Chocolate Peppermint Cookie Cups
Jan 21, 2020 21:03:53 GMT -5
Post by maybetoday on Jan 21, 2020 21:03:53 GMT -5
CHOCOLATE PEPPERMINT COOKIE CUPS
Course DessertCuisine Cookie, Tart
Prep Time 1 hour 30 minutes
Cook Time 10 minutes
Total Time 1 hour 40 minutes
Servings
20
INGREDIENTS
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 or mints chopped
INSTRUCTIONS
Chocolate Cookie Cups:
Preheat oven to 350°. Spray two regular sized cupcake tins with cooking spray.
Whisk together flour, cocoa powders, baking soda, and salt. Set aside.
Beat butter and sugars on med-high until light and fluffy (approx. 2-3mins). Reduce speed and add eggs one at a time and vanilla. Beat until combined. Add flour mixture and mix until just combined.
Using a large cookie scoop (3 Tbsp) scoop dough into muffin tins.
Bake for approx. 10-13mins or until mostly set, 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.
Cool in pans for 10mins, loosen each slightly by twisting it in the pan. Cool for 5 more minutes then remove from pan and cool completely on a wire rack.
Peppermint Cheesecake Filling:
Whip heavy cream until stiff peaks (ideally with a cold whisk and in a cold bowl).
In a separate bowl, beat cream cheese and sugar until smooth.
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.
Pipe a swirl into cooled cookie cups and refrigerate until set (approx. 1-2 hours).
Sprinkle with chopped candy canes if desired.
Serve chilled and eat within 2-3 days. Or freeze for up to 4 weeks (without chopped candy).
link
Course DessertCuisine Cookie, Tart
Prep Time 1 hour 30 minutes
Cook Time 10 minutes
Total Time 1 hour 40 minutes
Servings
20
INGREDIENTS
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 or mints chopped
INSTRUCTIONS
Chocolate Cookie Cups:
Preheat oven to 350°. Spray two regular sized cupcake tins with cooking spray.
Whisk together flour, cocoa powders, baking soda, and salt. Set aside.
Beat butter and sugars on med-high until light and fluffy (approx. 2-3mins). Reduce speed and add eggs one at a time and vanilla. Beat until combined. Add flour mixture and mix until just combined.
Using a large cookie scoop (3 Tbsp) scoop dough into muffin tins.
Bake for approx. 10-13mins or until mostly set, 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.
Cool in pans for 10mins, loosen each slightly by twisting it in the pan. Cool for 5 more minutes then remove from pan and cool completely on a wire rack.
Peppermint Cheesecake Filling:
Whip heavy cream until stiff peaks (ideally with a cold whisk and in a cold bowl).
In a separate bowl, beat cream cheese and sugar until smooth.
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.
Pipe a swirl into cooled cookie cups and refrigerate until set (approx. 1-2 hours).
Sprinkle with chopped candy canes if desired.
Serve chilled and eat within 2-3 days. Or freeze for up to 4 weeks (without chopped candy).
link