Liz’s Kitchen: Chocolate Peppermint Cheesecake Cookie Cups Recipe
Thanksgiving is over and the focus is now on Christmas and all that goes with it! One of my favorite things about Christmas is the Christmas Cookies! My aunt always made the best spread and for a few years, I was allowed to help! I love the different varieties and always having a choice for my sweet tooth! That's why I love to always try new holiday dessert and make them bite-sized! This recipe kind of takes everything I love and puts it into one bite! A cookie, some cheesecake and peppermint! Yum! This recipe is from Liv For Cake and it sounded perfect!
If you have your favorite Christmas dessert and would like send it my way...do it!
Chocolate Peppermint Cheesecake Cookie Cups
Chocolate Cookie Cups:
- 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
Peppermint Cheesecake Filling:
- 1 cup heavy whipping cream chilled
- 8 oz cream cheese full fat
- 1/2 cup granulated sugar
- 1 tsp peppermint extract
- red color gel
- candy canes chopped
Preheat oven to 350° and spray two cupcake tins with cooking spray.
Next, Whisk together the flour, cocoa powders, baking soda, and salt. Set aside.
Beat butter and sugars on med-high until light and fluffy. Then, reduce the whisk speed and add eggs - one at a time and the vanilla. Beat until mixture is combined. Then add the flour mixture and mix until just combined.
Using a large cookie scoop (3 Tbsp) scoop dough into muffin tins and bake for approximately 10-13mins. You want them shared but still soft in the middle.
Remove from oven and immediately use a small jar or container to press firmly down in the center to create a well. The let cool in pans for 10mins, and gently loosen each cookie slightly by twisting it in the pan. Cool for 5 more minutes then remove from pan and cool completely.
Now for the cheesecake filling, whip heavy cream until stiff peaks - It will be easier if you do it with a cold bowl and whisk.
Then in a separate bowl, beat cream cheese and sugar until smooth. Next, add whipped cream into cream cheese mixture and beat until combined.
Using a small food-safe paintbrush, paint two stripes on the inside of a piping bag fitted with a large round tip. Carefully fill with cheesecake filling. Then, pipe a swirl into cooled cookie cups and refrigerate until set (approx. 1-2 hours).
Next top off the cookie cups with some crushed peppermint and enjoy!
Fond the original recipe here and make sure to send your favorite Christmas recipes my way!