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Luna Hossain

Chocolate Peppermint Cookie Cups

These chocolate peppermint cookie cups are a rich, portion-friendly winter dessert with a firm chocolate cookie shell and a cool, creamy peppermint cheesecake filling. The cookie dough is pressed into muffin cups and baked, then filled with a smooth peppermint cream cheese mixture once cooled. A red peppermint swirl and crushed candy are added on top for flavor, crunch, and decoration. After chilling to set, the cups hold their shape and offer a balanced contrast of textures—deep chocolate, creamy filling, and a refreshing minty finish. They’re easy to store, not messy, and feel indulgent without being heavy.
Calories: ~280 | Carbs: ~30g | Fat: ~18g | Protein: ~4g
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 15 minutes
Chilling Time 20 minutes
Total Time 1 hour
Servings: 12
Course: Cupcakes
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • Butter
  • Sugar
  • Egg
  • Cocoa powder
  • All-purpose flour
  • Salt
  • Cream cheese
  • Powdered sugar
  • Peppermint extract
  • Thick red peppermint-flavored swirl or syrup used sparingly
  • Crushed peppermint candy or candy canes

Equipment

  • Muffin pan
  • Mixing bowls
  • Spoon or spatula
  • Measuring cups and spoons
  • Small glass or measuring spoon for pressing dough
  • Refrigerator

Method
 

  1. Preheat the oven to 350°F (175°C). Grease a muffin pan so the cups release easily after baking.
  2. Mix the butter and sugar until smooth. Add the egg and stir until combined.
  3. Add cocoa powder, flour, and salt. Mix until a thick chocolate dough forms. It should be soft but not sticky.
  4. Divide the dough between the muffin cups. Press it into the bottom and up the sides to form small cups. The center should be hollow.
  5. Bake until the cups look set and dry on top. The edges should feel firm when touched.
  6. Let the cups cool completely in the pan so they keep their shape.
  7. In a clean bowl, mix the cream cheese and powdered sugar until smooth and creamy.
  8. Add a small amount of peppermint extract and mix again. The filling should be thick and smooth.
  9. Spoon or pipe the filling into the cooled cookie cups, almost to the top.
  10. Add a few drops of the red swirl on top. Use a toothpick to gently swirl it into the filling.
  11. Sprinkle crushed peppermint candy in the center.
  12. Chill the cups until the filling feels firm and holds its shape when cut.

Notes

  • If the dough is too thin on the sides, the cups can crack when removed. Press the dough evenly.
  • Do not fill the cups while they are warm. The filling will soften and lose shape.
  • Use very little peppermint extract. Too much can overpower the filling fast.
  • Chill long enough so the filling fully sets before serving.
  • Macros are approximate and will vary based on ingredient brands and portion size.