Chocolate 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
Scale
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.
Find it online: https://recipe.newsvks.com/chocolate-peppermint-cookie-cups/