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Chocolate Peppermint Cookie Cups

Irresistible Chocolate Peppermint Cookie Cups for Festive Joy

Enjoy these festive Chocolate Peppermint Cookie Cups filled with creamy peppermint cheesecake for a delightful holiday treat.
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Prep Time 30 minutes
Cook Time 13 minutes
Chill Time 2 hours
Total Time 2 hours 45 minutes
Servings: 12 cups
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 1 cup all-purpose flour substitute with gluten-free blend for gluten-free option
  • 1/2 cup black cocoa powder use Dutch-processed cocoa for milder flavor
  • 1 tsp baking soda
  • 1/4 tsp salt balances sweetness
  • 1/2 cup unsalted butter vegan butter is a great alternative
  • 1/2 cup granulated sugar try brown sugar for deeper flavor
  • 1/2 cup brown sugar can replace granulated sugar
  • 1 large egg flax egg or unsweetened applesauce work as vegan substitutes
  • 1 tsp vanilla extract pure vanilla delivers the best results
For the Cheesecake Filling
  • 1 cup heavy cream coconut cream is a great dairy-free substitute
  • 8 oz cream cheese use dairy-free cream cheese for vegan option
  • 1/2 cup powdered sugar
  • 1 tsp peppermint extract pure extract ensures stronger flavor
For the Garnish
  • 1/2 cup crushed candy canes chopped chocolate or nuts are alternatives

Equipment

  • Cupcake Tin
  • Mixing bowls
  • Electric mixer
  • piping bag

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and coat a cupcake tin with cooking spray.
  2. Whisk together flour, cocoa powder, baking soda, and salt in a medium mixing bowl.
  3. Cream together butter, granulated sugar, and brown sugar until light and fluffy, then beat in eggs and vanilla.
  4. Gradually mix dry ingredients into wet ingredients until a dough forms.
  5. Scoop the dough into the cupcake tin, filling each cup two-thirds full, and bake for 10-13 minutes.
  6. Press a well into the center of each warm cookie to create cups.
  7. Whip heavy cream until stiff peaks form, then beat cream cheese with powdered sugar and peppermint extract.
  8. Fold whipped cream into cream cheese mixture and pipe into cooled cookie cups.
  9. Refrigerate for 1-2 hours, then garnish with crushed candy canes before serving.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 200mgPotassium: 180mgFiber: 1gSugar: 20gVitamin A: 500IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Ensure the whipped cream is chilled for the best results. Fill cookie cups just before serving and store unfilled cups to maximize freshness.

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