These Chocolate Peppermint Cookie Cups are the perfect make-ahead treat for the holidays. Dark chocolate cookies filled with a whipped peppermint cheesecake and topped with crushed candy canes!
Chocolate Peppermint Cookie Cups
Course Dessert
Type Cookie, Tart
Prep Time 1 hour 30 minutes
Cook Time 10 minutes
Total Time 1 hour 40 minutes
Servings 20
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
Peppermint Cheesecake Filling:
- 1 cup heavy whipping cream chilled
- 8 oz cream cheese full fat
- 1/2 cup granulated sugar
- 1 tsp peppermint extract
- red color gel
- candy canes chopped
INSTRUCTIONS
Chocolate Cookie Cups:
- Preheat oven to 350°. Spray two regular sized cupcake tins with cooking spray.
- Whisk together flour, cocoa powders, baking soda, and salt. Set aside.
- Beat butter and sugars on med-high until light and fluffy (approx. 2-3mins). Reduce speed and add eggs one at a time and vanilla. Beat until combined. Add flour mixture and mix until just combined.
- get full instructions @ livforcake.com
Chocolate Peppermint Cookie Cups
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