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peppermint mocha cookie cups above
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5 from 1 vote

Peppermint Mocha Cookie Cups

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!
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Dessert
Cuisine: American
Keyword: chocolate, fudge filling, peppermint
Servings: 12 cookie cups
Calories: 492kcal


Cookie Cups

  • 1/2 cup unsalted butter melted
  • 1/3  cup  granulated sugar
  • 1/2  cup  dark brown sugar packed
  • large egg room temperature
  • 1/2 teaspoon peppermint extract start with 1/2 teaspoon and add more to taste
  • cup  all purpose flour
  • 1/2  cup  cocoa powder
  • tablespoons  instant coffee
  • 1/2  teaspoon  baking soda
  • 1/2  teaspoon  salt
  • 1/2 cup mini chocolate chips

Fudge Filling

  • 2 (3.5 oz) bars dark chocolate bars chopped (I use chocolate between 72% - 78%)
  • tablespoons  instant coffee
  • 1 (14 oz) can sweetened condensed milk
  • 1/2 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


  • 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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*Store in airtight containers in the fridge.
*These are good room temperature (topped with crushed peppermint), cold (topped with whipped cream right before serving), and warmed up in the microwave (served with vanilla ice cream). 


Calories: 492kcal | Carbohydrates: 71g | Protein: 9g | Fat: 21g | Saturated Fat: 12g | Monounsaturated Fat: 2g | Cholesterol: 49mg | Sodium: 200mg | Potassium: 607mg | Fiber: 5g | Sugar: 43g | Vitamin A: 135IU | Vitamin C: 0.8mg | Calcium: 148mg | Iron: 4.8mg