There’s something about Chocolate Peppermint Cookie Cups that instantly feels like a cozy holiday hug. Warm, fudgy cookie shells cradle a light, minty cheesecake filling, and the first bite delivers a mix of deep chocolate, cool peppermint, and creamy sweetness that wakes up the senses. I reach for Chocolate Peppermint Cookie Cups when I want something festive but not fussy — they’re the kind of dessert you bring to a party and watch disappear fast.
The scent alone makes a kitchen feel celebratory: cocoa, butter, and a whisper of peppermint in the air. These Chocolate Peppermint Cookie Cups are special because they combine familiar cookie comfort with a little grown-up flair from the whipped cheesecake center. If you love chocolate with a bright peppermint finish, this recipe will quickly become one you make every season. For a slightly different chocolate base, I sometimes glance at a riff I like from this rich chocolate peppermint cookies recipe for inspiration: https://desiremeals.com/rich-chocolate-peppermint-cookies/.
Why you’ll love this recipe
- The texture contrast — crisp-edged chocolate cookie cups with pillowy cheesecake — is unbelievably satisfying.
- The peppermint filling keeps the chocolate from feeling too heavy, so one or two feels just right.
- It’s easy to make ahead; bake the cups, fill them the next day, and you’ve got a festive dessert ready to go.
- The look is adorable and giftable — perfect for holiday platters or cookie exchanges.
How to make Chocolate Peppermint Cookie Cups
First, you’ll mix the dry ingredients so your cocoa and flour are evenly distributed — this is when the chocolate aroma starts building. Next, cream the butter and sugars until light and fluffy; that lift is what gives the cookie cups a tender crumb. Once you add the eggs and vanilla, you’ll fold in the dry mix just until combined — overmixing will toughen the dough. Scoop the dough into a well-sprayed muffin tin, and bake until the edges firm up while the centers stay soft. Immediately press a small jar into the warm cookie centers to create wells for the filling; this trick is what turns a cookie into a cup.
While the cookie cups cool, whip chilled heavy cream to stiff peaks and beat the cream cheese with sugar and peppermint extract until smooth. Fold the whipped cream into the cream cheese for a light, dreamy peppermint cheesecake filling. I like to paint two red stripes inside the piping bag before filling it — a small decorative touch that gives a candy-cane look when piped. Pipe generous swirls into the cooled cookie cups, chill until set, and sprinkle with chopped candy canes right before serving.
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)
Let’s talk about the key players. Unsalted butter at room temperature creams with sugar to create tiny air pockets — that’s what gives your cookie cups lift and tenderness. Using full-fat cream cheese makes the filling rich and stable; low-fat versions tend to be runny. Chilled heavy cream whips up to stiff peaks and lightens the cream cheese for a mousse-like texture. Dutch-processed and black cocoa powders bring depth and the nearly-black color that makes the peppermint pop visually.
Substitutes: If you need a dairy-free option, use a plant-based butter for the cookie dough and a stabilized dairy-free cream cheese for the filling; keep in mind the texture will change slightly. For a softer cup, swap half the all-purpose flour for cake flour. If peppermint extract feels strong, start with 3/4 teaspoon and taste as you go.
(If you’re curious about how this cookie-to-skillet transformation looks in another chocolate format, take a peek at this chocolate chip skillet cookie idea: https://desiremeals.com/chocolate-chip-skillet-cookie/.)
Directions
Preheat your oven to 350°F (175°C) and spray two regular-sized cupcake tins thoroughly with cooking spray to prevent sticking. Whisk together the 2 cups all-purpose flour, 1/4 cup Dutch-processed cocoa powder, 1/4 cup black cocoa powder, 1 tsp baking soda, and 1/2 tsp salt in a medium bowl; set this mixture aside so the dry ingredients are evenly blended. In a large mixing bowl, beat 1 cup unsalted butter (room temperature), 1/2 cup granulated sugar, and 1 cup light brown sugar (packed) on medium-high speed until the mixture is light and fluffy, about 2 to 3 minutes — this is when it starts to smell amazing and look pale and airy.
