Chocolate Peppermint Cookie Cups
Soft chocolate cookie cups filled with a creamy peppermint filling, perfect for festive gatherings.
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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Notes
Store any leftovers in an airtight container in the refrigerator for up to a week.