Recipe courtesy of Jocelyn Delk Adams
Chocolate Peppermint Cookie Cups
- Level: Intermediate
- Yield: 12 cookie cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 537
- Total Fat
- 31
- Saturated Fat
- 18
- Carbohydrates
- 66
- Dietary Fiber
- 4
- Sugar
- 42
- Protein
- 6
- Cholesterol
- 60
- Sodium
- 143
- Total: 2 hr (include chilling and cooling times)
- Active: 40 min
Ingredients
Cookies:
1 1/2 cups all-purpose flour (see Cook's Note)
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
3/4 cup granulated sugar
1 stick (8 tablespoons) unsalted butter, at room temperature
2 teaspoons pure vanilla extract
1 large egg, at room temperature
Nonstick baking spray, for the pan
Dipping:
8 ounces white melting wafers
3 to 4 drops red food coloring
15 peppermint candies, finely crushed
Ganache Filling:
1 cup heavy cream
8 ounces bittersweet chocolate chips
1/2 teaspoon peppermint extract
Pinch kosher salt
12 mini candy cane sticks
Directions
Special equipment:
a 6-cavity cookie shot glass pan; a #30 cookie scoop- For the cookies: Whisk together the flour, cocoa powder, baking powder and salt in a medium bowl. Set aside.
- Mix the sugar and butter in a stand mixer on high speed until light and fluffy, 4 to 5 minutes. Add the vanilla and egg and continue mixing until smooth, scraping down the sides of the bowl as needed. Decrease the speed and add the flour mixture in 2 additions; mix until combined. Remove the bowl and cover with plastic wrap. Chill in the refrigerator until firm but still pliable, 20 to 25 minutes.
- Place an oven rack in the middle position. Preheat the oven to 375 degrees F. Prep a 6-cavity cookie shot glass pan by spraying the cups and inserts with baking spray.
- Use a #30 cookie scoop to portion out 12 golf ball-size pieces of dough (each about a heaping 2 tablespoons). Place 1 dough ball into each cup of the prepared cookie shot glass pan. Press the inserts straight down into the dough, making sure the dough goes up to the edge of the cups. Refrigerate the remaining dough balls.
- Bake until the cookies are set at the edges and matte, 11 to 12 minutes. Cool the cookies in the pan with the inserts for 3 minutes, then carefully remove the inserts. While the cookies are still warm, use a serrated knife to trim excess dough from the edges. Invert the pan onto a wire rack to remove the cookies. Let cool fully, about 25 minutes. Meanwhile, wash, dry and spray the pan and inserts; repeat with the remaining dough balls.
- For the dipping: While the cookies are cooling, place the melting wafers in a medium microwave-safe bowl. Microwave on 50% power in 20-second intervals, stirring in between each, until smooth and melted, 60 to 90 seconds. Add the food coloring and lightly swirl with a toothpick. (Note: Do not over-swirl or the mixture will turn completely pink. We want to create a peppermint swirl effect.) Place the crushed peppermint candies in a separate small bowl.
- Dip the bottom 1/2 inch of each cookie cup into the melted wafers and twist. Then turn over and dip the top 1/4 inch of the opening edge of each cup into the melted wafers, then dip into the crushed peppermints to garnish. Set the cups right-side up on a wire rack to set.
- For the ganache filling: Heat the heavy cream in a small saucepan over medium heat until hot and steam begins to escape, 4 to 5 minutes (do not boil). Place the bittersweet chocolate chips in a large bowl. Pour the hot cream over the chips and let sit for 5 minutes. Add the peppermint extract and salt and gently whisk together until smooth and shiny.
- Pour the mixture into a measuring cup with a spout or piping bag and portion into the cooled and set chocolate cookie cups. Garnish each cup with a mini candy cane stick. Share with friends at a holiday party or leave for Santa as an extra special treat!
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)