Chocolate Peppermint Cookie Cups (Print)

Chocolate cookie cups with peppermint cheesecake filling and candy cane garnish.

# Ingredients:

→ Chocolate Cookie Cups

01 - 2 cups all-purpose flour
02 - 1/4 cup Dutch-processed cocoa powder, sifted
03 - 1/4 cup black cocoa powder
04 - 1 tsp baking soda
05 - 1/2 tsp salt
06 - 1 cup unsalted butter, room temperature
07 - 1/2 cup granulated sugar
08 - 1 cup light brown sugar, packed
09 - 2 large eggs, room temperature
10 - 1 tsp vanilla extract

→ Peppermint Cheesecake Filling

11 - 1 cup heavy whipping cream, chilled
12 - 8 oz full-fat cream cheese
13 - 1/2 cup granulated sugar
14 - 1 tsp peppermint extract
15 - Red gel food coloring (for piping bag decoration)
16 - Candy canes, chopped for garnish

# Directions:

01 - Preheat the oven to 175°C (350°F). Spray two regular-sized cupcake tins thoroughly with cooking spray to prevent sticking.
02 - Whisk together all-purpose flour, Dutch-processed cocoa powder, black cocoa powder, baking soda, and salt in a medium bowl. Set the mixture aside.
03 - 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 2-3 minutes).
04 - Reduce mixer speed to low and add eggs one at a time, followed by vanilla extract. Beat until fully incorporated.
05 - Gradually add the flour mixture to the butter mixture. Mix until just combined, avoiding overmixing.
06 - Using a large cookie scoop (approximately 3 tablespoons), portion cookie dough evenly into the prepared muffin tins.
07 - Bake for 10 to 13 minutes, or until mostly set but soft in the center.
08 - Immediately after removing from the oven, press down firmly into the center of each cookie cup using a small jar or container to create a well for the filling.
09 - Cool cookie cups in the pans for 10 minutes. Twist slightly to loosen them, then transfer to a wire rack to cool completely.
10 - Using a cold bowl and whisk, whip chilled heavy cream until stiff peaks form.
11 - In a separate bowl, beat full-fat cream cheese, granulated sugar, and peppermint extract until smooth and creamy.
12 - Gently fold whipped cream into the cream cheese mixture until fully combined and smooth.
13 - Using a food-safe paintbrush, paint two decorative red stripes inside a piping bag fitted with a large round tip. Carefully fill the piping bag with peppermint cheesecake filling.
14 - Pipe a generous swirl of cheesecake filling into each cooled cookie cup.
15 - Refrigerate filled cookie cups for 1 to 2 hours, or until the filling is set.
16 - Sprinkle chopped candy canes on top. Serve immediately or keep refrigerated for up to 2-3 days. To freeze, omit the candy cane topping and store for up to 4 weeks.

# Notes:

01 - For cleaner wells in cookie cups, use a jar or container dipped in flour.

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