Reduce the mixer speed to low and add the 2 large eggs (one at a time), followed by 1 tsp vanilla extract. Beat until fully incorporated, scraping the bowl if needed. Gradually add the flour mixture to the butter mixture and mix only until just combined; the dough should be cohesive and slightly thick, not overworked. Using a large cookie scoop or approximately 3 tablespoons, portion the cookie dough evenly into the prepared muffin tins so each cup gets a generous amount of dough.
Bake the cookie cups for about 10 to 13 minutes, or until they are mostly set but still soft in the centers. You’ll notice the edges firm and turn slightly darker while the middle stays tender — that’s the sweet spot. Immediately after removing from the oven, press down firmly into the center of each cookie cup using a small jar or container to create a well for the filling, working quickly while they’re still warm. Allow the cookie cups to cool in the pans for 10 minutes; then gently twist each cup slightly to loosen them, continue cooling for an additional 5 minutes, and transfer them to a wire rack to cool completely so the filling won’t melt.
Using a cold bowl and whisk, whip 1 cup heavy whipping cream (chilled) until stiff peaks form. In a separate mixing bowl, beat 8 oz cream cheese (full fat), 1/2 cup granulated sugar, and 1 tsp peppermint extract together until the mixture is smooth and creamy; give it a quick taste to check the balance — add a touch more peppermint if you want a brighter mint. Gently fold the whipped cream into the cream cheese mixture until fully combined and smooth; this keeps the filling light and pipeable.
Using a small food-safe paintbrush, paint two decorative red stripes on the inside of a piping bag fitted with a large round tip, and then carefully fill the piping bag with the peppermint cheesecake filling — the stripes create a cute candy-cane look as you pipe. Pipe a generous swirl of the cheesecake filling into each cooled cookie cup, creating a little peak if you like. Refrigerate the filled cookie cups for about 1 to 2 hours or until the filling is set, then sprinkle chopped candy canes on top of the chilled cookie cups. Serve immediately or keep refrigerated and consume within 2 to 3 days. For longer storage, freeze without candy cane topping for up to 4 weeks.
How to serve Chocolate Peppermint Cookie Cups
Serve these Chocolate Peppermint Cookie Cups chilled on a festive platter for holiday parties, as a special dessert after dinner, or as a decadent afternoon treat with coffee. They look beautiful on a white plate — the dark cookie cup, pale peppermint filling, and red candy cane pieces create a striking contrast. For a dessert buffet, arrange them on a tiered stand and add sprigs of fresh mint or a dusting of cocoa for an elegant touch. Pair with hot cocoa, espresso, or a glass of cold milk to balance the richness.
How to store Chocolate Peppermint Cookie Cups
Store leftovers in an airtight container in the refrigerator for up to 3 days; the filling stays smooth and the cookie cups keep their shape. If you want longer storage, freeze un-topped, filled cookie cups in a single layer on a baking sheet until firm, then transfer to a freezer-safe bag for up to 4 weeks. Thaw in the refrigerator overnight before serving and add fresh chopped candy canes after thawing so they stay crunchy. If you prefer a slightly crisp edge after refrigeration, warm a cookie cup in a 300°F oven for 5–7 minutes, but be careful not to melt the filling.
Tips for perfect Chocolate Peppermint Cookie Cups
- Use room-temperature butter and eggs for a smoother, more uniform cookie dough; cold ingredients won’t incorporate as well.
- Don’t overmix once you add the flour — stop when the dough just comes together to keep the cookie cups tender.
- Press the jar into the centers while the cups are warm; if they cool completely first, the dough will resist forming a deep well.
- Chill your mixing bowl and whisk before whipping the heavy cream to help it reach stiff peaks faster.
- If the peppermint flavor feels too strong in the filling, start with 3/4 tsp peppermint extract and taste before adding more.
For a few creative notes and variations on the chocolate theme, you can draw inspiration from the chocolate-peanut-butter cookie swirls I love revisiting for flavor combos: https://desiremeals.com/chocolate-peanut-butter-cookies-swirling/.
Variations
- Peppermint Mocha: Stir 1 teaspoon instant espresso into the cookie dough for a coffee-kissed chocolate cup and pair it with the peppermint filling for a mocha twist. The espresso enhances the chocolate without adding bitterness.
