Jolly Peppermint Cookie Cups Recipe: Festive Treats in a Flash

Chocolate and peppermint dance together in these decadent peppermint cookie cups that promise pure holiday magic.

Cold winter nights call for something sweet and indulgent.

Rich chocolate combines perfectly with cool, refreshing peppermint flavors in these irresistible treats.

Layers of creamy filling nestled inside crisp cookie shells create a delightful texture contrast.

Each bite delivers a burst of festive cheer that melts smoothly on your tongue.

Guests will absolutely adore these elegant yet simple desserts that look like they came from a professional bakery.

Bring these stunning peppermint cookie cups to your next gathering and watch everyone’s eyes light up with pure delight.

Quick Recipe Overview

Prep Time: 30 minutes

Cook Time: 13 minutes

Total Time: 43 minutes

Calories: 195 kcal

Servings: 25

Ingredients in Chocolate Peppermint Cookie Cups

• All-Purpose Flour: Provides structure and base for cookie cups, choose unbleached flour for better texture and flavor.
• Dutch-Processed Cocoa Powder: Delivers rich chocolate taste, sift to prevent lumps and ensure smooth mixing.
• Black Cocoa Powder: Intensifies deep chocolate color and creates a more dramatic visual appeal.
• Baking Soda: Helps cookies rise and create soft, tender texture.
• Salt: Enhances overall flavor and balances sweetness.

• Unsalted Butter: Creates rich, tender cookie base, use room temperature for smooth mixing.
• Granulated Sugar, Light Brown Sugar: Provide sweetness and moisture, brown sugar adds deeper caramel notes.
• Large Eggs: Bind ingredients and add structure, bring to room temperature for better incorporation.
• Vanilla Extract: Adds warm, complex flavor and complements chocolate perfectly.

• Heavy Whipping Cream: Creates light, airy texture in cheesecake filling, chill for best volume.
• Cream Cheese: Provides creamy, tangy base for filling, use full-fat for richest taste.
• Peppermint Extract: Delivers cool, refreshing mint flavor that pairs beautifully with chocolate.
• Red Color Gel: Optional decorative element for festive presentation.
• Candy Canes: Adds crunch and festive peppermint decoration, crush finely for best garnish.

Supplies to Prep Chocolate Peppermint Cookie Cups

• Cupcake Tin: Essential for shaping and baking cookie cups perfectly.
• Electric Mixer: Crucial for creaming butter and beating cream mixture smoothly.
• Piping Bag: Perfect for neatly filling cookie cups with cheesecake mixture.
• Jar or Glass: Great for creating indentations in baked cookie shells.
• Mixing Bowls: Needed for combining dry and wet ingredients.
• Measuring Cups and Spoons: Ensures precise ingredient quantities.
• Whisk: Helpful for blending dry ingredients evenly.
• Spatula: Useful for scraping and folding mixtures.

How to Bake Chocolate Peppermint Cookie Cups Smoothly

• Oven Preparation

Warm up the kitchen with a toasty 350°F environment and lightly coat cupcake tins with a thin layer of grease.

• Dough Creation

Blend soft butter with sweet sugar, then fold in eggs and a splash of vanilla until smooth. Slowly incorporate dry ingredients to form a rich, velvety mixture.

• Baking Magic

Scoop generous dollops of dough into muffin tins, creating perfect little cookie vessels. Bake until edges turn golden and centers look slightly soft, about 10-13 minutes.

• Cookie Cup Shaping

While cookies are warm, gently press the center of each one using a rounded jar or tool to create a delightful cup-like indentation. Let them cool and set for 10 minutes before carefully removing from the pan.

• Dreamy Filling

Whip together cloud-like cream, tangy cream cheese, a hint of sugar, and refreshing peppermint extract until the mixture becomes light and fluffy.

• Final Assembly

Pipe the luscious peppermint cheesecake filling into each cookie cup. Chill in the refrigerator to help the filling set, then sprinkle with crushed candy cane pieces for a festive touch.

Notes for Chocolate Peppermint Cookie Cup Bakers

• Get creative by adding a drop of red food coloring to the cheesecake mixture for a festive swirl that screams holiday cheer.
• Prepare cookie cups and filling separately up to two days in advance, assembling just before serving to keep the texture perfectly crisp.
• Swap peppermint extract with other extracts like almond or orange for totally different flavor profiles that complement the chocolate base.
• For extra crunch, sprinkle crushed candy canes or chocolate chips into the cookie dough before baking to add unexpected texture surprises.
• Store completed cookie cups in an airtight container in the refrigerator for up to 3 days, keeping the filling fresh and cookie base delightfully crisp.

