Home Recipes Dessert Cookies Peppermint Mocha Cookie Cups Recipe
by Jennifer Debth
12 Comments
5 from 1 vote
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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!
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- Nutrition information
- Ingredients
- How to Store
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
5 from 1 vote
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 Time: 15 minutes
Cook Time: 20 minutes
Yield: 12 cookie cups
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Equipment for this recipe
(equipment shown are affiliate links)
Ingredients
US Customary - Metric
Cookie Cups
- 1/2 cup unsalted butter melted
- 1/3 cup granulated sugar
- 1/2 cup dark brown sugar packed
- 1 large egg room temperature
- 1/2 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
- 1/2 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
- 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
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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STORING
Room Temp:1 Week
Refrigerator:2 Weeks
Freezer:3 Months
Reheat:Microwave to warm
*Storage times may vary based on temperature and conditions
Notes
*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).
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Nutrition Information
Nutrition Facts
Peppermint Mocha Cookie Cups
Amount Per Serving
Calories 492 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 12g75%
Monounsaturated Fat 2g
Cholesterol 49mg16%
Sodium 200mg9%
Potassium 607mg17%
Carbohydrates 71g24%
Fiber 5g21%
Sugar 43g48%
Protein 9g18%
Vitamin A 135IU3%
Vitamin C 0.8mg1%
Calcium 148mg15%
Iron 4.8mg27%
* Percent Daily Values are based on a 2000 calorie diet.
*Note: Nutrition information is estimated and varies based on products used.
Keywords: chocolate, fudge filling, peppermint
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Course: Dessert
Cuisine: American
Reader Interactions
Vicki
Akron, Ohio
Can these be made in mini cupcake pans?
Reply
Jennifer @ Show Me the Yummy
Sure! You’ll just need to adjust bake time (start with 7 minutes?) and I’m not sure how much filling you’ll need in each cup.
Lauren
Sturgeon Bay, Wisconsin
Have you tried these in mini muffin size? I want to make for a party and have them smaller servings.
Reply
Jennifer @ Show Me the Yummy
I haven’t, but I’d say fill with 1 tablespoon of cookie dough per muffin cup and check after 8-10 minutes! 🙂
Lauren
Sturgeon Bay, Wisconsin
Awesome, going to try right now and will let you know how they turn out!
Jennifer @ Show Me the Yummy
That’s awesome! Enjoy!
Lauren
Sturgeon Bay, Wisconsin
They turned out pretty good – did have some filling leftover but will find a use for that 🙂
Jennifer @ Show Me the Yummy
That’s awesome! Ha! Yes. Leftover filling is great just off a spoon 😉
Susie
Fort Mill, South Carolina
Peppermint mocha is my absolute favorite coffee drink at this time of the year. I can not wait to make these delicious cookie cups!!
Reply
Jennifer @ Show Me the Yummy
Yay!! I hope you love these Susie! 🙂
Patricia
Dillon, South Carolina
OMG! I think I have died and gone to heaven, LOL. I must try these delicious recipes. Thank you for sharing.
Reply
Jennifer @ Show Me the Yummy
Lol! You’re so welcome!!! 🙂 Hope you enjoy!
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