Chocolate Peppermint Cookie Cups (Recipe for Printing)
Enjoy these chocolate peppermint cookie cups, ideal for winter gatherings and holiday treats. Filled with a creamy peppermint swirl, chilled and ready to save & click.
# What You Need:
→ Cookie Cups
01 -
2 cups all-purpose flour
02 -
1/4 cup Dutch-processed cocoa powder, sifted
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1/4 cup black cocoa powder
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1 teaspoon baking soda
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1/2 teaspoon salt
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1 cup unsalted butter, at room temperature
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1/2 cup granulated sugar
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1 cup light brown sugar, packed
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2 large eggs, at room temperature
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1 teaspoon vanilla extract
→ Peppermint Cheesecake Filling
11 -
1 cup heavy whipping cream, chilled
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8 ounces full-fat cream cheese
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1/2 cup granulated sugar
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1 teaspoon peppermint extract
# How to Make It:
01 -
Preheat oven to 350°F (175°C). Coat two standard cupcake tins with nonstick spray, ensuring all surfaces are covered to prevent sticking.
02 -
In a medium bowl, whisk together all-purpose flour, Dutch-processed cocoa powder, black cocoa powder, baking soda, and salt. Set aside.
03 -
In a large mixing bowl, beat unsalted butter, granulated sugar, and light brown sugar on medium-high speed for 2 to 3 minutes, until light and fluffy.
04 -
Reduce mixer speed to low. Add eggs one at a time, beating to incorporate after each addition, then mix in vanilla extract.
05 -
Gradually add the flour mixture to the butter mixture and mix just until combined. Do not overmix to maintain tenderness.
06 -
Spoon batter evenly into prepared cupcake tins. Bake for 10 to 13 minutes, until edges are set but centers remain soft.
07 -
Immediately after removing from oven, press a small jar or container firmly into the center of each cup to create a well for filling.
08 -
Allow cookie cups to cool in tins for 10 minutes, then gently twist to loosen. Continue cooling for 5 minutes before transferring to a wire rack to cool completely.
09 -
In a chilled bowl, whip heavy cream until stiff peaks form using an electric mixer.
10 -
In a separate bowl, beat cream cheese, granulated sugar, and peppermint extract until smooth and creamy.
11 -
Gently fold whipped cream into the cream cheese mixture until fully blended and smooth.
# Extra Tips:
01 -
Pipe cheesecake filling generously into fully cooled cookie cups. For optimal texture, refrigerate filled cups for 1 to 2 hours prior to serving. Sprinkle with chopped candy canes if desired. Store refrigerated for up to 3 days or freeze, unfilled, for up to 4 weeks.