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
