Peppermint Chocolate Cookie Cups are the ultimate holiday indulgence—fudgy, rich chocolate cookie bases filled with creamy peppermint frosting and finished with a sprinkle of crushed candy canes. These festive, bite-sized treats are as visually appealing as they are delicious, delivering a perfect balance of decadent chocolate and refreshing mint.

Why You’ll Love This Recipe

These cookie cups are a showstopping addition to any dessert table. Their rich chocolate base provides a brownie-like texture, while the smooth peppermint filling adds a cool contrast that’s both creamy and refreshing. The crushed peppermint topping adds color, crunch, and unmistakable holiday flair. Easy to make and fun to decorate, these treats are ideal for parties, gifting, or enjoying with a warm drink on a winter evening.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cookie Cups

1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1 large egg
1 tsp vanilla extract
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 tsp baking soda
1/4 tsp salt

For the Peppermint Filling

4 oz cream cheese, softened
2 tbsp unsalted butter, softened
1 cup powdered sugar
1/4 tsp peppermint extract
Red food coloring (optional)
Crushed peppermint candies or candy canes for topping

directions

Preheat the oven to 350°F (175°C). Lightly grease a mini muffin pan.
In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the egg and vanilla extract until well combined.
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture and stir until fully incorporated.
Scoop the dough into the muffin pan, filling each cavity about 3/4 full. Press the dough gently into the bottom and up the sides to form a cup shape.
Bake for 10–12 minutes. Remove from the oven and immediately press the center of each cookie with the back of a spoon or tart shaper to reinforce the cup shape.
Let the cookie cups cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
For the filling, beat the softened cream cheese and butter together until smooth. Add powdered sugar and peppermint extract, and continue beating until light and fluffy. Add red food coloring, if using, and mix until evenly tinted.
Spoon or pipe the peppermint filling into each cooled cookie cup.
Sprinkle crushed peppermint candies or candy canes on top to garnish.

Servings and timing

Servings: 24 cookie cups
Prep Time: 20 minutes
Cooking Time: 12 minutes
Total Time: 32 minutes
Calories: 210 kcal per cup

Variations

Chocolate Mint Ganache: Replace the frosting with a rich chocolate ganache flavored with mint extract for a smoother filling.
White Chocolate Peppermint: Use a white chocolate-based filling for a creamier, sweeter flavor profile.
Add a Cookie Base Crunch: Mix crushed chocolate cookies into the dough for added texture.
Spiked Version: Add a splash of peppermint schnapps to the filling for an adult-only version.
Vegan Option: Use plant-based butter, cream cheese, and egg substitutes for a vegan-friendly treat.

storage/reheating

Store cookie cups in an airtight container in the refrigerator for up to 5 days. Allow them to come to room temperature before serving for the best flavor and texture. These can also be frozen (unfrosted) for up to 2 months. Add the filling and garnish after thawing.

FAQs

Can I make these cookie cups ahead of time?

Yes, you can bake the cookie cups up to 2 days in advance and store them unfrosted. Fill and decorate before serving.

Can I use store-bought frosting?

Store-bought peppermint or vanilla frosting can be used in a pinch, though homemade delivers the best flavor and texture.

How do I keep the cookie cups from sticking to the pan?

Ensure the pan is well-greased or use a non-stick mini muffin pan. Let them cool before removing to prevent breakage.

Can I substitute peppermint extract with mint extract?

Yes, but mint extract has a slightly different flavor. Peppermint extract provides a more traditional holiday flavor.

Do I have to use food coloring?

No, the food coloring is purely decorative. The filling is delicious without it.

Can I use crushed peppermint bark instead of candy canes?

Yes, peppermint bark makes a flavorful and visually appealing topping alternative.

How do I crush candy canes easily?

Place candy canes in a sealed plastic bag and crush with a rolling pin or heavy object.

Are these freezer-friendly?

Yes, freeze the unfrosted cookie cups and fill them after thawing. This preserves the texture of both the cookie and the filling.

Can I make these gluten-free?

Yes, a 1:1 gluten-free flour blend works well in this recipe.

What type of cocoa powder should I use?

Unsweetened natural cocoa powder is best. Dutch-processed cocoa can be used but may alter the texture slightly.

Conclusion

Peppermint Chocolate Cookie Cups are a delightful holiday dessert that combines festive flavors with elegant presentation. Their rich chocolate base and refreshing peppermint cream make them irresistible and memorable. Whether served at a party, gifted to loved ones, or enjoyed at home, these cookie cups are a joyful way to celebrate the season.