Description
Cozy Chocolate Peppermint Cookie Cups with warm, fudgy cookie shells and a light, minty cheesecake filling.
Ingredients
Scale
- 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