Chocolate Peppermint Cookie Cups – Festive Holiday & Christmas Dessert Recipe

If there’s ever been a match made in holiday dessert heaven, it’s chocolate and peppermint. These Chocolate Peppermint Cookie Cups are basically the dessert version of a warm hug during December. Dark, fudgy cookies meet creamy Peppermint Cheesecake filling, and just when you think it couldn’t get better—bam!—crushed candy canes sprinkle over the top like festive confetti.

Now, let’s be real. Holiday baking can feel like a marathon. But this Cookie Cups Recipe? Totally doable, totally make-ahead, and totally crowd-pleasing. The base is rich and chocolatey (hello, black cocoa powder—though FYI, regular cocoa works just fine), and the filling is like a peppermint-infused cheesecake mousse that tastes as dreamy as it sounds.

Want to make them extra Instagram-worthy? Here’s a pro move: stripe the inside of your pastry bag with red food gel before piping. You’ll get that candy cane swirl without breaking a sweat. And IMO, that little detail makes your dessert look like it belongs in a holiday bakery window.

Oh, and storage? Easy peasy. Freeze these for up to 4 weeks, but skip the candy cane topping until serving. Nobody wants soggy sprinkles, right?

If you’re all about Chocolate And Peppermint Desserts, this is the one to add to your holiday rotation. They’re like mini Peppermint Hot Chocolate Cups—but in cookie form. Want to mix it up? Try gifting them as Chocolate Peppermint Cookies In A Jar for friends or serve alongside Chocolate Peppermint Crumble Cookies for a dessert table that screams “festive overload.”

Bottom line? These Chocolate Peppermint Cookies are cute, cozy, and guaranteed to disappear faster than Santa’s plate of milk and cookies.

Chocolate Peppermint Cookie Cups – Festive Holiday & Christmas Dessert Recipe

These festive cookie cups bring together rich dark chocolate and cool peppermint in the most fun way! A chewy chocolate cookie shell gets filled with a light and fluffy peppermint cheesecake mousse, then dressed up with a sprinkle of crushed candy canes. Perfect for making ahead during the holidays!

Course: Dessert

Cuisine: American

Prep Time: 1 hour 30 minutes

Cook Time: 10 minutes

Total Time: 1 hour 40 minutes

Servings: 20

Calories: 300 kcal

Author: Aleda

Ingredients

For the Chocolate Cookie Cups:

• 2 cups all-purpose flour
• ¼ cup Dutch-process cocoa powder, sifted
• ¼ cup black cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• ½ cup granulated sugar
• 1 cup light brown sugar, packed
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract

For the Peppermint Cheesecake Filling:

• 1 cup chilled heavy whipping cream
• 8 oz full-fat cream cheese
• ½ cup granulated sugar
• 1 teaspoon peppermint extract
• Red gel food coloring
• Crushed candy canes

Instructions

Make the Cookie Cups:

1. Heat oven to 350°F. Lightly coat two standard muffin tins with nonstick spray.
2. In a medium bowl, whisk together flour, both cocoa powders, baking soda, and salt. Set aside.
3. In a large bowl, beat butter with both sugars on medium-high until fluffy, about 2–3 minutes. Lower speed, add eggs one at a time, followed by vanilla, and mix well.
4. Slowly add the dry ingredients and stir just until blended.
5. Scoop about 3 tablespoons of dough per cup into the prepared muffin pans.
6. Bake 10–13 minutes, until the edges are set but centers still look slightly soft.
7. Remove from oven and immediately press the center of each cookie with a small jar or spoon to form a well.
8. Cool in the pan for 10 minutes, gently twist to loosen, then transfer to a rack to cool completely.

Prepare the Peppermint Filling:

1. Whip cold heavy cream until stiff peaks form. (Tip: chilling the bowl and whisk first makes this easier.)
2. In another bowl, beat cream cheese, sugar, and peppermint extract until smooth and creamy.
3. Fold the whipped cream into the cream cheese mixture until light and airy.
4. Using a small food-safe paintbrush, paint two red stripes inside a piping bag fitted with a round tip. Fill bag with the peppermint cheesecake mixture.
5. Pipe swirls of filling into cooled cookie cups. Chill for 1–2 hours until set.
6. Before serving, sprinkle with crushed candy canes.

Storage Tip: Enjoy within 2–3 days if refrigerated. For longer storage, freeze (without candy cane topping) for up to 4 weeks.

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