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Chocolate Peppermint Cookie Cups with Cheesecake Filling

Chocolate Peppermint Cookie Cups with Cheesecake Filling
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Chocolate Peppermint Cookie Cups with Cheesecake Filling combine rich, fudgy chocolate cookie cups infused with refreshing peppermint and a smooth, creamy cheesecake center. Perfect for holiday gatherings or any festive celebration, these bite-sized treats offer a delightful contrast of crunchy cookie and velvety filling, customizable to suit your taste and dietary needs.

Ingredients

Scale

Cookie Dough Ingredients

  • 1 1/4 cups All-Purpose Flour
  • 1/3 cup Cocoa Powder
  • 1/2 cup Butter, softened
  • 1/2 cup Granulated Sugar
  • 1/2 cup Brown Sugar
  • 1 large Egg
  • 1 tsp Vanilla Extract
  • 1/2 tsp Peppermint Extract
  • 1/4 tsp Salt
  • 1/2 cup Mini Chocolate Chips

Cheesecake Filling Ingredients

  • 8 oz Cream Cheese, softened
  • 3/4 cup Powdered Sugar
  • 1 tsp Vanilla Extract
  • 1/2 tsp Peppermint Extract

Optional Garnishes

  • Crushed Peppermint Candy
  • Powdered Sugar for dusting
  • Cocoa Powder for dusting

Instructions

  1. Prepare the Cookie Dough: Start by creaming the softened butter with granulated and brown sugar until the mixture is light and fluffy. Beat in the egg, vanilla extract, and peppermint extract until smooth and well combined. In a separate bowl, whisk together the all-purpose flour, cocoa powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the mini chocolate chips evenly throughout the dough.
  2. Shape and Bake Cookie Cups: Press the cookie dough evenly into the bottoms and up the sides of muffin tin cups to form well-shaped cups. Bake in a preheated oven at 350°F (175°C) for 10-12 minutes or until the edges are set but the centers are still slightly soft. Remove from the oven and allow the cookie cups to cool completely in the pan before removing.
  3. Make the Cheesecake Filling: Using a mixer, beat the softened cream cheese until smooth and creamy. Gradually add powdered sugar, vanilla extract, and peppermint extract, mixing well until the filling is silky and consistent but still light enough to pipe or spoon easily.
  4. Assemble the Cookie Cups: Once the cookie cups are fully cooled, pipe or spoon the cheesecake filling generously into each cup, filling the centers completely to create a creamy contrast to the chocolate shell. Optionally, sprinkle crushed peppermint candies or dust with cocoa powder for extra festive texture and visual appeal.
  5. Chill and Serve: Refrigerate the assembled cookie cups for at least one hour to allow the cheesecake filling to set firmly. Serve chilled for optimal flavor and texture, making these festive bites perfect for any holiday or special occasion.

Notes

  • Use room temperature ingredients for smoother mixing and creamier texture.
  • Do not overbake the cookie cups; edges should be set while centers remain soft as they will firm up while cooling.
  • Completely chill cookie cups before filling to prevent the cheesecake filling from melting or becoming runny.
  • Use high-quality peppermint extract to avoid artificial aftertaste and ensure a true festive flavor.
  • Press cookie dough evenly to maintain uniform thickness for even baking and to hold shape well.

Nutrition

Keywords: chocolate peppermint, cookie cups, cheesecake filling, holiday dessert, bite-sized treats, festive sweets, peppermint extract, chocolate cookie cups

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