Description
These festive chocolate peppermint cookie cups are a fun and delicious holiday treat. They feature a rich chocolate cookie base, filled with a creamy peppermint center, and topped with crushed candy canes for a festive crunch. Perfect for parties, cookie exchanges, or cozy moments by the fire, these treats bring a touch of holiday magic to every bite.
Ingredients
For the Cookie Base:
1 ½ cups all-purpose flour
½ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter (softened)
½ cup granulated sugar
½ cup brown sugar
2 large eggs
1 teaspoon vanilla extract
For the Filling:
8 oz cream cheese (softened)
1 cup heavy whipping cream
1 ½ cups powdered sugar
½ teaspoon peppermint extract
Red food coloring (optional)
Toppings:
¼ cup crushed candy canes
Mini marshmallows or chocolate chips (optional)
Chocolate ganache (optional)
Instructions
Prepare the Cookie Dough:
In a large bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy.
Add the eggs one at a time, mixing well after each. Stir in vanilla extract.
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, stirring until combined.
Bake the Cookie Cups:
Preheat your oven to 350°F (175°C). Grease a mini muffin tin.
Scoop dough into muffin cups, filling each about two-thirds full.
Bake for 10-12 minutes. Once done, press the center of each cookie with a spoon to form the cup shape.
Let the cookie cups cool in the tin for 5 minutes before transferring to a cooling rack.
Prepare the Filling:
Beat cream cheese until smooth. Add powdered sugar and peppermint extract, mixing until creamy.
In a separate bowl, whip heavy cream until stiff peaks form, then fold it into the cream cheese mixture.
Add a few drops of red food coloring for a festive touch (optional).
Assemble the Cookie Cups:
Once the cookie cups are fully cooled, use a piping bag to fill each cup with the peppermint cream.
Top with crushed candy canes, chocolate chips, mini marshmallows, or chocolate ganache.
Notes
You can make the cookie cups a day ahead and fill them fresh before serving.
For a dairy-free option, swap the butter, cream cheese, and whipping cream for plant-based alternatives.
The peppermint flavor can be adjusted by adding more or less peppermint extract.
Store in an airtight container for up to 5 days in the fridge.
- Prep Time: 20 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American