Peppermint Mocha Cookie Cups. A chewy, peppermint mocha cookie is filled with the most delicious fudge filling. Serve room temperature with crushed peppermint, chilled with whipped cream, or warm with vanilla ice cream!
If you love peppermint chocolate, you’ll also love: mint oreo cream cheese ball, mint chocolate cookies, and mint chocolate candy.
Does anyone else LOVE peppermint mochas this time of year? PSST – if you hate mocha or peppermint, you can omit either one.
If you answered yes, then you’re gonna flip for today’s recipe:
peppermint mocha cookie cups!
It’s like your favorite holiday beverage, but better, because hello, it’s a cookie.
A perfectly minty mocha cookie is filled with the easiest fudge-y filling and your choice of topping:
- Whipped cream and a paper straw <– to make it LOOK like your favorite holiday beverage
- Crushed peppermint candies <– if you’re feelin’ fancy
- Ice cream <– if you’re feeling extra indulgent (which I feel like you should feel, because it’s my favorite and it’s SO delicious)
Other than peanut butter and chocolate, peppermint and chocolate (and coffee) is my favorite flavor combo.
These peppermint mocha cookie cups look super fancy, they’re super easy to make, and yep, you guessed it, they’re super tasty.
There are three parts to today’s recipe:
- The cookie cup
- The chocolate filling
- The topping
Let’s do this!
How do you make peppermint mocha cookie cups?
- Preheat oven to 350 degrees F and line a muffin tin with paper cupcake liners.
- Place butter, sugar, brown sugar, an egg, and peppermint extract into a large bowl.
- Mix until well combined, using a hand mixer.
- Stir in flour, cocoa powder, instant coffee, baking soda, and salt.
- Mix again, until well combined.
- Stir in mini chocolate chips.
- Use a large cookie scoop to scoop the dough into the prepared pan.
- Bake.
- Remove from oven and immediately use a shot glass to gently press a divot into each cookie to create a well.
- Cool completely before filling with the fudge filling.
How do you make a fudge filling?
- Place chopped dark chocolate, instant coffee, sweetened condensed milk, and peppermint extract into a large bowl.
- Microwave until melted, then whisk until the mixture is smooth.
- Use a medium cookie scoop to scoop the filling into the cookie cups.
- Top with your choice of toppings!
What topping suggestions do you have for these cookie cups?
- Crushed peppermint candies <– sprinkle on before the fudge filling has set. Serve these at room temperature.
- Whipped cream <– I’d recommend doing this right before serving. Served chilled.
- Ice cream <– I’d recommend warming the cookie cups up in the microwave and then serving with vanilla ice cream. Drool.
These peppermint mocha cookie cups are great room temperature, chilled, or warm. You really can’t go wrong!
A chewy cookie filled with the most delicious fudge-y filling and topped with whipped cream or melty ice cream.
Gimme.
– Jennifer
Peppermint Mocha Cookie Cups
Equipment for this recipe
Ingredients
Cookie Cups
- ½ cup unsalted butter melted
- 1/3 cup granulated sugar
- 1/2 cup dark brown sugar packed
- 1 large egg room temperature
- ½ teaspoon peppermint extract start with 1/2 teaspoon and add more to taste
- 1 cup all purpose flour
- 1/2 cup cocoa powder
- 2 tablespoons instant coffee
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- ½ cup mini chocolate chips
Fudge Filling
- 2 (3.5 oz) bars dark chocolate bars chopped (I use chocolate between 72% - 78%)
- 2 tablespoons instant coffee
- 1 (14 oz) can sweetened condensed milk
- ½ teaspoon peppermint extract start with 1/2 teaspoon and add more to taste
Topping Suggestions
- Whipped cream
- Crushed peppermint candies
- Drizzle of chocolate
- Vanilla ice cream
Instructions
- Preheat oven to 350 degrees F and line a muffin tin with paper cupcake liners. Set aside.
- Place butter, sugar, brown sugar, egg, and peppermint extract into a large bowl.
- Mix until well combined, using a hand (or stand) mixer.
- To the bowl, add flour, cocoa powder, instant coffee, baking soda, and salt.
- Mix until well combined.
- Stir in mini chocolate chips.
- Use a large cookie scoop to scoop batter into the prepared muffin tin.
- Bake in preheated oven for 15-20 minutes, or until the cookies have cooked through.
- Remove from oven and immediately use a shot glass to gently press a divot into each cookie to create a well.
- Cool completely before moving onto the next step.
- Place chopped chocolate, instant coffee, sweetened condensed milk, and peppermint extract into a large bowl.
- Microwave for 60 seconds.
- Stir. Microwave for additional time if chocolate hasn’t fully melted.
- Use a medium sized cookie scoop to scoop the mixture into the cookie cups.
- If topping with crushed peppermint, top now.
- Cool completely.
- Serve with topping suggestions (see notes below).
- Enjoy!
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Notes
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Nutrition Information
*Note: Nutrition information is estimated and varies based on products used.
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