- White Chocolate Raspberry: Swap the peppermint extract for 1/2 teaspoon vanilla and fold in 2 tablespoons of raspberry jam into the cream cheese filling; top with white chocolate shavings for a bright, fruity option.
- Gluten-Free: Use a 1:1 gluten-free flour blend that contains xanthan gum, and allow the dough to rest for 10 minutes before scooping to help hydration. The texture will be slightly different but still delicious.
- Dairy-Free: Replace butter with a vegan stick butter and use a firm dairy-free cream cheese with chilled coconut cream whipped in place of heavy cream for a plant-based version. Expect a softer filling texture and keep them well chilled.
FAQs
Q: Can I make the cookie cups ahead of time?
A: Yes — you can bake the cookie cups up to two days ahead and store them in an airtight container at room temperature. Hold off on filling them until the day you plan to serve so the filling stays fresh and the candy cane topping stays crisp.
Q: My filling turned out runny. What went wrong?
A: Runny filling usually means the cream cheese wasn’t cold or the whipped cream wasn’t at stiff peaks. Chill the cream cheese and bowl before mixing and make sure the heavy cream whips to stiff peaks; fold gently to maintain structure.
Q: Can I freeze the filled cookie cups?
A: I recommend freezing them without the candy cane topping for up to 4 weeks. Freeze them on a sheet until firm, then transfer to a freezer-safe bag. Thaw overnight in the fridge and add fresh candy cane bits before serving.
Q: How do I prevent the cookie cups from sticking to the pan?
A: Spray the muffin tins thoroughly with cooking spray and allow the cups to cool for a few minutes before trying to remove them. Gently twisting the cups after the initial cooling helps loosen them without breaking the shell.
Q: Can I use crushed peppermint candies instead of candy canes?
A: Absolutely — crushed peppermint candies or peppermint bark both make lovely toppings. Just pulse them coarsely so you have a nice crunch without getting large shards that can be sharp.
Conclusion
I hope you give these Chocolate Peppermint Cookie Cups a try this season — they’re an easy way to add a festive, homemade touch to any gathering. If you’re looking for other takes on this idea, check out this lovely version from Liv for Cake for a slightly different presentation: Chocolate Peppermint Cookie Cups – Liv for Cake. And if you want another tested variation, take a look at the Food Network’s approach for extra tips and visuals: Chocolate Peppermint Cookie Cups Recipe | Food Network.
If you love these Chocolate Peppermint Cookie Cups, save the recipe for later or share it with someone who’d enjoy it too — I’d love to hear how yours turn out.
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Chocolate Peppermint Cookie Cups
- Total Time: 1 hour
- Yield: 24 servings 1x
- Diet: Vegetarian
Description
Cozy Chocolate Peppermint Cookie Cups with warm, fudgy cookie shells and a light, minty cheesecake filling.
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
- Preheat the oven to 350°F (175°C) and spray two regular-sized cupcake tins with cooking spray.
- In a medium bowl, whisk together flour, Dutch-processed cocoa powder, black cocoa powder, baking soda, and salt; set aside.
- In a large mixing bowl, cream butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy, about 2-3 minutes.
- Add eggs one at a time, mixing well after each addition, then add vanilla extract.
- Gradually mix in the flour mixture until just combined.
- Scoop the dough into the prepared muffin tins and bake for 10-13 minutes until edges are set.
- Press a small jar into the center of each cookie to create a well for filling while they are still warm.
- Let the cookie cups cool in the pans for 10-15 minutes, then transfer to a wire rack to cool completely.
- Whip chilled heavy cream to stiff peaks in a cold bowl.
- In another bowl, beat cream cheese, granulated sugar, and peppermint extract until smooth.
- Fold the whipped cream into the cream cheese mixture until fully combined.
- Fill a piping bag with the cheesecake filling and pipe into the cooled cookie cups.
- Refrigerate for 1-2 hours until set and then top with chopped candy canes before serving.
Notes
Make ahead by baking the cups and filling them the next day. Store extras in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie cup
- Calories: 210
- Sugar: 15g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
