Prepare Piping Bag: Paint two red stripes inside a piping bag fitted with a large round tip using red color gel. Fill the bag with peppermint cheesecake filling carefully.
  14. Fill Cookie Cups: Pipe a generous swirl of the cheesecake filling into each cooled cookie cup.
  15. Chill to Set: Refrigerate filled cookie cups for 1 to 2 hours or until the filling is firm.
  16. Garnish and Serve: Sprinkle chopped candy canes on top. Serve immediately or refrigerate up to 2 to 3 days. Freeze without candy canes for up to 4 weeks.

Notes

  • Ensure butter and eggs are at room temperature for better mixing and texture.
  • Do not overbake cookie cups; they should remain soft in the center for perfect scoopability.
  • Chilling the heavy cream and bowl helps achieve stiff peaks quickly.
  • Painted red stripes in the piping bag give a festive look when piping the filling.
  • Store cookie cups refrigerated and consume within 3 days for freshness or freeze for longer storage without candy cane garnish.

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

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