Chocolate Peppermint Cookie Cups

Perfect make-ahead treat for the holidays. Dark chocolate cookies filled with a whipped peppermint cheesecake and topped with crushed candy canes!

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 chopped

• 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. 10-13 mins 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 10 mins, 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.
• For the 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 cane).

Recipe: Liv For Cake