Peppermint Cheesecake Cookie Cups

Nothing says, “It’s Christmas time” quite like peppermint desserts! These soft sugar cookie cups hold a yummy cloud of peppermint cream cheese frosting! This perfect party confection is sure to impress!

Hi Design Dazzle readers! It’s Christine from I Dig Pinterest and I’m so excited to be here today, joining in on the Christmas Wonderful Series!

I love this time of year for many reasons, but one very big one being the tasty seasonal treats!

I’m a total cookie and cheesecake fanatic, so I meshed both favorites into one very delightful handheld refreshment! The creamy frosting is to die for and the peppermint baking chips on top make them look so pretty! When it comes to indulgent foods, this is what perfection tastes like!

To me it just wouldn’t be the holidays if we didn’t splurge a little on the sweets. 🙂

And Christmas time certainly wouldn’t be complete without lots of peppermint desserts, am I right? I can’t decide which recipe I like best, these or the Holiday Peppermint Cake Bars I made last year. You can’t go wrong with either!

I spend a great deal of time in the kitchen no matter what the time of year, but during the holiday season, I might as well camp out there. 🙂 It’s my happy place!

I find so much joy in baking special goodies to give to neighbors and friends with love. I’m sure anyone would love to receive these all packaged up with a beautiful bow, don’t you think?

Here’s a quick photo tutorial on how to make the cookie cups.

You’ll roll the dough into balls so they fit inside a regular-sized muffin tin, then press each dough ball with your thumb so you make a big imprint in the center. Bake, then immediately after removing them from the oven, use a spoon to gently press down the centers of each. Allow them to cool inside the muffin tin until you can easily run a knife around the edges and remove them without damaging them.

{PEPPERMINT CHEESECAKE COOKIE CUPS}

Makes 32

1 c. (2 sticks) salted butter, softened

1 c. packed light brown sugar

3/4 c. granulated sugar

2 tsp. vanilla extract

1/4 tsp. peppermint extract

2 large eggs

3 1/4 cups all-purpose flour

Scant 1/2 tsp. salt

1 tsp. baking soda

Frosting:

1/2 c. (1 stick) butter, softened

8 oz. cream cheese, softened

4 c. powdered sugar

3/4 tsp. peppermint extract

Andes Peppermint Crunch Baking Chips for topping

Preheat oven to 350 and lighty grease a regular muffin tin. In the bowl of an electric mixer, cream together butter, sugars, vanilla, peppermint extract and eggs until well combined. In a separate bowl, stir together flour, salt and baking soda. Add to wet mixture and mix until just combined.

Roll dough into balls that fit inside the tins and gently press each one down in the center with your thumb. Bake for approximately 8 minutes. Immediately after removing from the oven, use a spoon to gently make an indentation in the center of each. Allow them to cool, then run a knife along the edges and release them without damaging them. Allow them to cool completely on a cooling rack.

Prepare frosting by creaming together butter, cream cheese, powdered sugar and peppermint extract in the bowl of an electric mixer. Pipe the frosting into the center of each cookie cup or place a dollop in the center of each. Sprinkle with Peppermint Crunch Baking Chips and serve.