Description
Festive and fun, these Peppermint Mocha Cookie Cups combine rich chocolate, espresso, and peppermint into one irresistible holiday treat. Topped with fluffy peppermint whipped cream and candy cane crunch, they’re perfect for any winter gathering.
Ingredients
Scale
- 1 1/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon peppermint extract
- 1 teaspoon instant espresso powder
- 1/2 cup mini chocolate chips
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 2 tablespoons crushed peppermint candies
- Candy canes (for garnish, optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin with non-stick spray or butter.
- In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In another bowl, cream together the butter, granulated sugar, and brown sugar until fluffy. Beat in the egg, vanilla extract, peppermint extract, and espresso powder.
- Gradually mix in the dry ingredients until just combined. Stir in mini chocolate chips.
- Scoop dough into the muffin tin, filling each about 3/4 full. Flatten tops slightly.
- Bake for 10–12 minutes. Immediately after baking, press the center of each cookie gently to form a cup shape.
- Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
- In a chilled bowl, whip the heavy cream to soft peaks. Add powdered sugar and a small splash of peppermint extract, then whip to stiff peaks.
- Pipe the whipped cream into the cooled cookie cups. Top with crushed peppermint and candy canes or straws if desired.
Notes
- Chilling the dough helps create thicker cookie cups.
- Use a shot glass or back of a spoon to form perfect cup centers.
- Add the whipped cream just before serving for best texture.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie cup
- Calories: 260
- Sugar: 20g
- Sodium: 80mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 45mg