Description
Rich chocolate cookie cups embrace peppermint’s cool elegance in this delightful holiday dessert. Creamy filling nestled in chocolate shells creates irresistible sweet bites that melt perfectly on palates, delivering festive cheer with each delectable mouthful.
Ingredients
Scale
Primary Ingredients:
- 1 ¼ cups (156 grams) all-purpose flour
- ⅓ cup (35 grams) unsweetened cocoa powder
- ½ cup (113 grams) unsalted butter, softened
Sugars:
- ½ cup (100 grams) granulated sugar
- ¼ cup (50 grams) brown sugar
Flavor and Binding Ingredients:
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
- ½ teaspoon baking soda
- ¼ teaspoon salt
Filling and Topping:
- ½ cup (85 grams) semi-sweet or dark chocolate chips
- ¼ cup (60 milliliters) heavy cream
- ½ teaspoon peppermint extract
- Crushed candy canes or peppermint candies
Instructions
- Prepare the baking environment by heating the oven to 350F (175C) and coating a mini muffin tin with nonstick spray.
- Create the cookie base by blending softened butter with granulated and brown sugars until airy and light. Incorporate egg, vanilla, and peppermint extracts, mixing thoroughly.
- Sift together flour, cocoa powder, baking soda, and salt in a separate container. Gradually fold dry ingredients into the wet mixture, forming a cohesive dough.
- Craft small spherical portions of dough, placing each carefully into the prepared muffin wells. Bake until edges appear firm and set, approximately 8-10 minutes.
- While cookies are still warm, gently press a small indentation into the center of each using the rounded back of a spoon, creating a delicate cup shape.
- Allow cookie bases to cool briefly in the pan, then transfer to a wire rack for complete cooling.
- Melt chocolate chips with heavy cream in short microwave intervals, stirring between each to ensure smooth consistency. Infuse with peppermint extract.
- Carefully fill each cookie cup with the glossy chocolate mixture, ensuring even distribution.
- Immediately sprinkle crushed candy canes over the warm filling, allowing them to slightly adhere.
- Let the chocolate filling stabilize at room temperature or expedite setting by chilling in the refrigerator for 15-20 minutes before serving.
Notes
- Ensure butter is softened at room temperature for smooth, even mixing of cookie dough.
- Use high-quality cocoa powder for rich, intense chocolate flavor in the cookie base.
- Press cookie wells gently to avoid breaking the delicate cookie cups during shaping.
- Crush candy canes just before sprinkling to maintain their crisp texture and vibrant color.
- For gluten-free option, substitute all-purpose flour with almond or gluten-free baking blend.
- Dairy-free alternative: Replace butter with coconut oil and use dairy-free chocolate chips.
- Control chocolate filling consistency by adjusting cream amount for desired thickness.
- Store cookie cups in an airtight container at room temperature for up to 3 days.
- Create mini dessert variations by using different extracts like orange or almond.
- Chill filling faster by placing cookie cups in the freezer for 10 minutes instead of refrigerating.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 200
- Sugar: 10 g
- Sodium: 100 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg