Introduction
Cookie cups filled with a delightful cheesecake mixture are a perfect treat for any occasion. These bite-sized desserts combine the rich flavor of chocolate cookies with a creamy peppermint filling, making them an irresistible choice for holiday celebrations or any festive gathering. With a blend of simple ingredients, you can impress your friends and family with these deliciously inventive treats.
Detailed Ingredients with measures
Cookie Cup Ingredients:
– 1⅓ cups all-purpose flour
– ½ cup cocoa powder
– ½ teaspoon baking soda
– ½ cup butter
– ⅔ cup brown sugar
– 1 egg
– 1 teaspoon vanilla extract
Filling Ingredients:
– ⅔ cup heavy whipping cream
– 6 ounces cream cheese
– ⅓ cup sugar
– 1 teaspoon peppermint extract
– ½ cup crushed candy canes
Prep Time
20 minutes
Cook Time
14 minutes
Total Time
34 minutes
Yield
Approximately 24 cookie cups
Instructions
1. **Preheat the Oven:** Set your oven to 350ºF.
2. **Prepare the Dry Ingredients:** In a large bowl, combine the flour, cocoa powder, and baking soda.
3. **Cream Butter and Sugar:** Using a handheld or stand mixer, cream together the butter and brown sugar until smooth.
4. **Add Egg and Vanilla:** Beat in the egg and vanilla extract until fully incorporated.
5. **Combine Mixtures:** Gradually add the dry ingredients to the wet mixture, beating until well combined.
6. **Form Cookie Cups:** Scoop the cookie dough using a tablespoon or mini cookie scoop, rolling into ¾-inch balls. Place each ball into a greased mini-muffin pan and press the center with your thumb or a small measuring spoon to create a cup shape.
7. **Bake:** Bake for 14 minutes until set but still soft.
8. **Reinforce Cup Shape:** After baking, the cookie cups may have puffed up. Use a small measuring spoon to press down the center again to maintain the cup shape.
9. **Cool:** Allow the cookie cups to cool in the pan for about five minutes, then transfer them to a wire rack to cool completely.
10. **Prepare Whipped Cream:** In a medium mixing bowl, beat the heavy whipping cream until stiff peaks form.
11. **Prepare Cheesecake Filling:** In a separate large mixing bowl, beat the cream cheese, sugar, and peppermint extract together until smooth.
12. **Combine Fillings:** Fold the whipped cream and crushed candy canes into the cream cheese mixture until well combined.
13. **Fill Cookie Cups:** Spoon or pipe the cheesecake filling into the cooled cookie cups.
14. **Garnish:** Optionally, garnish with additional crushed candy canes for a festive touch.
Storage
– **Refrigeration:** Store the filled cookie cups in an airtight container in the refrigerator for up to 3 days.
– **Freezing:** To freeze, place the filled cookie cups in a single layer on a parchment-lined baking sheet until firm. Then, transfer them to airtight containers or freezer bags and freeze for up to one month. If planning to freeze, it’s best to omit the crushed candy cane topping until ready to serve.
– **Defrosting:** Thaw frozen cookie cups in the refrigerator for a few hours or overnight before serving.
Detailed Directions and Instructions
Preheat the Oven
Set your oven to 350ºF.
Prepare the Dry Ingredients
In a large bowl, combine the flour, cocoa powder, and baking soda.
Cream Butter and Sugar
Using a handheld or stand mixer, cream together the butter and brown sugar until smooth.
Add Egg and Vanilla
Beat in the egg and vanilla extract until fully incorporated.
Combine Mixtures
Gradually add the dry ingredients to the wet mixture, beating until well combined.
Form Cookie Cups
Scoop the cookie dough using a tablespoon or mini cookie scoop, rolling into ¾-inch balls. Place each ball into a greased mini-muffin pan and press the center with your thumb or a small measuring spoon to create a cup shape.
Bake
Bake for 14 minutes until set but still soft.
Reinforce Cup Shape
After baking, the cookie cups may have puffed up. Use a small measuring spoon to press down the center again to maintain the cup shape.
Cool
Allow the cookie cups to cool in the pan for about five minutes, then transfer them to a wire rack to cool completely.
