Mint Chocolate Cookie Cups

These Mint Chocolate Cookie Cups are filled with a rich mint chocolate truffle center and topped with crushed peppermint candies for the perfect Christmas dessert.

If you're looking for a festive addition to your Christmas cookie tray this year, these Mint Chocolate Cookie Cups deserve a spot at the top of the list. Rich chocolate cookie cups are filled with a creamy mint chocolate truffle filling, drizzled with chocolate, and sprinkled with crunchy peppermint candy for a dessert that's every bit as beautiful as it is delicious.

Chocolate and Peppermint. . .a Match Made in Heaven!

I've always believed that chocolate and peppermint were made for each other. The combination reminds me of Christmas morning, holiday cookie exchanges, and those special desserts that only seem to appear this time of year. While these cookie cups are certainly delicious any time of year, they truly shine during the holidays.

One of my favorite things about this recipe is the contrast of textures. The soft chocolate cookie pairs perfectly with the rich mint truffle filling, while the chocolate drizzle and peppermint topping add just the right amount of crunch. Every bite tastes like a homemade peppermint truffle tucked inside a chocolate cookie.

The rich chocolate center in these cookie cups is made with homemade chocolate ganache. If you've never worked with ganache before, don't worry—it's surprisingly easy! Head over to my How to Make Chocolate Ganache tutorial for step-by-step instructions and helpful tips.

Whether you're baking for a Christmas party, assembling cookie boxes for friends and neighbors, or simply looking for something new to add to your holiday baking tradition, these Mint Chocolate Cookie Cups are sure to become a family favorite.

Ingredients

You will find a full printable recipe card at the bottom of this post but here's a quick peek at what you're going to need. These are simple ingredients you might already have in your pantry or refrigerator.

For the Chocolate Cookie Cups

• 1¼ cups all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 teaspoon baking soda
• Pinch of salt
• ¾ cup unsalted butter, softened
• ¾ cup light brown sugar, packed
• ¾ cup granulated sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 cup mini semi-sweet chocolate chips

For the Mint Chocolate Truffle Filling

• 1 cup York Peppermint Chips
• 1 cup semi-sweet chocolate chips
• ¼ cup heavy whipping cream

For the Topping

• Chocolate ganache (for drizzling)
• Crushed peppermint candies or peppermint baking chips

How to Make Mint Chocolate Cookie Cups

Preheat your oven to 350°F. Spray two mini muffin pans generously with Baker's Joy or another baking spray containing flour.

In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.

In a large mixing bowl, cream the softened butter with the brown sugar and granulated sugar until light and fluffy, about 2–3 minutes. Beat in the eggs one at a time, then stir in the vanilla extract.

Gradually add the dry ingredients, mixing just until combined. Fold in the mini chocolate chips.

Using a small cookie scoop (about 18 grams of dough), divide the dough among the prepared mini muffin cups.

Bake for 11–12 minutes, or until the edges are set. Don't worry if the centers haven't risen. That's what you should expect, actually.

Immediately after removing the pans from the oven, use the back of a wooden spoon, tart shaper, or another small round tool to gently press a well into the center of each cookie. Allow the cookie cups to cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.

How to Make the Mint Chocolate Truffle Filling

Place the York Peppermint Chips and semi-sweet chocolate chips in a heatproof bowl.

Heat the heavy cream just until it begins to steam. Pour it over the chocolate chips and let the mixture stand for 2–3 minutes.

Stir until completely smooth and glossy.

Allow the filling to cool until it thickens enough to pipe easily. Transfer it to a piping bag (or zip-top bag with the corner snipped off).

Fill each cooled cookie cup.

Drizzle the tops with chocolate ganache and immediately sprinkle with crushed peppermint candies or peppermint baking chips. (The ganache drizzle will act as a glue to hold most of the peppermint chips in place, but don't worry if a few come loose.)

Serve and Enjoy!

For the best presentation, refrigerate the cookie cups for about 30 minutes to help the truffle filling set before serving.

I always love to present my mini desserts on this tiered macaron stand, which I purchased from amazon.

Storage Tips

Store the finished cookie cups in an airtight container at room temperature for up to three days.

My favorite way to enjoy them is actually the next day. After sitting overnight, the chocolate cookie becomes wonderfully chewy, and the mint chocolate filling softens into a rich, creamy truffle center. They taste remarkably similar to a York Peppermint Patty tucked inside a soft chocolate cookie, making them an ideal make-ahead dessert for Christmas parties and holiday cookie exchanges.

More Christmas Favorites

If you love chocolate and peppermint together, be sure to check out some of my other holiday favorites:

• Peppermint Bark Brownies
• Peppermint Cookies
• Easy Mint Chocolate Brownies
• Mint Chocolate Brownie Cupcakes
• Holiday Cookie Collection

They all make wonderful additions to a Christmas cookie tray!

Thanks for Stopping By!

If you make these cookie bites and love them, please take the time to leave a comment or review. Those mean so much! And before you go, please pin some photos to your Pinterest boards to help spread the word!

Janice Thompson is a professional baker, cake designer, and author with over 20 years of experience creating unique cakes and desserts. She’s the creator of Out of the Box Baking, where she shares her favorite doctored cake mix recipes, tutorials, and baking tips. Learn more →