Cookie Cups Recipe: Chocolate Peppermint Cookie Cups

If you’re hunting for a show-stopping make-ahead treat this holiday season, look no further than these Chocolate Peppermint Cookie Cups. Imagine a crisp, deep-dark chocolate shell that snaps just like an Oreo, filled to the brim with a light-as-air Peppermint Cheesecake mousse, then crowned with crushed candy canes. Sound irresistible? It totally is.

Why You’ll Love These Cookie Cups

Ever wish you could combine the best of Chocolate And Peppermint Desserts into one perfect bite? These cookie cups deliver that mint-chocolate magic without the fuss. Unlike run-of-the-mill cookies, they’re self-contained little cups you can fill, freeze, and serve with zero mess. Plus, they’re a breeze to assemble once you get the hang of the steps.

The Origin Story

Last year, our Chocolate Peppermint Cookies were all the rage—dark chocolate dough laced with candy cane bits. This year, we’ve taken it up a notch by baking the dough in mini muffin tins to create “cups” and filling them with a dreamy peppermint-infused cheesecake mousse. It’s basically a spin on those viral Peppermint Hot Chocolate Cups, except you’re scooping cookie dough instead of melting chocolate. Clever, right?

The Deep-Dark Cookie Shell

To get that almost-black color and a hint of Oreo nostalgia, I swear by black cocoa powder. It gives your cups the kind of rich, inky hue that makes holiday treats pop on any dessert table. (Don’t have black cocoa? Regular Dutch-process cocoa works, too—your cups will just be a shade lighter.)

Bold Tip: Press the dough firmly into each tin cup to ensure the walls hold up when you fill them. Loose dough means sad, crumbling cups.

The Peppermint Cheesecake Filling

A fluffier take on classic cheesecake, this mousse blends cream cheese, whipped cream, a splash of peppermint extract, and a sprinkle of crushed candy cane. You can also stir in a few mini chocolate chips for texture.

FYI, the key to a stable mousse is whipping your cream cheese until it’s smooth—no lumps allowed! Then gently fold in whipped cream to keep the filling pillowy.

Mastering the Candy Cane Swirl

Want that gorgeous red swirl without paying for fancy piping tips? Here’s my go-to hack:

1. Stripe the Bag: Use a small, food-safe brush to paint two parallel lines of red gel food coloring inside your pastry bag.
2. Fill Carefully: Spoon the peppermint cheesecake in, pressing down gently to avoid smearing the stripes.
3. Pipe & Impress: As you squeeze, the red paint streaks the edges of each filling mound, mimicking crushed candy cane stripes.

Pro Tip: Skip the pricier sparkle gels—they pale in comparison to straight-up gel color.

Candy Cane Crunch Finish

Top each filled cup with a pinch of chopped candy cane or crumbled Chocolate Peppermint Crumble Cookies for a festive crunch. The contrast of creamy filling and salty pep-permint shards is pure sensory bliss.

Make-Ahead & Storage

Here’s why these easily earn a place on your holiday baking list:

• Freeze-Friendly: Bake the cups, fill them, then freeze in an airtight container for up to a month (just add candy cane sprinkles right before serving).
• No Last-Minute Stress: Pull them out of the freezer 15 minutes before guests arrive—perfectly thawed and ready to dazzle.
• Giftable: Layer them in a pretty tin or jar—think Chocolate Peppermint Cookies In A Jar—for a delightful edible gift.

Beyond the Holidays

While these cups scream winter cheer, why stop there? Swap peppermint extract for orange oil and top with candied zest for a spring twist. Or fill with raspberry white-chocolate ganache to transform them into Cookie Cups Recipe royalty year-round.

Frequently Asked Questions

Q: Can I use regular cocoa powder?
A: Absolutely—your cups will just be a dark chocolate brown instead of midnight black.

Q: The filling seems loose—help!
A: Chill your filled cups in the fridge for at least 1 hour to let the mousse set up, ensuring clean bites.

Q: Any alternate garnishes?
A: Try crushed peppermint candy, mini chocolate chips, or even a drizzle of white-chocolate ganache for a different look.

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Whether you bake for potlucks, cookie swaps, or just because you can’t resist mint chocolate heaven, these Chocolate Peppermint Cookie Cups tick every box. They bring together the chewy allure of Chocolate Peppermint Crumble Cookies, the creamy tang of Peppermint Cheesecake, and the crisp pop of candy cane—all in a neat, gift-worthy package.

So grab your muffin tin, break out the black cocoa (or regular cocoa), and get ready to wow everyone with a holiday treat that’s as fun to make as it is to devour. Happy baking!

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