I love making Chocolate Peppermint Cookie Cups Recipe for holiday parties and small gifts. I keep the steps simple so I can make a big batch and still enjoy the day.
Dad James taught me to press the centers when I was small; he always called them tiny bowls and smiled when I added candy cane sprinkles.
Your Ingredients List
- 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)
My Go-To Equipment
I use two regular muffin tins, a hand mixer, a large bowl, and a small jar to press the centers. For a fun read on bold chocolate treats that pair well with these cups, I link to my take on the double chocolate peppermint cookies.
The Simple Steps to Follow
- Preheat the oven to 350°F.
- Spray two regular muffin tins with cooking spray.
- Whisk flour, Dutch cocoa, black cocoa, baking soda, and salt in a bowl.
- Beat butter with granulated and brown sugar until light and fluffy for 2 to 3 minutes.
- Lower speed and add eggs one at a time, then add vanilla.
- Mix in the flour mix slowly until just combined.
- Scoop dough with a large cookie scoop or 3 tablespoons into each muffin cup.
- Bake for 10 to 13 minutes until mostly set but soft in the center.
- Right after baking, press the center of each cookie with a small jar to form a well.
- Cool in pans for 10 minutes, twist cups gently, then cool 5 more minutes and move to a rack.
- Whip chilled heavy cream in a cold bowl until stiff peaks form.
- Beat cream cheese, 1/2 cup sugar, and peppermint extract until smooth.
- Fold whipped cream into the cream cheese mix until smooth.
- Paint two red stripes inside a piping bag with red color gel and fit a large round tip.
- Fill the bag with peppermint cheesecake filling and pipe a swirl into each cooled cookie cup.
- Chill the filled cups for 1 to 2 hours until set.
- Sprinkle chopped candy canes on top before serving or storing.
Healthy Twists on a Classic
I swap half the butter for avocado oil in the dough for a lighter fat profile, but keep flavor by adding an extra teaspoon of vanilla. For less sugar, cut the filling sugar by a quarter and taste as you go.
Serving Suggestions From My Table
I serve these cups chilled with a simple hot cocoa or a dark coffee to balance the sweet mint. For a playful board, place them near ginger snaps and fruit. If you need a different chocolate note, try my protein-rich shake idea from a fun chocolate chip cookie dough protein shake post for a paired drink.
Getting It Just Right
Bake until the tops look set but still soft. Press the center while the cookie is hot to make a neat cup. Chill long enough so the filling holds its shape when piped.
How to Store Leftovers
Keep filled cups in the fridge and eat within 2 to 3 days for best texture. For long storage, freeze unfilled cups without candy cane topping for up to 4 weeks, then thaw and fill when ready.
Enjoy Every Moment
I make these with simple steps and a bit of care. They let me slow down and share a warm treat with family.
A Few Common Questions
How long do Chocolate Peppermint Cookie Cups Recipe last in the fridge?
They stay fresh in the fridge for 2 to 3 days when covered. The filling keeps best when cold.
Can I freeze Chocolate Peppermint Cookie Cups Recipe?
Yes. Freeze the cookie cups without the candy cane topping and without filling for up to 4 weeks. Thaw and fill before serving.
Can I make Chocolate Peppermint Cookie Cups Recipe ahead of time?
You can bake the cups a day ahead and store them in an airtight container. Make the filling and pipe it the day you serve for the best texture.
Print
Chocolate Peppermint Cookie Cups
- Total Time: 45 minutes
- Yield: 24 servings 1x
- Diet: Vegetarian
Description
Delicious chocolate cookie cups filled with a creamy peppermint cheesecake filling, perfect for holiday parties and gifting.
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.
- Spray two regular muffin tins with cooking spray.
- Whisk flour, Dutch cocoa, black cocoa, baking soda, and salt in a bowl.
- Beat butter with granulated and brown sugar until light and fluffy for 2 to 3 minutes.
- Lower speed and add eggs one at a time, then add vanilla.
- Mix in the flour mix slowly until just combined.
- Scoop dough with a large cookie scoop or 3 tablespoons into each muffin cup.
- Bake for 10 to 13 minutes until mostly set but soft in the center.
- Right after baking, press the center of each cookie with a small jar to form a well.
- Cool in pans for 10 minutes, twist cups gently, then cool 5 more minutes and move to a rack.
- Whip chilled heavy cream in a cold bowl until stiff peaks form.
- Beat cream cheese, 1/2 cup sugar, and peppermint extract until smooth.
- Fold whipped cream into the cream cheese mix until smooth.
- Paint two red stripes inside a piping bag with red color gel and fit a large round tip.
- Fill the bag with peppermint cheesecake filling and pipe a swirl into each cooled cookie cup.
- Chill the filled cups for 1 to 2 hours until set.
- Sprinkle chopped candy canes on top before serving or storing.
Notes
For a healthier twist, substitute half the butter with avocado oil and reduce the filling sugar. Store filled cups in the fridge for up to 2-3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 15g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: chocolate, peppermint, cookies, holiday, dessert, party