Prepare Whipped Cream
In a medium mixing bowl, beat the heavy whipping cream until stiff peaks form.
Prepare Cheesecake Filling
In a separate large mixing bowl, beat the cream cheese, sugar, and peppermint extract together until smooth.
Combine Fillings
Fold the whipped cream and crushed candy canes into the cream cheese mixture until well combined.
Fill Cookie Cups
Spoon or pipe the cheesecake filling into the cooled cookie cups.
Garnish
Optionally, garnish with additional crushed candy canes for a festive touch.
Notes
Refrigeration
Store the filled cookie cups in an airtight container in the refrigerator for up to 3 days.
Freezing
To freeze, place the filled cookie cups in a single layer on a parchment-lined baking sheet until firm. Then, transfer them to airtight containers or freezer bags and freeze for up to one month. If planning to freeze, it’s best to omit the crushed candy cane topping until ready to serve.
Defrosting
Thaw frozen cookie cups in the refrigerator for a few hours or overnight before serving.
Cook techniques
Measuring Ingredients
Accurate measurement of all-purpose flour, cocoa powder, and sugar is crucial for achieving the right cookie texture. Use dry measuring cups for the flour and cocoa powder and a liquid measuring cup for the cream.
Creaming Butter and Sugar
Creaming the butter and brown sugar together helps incorporate air into the mixture, resulting in a lighter cookie. Beat until the mixture is smooth and fluffy.
Creating Cookie Cups
After forming the dough into balls, pressing them into a mini-muffin pan creates the cup shape. Ensure to press down firmly but gently to form a well for the filling.
Baking Cookies
Bake the cookie cups until they are set but still soft in the center. This ensures they hold their shape while remaining chewy.
Whipping Cream
Whipping the heavy cream to stiff peaks adds lightness and volume to the cheesecake filling. Use a chilled mixing bowl for best results.
Folding Ingredients
Folding in the whipped cream and crushed candy canes into the cream cheese mixture should be done gently to prevent deflating the whipped cream.
Garnishing
When garnishing with crushed candy canes, add them just before serving to maintain their crunchiness and visual appeal.
FAQ
Can I substitute the heavy whipping cream?
Yes, you can use a non-dairy whipped topping or a lighter cream alternative, but the texture may differ.
What can I use instead of peppermint extract?
You can substitute with vanilla extract or omit it altogether for a different flavor profile.
How do I prevent the cookie cups from sticking to the pan?
Ensure that you grease the mini-muffin pan well or use non-stick spray to help the cookie cups release easily after baking.
Can I make the dough ahead of time?
Yes, you can make the cookie dough in advance and refrigerate it for up to 24 hours before baking.
How do I store leftover cookie cups?
Store the filled cookie cups in an airtight container in the refrigerator for up to 3 days or freeze them for longer storage.
Can I make these cookie cups gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free blend designed for baking, ensuring the ratios are maintained.
Conclusion
These delicious cookie cups, filled with a creamy peppermint cheesecake mixture, are the perfect festive treat. With a delightful balance of chocolate and mint flavors, they are sure to impress your family and friends. Easy to store and freeze, these cookie cups can be made in advance, allowing you to enjoy the holiday season without last-minute baking stress.
More recipes suggestions and combination
Chocolate Hazelnut Cookie Cups
Swap the peppermint extract for hazelnut flavoring and fill the cups with a rich hazelnut cream or Nutella, topped with chopped hazelnuts.
Classic Vanilla Cheesecake Filling
Replace peppermint extract with vanilla extract in the cheesecake filling and top with fresh berries for a refreshing twist.
Chocolate Peanut Butter Filling
Mix peanut butter into the cheesecake filling instead of peppermint, and garnish with melted chocolate drizzles and crushed peanuts.
Salted Caramel Cookie Cups
Drizzle salted caramel sauce into the cheesecake filling before filling the cookie cups and garnish with additional caramel and a sprinkle of sea salt.
Raspberry White Chocolate Filling
Add melted white chocolate to the cheesecake filling and fold in raspberry puree for a fruity and decadent dessert.
Spiced Pumpkin Cheesecake Cups
Incorporate pumpkin puree and pumpkin pie spice into the cheesecake filling for a seasonal autumn treat, topped with whipped cream.
