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Peppermint Chocolate Truffle Cookie Cups

These Peppermint Chocolate Truffle Cookie Cups are filled with a peppermint chocolate ganache for a truly decadent holiday experience!
Course Dessert
Cuisine American
Keyword peppermint chocolate truffle cookie cups
Prep Time 20 minutes
Cook Time 20 minutes
Refrigerate 1 hour
Total Time 1 hour 40 minutes
Servings 24 cookie cups
Calories 182kcal
Author Trish - Mom On Timeout


  • 1 1/2 cups all purpose flour
  • 1/2 cup unsweetened baking cocoa
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp corn starch
  • 3/4 cup light brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup unsalted butter melted
  • 1 tsp vanilla extract
  • 1 egg room temperature
  • 2 tbsp Peppermint Chocolate Creamer or water
  • 1/2 cup Andes Peppermint Crunch baking chips plus more for sprinkling on top
  • 1/3 cup heavy whipping cream
  • 3 tbsp International Delight's Peppermint Chocolate Truffle creamer
  • 4 oz bittersweet or semi-sweet chocolate chopped


  • Whisk together flour, cocoa, baking soda, salt and corn starch. Set aside.
  • Cream sugars and butter together until light and fluffy.
  • Add in egg, vanilla and water and beat until well blended.
  • Gradually stir in dry ingredients.
  • Refrigerate dough for 1 hour.
  • Preheat oven to 350 degrees.
  • Spray mini muffin tin with cooking spray.
  • Use a cookie scoop to scoop dough into muffin tin wells.
  • Bake for 7-9 minutes or until the cookies are set.
  • Remove from oven and let rest for 2-3 minutes.
  • Using the back of a measuring spoon, create a well in the center of the cookie cups.
  • Sprinkle 1/4 tsp of Andes peppermint crunch baking chips or crushed candy canes into the well
  • Let rest for another 10 minutes before gently twisting to remove. Let cool.
  • Place chopped chocolate into a heat-proof container. (I use my Pyrex 2 cup measuring cup for easy pouring.)
  • To make the ganache, combine the heavy cream and creamer in a microwave safe container. Heat on medium heat in 30 second intervals until cream is almost at a simmer.
  • Pour hot cream over chopped chocolate. Let it sit for 8-10 minutes without touching.
  • Gently whisk the chocolate and cream together making sure to scrape down the sides. Continue whisking until nice and smooth.
  • Gently pour ganache into cookie cups.
  • Sprinkle top with Andes peppermint chips or crushed candy canes.


Calories: 182kcal | Carbohydrates: 24g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 23mg | Sodium: 86mg | Potassium: 81mg | Fiber: 1g | Sugar: 15g | Vitamin A: 190IU | Calcium: 27mg | Iron: 1mg