Description
A festive chocolate cookie base filled with light, fluffy peppermint cheesecake mousse and topped with crushed candy canes. Perfect for holiday trays, parties, and winter baking.
Ingredients
Chocolate Cookie Cups
- 2 cups all-purpose flour
- 1/4 cup Dutch-processed cocoa powder, sifted
- 1/4 cup black cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1 cup light brown sugar, packed
- 2 large eggs, room temperature
- 1 tsp vanilla extract
Peppermint Cheesecake Filling
- 1 cup heavy whipping cream, chilled
- 8 oz full-fat cream cheese
- 1/2 cup granulated sugar
- 1 tsp peppermint extract
- Red gel food coloring (optional)
- Crushed candy canes, for topping
Instructions
1. Make the Cookie Cups
- Preheat oven to 350°F (175°C). Grease a mini muffin pan.
- In a bowl, whisk flour, Dutch cocoa, black cocoa, baking soda, and salt.
- In another bowl, beat butter, granulated sugar, and brown sugar until fluffy.
- Add eggs one at a time, mixing well. Stir in vanilla.
- Add dry ingredients gradually, mixing until dough forms.
- Roll dough into small balls and place in mini muffin cups.
- Bake 10–12 minutes, until set.
- Immediately press the centers with a spoon to form “cups.”
- Cool completely before removing from the pan.
2. Make the Filling
- Whip the chilled heavy cream to stiff peaks.
- In another bowl, beat cream cheese and sugar until smooth.
- Add peppermint extract and a small amount of red gel color.
- Fold the whipped cream into the cream cheese mixture until light and fluffy.
3. Assemble
- Pipe or spoon the peppermint filling into cooled cookie cups.
- Top with crushed candy canes.
- Chill 20–30 minutes before serving.
Notes
- Press lightly when forming the cookie cups to avoid cracking.
- For deeper chocolate flavor, increase Dutch cocoa slightly and decrease flour by 1–2 tablespoons.
- Make cookie cups ahead — fill right before serving for best texture.
- Keep whipped cream very cold for a fluffier filling.
- Prep Time: 25 minutes
- Cook Time: 12 minutes