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Chocolate Peppermint Cookie Cups with Cheesecake
Flona

Chocolate Peppermint Cookie Cups with Cheesecake

Delight in these festive Chocolate Peppermint Cookie Cups with Cheesecake featuring a rich, fudgy chocolate cookie base filled with a creamy peppermint cheesecake filling. Perfect for holiday gatherings, these indulgent treats combine the classic flavors of chocolate and peppermint in bite-sized form, garnished with crunchy chopped candy canes for a refreshing bite.
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Prep Time 30 minutes
Cook Time 13 minutes
Chilling Time 1 minute
Total Time 1 hour 40 minutes
Servings: 20 cookie cups
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1/4 cup Dutch-processed cocoa powder sifted
  • 1/4 cup black cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, room temperature
  • 1/2 cup granulated sugar
  • 1 cup light brown sugar packed
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream chilled
  • 8 ounces cream cheese full-fat, room temperature
  • 1/2 cup granulated sugar
  • 1 teaspoon peppermint extract
  • red color gel for piping bag decoration, optional
  • candy canes, chopped for garnish

Equipment

  • Two regular-sized cupcake/muffin tins
  • Stand mixer or electric hand mixer
  • Medium mixing bowl
  • Large mixing bowl
  • Whisk
  • Small jar or round container for shaping
  • Wire cooling rack
  • Piping bag with large round tip
  • Rubber spatula

Method
 

  1. Preheat and Prepare Tins: Preheat oven to 350°F (175°C). Spray two regular-sized cupcake tins thoroughly with cooking spray to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, Dutch-processed cocoa powder, black cocoa powder, baking soda, and salt. Set aside.
  3. Cream Butter and Sugars: In a large mixing bowl, beat unsalted butter, granulated sugar, and light brown sugar on medium-high speed until light, fluffy, and well combined, about 2 to 3 minutes.
  4. Add Eggs and Vanilla: Reduce mixer speed to low. Add eggs one at a time, followed by vanilla extract. Beat until fully incorporated.
  5. Combine Wet and Dry: Gradually add the flour mixture to the butter mixture and mix only until just combined. Do not overmix.
  6. Scoop and Bake: Using a large cookie scoop or approximately 3 tablespoons, portion cookie dough evenly into prepared muffin tins. Bake for 10 to 13 minutes or until mostly set but still soft in the centers.
  7. Create Wells: Immediately after removing from oven, press down firmly into the center of each cookie cup using a small jar or container to create a well for filling. Work quickly while cookies are hot.
  8. Cool Cookies: Allow cookie cups to cool in pans for 10 minutes. Gently twist each cup slightly to loosen, continue cooling for 5 more minutes, then transfer to a wire rack to cool completely.
  9. Whip Cream: Using a cold bowl and whisk, whip chilled heavy cream until stiff peaks form, about 3-4 minutes.
  10. Mix Cheesecake Base: In a separate mixing bowl, beat cream cheese, granulated sugar, and peppermint extract together until smooth and creamy with no lumps.
  11. Fold in Whipped Cream: Gently fold the whipped cream into the cream cheese mixture until fully combined and smooth, maintaining as much air as possible.
  12. Prepare Piping Bag (Optional): Using a small food-safe paintbrush, paint two decorative red stripes on the inside of a piping bag fitted with a large round tip. Fill piping bag carefully with peppermint cheesecake filling.
  13. Fill Cookie Cups: Pipe a generous swirl of cheesecake filling into each cooled cookie cup, filling right to the top.
  14. Chill to Set: Refrigerate filled cookie cups for 1 to 2 hours or until the filling is completely set.
  15. Garnish and Serve: Sprinkle chopped candy canes on top of chilled cookie cups just before serving. Keep refrigerated and consume within 2 to 3 days.

Notes

  • Room temperature eggs and butter help create a smoother cookie dough and better texture.
  • Use a cold bowl and whisk for whipping cream to achieve better volume and stability.
  • Black cocoa powder enhances the depth of chocolate flavor and gives an intense dark color. Can substitute with regular Dutch-processed cocoa.
  • Press wells immediately while cookies are still hot and pliable. Waiting makes shaping difficult.
  • Store leftover cookie cups in an airtight container in the refrigerator for 2-3 days.
  • Freeze without candy cane garnish for up to 4 weeks. Add fresh topping after thawing.
  • Add candy cane topping just before serving to maintain crunch and prevent softening.