Description
Delightful chocolate cookie cups filled with a creamy peppermint cheesecake topping, perfect for holiday gatherings.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/4 cup Dutch-processed cocoa powder (sifted)
- 1/4 cup black cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter (room temperature)
- 1/2 cup granulated sugar
- 1 cup light brown sugar (packed)
- 2 large eggs (room temperature)
- 1 tsp vanilla extract
- 1 cup heavy whipping cream (chilled)
- 8 oz cream cheese (full fat)
- 1/2 cup granulated sugar
- 1 tsp peppermint extract
- red color gel (for piping bag decoration)
- candy canes (chopped, for garnish)
Instructions
- Preheat your oven to 350°F (175°C). Spray two regular-sized cupcake tins with cooking spray.
- In a medium bowl, whisk together flour, Dutch-processed cocoa powder, black cocoa powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat butter, granulated sugar, and light brown sugar until light and fluffy, about 2-3 minutes.
- Add eggs one at a time and the vanilla extract, mixing until incorporated.
- Gradually add the flour mixture, mixing until just combined.
- Portion the dough into prepared muffin tins, pressing slightly to flatten.
- Bake for about 10-13 minutes until edges are set but centers are soft.
- Immediately press down in the center of each cookie cup to create a well for filling.
- Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- Whip the chilled heavy cream until stiff peaks form.
- In a separate bowl, beat cream cheese, sugar, and peppermint extract until smooth.
- Fold whipped cream into the cream cheese mixture until combined.
- Pipe the cream cheese filling into each cooled cookie cup.
- Refrigerate for 1-2 hours until filling is set.
- Sprinkle chopped candy canes on top before serving.
Notes
For the best flavor, chill the heavy cream before whipping and use room temperature eggs for a more tender dough. Adjust the peppermint extract to taste if desired.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie cup
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: chocolate, peppermint, cookies, holiday desserts, baking