Chocolate Peppermint Sugar Cookie Cups
199kcal
Ingredients
Sugar Cookie:
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1-1/4 cup unsalted butter softened
- 2 cups granulated sugar
- 2 large eggs
- 1 tbsp vanilla extract
Filling:
- 2/3 cup cream
- 2 tbsp granulated sugar
- 1-1/2 tbsp unsalted butter
- 1 cup dark chocolate chopped
- 1/4 tsp salt
Decoration:
- 1/4 cup peppermint candies crushed
Instructions
Bake the Cookie Cups:
- Preheat oven to 350°F. Set aside mini-muffin pan for baking.
- In medium bowl, sift together flour, baking soda and salt.
- In large bowl, beat sugar and butter until light and fluffy, about 2 minutes. Beat in eggs one at a time, then vanilla. Gradually stir in flour mixture until just combined.
- Roll dough into 1-inch balls and press into ungreased mini-muffin wells. Bake 8 - 10 minutes until center of dough is puffed up. Remove from oven and press down center of each dough with round spoon. Return to oven and bake 2 minutes more. Cool 5 minutes in pan then carefully remove cups to a wire rack to cool completely.
Make the Filling:
- Add cream and sugar to medium saucepan. Bring to just boiling, with ring of bubbles forming around edge of pan. Remove from heat, Stir in butter, chocolate and salt.
- Spoon filling evenly into cooled cookie cups. Sprinkle with crushed candy. Refrigerate until set for 1 - 2 hours.
Nutrition
Serving1cookieCalories199kcalCarbohydrates23gProtein2gFat11gSaturated Fat7gCholesterol36mgSodium87mgPotassium55mgFiber1gSugar14gVitamin A295IUVitamin C1mgCalcium12mgIron1mg