Why You’ll Love This Recipe
- Festive Flavor: Chocolate and peppermint are a classic holiday combination that’s sure to delight your taste buds.
- Easy to Customize: Add your favorite garnishes for a personal touch or swap ingredients to suit your preferences.
- Perfect for Sharing: These cookie cups are individually portioned, making them ideal for parties, cookie exchanges, or gifting.
- Visually Stunning: Their beautiful presentation makes them a show-stopper dessert.
- Kid-Friendly: A fun baking project to enjoy with family or friends.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cookie Cups:
- unsalted butter, softened
- granulated sugar
- packed brown sugar
- large egg
- vanilla extract
- all-purpose flour
- unsweetened cocoa powder
- baking soda
- salt
For the Peppermint Filling:
- crushed peppermint candies or candy canes
- semi-sweet chocolate chips
- heavy cream
For the Garnish (optional):
- whipped cream
- additional crushed peppermint candies
- mini candy canes
Directions
- Prepare the Cookie Dough:
- Preheat your oven to 350°F (175°C). Grease or line a mini muffin tin with paper liners.
- In a large bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract until combined.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually mix the dry ingredients into the wet ingredients until just combined.
- Form the Cookie Cups:
- Use a small cookie scoop or tablespoon to fill each mini muffin cup with dough. Gently press the dough into the bottom and up the sides to form a cup shape.
- Bake for 10-12 minutes, or until the edges are set but the centers are still soft.
- Immediately after removing from the oven, use the back of a small spoon to press down the center of each cookie cup to create a well. Let them cool completely in the tin before removing.
- Prepare the Peppermint Filling:
- Heat the heavy cream in a small saucepan over medium heat until it begins to simmer.
- Remove from heat and stir in the chocolate chips until melted and smooth.
- Stir in the crushed peppermint candies until well combined. Allow the mixture to cool slightly until it reaches a spreadable consistency.
- Fill the Cookie Cups:
- Spoon or pipe the peppermint filling into each cooled cookie cup, smoothing the tops as needed.
- Garnish and Serve:
- Add a dollop of whipped cream, sprinkle with extra crushed peppermint candies, or place a mini candy cane on top.
- Serve immediately or store in an airtight container.
Servings and Timing
- Servings: Approximately 24 cookie cups
- Prep Time: 20 minutes
- Cook Time: 10-12 minutes
- Total Time: About 35-40 minutes
Variations
- Change the Filling: Swap the peppermint filling for peanut butter or caramel for a different flavor profile.
- Dark Chocolate Lovers: Use dark chocolate chips in the filling for a richer taste.
- Dairy-Free Option: Use dairy-free butter and cream substitutes to make these cookie cups vegan-friendly.
- Nutty Addition: Add finely chopped nuts to the cookie dough for added texture and flavor.
- Festive Colors: Use red and green sprinkles as a garnish for extra holiday flair.
Storage/Reheating
- Storage: Store the cookie cups in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- Freezing: Freeze the cookie cups without the garnish for up to 2 months. Thaw them at room temperature before adding the whipped cream or candy garnishes.
- Reheating: If you prefer a warm filling, microwave the cookie cups for 10-15 seconds before serving.
FAQs
1. Can I make these cookie cups ahead of time?
Yes, you can prepare the cookie cups and peppermint filling in advance. Assemble them just before serving for the best presentation.
2. Can I use store-bought cookie dough?
Store-bought dough can work in a pinch, but homemade dough offers a better texture and flavor.
3. What type of peppermint candies should I use?
Crushed candy canes or starlight mints work perfectly for this recipe.
4. How do I keep the cookie cups from sticking to the tin?
Grease the muffin tin well or use paper liners to ensure easy removal.
5. Can I use white chocolate in the filling?
Yes, white chocolate can be substituted for semi-sweet chocolate if preferred.
6. Do these cookie cups need to be refrigerated?
Only if they’re topped with whipped cream or left out for more than 24 hours.
7. How can I make the filling thicker?
Allow the peppermint filling to cool longer, or add more crushed peppermint candies for a thicker consistency.
8. Can I make larger cookie cups?
Yes, use a standard muffin tin instead of a mini muffin tin and adjust the baking time accordingly.
9. What other garnishes can I use?
Sprinkles, chocolate shavings, or edible glitter are fun and festive options.
10. Are these cookie cups gluten-free?
Not as written, but you can substitute the all-purpose flour with a gluten-free baking blend.
Conclusion
Chocolate Peppermint Cookie Cups are a must-try treat for chocolate and mint lovers. Their rich flavor, festive appearance, and customizable options make them a hit at any gathering. Whether you’re baking for a holiday party, a cookie exchange, or just to satisfy your sweet tooth, these delightful cookie cups are guaranteed to impress
Chocolate Peppermint Cookie Cups
- Total Time: 35-40 minutes
- Yield: 24 cookie cups
- Diet: Vegetarian
Description
Chocolate Peppermint Cookie Cups are the ultimate holiday dessert, combining rich cocoa-flavored cookie cups with a creamy peppermint filling. Perfect for holiday parties, cookie exchanges, or gifting, these festive treats are easy to customize and visually stunning. Enjoy the delightful combination of chocolate and peppermint with these show-stopping cookie cups.
Ingredients
For the Cookie Cups:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
For the Peppermint Filling:
- 1/4 cup crushed peppermint candies or candy canes
- 1 cup semi-sweet chocolate chips
- 1/4 cup heavy cream
Optional Garnish:
- Whipped cream
- Additional crushed peppermint candies
- Mini candy canes
Instructions
- Prepare the Cookie Dough:
- Preheat the oven to 350°F (175°C). Grease or line a mini muffin tin with paper liners.
- In a large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract until fully incorporated.
- In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Form the Cookie Cups:
- Scoop approximately 1 tablespoon of dough into each mini muffin cup. Gently press the dough to create a cup shape.
- Bake for 10-12 minutes, or until the edges are set and the centers are soft.
- While still warm, press down the center of each cookie cup using the back of a spoon to create a well. Cool completely in the tin.
- Prepare the Peppermint Filling:
- Heat heavy cream in a small saucepan until it just starts to simmer.
- Remove from heat and stir in chocolate chips until melted and smooth.
- Mix in crushed peppermint candies. Let the filling cool slightly until spreadable.
- Assemble the Cookie Cups:
- Fill each cooled cookie cup with the peppermint filling using a spoon or piping bag. Smooth the tops if needed.
- Garnish and Serve:
- Add whipped cream, extra crushed peppermint candies, or mini candy canes as a garnish.
Notes
- Store cookie cups in an airtight container for up to 3 days at room temperature or up to a week in the refrigerator.
- For make-ahead convenience, bake the cookie cups and prepare the filling separately, then assemble just before serving.
- Use gluten-free flour or dairy-free substitutes to adjust for dietary preferences.
- Prep Time: 20 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
