Chocolate Cookie Cups with Whipped Peppermint Cream

Chocolate Cookie Cups with Whipped Peppermint Creams is an easy and sweet treat to make for the holidays! Embark on a culinary journey with our Chocolate Cookie Cups with Whipped Peppermint Cream. Immerse yourself in the irresistible combination of velvety chocolate and airy peppermint for a dessert experience like no other.

I’m here for all the peppermint flavored desserts during the holidays.

If you’ve been a long time reader of The Curious Plate you know that I don’t like ice cream. However, I WILL dive into a bowl of peppermint ice cream (extra chunky with the peppermint, please). There’s something about peppermint that makes me want to shimmy.

Anyway, I’ve made a few desserts over the years that incorporate Mrs. Peppermint – Double Chocolate Peppermint Brookies, Peppermint Chocolate Chip Cookie Bars, Peppermint White Chocolate Latte, and now these Chocolate Cookie Cups with Whipped Peppermint Cream. It’s the perfect portable dessert and it’s bursting with…you guessed it, peppermint!

What are Chocolate Cookie Cups with Whipped Peppermint Creams

These dessert cups are perfect for holiday gatherings or any time you want a delightful chocolate and peppermint treat. Made with homemade chocolate cookie dough and topped with a whipped peppermint cream. These are great to serve as dessert or bring to a holiday cookie exchange party. 

Ingredients to Make Chocolate Cookie Cups with Whipped Peppermint Creams

The list of ingredients to make these chocolate cookie cups are simple. Basic chocolate cookie recipe and then fill in with a light whipped cream. Very easy to put together and super tasty! You’ll need the following ingredients: 

• Unsalted Butter
• Brown Sugar
• Egg
• All-purpose flour
• Cocoa powder
• Baking soda
• Dark or milk chocolate chips
• Mascarpone
• Heavy cream
• Granulated sugar
• Peppermint extract 

How to Make Chocolate Cookie Cups with Whipped Peppermint Cream

The big difference when making these cookies is instead of laying them flat on a baking sheet you will pop them into a muffin tin to help mold the cookie cup. Super fun and easy to do! 

1. Preheat an oven to 350 degrees. Spray two 12-cup muffin tins with non-stick cooking spray. In a stand mixer fitted with a paddle attachment, beat together the butter and granulated sugar until light and fluffy. Next, add the egg and gently mix.
2. In a medium bowl combine all-purpose flour, cocoa powder, baking soda and kosher salt. Add the flour mixture to the egg mixture. Fold in the chopped and regular chocolate chips. Once combined, take a medium ice cream scoop and scoop the dough into the prepared muffin tins. Gently press down on the dough using the back of the ice cream scoop. Bake the cookie cups for about 12 to 15 minutes.   
3. Meanwhile, make the whipped peppermint cream. Using a hand mixer, beat together the mascarpone, cream, sugar, peppermint extract, and salt until smooth. 
4. Take the muffin tins out of the oven. Spray the bottom of a shot glass with non-stick cooking spray. Press the shot glass down into the center of each cookie while still warm to create the cups! Let the cups cool in the pan before removing to a wire rack.
5. Take a cookie cup and fill it with the whipped peppermint cream and garnish with crushed candy canes if desired. Repeat until all cookie cups have been filled!

Variations of Chocolate Cookie Cups with Whipped Peppermint Cream

There are various ways to customize and add creative twists to Chocolate Cookie Cups with Whipped Peppermint Cream. Here are some variations you can try:

• Chocolate Mint Ganache: Instead of plain chocolate cookie cups, make mint-flavored chocolate cookie cups.Fill the cups with a rich chocolate ganache infused with mint extract.
• Peppermint Bark Cookie Cups: Line the cookie cups with a layer of peppermint bark before adding the whipped peppermint cream. Top with a drizzle of chocolate and crushed candy canes.
• Hot Cocoa Cookie Cups: Use a hot cocoa-flavored cookie dough for the cups. Fill with whipped peppermint cream and top with mini marshmallows and a dusting of cocoa powder.
• Chocolate and Peppermint Mousse: Fill the chocolate cookie cups with a layered mixture of chocolate mousse and peppermint-flavored whipped cream.

Proper Storing

Storing Chocolate Cookie Cups with Whipped Peppermint Cream requires some care to maintain their texture and flavor. Here are some guidelines:

Refrigeration: If the whipped peppermint cream contains dairy (such as heavy cream), it’s best to store the cookie cups in the refrigerator. Cover the Chocolate Cookie Cups loosely with plastic wrap or place them in an airtight container to prevent them from drying out or absorbing odors from the refrigerator.

Freezing (for Cookie Cups Only): If you’ve made extra chocolate cookie cups without the whipped cream, you can freeze them. Place them in a single layer in an airtight container, separated by parchment paper. Thaw them in the refrigerator before filling with whipped peppermint cream.

In conclusion, indulge in the decadence of Chocolate Cookie Cups with Whipped Peppermint Creams—a perfect union of rich chocolate and refreshing peppermint, creating a delightful treat for the senses. Elevate your dessert experience with this irresistible symphony of flavors.