Imagine sinking your teeth into a perfectly baked cookie cup that’s both rich in chocolate and bursting with a delightful peppermint flavor. Chocolate Peppermint Cookie Cups are not only a sweet indulgence; they also bring profound joy during the festive season and beyond. These cookie cups are a unique spin on traditional cookies, allowing for a luscious cream cheese filling that elevates them to a whole new level.
Why We Love This Chocolate Peppermint Cookie Cups Recipe
There’s something magical about the combination of chocolate and peppermint that makes it perfect for gatherings or simply satisfying your sweet tooth. These Chocolate Peppermint Cookie Cups are a delightful blend of textures and flavors: soft, chewy cookie cups filled with a creamy peppermint filling. They are festive, eye-catching, and utterly delightful!
The beauty of this recipe lies in its versatility. You can serve them for Christmas, a birthday party, or even just a cozy night in. With a delicate balance of sweetness and minty freshness, you will find yourself making these cookie cups more often than not. Plus, they are fun to make, and their presentation is sure to impress!
Ingredients for Chocolate Peppermint Cookie Cups
To create these mouthwatering Chocolate Peppermint Cookie Cups, gather the following ingredients:
- 2 cups all-purpose flour: This forms the base of the cookie dough.
- 1/4 cup Dutch-processed cocoa powder: This provides the rich chocolate flavor.
- 1/4 cup black cocoa powder: This gives the cookie a deeper color and more intense chocolate taste.
- 1 tsp baking soda: This helps in leavening and gives the cookie its perfect texture.
- 1/2 tsp salt: This enhances the flavor of the other ingredients.
- 1 cup unsalted butter, room temperature: This is a crucial ingredient for a rich and creamy consistency.
- 1/2 cup granulated sugar: This adds initial sweetness to the dough.
- 1 cup light brown sugar, packed: This contributes to the moisture and chewiness of the cookie.
- 2 large eggs, room temperature: These provide structure and moisture.
- 1 tsp vanilla extract: This enhances the overall flavor profile.
- 1 cup heavy whipping cream, chilled: This is used to create a rich and creamy filling.
- 8 oz cream cheese, full fat: This adds richness and a tangy flavor to the filling.
- 1/2 cup granulated sugar: This sweetens the filling to balance the flavors.
- 1 tsp peppermint extract: This is essential for imparting the minty flavor.
- Red color gel: This is optional for festivity and decorative purposes.
- Candy canes, chopped: These make a delightful topping and add a nice crunch.
How to Make Chocolate Peppermint Cookie Cups Directions
Making these cookie cups is a straightforward process that fills your kitchen with delightful aromas. Follow these steps to create your own delicious Chocolate Peppermint Cookie Cups:
- Preheat your Oven: Start by preheating your oven to 350°F (175°C). This step ensures that your cookie cups bake evenly.
- Prepare Your Muffin Tins: Generously spray two regular-sized cupcake tins with cooking spray. This will prevent the cookie cups from sticking and make removal easier.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, Dutch-processed cocoa powder, black cocoa powder, baking soda, and salt. This mixture will form the base for your cookie dough. Set it aside.
- Cream the Butter and Sugars: In another mixing bowl, beat the room temperature unsalted butter with granulated sugar and light brown sugar using a hand mixer on medium-high speed. Continue beating until the mixture becomes light and fluffy, which should take about 2 to 3 minutes.
- Incorporate Eggs and Vanilla: Once your butter and sugar are fluffy, reduce the mixer speed. Add the eggs, one at a time, and ensure that each egg is well combined before adding the next. Mix in the vanilla extract.
- Combine Dry and Wet Ingredients: Gradually add the dry flour mixture to the wet ingredients. Mix until just combined. Be careful not to overmix, as this can lead to tougher cookie cups.
- Scoop Dough into Muffin Tins: Using a large cookie scoop (approximately 3 tablespoons), scoop the cookie dough into each muffin tin, filling them about two-thirds full. This allows room for the cookie to expand while baking.
- Bake the Cookie Cups: Place the muffin tins in the preheated oven and bake for about 10-13 minutes. The cookie cups should be mostly set but still soft in the center, reflecting their chewy nature.
- Create a Well: Once they are out of the oven, use a small jar or container to gently press down in the center of each cookie cup. This will create a well for the filling. Be careful not to press too hard that the cookie breaks.
- Cool the Cookie Cups: Allow the cookie cups to cool in the tins for 10 minutes. After cooling slightly, twist each cookie cup gently to loosen it from the pan, and then carefully remove them. Transfer them to a wire rack to cool completely.
- Prepare the Cream Cheese Filling: While your cookie cups cool, you can make the filling. In a mixing bowl, add the chilled heavy whipping cream and whip until soft peaks form.
- Beat the Cream Cheese and Sugar: In a separate bowl, beat the full-fat cream cheese with granulated sugar until it’s smooth. Mix in the peppermint extract.
- Combine the Mixtures: Gently fold the whipped cream into the cream cheese mixture until smooth and well incorporated. This creates a rich and creamy filling.
- Fill the Cookie Cups: Once the cookie cups are cooled completely, carefully fill each well with the peppermint cream cheese mixture. You can use a piping bag for more elegant filling or simply spoon it in.
- Decorate: Optionally, you can add a few drops of red color gel on top of the filling for a pop of color and finish off with chopped candy canes. This adds a festive touch to your cookie cups.
