Jump to Recipe Print RecipeThe scent of mint and chocolate wafted through my kitchen, instantly transporting me to cozy holiday gatherings filled with laughter and cheer. That’s when I realized, the perfect treat to capture that spirit is right at my fingertips—these Festive Chocolate Peppermint Cookie Cups. With their rich, dark chocolate cookie base and a luxurious whipped peppermint cheesecake filling, they effortlessly bring together the warm flavors we crave this season. Not only are these cookie cups a delightful showstopper for your holiday dessert table, but they also offer the irresistible benefit of being make-ahead, so you can enjoy the festivities without the baking stress. Are you ready to discover how simple it is to create this mouthwatering holiday delight? Let’s get started! Why are Chocolate Peppermint Cookie Cups a must? Unforgettable flavor: The irresistible combination of rich chocolate and refreshing peppermint makes these cookie cups a true holiday delight. Crowd-pleaser: Perfect for gatherings, they’re guaranteed to impress family and friends alike. Make-ahead magic: Easily prepare these in advance, allowing you to savor the festivities stress-free. Versatile options: Customize fillings or garnishes to suit your taste, creating a unique twist each time! Gorgeous presentation: Topped with crushed candy canes, these cookie cups are as beautiful as they are delicious—ideal for your dessert table this season. If you love festive treats, check out Chocolate Hazelnut Cheesecake for another dessert that’ll wow your guests. Chocolate Peppermint Cookie Cup Ingredients For the Cookie Cups All-purpose flour – Provides structure; substitute with gluten-free flour for a gluten-free version. Dutch-processed cocoa powder – Adds rich chocolate flavor and color; regular cocoa powder can work in a pinch. Black cocoa powder – Contributes a deep color and Oreo-like flavor; can be replaced with more Dutch-processed cocoa if needed. Baking soda – Helps cookies rise; make sure it’s fresh for best results. Salt – Enhances sweetness and balances flavors. Unsalted butter – Creates tenderness and moisture; use vegan butter for a dairy-free option. Granulated sugar – Adds sweetness and affects texture; no direct substitute, but coconut sugar can be used for a less refined choice. Light brown sugar – Adds moisture and caramel flavor; dark brown sugar can be used for a stronger taste. Eggs – Provide structure and moisture; aquafaba can be substituted for vegan cookies. Vanilla extract – Enhances overall flavor; optional but recommended. For the Cheesecake Filling Heavy whipping cream – Makes the filling light and airy; coconut cream can substitute for a dairy-free version. Cream cheese – Forms the base of the cheesecake filling; use vegan cream cheese for a dairy-free alternative. Peppermint extract – Adds the signature minty flavor; can reduce quantity for a milder taste. Red color gel – Adds aesthetic appeal inside the piping bag; can be omitted for a natural look. For the Topping Chopped candy canes – Provides a crunchy garnish; substitute with crushed chocolate or nuts for a different flavor profile. With all the components gathered, you’re one step closer to crafting these delectable Chocolate Peppermint Cookie Cups that will light up your holiday gatherings! Step‑by‑Step Instructions for Chocolate Peppermint Cookie Cups Step 1: Preheat and Prepare Start by preheating your oven to 350°F (175°C) and greasing two cupcake tins with cooking spray. This ensures your Chocolate Peppermint Cookie Cups will release easily after baking. Make sure to coat each cavity thoroughly, as this will help retain the perfect shape during cooling. Step 2: Whisk Dry Ingredients In a large mixing bowl, whisk together the all-purpose flour, Dutch-processed cocoa powder, black cocoa powder, baking soda, and salt. This step is crucial as it combines and aerates the dry ingredients, ensuring a uniform chocolate flavor throughout. Set this bowl aside while you work on the wet ingredients. Step 3: Cream Butter and Sugars In another bowl, beat the softened unsalted butter along with granulated sugar and light brown sugar. Mix until the mixture is light and fluffy, which will take about 3-5 minutes. This fluffiness contributes to the tender