CHOCOLATE PEPPERMINT COOKIE CUPS
These Chocolate Peppermint Cookie Cups feature a rich, chocolate cookie crust filled with creamy peppermint filling and topped with crushed candy canes. A delightful treat for the holiday season, perfect for parties or gifting.
Ingredients
For the Cookie Cups:
- 1 ½ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
For the Peppermint Filling:
- 8 oz cream cheese softened
- 1 cup powdered sugar
- ¼ teaspoon peppermint extract
- ½ cup whipped cream
- ½ cup crushed candy canes for topping
Instructions
Prepare Cookie Cups:
- Preheat the oven to 350°F (175°C). Grease a 12-cup muffin tin. In a bowl, mix flour, cocoa powder, baking soda, and salt. In another bowl, beat butter and sugar until fluffy. Add the egg and vanilla, then gradually stir in the dry ingredients.
Form the Cups:
- Scoop dough into the muffin tin, pressing the dough into the bottom and sides to form a cup shape. Bake for 12–15 minutes, or until a toothpick comes out clean. Let cool for 10 minutes, then use the back of a spoon to gently press the centers down to form a cup.
Make the Peppermint Filling:
- Beat cream cheese, powdered sugar, and peppermint extract until smooth. Fold in whipped cream until fluffy.
Assemble:
- Spoon the peppermint filling into each cooled cookie cup. Top with crushed candy canes.
Cool and Serve:
- Refrigerate for 20 minutes to set. Serve chilled or at room temperature.
Notes
Storage:
Store cookie cups in an airtight container in the refrigerator for up to 4 days. Customization:
For a richer filling, add a tablespoon of melted chocolate to the peppermint mixture.
Store cookie cups in an airtight container in the refrigerator for up to 4 days. Customization:
For a richer filling, add a tablespoon of melted chocolate to the peppermint mixture.