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Peppermint fudge cups are a cross between a cookie and a brownie, with deep chocolate and refreshing peppermint flavors. A holiday cookie recipe perfect for adding to a cookie platter!
Brenda Thompson

Peppermint Fudge Cups

Peppermint fudge cups are a cross between a cookie and a brownie, with deep chocolate and refreshing peppermint flavors. A holiday cookie recipe perfect for adding to a cookie platter!
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 24 cookies
Course: Cookies
Cuisine: American
Calories: 126
Ingredients Method

Ingredients
  

For Cookie Dough
  • ¼ cup unsalted butter softened
  • 3 ounces cream cheese softened
  • ¾ cup all-purpose flour
  • ¼ cup powdered sugar
  • 2 tablespoons unsweetened baking cocoa
  • ½ teaspoon vanilla extract
For Peppermint Fudge Filling
  • ⅔ cup granulated sugar
  • ½ cup crushed peppermint candy
  • ⅓ cup unsweetened baking cocoa
  • 2 tablespoons unsalted butter softened
  • 1 large egg
For Garnish/Topping
  • ¼ cup semisweet chocolate chips
  • 2 teaspoons heavy whipping cream or substitute 2% milk
  • ½ cup crushed peppermint candy

Method
 

  1. Heat oven to 350°F.
  2. In large bowl, beat butter and cream cheese with electric mixer on medium speed, or mix with spoon. Stir in remaining cookie ingredients.
  3. Shape dough into 24 1-inch balls. Press 1 ball into bottom and up side of each of 24 ungreased mini muffin cups. Mix filling ingredients until spreadable. Spoon about 2 teaspoons filling into each cup.
  4. Bake 18 to 20 minutes or until almost no indentation remains when filling is touched lightly. Cool slightly; carefully remove muffin cups to cooling rack.
  5. In 1 cup microwaveable cup, microwave chocolate chips and whipping cream on high 30 seconds, stir until smooth. Frost tops of fudge cups with chocolate and sprinkle with crushed peppermint.