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.