texture of the cookie cups. Adding just the right amount of air at this stage is essential for your festive Chocolate Peppermint Cookie Cups. Step 4: Add Eggs and Vanilla Add the eggs one at a time to the butter mixture, along with the vanilla extract. Continue mixing until everything is well combined and smooth. This step is important as the eggs provide structure and moisture, significantly enhancing the rich flavor of your cookie cups. Step 5: Combine Wet and Dry Mixtures Gradually incorporate the flour mixture into the wet ingredients, mixing just until combined. Be careful not to overmix, as this can lead to tough cookie cups. The dough should be thick, rich, and slightly sticky, indicating it’s ready to scoop into the prepared tins for your Chocolate Peppermint Cookie Cups. Step 6: Scoop and Bake Using a tablespoon or cookie scoop, place 3 tablespoons of dough into each muffin tin cavity. Pop them in the oven and bake for 10-13 minutes or until set but soft in the center. The cookies should look slightly puffed and firm around the edges, while still being tender inside – perfect for holding the cheesecake filling later! Step 7: Create a Well and Cool Once baked, remove your chocolate cookie cups from the oven and immediately create a small well in the center using a mini jar or spoon. This will later hold the creamy cheesecake filling. Allow the cookie cups to cool in the pan for about 5 minutes before transferring them to wire racks to cool completely. Step 8: Make the Cheesecake Filling While the cookie cups cool, prepare your filling by whipping the heavy cream in a chilled bowl until stiff peaks form. In a separate bowl, combine cream cheese, sugar, and peppermint extract. Beat this mixture until it’s smooth and creamy, a lovely complement to the chocolate cups. Step 9: Fold and Prepare Bag Gently fold the whipped cream into the cream cheese mixture until fully blended. This lightens the filling, making it airy and delightful. If you’re using red color gel, prepare a piping bag with colorful stripes on the inside, adding a beautiful touch when you pipe the filling into the cookie cups. Step 10: Fill the Cookie Cups Once the cookie cups are completely cooled, pipe the peppermint cheesecake filling into each one, generously filling the well. Make sure to create a smooth top for each cup. Afterwards, refrigerate the filled cookies for 1-2 hours, allowing the filling to set nicely. Step 11: Garnish and Serve Before serving your beautiful Chocolate Peppermint Cookie Cups, sprinkle the tops with chopped candy canes for a festive crunch. These delightful cups are now ready to be enjoyed at your holiday gatherings, offering a perfect blend of rich chocolate and refreshing mint flavors. What to Serve with Festive Chocolate Peppermint Cookie Cups These festive delights are perfect for building a memorable dessert spread this holiday season. Rich Hot Chocolate: A warm, decadent beverage that perfectly complements the chocolate and mint flavors, wrapping you in cozy comfort. Vanilla Ice Cream: Creamy, dreamy ice cream adds a luscious contrast to each cookie cup. It’s a classic pairing that never disappoints. Peppermint Bark: Intensify the minty experience with crumbled peppermint bark, adding a delightful crunchy element on the side. Chocolate Ganache: Drizzle some silky chocolate ganache over the tops for an extra layer of indulgence that will thrill chocolate lovers. Pecan Pie Bars: A sweet and nutty option that balances the sweetness of the cookie cups, creating a diverse holiday dessert table. Mulled Wine: Infuse your gathering with the warming spices of mulled wine, enhancing the festive atmosphere and complementing the peppermint notes perfectly. These pairings not only enhance the flavor profiles of your cookie cups but also elevate your holiday celebrations to new heights! Make Ahead Options These Chocolate Peppermint Cookie Cups are a fantastic choice for busy home cooks looking to streamline their holiday baking! You can prepare the cookie cups up to 3 days in advance; simply bake them, cool completely, and store in an airtight container in the refrigerator to maintain their softness. The cheesecake filling can also be made ahead and refrigerated for up to 24 hours before piping it into the cookie cups. When