These chocolate peppermint cookie cups are the perfect make ahead treat for the holidays. Dark chocolate cookies filled with a whipped peppermint cheescake and topped with crushed candy canes!

These cookie cups are a spin off of the Dark Chocolate Candy Cane Cookies I made last year. These cookies are crazy popular on the blog right now, and I can understand why. Chocolate and mint is one of the best combos out there! And candy canes just scream holiday season. You really can’t go wrong.

The filling for these Chocolate Peppermint Cookie Cups is a peppermint infused cheesecake mousse that goes perfectly well with the dark chocolate cookies. I use black cocoa powder to give my chocolate cookies that deep, rich color and as a bonus it also gives them a bit of an Oreo flavour.

 I topped them all off with some chopped candy cane for a bit of extra flare, but you could leave this off.

  • I used red color gel and a food-safe paint brush to stripe the inside of the pastry bag to create the candy cane swirl.
  • You can freeze these for up to 4 weeks, but leave the chopped candy cane off when freezing and sprinkle that on before serving.

These Chocolate Peppermint Cookie Cups are the perfect make-ahead treat for the holidays! | 

Chocolate Peppermint Cookie Cups Recipe
These Chocolate Peppermint Cookie Cups are the perfect make-ahead treat for the holidays. Dark chocolate cookies filled with a whipped peppermint cheesecake and topped with crushed candy canes!

Chocolate 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
Peppermint Cheesecake Filling:
  • 1 cup heavy whipping cream chilled
  • 8 oz cream cheese full fat
  • 1/2 cup granulated sugar
  • 1 tsp peppermint extract
  • red color gel
  • candy canes chopped


Chocolate Cookie Cups:
  1. Preheat oven to 350°. Spray two regular sized cupcake tins with cooking spray.
  2. Whisk together flour, cocoa powders, baking soda, and salt. Set aside.
  3. Beat butter and sugars on med-high until light and fluffy (approx. 2-3mins). Reduce speed and add eggs one at a time and vanilla. Beat until combined. Add flour mixture and mix until just combined.
  4. Using a large cookie scoop (3 Tbsp) scoop dough into muffin tins.
  5. Bake for approx. 10-13mins or until mostly set, but still soft in the middle.
  6. Remove from oven and immediately use a small jar or container to press firmly down in the center to create a well. 
  7. Cool in pans for 10mins, loosen each slightly by twisting it in the pan. Cool for 5 more minutes then remove from pan and cool completely on a wire rack.
Peppermint Cheesecake Filling:
  1. Whip heavy cream until stiff peaks (ideally with a cold whisk and in a cold bowl).
  2. In a separate bowl, beat cream cheese and sugar until smooth. 
  3. Add whipped cream into cream cheese mixture and beat until combined.
  4. Using a small food-safe paintbrush, paint two stripes on the inside of a piping bag fitted with a large round tip. Carefully fill with cheesecake filling.
  5. Pipe a swirl into cooled cookie cups and refrigerate until set (approx. 1-2 hours).
  6. Sprinkle with chopped candy canes if desired.
  7. Serve chilled and eat within 2-3 days. Or freeze for up to 4 weeks (without chopped candy cane).



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