Ways to Present Chocolate Peppermint Cookie Cups

• Sweet Holiday Platter: Arrange these delightful cookie cups on a festive red and white plate, creating a stunning Christmas dessert display that catches everyone's eye.
• Peppermint Candy Crunch: Crush extra candy canes into fine pieces and sprinkle generously over the filled cookie cups for added texture and a burst of minty freshness.
• Elegant Dessert Pairing: Serve alongside a warm mug of hot cocoa or peppermint mocha for a complementary flavor combination that elevates the entire dessert experience.
• Gift-Worthy Presentation: Package these cookie cups in clear cellophane bags tied with red ribbons, making them a perfect homemade holiday gift for friends and family.

Chocolate Peppermint Cookie Cups – Keeping Them Fresh

• Fridge-Friendly Storage: Keep cookie cups in an airtight container inside the refrigerator for up to 5 days. Their delicate texture stays fresh and creamy when chilled properly.
• Make-Ahead Magic: Prepare cookie bases and filling separately up to 3 days before assembling. This strategy saves time and maintains maximum flavor intensity during holiday gatherings.
• Freezer-Smart Strategy: Wrap individual cookie cups tightly in plastic wrap, then store in freezer-safe containers. They'll remain delicious for 2-3 weeks, perfect for surprise dessert cravings.
• Serving Temperature Tip: Remove cookie cups from refrigerator 15-20 minutes before serving. Letting them slightly warm helps enhance the creamy filling's smooth texture and rich peppermint flavor.

Irresistible Peppermint Cookie Cups Recipe

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4.5 from 10 reviews

• Total Time: 43 minutes
• Yield: 25 1x

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Description

Homemade chocolate chip peppermint cookie cups deliver festive holiday cheer with rich chocolate and cool mint flavors. Crisp cookie shells cradle silky chocolate ganache, creating an irresistible dessert you will savor with pure delight.

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Ingredients

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• 1 cup (227 grams) unsalted butter, room temperature
• 1 cup (220 grams) light brown sugar, packed
• ½ cup (100 grams) granulated sugar
• ½ cup (100 grams) granulated sugar (for peppermint filling)
• 2 large eggs, room temperature
• 2 cups (480 milliliters) all-purpose flour
• ¼ cup (30 grams) Dutch-processed cocoa powder, sifted
• ¼ cup (30 grams) black cocoa powder
• 1 tsp baking soda
• ½ tsp salt
• 1 tsp vanilla extract
• 8 oz (226 grams) cream cheese, full fat
• 1 cup (240 milliliters) heavy whipping cream, chilled
• 1 tsp peppermint extract
• Red color gel
• Chopped candy canes

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Instructions

1. Preheat Preparation: Heat oven to 350°F (175°C) and thoroughly coat cupcake tins with non-stick spray or butter.
2. Dry Ingredient Fusion: Whisk flour, cocoa powder, and baking soda in a mixing bowl until uniformly combined.
3. Wet Ingredient Transformation: Cream butter and sugar until fluffy, then integrate eggs and vanilla extract, mixing until silky smooth.
4. Dough Assembly: Delicately fold dry ingredients into wet mixture, creating a rich chocolate cookie dough with minimal stirring.
5. Baking Configuration: Distribute dough evenly into cupcake tins, filling each cavity two-thirds full for optimal shape and rise.
6. Oven Performance: Bake 10-13 minutes until edges firm and centers remain slightly soft, developing a perfect cookie cup texture.
7. Shaping Technique: Immediately after removing from oven, press a rounded measuring spoon into each warm cookie to create signature indentations.
8. Cooling Process: Rest cookie cups in pan for 10 minutes, then transfer to wire rack for complete cooling.
9. Filling Preparation: Whip heavy cream to stiff peaks, simultaneously blending cream cheese, powdered sugar, and peppermint extract until velvety.
10. Filling Composition: Gently fold whipped cream into cream cheese mixture, creating a light, airy peppermint cheesecake filling.
11. Filling Deployment: Pipe peppermint cheesecake filling into cooled chocolate cookie cups using a piping bag.
12. Finalization: Refrigerate filled cookie cups for 30 minutes to set filling and intensify flavor, then garnish with crushed candy canes for a festive finish.

Notes

• Perfect Indentation Technique: Press the bottom of a rounded measuring spoon immediately after baking to create uniform, deep wells without breaking the warm cookie cups.
• Prevent Overmixing Disaster: Stir dry and wet ingredients gently to maintain a tender, soft cookie texture and avoid developing tough, dense cookie cups.
• Filling Stability Tip: Whip heavy cream to stiff peaks before folding into cream cheese mixture to ensure a light, stable peppermint cheesecake filling that holds its shape.
• Cooling and Setting Strategy: Refrigerate filled cookie cups for at least 30 minutes to allow flavors to meld and filling to set firmly, creating a more cohesive and delicious dessert experience.

• Prep Time: 30 minutes
• Cook Time: 13 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 25
• Calories: 195
• Sugar: 10 g
• Sodium: 100 mg
• Fat: 12 g
• Saturated Fat: 7 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 21 g
• Fiber: 1 g
• Protein: 2 g
• Cholesterol: 40 mg