Chocolate Peppermint Cookie Cups (Printable Version)
Festive chocolate cookie cups filled with creamy peppermint cheesecake, ideal for holiday celebrations.
# Ingredients Required:
→ Dry Ingredients
01 -
250 g all-purpose flour
02 -
30 g Dutch-processed cocoa powder, sifted
03 -
30 g black cocoa powder
04 -
1 teaspoon baking soda
05 -
1/2 teaspoon salt
→ Wet Ingredients
06 -
227 g unsalted butter, room temperature
07 -
100 g granulated sugar
08 -
220 g light brown sugar, packed
09 -
2 large eggs, room temperature
10 -
1 teaspoon vanilla extract
→ Filling
11 -
240 ml heavy whipping cream, chilled
12 -
225 g full-fat cream cheese
13 -
100 g granulated sugar
14 -
1 teaspoon peppermint extract
15 -
Red color gel
16 -
Chopped candy canes
# Guide to Cooking:
01 -
Preheat oven to 175°C. Spray two standard cupcake trays with cooking spray.
02 -
Whisk together flour, Dutch-processed cocoa powder, black cocoa powder, baking soda, and salt. Set aside.
03 -
Beat butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy, about 2-3 minutes. Reduce speed.
04 -
Add eggs one at a time, beating after each addition. Mix in vanilla extract until combined.
05 -
Add the dry ingredient blend to the wet ingredients and mix until just combined.
06 -
Using a large cookie scoop (approx. 45 ml), portion dough evenly into muffin tins.
07 -
Bake for 10 to 13 minutes until mostly set but still soft in the center.
08 -
Remove from oven and immediately press down the center of each cookie with a small jar or container to form a well.
09 -
Cool in pans for 10 minutes. Loosen each by gently twisting in the pan. Cool an additional 5 minutes, then transfer to a wire rack to cool completely.
10 -
Whip chilled heavy cream in a cold bowl with a cold whisk until stiff peaks form.
11 -
In a separate bowl, beat cream cheese, granulated sugar, and peppermint extract until smooth.
12 -
Fold whipped cream into cream cheese mixture until fully incorporated.
13 -
Using a food-safe paintbrush, paint red stripes inside a piping bag fitted with a large round tip. Fill the bag carefully with the cheesecake filling.
14 -
Pipe swirls of filling into cooled cookie wells. Refrigerate for 1 to 2 hours until set.
15 -
Sprinkle with chopped candy canes if desired. Serve chilled. Store refrigerated up to 3 days or freeze without candy garnish for up to 4 weeks.
# Extra Suggestions:
01 -
Chilling the heavy cream and bowl improves whipping results. Room temperature butter and eggs yield smoother dough.
02 -
Cookie cups can be prepared in advance and stored airtight.