These Chocolate Peppermint Cookie Cups are a festive, make‑ahead holiday indulgence: rich dark‑chocolate cookie shells piped with a light peppermint‑kissed cheesecake mousse, and finished with a sprinkle of crushed candy canes.
Celebrate the season with these playful cookie cups—an inspired twist on last year’s beloved Dark Chocolate Candy Cane Cookies. The classic pairing of mint and chocolate never disappoints, and those bright red stripes inside the piping bag give every swirl a cheerful holiday vibe.
Why You’ll Love Them
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Chocolate + Mint: A timeless duo that’s both refreshing and decadent.
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Make‑Ahead Friendly: Bake and fill weeks in advance; freeze up to 4 weeks (hold off on the candy‑cane garnish until serving).
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Customizable: Swap black cocoa powder for Dutch‑process cocoa if needed, or omit the stripes for a simpler look.
Pro Tip: Candy‑Cane Swirl
Rather than juggling multiple gels, I found the easiest way to achieve candy‑cane stripes is by brushing two lines of red color gel down the inside of a piping bag (use a small, food‑safe paintbrush), then filling it with the cheesecake mixture. This creates an instant swirl as you pipe—no extra steps required!
Ingredients
For the Chocolate Cookie Cups
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2 cups (260 g) all‑purpose flour
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¼ cup (25 g) Dutch‑process cocoa powder, sifted
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¼ cup (25 g) black cocoa powder*
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1 tsp baking soda
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½ tsp salt
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1 cup (225 g) unsalted butter, room temperature
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½ cup (100 g) granulated sugar
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1 cup (200 g) light brown sugar, packed
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2 large eggs, room temperature
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1 tsp vanilla extract
*If you don’t have black cocoa powder, you can substitute with more Dutch‐process cocoa for a slightly lighter color and conventional chocolate taste.
For the Peppermint Cheesecake Filling
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1 cup (240 ml) heavy whipping cream, well chilled
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8 oz (225 g) full‑fat cream cheese, softened
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½ cup (100 g) granulated sugar
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1 tsp peppermint extract
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Red color gel
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Crushed candy canes, for garnish
Instructions
1. Bake the Cookie Cups
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Preheat your oven to 350 °F (175 °C). Generously spray two standard muffin tins with nonstick cooking spray.
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In a medium bowl, whisk together the all‑purpose flour, both cocoa powders, baking soda, and salt; set aside.
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In a large bowl, cream the butter with both sugars on medium‑high speed until pale and fluffy, about 2–3 minutes.
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Reduce mixer speed to low; add eggs one at a time, then vanilla, mixing until just combined.
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Gradually add the dry ingredients, mixing until no streaks of flour remain.
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Using a large (3 Tbsp) cookie scoop, portion dough into each muffin cup.
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Bake for 10–13 minutes, until the edges are set but the centers still look slightly soft.
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Immediately upon removing from the oven, press down gently in the center of each cookie with a small jar or spatula to form a well.
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Let cool in the pan for 10 minutes. Twist each cookie gently to loosen, then transfer to a wire rack to cool completely.
2. Prepare the Peppermint Cheesecake Mousse
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In a chilled bowl, whip the heavy cream to stiff peaks; cover and refrigerate.
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In another bowl, beat the cream cheese with sugar and peppermint extract until smooth and creamy.
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Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
3. Assemble & Finish
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Fit a piping bag with a large round tip. Using a small food‑safe paintbrush, paint two parallel stripes of red color gel on the interior walls of the bag.
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Carefully fill the lined bag with the cheesecake mousse.
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Pipe generous swirls into each cooled cookie cup, then chill in the fridge for 1–2 hours to set.
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Just before serving, sprinkle with crushed candy canes for extra sparkle—and perfect crunch.
Storage & Make‑Ahead
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Refrigerator: Store assembled cups (minus candy canes) in an airtight container for up to 3 days.
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Freezer: Freeze un‑garnished cups in a sealed container for up to 4 weeks; add candy‑cane bits after thawing.
More Holiday Treats
If you’re craving even more festive baking, be sure to check out:
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Dark Chocolate Candy Cane Cookies
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Eggnog Cookies
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Chocolate Peppermint Layer Cake
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White Chocolate Candy Cane Cake
Happy baking, and enjoy these Chocolate Peppermint Cookie Cups all season long!