- Chill and Serve: Place the filled cookie cups in the refrigerator to chill for about 30 minutes before serving. This helps the filling set slightly and allows the flavors to meld together beautifully.
How to Serve Chocolate Peppermint Cookie Cups
When it comes to serving your Chocolate Peppermint Cookie Cups, presentation can enhance the overall experience. Arrange them on a festive platter and garnish with additional chopped candy canes or a sprinkle of cocoa powder for an elegant touch.
These cookie cups are perfect for holiday gatherings, be it a Christmas party, a New Year’s Eve celebration, or simply as a sweet treat to enjoy with family. Pair them with a warm cup of hot cocoa or coffee to elevate your dessert experience. Their delightful flavors and textures will surely impress your guests, leaving them asking for the recipe!
Expert Tips: Chocolate Peppermint Cookie Cups
- Use Fresh Ingredients: The quality of your chocolate and peppermint extract can significantly enhance the flavor of your cookie cups. Opt for high-quality brands.
- Ensure Room Temperature Ingredients: Using butter and eggs at room temperature helps create a better emulsion, resulting in a lighter, fluffier texture.
- Don’t Overmix: Overmixing the dough can lead to tougher cookie cups. Mix until just combined for the best results.
- Experiment with Fillings: While the peppermints filling is fantastic, you can also try variations. Consider adding crushed Oreos or chocolate chips to the filling for an extra surprise.
- Decorate Smartly: If you want to opt for a different look, try drizzling melted chocolate over the top or adding sprinkles for a festive flair.
How to Store Chocolate Peppermint Cookie Cups
To keep your Cookie Cups fresh, follow these storage tips:
- Refrigerate: Place any uneaten cookie cups in an airtight container in the refrigerator to maintain their freshness. They’ll stay delicious for up to a week.
- Freeze for Later: If you want to prepare these ahead of time, you can freeze the baked cookie cups without filling. Store them in a freezer-safe container or bag. When you’re ready to enjoy, simply thaw, fill with the cream cheese mixture, and enjoy!
Variations of Chocolate Peppermint Cookie Cups
Once you get the hang of these delightful treats, feel free to experiment with various ingredients and flavors:
- Mint Chocolate Chip Variation: Add chocolate chips to the cookie dough for an extra burst of chocolate in every bite.
- Different Fillings: Try cream cheese flavored with various extracts such as vanilla or almond for a unique twist. You can also change the chocolate filling to a white chocolate peppermint ganache for a creamy filling.
- Nutty Touch: Add chopped nuts like walnuts or pecans into the cookie dough for a delightful crunch.
- Spice It Up: For added warmth during the colder months, feel free to sprinkle in some cinnamon or nutmeg into the dough.
FAQ about Chocolate Peppermint Cookie Cups
What makes Chocolate Peppermint Cookie Cups special? The combination of soft, chewy chocolate cookies with a creamy peppermint filling creates a delightful flavor and texture contrast that makes these cookie cups irresistible.
Can I make these cookie cups in advance? Absolutely! You can bake the cookie cups and fill them with the cream cheese mixture, then store them in the refrigerator until you’re ready to serve them.
How should I store leftover Chocolate Peppermint Cookie Cups? Store any leftovers in an airtight container in the refrigerator. They will remain fresh for up to a week.
What occasions are these cookie cups suitable for? These delightful cookie cups are perfect for any celebration, whether it’s Christmas, birthdays, or simply a gathering with friends.
Can I modify the flavor of the filling? Yes! You can customize the filling with different flavored extracts or even add chocolate chips for a delicious twist.
Chocolate Peppermint Cookie Cups
Equipment
- Muffin tin
- Mixing Bowls
- Electric Mixer
- Wire Rack
Ingredients
- 2 cups All-Purpose Flour
- ¼ cup Dutch-Processed Cocoa Powder
- ¼ cup Black Cocoa Powder
- 1 tsp Baking Soda
- ½ tsp Salt
- 1 cup Unsalted Butter Room temperature.
- ½ 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.
- ½ cup Granulated Sugar For filling.
- 1 tsp Peppermint Extract
- Red Color Gel Optional for decoration
- Candy Canes to taste Chopped For topping.
Instructions
- Preheat your oven to 350°F (175°C).
- Generously spray muffin tins with cooking spray.
- In a large mixing bowl, whisk together flour, Dutch-processed cocoa powder, black cocoa powder, baking soda, and salt.
- In another bowl, beat butter with granulated sugar and light brown sugar until light and fluffy, about 2-3 minutes.
- Add eggs, one at a time, mixing well after each addition, then mix in vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Using a large cookie scoop, fill each muffin tin about two-thirds full with cookie dough.
- Bake for 10-13 minutes, until set but still soft in the center.
- Remove from the oven and create a well in the center of each cookie cup using a small jar or container.
- Allow cookie cups to cool in the tins for 10 minutes, then transfer to a wire rack to cool completely.
- In a mixing bowl, whip the chilled heavy cream until soft peaks form.
- In another bowl, beat cream cheese with granulated sugar until smooth, then mix in peppermint extract.
- Gently fold the whipped cream into the cream cheese mixture until smooth.
- Fill each cooled cookie cup with the peppermint cream cheese mixture.
- Optionally, add red color gel to the filling for decoration and top with chopped candy canes.
- Chill the filled cookie cups in the refrigerator for 30 minutes before serving.
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