Christmas Peppermint Dream Cups 🎄
Get into the festive spirit with these delightful Christmas Peppermint Dream Cups! Featuring tender chocolate cookie cups filled with a rich, creamy peppermint cheesecake, these treats are perfect for holiday gatherings and sure to impress your guests.
Equipment
- Muffin tins
- Electric Mixer
- Large cookie scoop
- Small jar or round tool
- Wire Rack
- Chilled bowl
- Cold whisk
- Piping bag
- Large round tip
- Small food-safe paintbrush
Ingredients
Chocolate Cookie Cups
- 2 cups all-purpose flour
- 0.25 cup Dutch-processed cocoa powder sifted for smoothness
- 0.25 cup black cocoa powder for deep color, or use more regular cocoa
- 1 tsp baking soda
- 0.5 tsp salt
- 1 cup unsalted butter softened
- 0.5 cup granulated sugar
- 1 cup light brown sugar packed
- 2 large eggs at room temperature
- 1 tsp vanilla extract
Peppermint Cheesecake Filling
- 1 cup heavy whipping cream well chilled
- 8 ounces full-fat cream cheese softened
- 0.5 cup granulated sugar
- 1 tsp peppermint extract
- Red food color gel optional, for festive swirl
- Crushed candy canes for topping
Instructions
- For the Chocolate Cookie Cups:
Get ready! Preheat your oven to 350°F (175°C). Lightly spray two regular muffin tins with cooking spray to prevent sticking. - In a medium bowl, whisk together the flour, both cocoa powders, baking soda, and salt until well combined. Set this dry mixture aside.
- In a larger bowl, beat the softened butter and both sugars together with an electric mixer on medium-high speed until the mixture is light and fluffy (about 2-3 minutes). Reduce the speed, then add the eggs one at a time, followed by the vanilla extract, beating just until everything is combined.
- Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix!
- Use a large cookie scoop (about 3 tablespoons) to place generous mounds of dough into each muffin cup.
- Bake for about 10-13 minutes, or until the edges are set but the centers still look a little soft. This keeps them wonderfully tender!
- Once out of the oven, immediately use the back of a small jar or a round tool to gently press down in the center of each cookie cup, creating a perfect well for the filling. Let them cool in the pans for 10 minutes, then carefully twist each one to loosen. After 5 more minutes, remove them and let them cool completely on a wire rack.
- For the Peppermint Cheesecake Filling:
In a chilled bowl with a cold whisk (this helps!), whip the heavy cream until stiff peaks form. Set aside. - In another bowl, beat the softened cream cheese, sugar, and peppermint extract until smooth and creamy. Gently fold the whipped cream into the cream cheese mixture until just combined and fluffy.
- If you want that festive candy cane swirl, use a small, food-safe paintbrush to paint two red stripes inside a piping bag fitted with a large round tip. Carefully spoon the cheesecake filling into the bag.
- Pipe a beautiful swirl of filling into each cooled cookie cup. Refrigerate for 1-2 hours until the filling is nicely set.
- Just before serving, sprinkle with crushed candy canes for that extra holiday sparkle!
Notes
Serve chilled within 2-3 days. For easy make-ahead, freeze the unfilled cups for up to 4 weeks (add candy canes just before serving).
Nutrition Information (per serving):
Calories: 300kcal
Total Carbs: 32g
Net Carbs: 31g
Fats: 18g
Protein: 3g
Calories: 300kcal
Total Carbs: 32g
Net Carbs: 31g
Fats: 18g
Protein: 3g
