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Peppermint Bark Cheesecake Cookie Cups

November 10, 2014 by thedomesticrebel | 8 Comments

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peppermint bark cheesecake cookie cups on red cake stand in white backgroundPeppermint is probably one of my favorite dessert flavors, besides bubblegum of course.

Around this time, I think my happiness level peaks to an all-time high. Christmas music, peppermint-candy-everything, sparkly trees and ornaments, and the irresistible urge to purchase everything in sight to positively spoil my family and friends.

Yep, I’m a true winter girl alright!

These cookie cups came to me after a Cheesecake Factory FAIL. After a day of shopping until my arms fell off, I decided to reward my job well done with a thick, fat slice of Peppermint Cheesecake from the eponymous restaurant. After all, they’re a factory of friggin’ cheesecake… only to be terribly informed that they don’t have peppermint cheesecake until after Thanksgiving.

What kind of injustice is this? How can we as a society accept this nonsense? Peppermint comes after Thanksgiving? Oh HELL NAH.

So I was like “I’ll show you!” and got all sassy and drove to Target to pick up my ingredients in a huff. Target, meanwhile, had just received the peppermint memo and hadn’t even finished unloading their candy when I was all up in their faces digging through boxes of Peppermint Hershey Kisses. I’m sure they love obnoxious people like me.

But alas, these Peppermint Bark Cheesecake Cookie Cups were born and ohmahgawwwd, y’all, they’ll rule your face now until January 1st, where peppermint goes to die in our cruel, peppermint-judgmental society. So EAT UP!!

peppermint bark cheesecake cookie cups close up with hershey kiss on red cake stand*slightly adapted from my Chocolate Cookie Cups with Peanut Butter Cheesecake Frosting Recipe

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5 from 1 vote

Peppermint Bark Cheesecake Cookie Cups

Frosty-cold peppermint cheesecake sits atop a chocolate cookie cup with a hidden peppermint bark surprise inside. These are positively irresistible!
Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Course: Cheesecake, Cookies
Servings: 24
Author: Hayley Parker, The Domestic Rebel

Ingredients

  • 3/4 cup butter softened
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1 & 1/4 cups chocolate cake mix
  • 1 & 1/4 cups all-purpose flour
  • 1/2 tsp baking soda
  • Pinch salt
  • 24 Hershey's Peppermint Kisses unwrapped
  • FOR CHEESECAKE FROSTING:
  • 1/2 cup 1 stick butter, softened
  • 1 pkg 8 oz cream cheese, at room temperature
  • 1 tsp vanilla extract
  • 1/2-1 tsp peppermint extract to suit your tastes
  • About 3 cups powdered sugar
  • Crushed candy canes for garnish

Instructions

  • Preheat oven to 350 degrees F. Liberally grease a 24-cavity miniature muffin pan with cooking spray and set aside. Meanwhile, in the bowl of a stand mixer, beat together the butter, brown sugar and white sugar until creamy. Stir in egg and vanilla. Lastly, beat in the dry cake mix, flour, baking soda and salt until a soft dough comes together.
  • Drop heaping Tablespoonfuls of dough into each muffin cavity using a cookie dough scoop. Flatten the dough slightly with your fingers. Bake for approx. 12-15 minutes or until the tops appear set and are slightly sunken in. Immediately upon removing from the oven, nestle a peppermint kiss candy in the center of each cup. Cool for about 15 minutes in the pan, then gently release them by running a knife along the outer edge and popping them out. If they resist at the 15 minute mark, allow them to cool a little longer in the pan. Cool the cups on a wire rack completely.
  • Clean out your stand mixer bowl and paddle attachment. To make your cheesecake frosting, beat together the butter, cream cheese, vanilla and peppermint extract until combined. Add in powdered sugar, about a cup at a time, until frosting is thick but fluffy. If the cheesecake frosting it too thick, stream in a little bit of milk to help thin it out some.
  • Pipe the cheesecake frosting onto the cookie cups, then immediately garnish with crushed candy cane pieces. Serve immediately, or store leftovers covered in the fridge.

peppermint bark cheesecake cookie cups cut open on red cake standCool, refreshing and piled high with a luscious, creamy peppermint cheesecake, these fantastic cups scream wintertime! I love the secret gooey peppermint bark surprise nestled within each soft and buttery chocolate cookie cup, and I know you will too! For an added festive touch, consider garnishing each cookie cup with a sliver of a peppermint bark piece, or top with chopped peppermint marshmallows for a hot-cocoa-inspired twist!

Have a fantastical day!

xo, Hayley

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Comments

  1. [email protected] says

    November 10, 2014 at 3:43 am

    I love peppermint bark, and in cookie cups! OMG, such a great idea!

    Reply
  2. Jennie @themessybakerblog says

    November 10, 2014 at 6:27 am

    The horror! No peppermint cheesecake until after Turkey Day? I thought we lived in a country where Christmas started in September. Your version looks way tastier. Love!

    Reply
  3. Sophia @ NY Foodgasm says

    November 10, 2014 at 7:53 am

    It kills me just to comment on these, when I really just want to eat one!

    Reply
  4. Kayle (The Cooking Actress) says

    November 10, 2014 at 8:33 am

    5 stars
    *squeeeee* I love the Christmas season!! and these treats are getting me exciiiited

    Reply
  5. Jess @ On Sugar Mountain says

    November 10, 2014 at 6:24 pm

    You just made my day with this recipe! I’ve been doing my best not to hum Christmas music or buy peppermint EVERYTHING but now I know I’m not alone. 😉 These cookie cups are fabulous, Hayley!

    Reply
  6. Dorothy @ Crazy for Crust says

    November 10, 2014 at 8:04 pm

    It’s like the airports in Nashville. They boasted holiday flavors on Nov 1 that weren’t available until the 4th!! Love these!

    Reply
  7. Renee @ Awesome on $20 says

    November 28, 2014 at 9:38 pm

    Season schmeason. Peppermint every day. I can’t wait to try these.

    Reply

Trackbacks

  1. Peppermint Crunch Pretzels | The Domestic Rebel says:
    December 7, 2014 at 1:01 am

    […] Peppermint Bark Cheesecake Cookie Cups […]

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About me

Welcome to The Domestic Rebel! My name is Hayley and I am the 31-year old writer, photographer, recipe developer, taste-tester and creator of this blog. I’m so glad you’ve stopped by my little slice of sprinkly, butter-laden heaven on the interwebs. If it wasn’t apparent, I like to bake… a lot. Read More…

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