Peppermint Cheesecake Cookie Cups

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These delicious Peppermint Cheesecake Cookie Cups are the perfect treat for your holiday dessert table.

Prep Time15

Cook Time14

Total Time29

Course: Dessert

Cuisine: American

Servings:

Calories: 162kcal

Preheat oven to 350ºF.
In a large bowl combine the flour, cocoa, and baking soda.
With a handheld mixer (or stand mixer) cream the butter and brown sugar together.
Next beat in the egg and vanilla.
Stir in the flour mixture and beat until well combined.
To make the cookie cup scoop the cookie dough with a tablespoon or mini cookie scoop and roll into ¾-inch balls. Place the balls into a greased mini-muffin pan and press the center with your thumb or a small measuring spoon.
Bake for 14 minutes until set but still soft.
Use a small measuring spoon to press down the center of the cookie cup which may have puffed up while baking.
Allow to cool for about five minutes in the pan or until cool enough to handle and then transfer to a wire rack.
While the cookie cups are cooling, beat the heavy whipping cream to stiff peaks in a medium mixing bowl.
In a large mixing bowl beat the cream cheese, sugar, and peppermint extract together.
The fold in the cream and crushed candy canes.
Spoon or pipe the filling into the cookie cups.
Garnish with crushed candy canes. (optional)

Store in an airtight container in the refrigerator for up to 3 days.