Ingredients
Scale
- 2 cups all-purpose flour
- 1/4 cup Dutch-processed cocoa powder (sifted)
- 1/4 cup black cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter (room temperature)
- 1/2 cup granulated sugar
- 1 cup light brown sugar (packed)
- 2 large eggs (room temperature)
- 1 tsp vanilla extract
- 1 cup heavy whipping cream (chilled)
- 8 oz cream cheese (full fat)
- 1/2 cup granulated sugar
- 1 tsp peppermint extract
- red color gel (for piping bag decoration)
- candy canes (chopped, for garnish)
Instructions
- Preheat your oven to 350°F (175°C). Spray two regular-sized cupcake tins thoroughly with cooking spray to prevent sticking.
- In a medium bowl, whisk together the all-purpose flour, Dutch-processed cocoa powder, black cocoa powder, baking soda, and salt. Set this mixture aside.
- In a large mixing bowl, beat the unsalted butter, granulated sugar, and light brown sugar on medium-high speed until light and fluffy, about 2 to 3 minutes.
- Reduce the mixer speed to low and add the eggs one at a time, followed by the vanilla extract. Beat until fully incorporated.
- Gradually add the flour mixture to the butter mixture and mix until just combined.
- Using a large cookie scoop, portion the cookie dough into the prepared muffin tins.
- Bake for about 10 to 13 minutes or until mostly set but soft in the centers.
- Press down into the centers of each cookie cup using a small jar or container.
- Allow cooling in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Whip the chilled heavy cream until stiff peaks form in a cold bowl.
- In another bowl, beat the cream cheese, granulated sugar, and peppermint extract until smooth.
- Fold the whipped cream into the cream cheese mixture until combined.
- Pipe the cheesecake filling into each cooled cookie cup.
- Refrigerate for 1 to 2 hours until set, then sprinkle chopped candy canes on top before serving.
Notes
These cookie cups can be made ahead of time. Store baked cups in an airtight container at room temperature and fill them the day of serving for best results.
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie cup
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg