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Chocolate Peppermint Cookie Cups

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  • Author: clara
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 24 cookie cups 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Chocolate Peppermint Cookie Cups are bite-sized treats made with rich chocolate cookie dough filled with a creamy peppermint center and topped with crushed candy canes. They’re perfect for holiday dessert tables or as edible gifts!

Ingredients

Units Scale

For the Cookie Cups:

  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon peppermint extract
  • 1 1/4 cups all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

For the Filling:

  • 1/2 cup semi-sweet or dark chocolate chips
  • 1/4 cup heavy cream
  • 1/2 teaspoon peppermint extract

Topping:

  • Crushed candy canes or peppermint candies

Instructions

  1. Preheat the oven:
    • Preheat your oven to 350°F (175°C). Grease a mini muffin tin or spray with nonstick baking spray.
  2. Make the cookie dough:
    • In a mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
    • Add the egg, vanilla extract, and peppermint extract, mixing until well combined.
    • In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until a dough forms.
  3. Shape and bake:
    • Roll the dough into 1-inch balls and place each ball into the mini muffin tin wells.
    • Bake for 8-10 minutes, or until the edges are set.
    • Remove the pan from the oven and use the back of a teaspoon or a small measuring spoon to press a well into the center of each cookie cup while they are still warm. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  4. Prepare the filling:
    • In a microwave-safe bowl, combine the chocolate chips and heavy cream. Microwave in 20-second intervals, stirring after each, until the chocolate is fully melted and smooth. Stir in the peppermint extract.
  5. Assemble the cookie cups:
    • Spoon the chocolate peppermint filling into the center of each cookie cup. Sprinkle crushed candy canes over the top while the filling is still warm.
  6. Set and serve:
    • Allow the filling to set at room temperature or chill in the refrigerator for 15-20 minutes before serving.

Notes

  • Store in an airtight container at room temperature for up to 5 days.
  • For a shortcut, use pre-made chocolate cookie dough and follow the filling instructions.

Find it online: https://recipe.ukfinda.com/chocolate-peppermint-cookie-cups.htm