you’re ready to serve, just fill the cooled cups with the cheesecake mixture, and sprinkle with crushed candy canes for that festive touch. This way, you can enjoy the delicious flavors without the last-minute stress of baking! Chocolate Peppermint Cookie Cups Variations Feel free to get creative with these delightful cookie cups—there’s no right or wrong way to customize them! Flavor Twist: Swap peppermint filling with vanilla or chocolate for a unique taste experience. A simple change can create a new favorite! Mini Size: Use mini muffin tins instead of regular ones for bite-sized treats. They make perfect little party snacks that everyone will love. Add-ins: Incorporate chocolate chips or crushed nuts into the cookie dough for added texture and flavor. Experimenting never tasted so good! Nutty Delight: Substitute crushed candy canes with finely chopped nuts like walnuts or almonds for a different crunch. Your tastebuds will thank you! Dairy-Free: Use coconut cream for the cheesecake filling and vegan butter in the cookie dough. Indulgence can still be enjoyed by all. Extract Variations: Try experimenting with different extracts, such as almond or orange, to enhance the flavor profile of your cookie cups. Flavor exploration can lead to delicious surprises! Frosting Finish: Top with a dollop of whipped cream or a drizzle of chocolate sauce instead of candy canes for a decadent touch. Indulge your sweet tooth! If you’re in the mood for more sweet treats, consider making Peanut Butter Cookies or a delightful Cookie Butter Cake for additional festive flair! How to Store and Freeze Chocolate Peppermint Cookie Cups Fridge: Store your filled cookie cups in an airtight container in the refrigerator for up to 3 days. This keeps them fresh and ready for holiday gatherings. Freezer: To freeze, place the unfilled cookie cups in a single layer on a baking sheet and freeze for up to 1 month. Once frozen, transfer to a freezer bag or container. Thawing: When ready to enjoy, thaw the cookie cups in the fridge overnight. Fill them with the peppermint cheesecake filling just before serving for optimal freshness. Reheating: If you prefer warm cookie cups, microwave them for about 10-15 seconds on low power, ensuring they’re soft but not hot, as this can melt the filling. Expert Tips for Chocolate Peppermint Cookie Cups Room Temperature Butter: Ensure your butter is at room temperature for easy mixing, resulting in light and fluffy cookie cups. Avoid Overbaking: Keep a close eye on your cookie cups; they should be soft in the center when you remove them from the oven to achieve the perfect texture. Chill Your Cream: Use a cold bowl and whisk when whipping cream for the filling. This leads to better volume and a lighter, fluffier texture. Colorful Presentation: Paint the piping bag with red color gel before filling for a vibrant, festive look that enhances the appeal of your Chocolate Peppermint Cookie Cups. Cool Before Removing: Allow the cookie cups to cool in the pan for about 5 minutes to prevent breakage; patience ensures they maintain their beautiful shape. Chocolate Peppermint Cookie Cups Recipe FAQs What kind of chocolate is best for the cookie cups? Absolutely use high-quality Dutch-processed cocoa powder for a rich flavor. If you can find black cocoa powder, it adds a deeper color and an unique flavor similar to Oreos. However, regular cocoa powder will work in a pinch! How should I store leftover Chocolate Peppermint Cookie Cups? Store your filled cookie cups in an airtight container in the refrigerator for up to 3 days. This keeps them fresh, delicious, and ready to impress guests. If you want to save them longer, you can freeze the unfilled cookie cups without the cheesecake filling for up to a month. Can I freeze Chocolate Peppermint Cookie Cups? Yes! To freeze, place the unfilled cookie cups on a baking sheet in a single layer, and freeze until solid, about 1-2 hours. Then, transfer them to a freezer-safe bag or container. When you’re ready to enjoy, thaw them in the fridge overnight and fill them before serving. Why are my cookie cups flat instead of puffy? If your cookie cups turned out flat, it might be due to using melted butter instead of softened butter, or your ingredients may have been overmixed. Always