Chocolate Peppermint Cookie Cups are the perfect treat for holiday festivities or a year-round indulgence for chocolate and mint lovers. These bite-sized desserts combine a rich chocolate cookie base with a creamy peppermint filling, making them a delightful treat for both kids and adults. They’re easy to make and sure to impress at any gathering!
Ingredients
Cookie Cups
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
Peppermint Filling
- 1 ½ cups powdered sugar
- 2 tablespoons unsalted butter, softened
- 2 tablespoons heavy cream
- ½ teaspoon peppermint extract
- Optional: a few drops of green or red food coloring
Decoration
- Crushed peppermint candies or candy canes
- Melted chocolate for drizzling
Instructions
Make the Cookie Cups
- Preheat your oven to 350°F (175°C). Grease a mini muffin tin or line it with paper cups.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the egg and vanilla extract until fully incorporated.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
- Roll the dough into small balls (about 1 inch in diameter) and place one in each muffin cup. Press down slightly to form a cup shape.
- Bake for 8–10 minutes or until the edges are firm. Use the back of a small spoon or a measuring spoon to reshape the center of the cookies into a cup immediately after baking. Let them cool completely.
Prepare the Peppermint Filling
- In a medium bowl, beat the powdered sugar, butter, heavy cream, and peppermint extract until smooth.
- Add food coloring if desired and mix until evenly colored.
Assemble the Cookie Cups
- Once the cookie cups are completely cooled, fill each with a dollop of the peppermint filling.
- Sprinkle crushed peppermint candies over the top and drizzle with melted chocolate for extra flair.
Serving and Storage Tips
Serve these delightful Chocolate Peppermint Cookie Cups at room temperature for the best flavor and texture. They are perfect for holiday parties, dessert tables, or as thoughtful edible gifts.
To store, place the cookie cups in an airtight container. They can be kept at room temperature for up to 3 days or refrigerated for up to a week. For longer storage, freeze them for up to 3 months and thaw before serving.
FAQs
1. Can I make these cookie cups ahead of time?
Yes, you can bake the cookie cups and prepare the filling a day or two in advance. Assemble them closer to serving time for the freshest taste.
2. Can I use store-bought cookie dough instead of making it from scratch?
Absolutely! Store-bought cookie dough can save time and still deliver delicious results. Choose a chocolate flavor for the closest match.
3. How can I make these cookie cups gluten-free?
Substitute the all-purpose flour with a gluten-free flour blend that’s suitable for baking. Ensure all other ingredients are gluten-free as well.
4. Can I use other flavors instead of peppermint?
Yes! You can replace peppermint extract with vanilla, almond, or orange extract for a different twist on the filling flavor.
Enjoy making these festive and delicious Chocolate Peppermint Cookie Cups!
PrintChocolate Peppermint Cookie Cups
Chocolate Peppermint Cookie Cups are delightful treats featuring rich chocolate cookie bases filled with a creamy peppermint-infused center, topped with crushed candy canes for a festive touch.
Ingredients
For the Cookie Cups:
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup Dutch-processed cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
For the Peppermint Filling:
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon peppermint extract
- 1 cup heavy whipping cream, chilled
For Garnish:
- Crushed candy canes or peppermint candies
Instructions
- Prepare the Cookie Cups:
- Preheat your oven to 350°F (175°C). Grease a mini muffin tin with non-stick spray.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Using a tablespoon or small cookie scoop, portion the dough into the prepared mini muffin tin, filling each about two-thirds full.
- Bake for 10-12 minutes, or until the edges are set.
- Immediately after removing from the oven, use the back of a spoon or a small jar to press down the center of each cookie, creating a well for the filling. Allow the cookie cups to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare the Peppermint Filling:
- In a bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
- Add the peppermint extract and mix until combined.
- In a separate chilled bowl, whip the heavy cream to stiff peaks.
- Gently fold the whipped cream into the cream cheese mixture until fully incorporated, creating a light and airy peppermint mousse.
- Assemble the Cookie Cups:
- Once the cookie cups have cooled, pipe or spoon the peppermint filling into each cup, filling them generously.
- Sprinkle the tops with crushed candy canes or peppermint candies for a festive touch.
Notes
- For a deeper chocolate flavor, consider using black cocoa powder in place of Dutch-processed cocoa powder.
- These cookie cups can be made ahead and stored in an airtight container in the refrigerator for up to 3 days.
- If freezing, do so without the crushed candy cane topping, as it can become sticky upon thawing. Add the crushed candy canes just before serving.