Peppermint Cookie Cups
These Peppermint Cookie Cups are packed full of chocolate chips, M&Ms, and Christmas sprinkles, topped with peppermint buttercream and festive sprinkles.
It has been such a long time since I posted a cookie-cup recipe and what better time than now to share my peppermint cookie cups?
If you haven’t come across a cookie cup before, they are essentially cookies baked in a muffin tray, so you get a lovely cup shape.
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Peppermint Cookie Cups
The main thing you need to do when making these cookie cups is to make sure that you have greased your muffin tray. I used butter but you could use a cake release spray too. The last thing you want is for these to get stuck in the tray.
To make the cookies start by creaming together the butter and sugar. I used Stork for these cookie cups, but you could use unsalted butter if you prefer, both will work great in the cookies.
I used both light brown sugar and granulated sugar in these cookie cups. The light brown sugar gives the cookie a slight hint of caramel flavour.
Any peppermint extract would work perfectly in these cookie cups; I used Nielsen-Masseys Peppermint Extract. Depending on what you like you could add in an extra teaspoon of Peppermint Extract if you want them more minty or use less (½ teaspoon) if you want them less minty.
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Once I had made the cookie dough I added in some festive sprinkles, red and green M&Ms (yes! I did pick them out of the packet) and chocolate chips.
The great thing about these cookies is that it is so easy to adjust them depending on what flavours you like/dislike. For example, leave out the M&Ms and just add in some chocolate chips and sprinkles.
You can also use any flavoured chocolate chips you fancy. I used white chocolate, but you could use milk, dark or a mixture of all three.
Split the cookie dough equally between the 12 muffin cases. I found the easiest way was to roll the cookie dough into balls and place it into the muffin tray. When they are baked, they will spread into cookie cups.
Baking the Cookie Cups
As I said above the cookie dough should spread in the muffin tray as it bakes. You will know they are baked because they will be golden brown in colour.
Leave the Cookie Cups to cool completely in the muffin tray. If you try and remove them when they are still warm, they will just end up breaking apart.
Peppermint Buttercream
To make these Peppermint Cookie Cups slightly more OTT I decided to add some Peppermint Buttercream.
The buttercream is super quick and easy to make. Beat together the butter, sugar and peppermint extract until it is thick and creamy.
Add your piping tip to your piping bag and paint 2-3 red stripes up the inside of the bag using red food colouring. This is completely optional, but when you pipe the buttercream onto the cookie cups you will get lovely red-striped buttercream.
Pipe the buttercream onto the top of the cookie cups and decorate with some festive sprinkles.
Alternatives
There are so many ways to customise these cookie cups.
I added M&Ms, white chocolate chips and some red, white and green sprinkles. All of these are completely optional.
I used white chocolate chips but you could use milk, dark or a combination of all three.
Equipment
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Peppermint Cookie Cups
Ingredients
For the Cookie Cups
- 150 g Unsalted Butter or Stork
- 150 g Light Brown Sugar
- 50 g Granulated Sugar
- 1 Large Egg
- 1-2 tsp Peppermint Extract
- 275 g Plain Flour
- 1 tsp Baking Powder
- 1 tsp Bicarbonate of Soda
- 1 tsp Cornflour
- 75 g M&Ms
- 200 g White Chocolate Chips
- 20 g Festive Sprinkles
For the Buttercream
- 150 g Unsalted Butter
- 300 g Icing Sugar
- 1 tsp Peppermint Extract
- 3-4 tbsp Whole Milk (optionall)
- Red Food Colouring (optional)
Instructions
To Make the Cookie Cups
- Preheat the oven 180C (160C Fan) and grease your muffin tray.
- In a bowl cream together the butter and both sugars until pale in colour and fluffy.
- Add in the egg, peppermint extract, baking powder, bicarbonate of soda and corn flour and mix until completely combined and a dough begins to form.
- Add in the M&Ms, chocolate chips and sprinkles and mix again until they are evenly distributed.
- Split the dough into 12 equal balls and place them into your muffin tray.
- Bake in the oven for 12-15 minutes or until golden brown.
- Leave to cool completely in the muffin tray.
To Make the Buttercream
- Add the butter, icing sugar and peppermint extract to a large mixing bowl and mix until all the ingredients are incorporated.
- If you find the mixture is too thick add 1 tbsp of milk and beat again. Repeat until the buttercream is the desired consistency.
- Put your piping tip into your piping bag and using a food-safe brush, paint 2-3 lines of food colouring up the inside of the bag.
- Add your buttercream to the piping bag and pipe onto the top of your cookie cups.
Notes
- These Peppermint Cookie Cups will last approximately 1 week in an airtight container.