ensure your butter is at room temperature and mix until just combined for that perfect puffiness! Are there any allergens in Chocolate Peppermint Cookie Cups? Yes, this recipe contains common allergens such as eggs, dairy, and gluten. For a dairy-free option, substitute with vegan butter and cream cheese. To make them gluten-free, use a gluten-free all-purpose flour blend. Always double-check ingredient labels to avoid allergies. How can I add more flavor to the filling? For an extra flavor kick, you can mix in a bit of crushed peppermint candies into the cheesecake filling. You can also swap out the peppermint extract for a different extract, like vanilla or almond, to tailor the taste to your preference! Irresistible Chocolate Peppermint Cookie Cups for the Holidays These Chocolate Peppermint Cookie Cups combine rich chocolate and refreshing peppermint for festive gatherings. Print Recipe Pin Recipe Prep Time 20 minutes minsCook Time 13 minutes minsChilling Time 2 hours hrsTotal Time 2 hours hrs 35 minutes mins Servings: 12 cookie cupsCourse: CookiesCuisine: AmericanCalories: 150 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Cookie Cups1 cup All-purpose flour Substitute with gluten-free flour for a gluten-free version.1/2 cup Dutch-processed cocoa powder Regular cocoa powder can work in a pinch.1/4 cup Black cocoa powder Replace with more Dutch-processed cocoa if needed.1 teaspoon Baking soda Make sure it’s fresh for best results.1/4 teaspoon Salt Enhances sweetness and balances flavors.1/2 cup Unsalted butter Use vegan butter for a dairy-free option.1/2 cup Granulated sugar No direct substitute, but coconut sugar can be used for a less refined choice.1/2 cup Light brown sugar Dark brown sugar can be used for a stronger taste.1 large Egg Aquafaba can be substituted for vegan cookies.1 teaspoon Vanilla extract Optional but recommended.For the Cheesecake Filling1 cup Heavy whipping cream Coconut cream can substitute for a dairy-free version.8 oz Cream cheese Use vegan cream cheese for a dairy-free alternative.1 teaspoon Peppermint extract Can reduce quantity for a milder taste.1 teaspoon Red color gel Can be omitted for a natural look.For the Topping1/2 cup Chopped candy canes Substitute with crushed chocolate or nuts for a different flavor profile. Equipment Cupcake tinsMixing bowlsWhiskElectric MixerPiping Bag Method PreparationPreheat your oven to 350°F (175°C) and grease two cupcake tins with cooking spray.In a large mixing bowl, whisk together the all-purpose flour, Dutch-processed cocoa powder, black cocoa powder, baking soda, and salt.In another bowl, beat the softened unsalted butter along with granulated sugar and light brown sugar until light and fluffy.Add the eggs one at a time along with the vanilla extract, mixing until well combined.Gradually incorporate the flour mixture into the wet ingredients, mixing just until combined.Using a tablespoon or cookie scoop, place 3 tablespoons of dough into each muffin tin cavity and bake for 10-13 minutes.Once baked, remove from the oven and immediately create a small well in the center using a mini jar or spoon.Allow the cookie cups to cool in the pan for about 5 minutes before transferring them to wire racks to cool completely.Cheesecake FillingWhile the cookie cups cool, prepare your filling by whipping the heavy cream until stiff peaks form.In a separate bowl, combine cream cheese, sugar, and peppermint extract and beat until smooth and creamy.Gently fold the whipped cream into the cream cheese mixture until fully blended.Prepare a piping bag with colorful stripes using red color gel if desired.AssemblyOnce the cookie cups are completely cooled, pipe the peppermint cheesecake filling into each one, generously filling the well.Refrigerate the filled cookies for 1-2 hours, allowing the filling to set nicely.Sprinkle the tops with chopped candy canes before serving. Nutrition Serving: 1cookie cupCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 60mgPotassium: 80mgFiber: 1gSugar: 12gVitamin A: 200IUVitamin C: 1mgCalcium: 50mgIron: 1mg NotesThese cookie cups can be made in advance and stored in the refrigerator for up to 3 days. For best results, fill them with the cheesecake filling just before serving. Tried this recipe?Let us know how it was!
