Peppermint Chocolate Cookie Cups (Print-Friendly Version)
Try these peppermint chocolate cookie cups, great for holiday parties and cold-season snacks. Filled with a creamy mint swirl, chilled and ready for enjoyment.
# Ingredients You’ll Need:
→ Cookie Cups
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2 cups plain all-purpose flour
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1/4 cup sifted Dutch-process cocoa powder
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1/4 cup black cocoa powder
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1 teaspoon baking soda
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1/2 teaspoon salt
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1 cup softened unsalted butter
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1/2 cup white granulated sugar
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1 cup packed light brown sugar
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2 large room-temp eggs
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1 teaspoon vanilla flavor
→ Peppermint Cheesecake Filling
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1 cup heavy cream, cold
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8 ounces full-fat cream cheese
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1 teaspoon peppermint flavoring
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1/2 cup granulated sugar
# How to Make It:
01 -
Set oven to 350°F. Spray two cupcake pans well so nothing sticks.
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Whisk flour, black cocoa, Dutch-process cocoa, baking soda, and salt in a medium bowl. Put aside.
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Use a big bowl and beat butter with both sugars on medium-high for a couple minutes until fluffy.
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Turn mixer down to low. Beat in eggs one by one, then add vanilla and mix it up.
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Slowly mix in the flour mix until it just comes together. Don’t overdo it to keep it tender.
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Put the batter evenly in cupcake tins. Bake 10 to 13 minutes till edges look set but centers stay soft.
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Right after baking, press a small jar or container down in the middle of each to make a spot for filling.
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Let them sit in the pans for 10 minutes. Twist gently to loosen, cool 5 more minutes, then put on a wire rack till fully cool.
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Whip cold heavy cream in a chilled bowl with a mixer until it holds stiff peaks.
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In a different bowl, mix cream cheese, sugar, and peppermint until smooth and creamy.
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Carefully fold the whipped cream into the cream cheese mix until it’s all smooth and blended.
# Extra Suggestions:
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Fill cooled cookie cups generously with the cheesecake mix. Chill them for 1 to 2 hours for best results. Add some crushed candy canes on top if you like. Keep in the fridge up to 3 days or freeze the unfilled cups for about 4 weeks.