Chocolate Peppermint Cookie Cups

Fluffy pink filling and a fun peppermint pretzel make these pretty Chocolate Peppermint Cookie Cups the star of every holiday party!

This past week, I had the opportunity to make desserts for our church youth group's Christmas party. Of course, any time I have to make desserts for real people, I tend to freak out a little because what if they hate them all? The struggle is real.

I wrote down a list of treats that I thought would be good teen food. M&M blonde brownies and peanut butter Rice Krispie treats were two easy and kid-approved treats that I knew would be good to serve. Cheesecake brownies and peppermint cookies and cream fudge were two more desserts that I thought would go over well because every time I make them, they disappear.

The dilemma I was facing was whether I would have enough. I was told to plan for 40 kids and parents, but there could be more. So, after doing all that, I started to question if I had enough dessert. Yes, I know they were having appetizers and dinner, but you have to have lots of desserts, right? The more options, the better, in my opinion. 

Since buying these star pretzels, I have had the idea for these chocolate peppermint fluff cookie cups.

Since more dessert seemed like a good idea, I made these cookies, too. And I have to say, these fun little cookies were my favorite treat of the night. The kids, on the other hand, devoured all the brownies and treats.

Oh, well. At least I had a blast creating this fun cookie cup. These turned out to be my absolute favorite Christmas recipe, and I have made them all month long!

Tips and Tricks

• Set out the butter and cream cheese beforehand because it is easier to cream them when soft.
• Sift together all the dry ingredients and slowly add them to the butter mixture until soft dough forms.
• The dough is a little sticky, so using a cookie scoop was the perfect way to make dough balls.
• Bake the cookie balls in a muffin tin, then press them down with a tart shaper after cooling them for 2 minutes.
• Use a piping bag and decorating tip #1M to swirl the sweet peppermint fluff into each cookie.
• Add the peppermint bits and pretzel star right before serving. If you add them early, the peppermint bits will get gooey in the fridge.

More Peppermint Cookies

• Peppermint Meltaways
• Chocolate Peppermint Crunch Cookies
• Peppermint Mocha Pudding Cookies
• Peppermint Oreo Cookies
• Chocolate Mint Kiss Cookies
• Peppermint Chocolate Covered Oreos

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Recipe

Chocolate Peppermint Cookie Cups

Yield: 24 cookie cups

Prep Time: 30 minutes

Cook Time: 11 minutes

Total Time: 41 minutes

Fluffy pink filling and a fun peppermint pretzel make these pretty Chocolate Peppermint Cookie Cups the star of any holiday party!

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Ingredients

For the Cookies

• ½ cup unsalted butter, softened
• 4 ounces cream cheese, softened
• ½ cup granulated sugar
• ¾ cup packed light brown sugar
• 2 teaspoons vanilla extract
• 1 large egg
• 2 ¼ cups all purpose flour
• ½ cup dark cocoa powder
• 1 teaspoon table salt
• 1 teaspoon baking powder

For the Peppermint Fluff

• 1 - 3.4 box instant white chocolate pudding
• ¾ cup milk
• 1 teaspoon peppermint extract
• 1 - 8 ounce container Cool Whip, thawed
• pink gel color
• ¼ cup peppermint candy cane bits
• 24 chocolate covered peppermint pretzels

Instructions

1. Preheat the oven to 375°F. Spray a regular muffin tin with nonstick baking spray.
2. Beat the butter until creamy. Add the cream cheese and beat again.
3. Pour in both sugars and beat the mixture until light and fluffy. Add the egg and vanilla and beat again.
4. Stir together the flour, cocoa powder, salt, and baking powder. Slowly add it to the butter mixture until everything is mixed in.
5. Use a 1 ½ Tablespoon cookie scoop to divide the dough into 24 even dough balls.
6. Roll each one into a nice round shape and place it in the prepared pan. Bake for 11-12 minutes. Remove it and let it cool in the pan for 2 minutes.
7. Press the centers of each cookie down using a tart shaper or the back of a spoon. Remove the cookies gently from the pan and place on a wire rack to cool completely.
8. Whisk together the pudding mix, milk, and extract. Fold in the Cool Whip.
9. Add the pink gel color to achieve the desired pink color. Refrigerate for 15 minutes or until set. Pipe the mixture onto the cooled cookie cups using a piping bag and tip #1M. Refrigerate until ready to serve.
10. Sprinkle the cookies with the peppermint bits and top with the pretzels right before serving.

Notes

*You can also divide the dough into 48 dough balls and bake them in a mini muffin tin for 8-9 minutes.

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Nutrition Information:

Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 235Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 25mgSodium: 163mgCarbohydrates: 31gFiber: 1gSugar: 19gProtein: 3g

Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.

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