CHOCOLATE PEPPERMINT COOKIE CUPS

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CHOCOLATE PEPPERMINT COOKIE CUPS

chocolate with peppermint…might it give peppermint flavor more than chocolate..soothing sensation also…:)

INGREDIENTS

Peppermint Cheesecake Filling:

• 1 tsp peppermint extract
• red color gel
• candy canes chopped
• 8 oz cream cheese full fat
• 1/2 cup granulated sugar
• 1 cup heavy whipping cream chilled

Chocolate Cookie Cups:

• 1 cup light brown sugar packed
• 2 large eggs room temperature
• 1 tsp vanilla
• 2 cups all-purpose flour
• 1/4 cup Dutch-processed cocoa powder sifted
• 1/2 tsp salt
• 1 cup unsalted butter room temperature
• 1/2 cup granulated sugar
• 1/4 cup black cocoa powder
• 1 tsp baking soda

INSTRUCTIONS

Chocolate Cookie Cups:

1. Frist, Preheat oven to 350°. Spray two regular sized cupcake tins with cooking spray.
2. Second, Whisk together flour, cocoa powders, baking soda, and salt. Set aside.
3. Then Beat butter and sugars on med-high until light and fluffy (approx. 2-3mins). 
4. Next, Reduce speed and add eggs one at a time and vanilla. Beat until combined. Add flour mixture and mix until just combined.
5. Then Using a large cookie scoop (3 Tbsp) scoop dough into muffin tins.
6. Next, Bake for approx. 10-13mins or until mostly set, but still soft in the middle.
7. Then Remove from oven and immediately use a small jar or container to press firmly down in the center to create a well. 
8. Then 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:

1. Whip heavy cream until stiff peaks (ideally with a cold whisk and in a cold bowl).
2. Then In a separate bowl, beat cream cheese and sugar until smooth. 
3. Then Add whipped cream into cream cheese mixture and beat until combined.
4. Next, 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.
5. Then Pipe a swirl into cooled cookie cups and refrigerate until set (approx. 1-2 hours).
6. Next, Sprinkle with chopped candy canes if desired.
7. Then Serve chilled and eat within 2-3 days. Or freeze for up to 4 weeks (without chopped candy cane).
8. Enjoy It !

Recipes adapted from : insidebrucrewlife.com