There’s something so magical about Chocolate Peppermint Cookie Cups. They’ve got the chewy, brownie-like base of a cookie and the creamy, cool center of peppermint frosting — all in one perfect bite. They look fancy, taste indulgent, and come together with simple pantry ingredients.
The first time I made these, it was during a December baking marathon. The kitchen smelled like cocoa and candy canes, and these little cookie cups came out looking like they belonged in a bakery window. My family devoured them before they even cooled. Since then, they’ve become a holiday staple — right next to my Raspberry Thumbprint Cookies and Garten’s Cranberry Orange Bread.
Chocolate Peppermint Cookie Cups
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Lightly grease a mini muffin pan.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. In another bowl, beat butter and sugars until fluffy. Add egg and vanilla, then gradually mix in dry ingredients. Fold in mini chocolate chips.
- Scoop 1 tablespoon of dough into each muffin cup. Press slightly to form a shallow well in the center. Bake for 10–12 minutes until set.
- While warm, use the back of a spoon to press down the centers again to create space for the filling. Let cool completely before filling.
- Beat cream cheese and butter until smooth. Add powdered sugar, peppermint extract, and heavy cream until light and fluffy.
- Pipe or spoon peppermint filling into each cookie cup. Sprinkle with crushed candy canes or drizzle with melted chocolate.
Nutrition
Notes
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Let us know how it was!Why You’ll Love Chocolate Peppermint Cookie Cups
These bite-sized desserts are festive, rich, and filled with the perfect balance of chocolate and peppermint. The cookie cups bake up soft and chewy, while the frosting is creamy and cool with just enough mint to feel refreshing.
If you love winter treats like my Pistachio Chocolate Bar Cookies or Pink Party Donuts, these cookie cups will fit right in on your holiday dessert table.
Ingredients You’ll Need
For the Cookie Cups:
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- ½ cup mini chocolate chips
For the Peppermint Filling:
- 4 ounces cream cheese, softened
- 2 tablespoons butter, softened
- 1 ¼ cups powdered sugar
- ½ teaspoon peppermint extract
- 1–2 tablespoons heavy cream
- Optional: crushed candy canes for garnish
If you love chocolate desserts that have both texture and balance, you’ll also adore my Chewy Brownie Cookies — soft, fudgy, and just as crowd-pleasing.
How to Make Chocolate Peppermint Cookie Cups
Step 1: Preheat and Prep
Preheat oven to 350°F (175°C). Lightly grease a mini muffin pan.
Step 2: Make the Cookie Dough
In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. In another bowl, beat butter and sugars until fluffy. Add egg and vanilla, then gradually mix in dry ingredients. Fold in mini chocolate chips.
Step 3: Bake the Cookie Cups
Scoop 1 tablespoon of dough into each muffin cup. Press slightly to form a shallow well in the center. Bake for 10–12 minutes until set.
Step 4: Shape and Cool
While warm, use the back of a spoon to press down the centers again to create space for the filling. Let cool completely before filling.
Step 5: Make the Peppermint Filling
Beat cream cheese and butter until smooth. Add powdered sugar, peppermint extract, and heavy cream until light and fluffy.
Step 6: Fill and Decorate
Pipe or spoon peppermint filling into each cookie cup. Sprinkle with crushed candy canes or drizzle with melted chocolate.
If you love festive treats that double as edible gifts, this one’s as fun to make as my Christmas Bread Recipe.
Tips for Perfect Cookie Cups
- Use mini muffin pans: Regular-size cups make the dough spread too much.
- Don’t overbake: Slightly soft centers keep the texture chewy.
- Chill the filling: Cold filling pipes neatly and holds its shape.
- Top right before serving: Candy canes stay crisp longer this way.
The same little tips for timing and texture are what make my Cheesy Scalloped Potatoes come out perfect every time.
How to Store and Freeze
Storage: Store in an airtight container in the fridge for up to 5 days.
Freezing: Freeze unfrosted cookie cups for up to 2 months. Fill after thawing.
Reheating: Not needed — these are best chilled or at room temperature.
Like my Strawberry Shortcake Puppy Chow, these make great make-ahead treats for parties.
Flavor Variations
- Mocha Peppermint: Add ½ teaspoon espresso powder to the dough.
- White Chocolate Peppermint: Use white chocolate chips instead of regular.
- Dark Chocolate: Swap cocoa for dark cocoa and add extra chips.
- Candy Cane Crunch: Stir crushed candy canes right into the dough.
If you love recipes with fun variations, this one’s just as customizable as my Cheesy Broccoli Rice Casserole.
Frequently Asked Questions
1. Can I use store-bought cookie dough?
Yes, but homemade gives better texture and flavor.
2. Can I skip the cream cheese?
You can use buttercream instead, but it’ll be sweeter.
3. Can I make these ahead of time?
Definitely! The cups and filling can be made a day ahead.
4. How strong is the peppermint flavor?
It’s mild and balanced — perfect with rich chocolate.
The Final Bite
These Chocolate Peppermint Cookie Cups are festive, fudgy, and irresistibly good. The combination of soft chocolate cookie, creamy peppermint filling, and crunchy candy cane topping makes every bite taste like the holidays.
Serve them on dessert trays, pack them up for friends, or enjoy them with a mug of my Hot Cocoa Mix Recipe. They’re the kind of treat that disappears fast — every single time.