Ok how is it already the last day of Cookie Week?! It's gone by too fast. Is it too soon to start planning next year's recipes?
In case you missed it, this week was the first annual Ka Pai Cooking Cookie Week! I released a brand new cookie recipe every day this week and we've all been making cookies together.
If you're new here or missed the memo, check out my new recipes for Healthy Snickerdoodles, Salted Caramel Pretzel Chocolate Chunk Cookies, an Ooey Gooey Chocolate Chip Pizookie, and my new favorite Chewy Snowman Molasses Cookies!
Well the last day had to go out with a bang, so I figured these Mini Chocolate Peppermint Pies would be perfect! I got the idea from these Mini Banana Cream Pies I made earlier this year and I honestly can't decide which one I love more.
But for Cookie Week's sake, I'll say the peppermint pies!
Why? Well, one, it's almost Christmas. But two, it's an edible chocolate cookie dough cup with white chocolate peppermint pudding swirled with candy canes and topped with whipped cream and a peppermint. Drooling yet?
Yes, these are cookies, and yes, these cookie cups are a dessert, that doesn't mean they can't be healthy! With a few simple ingredient swaps and some baking knowledge, each chocolate peppermint pie is only 128 calories! Some of the healthier ingredient swaps are:
Some other important ingredients for these chocolate peppermint cookie cups are:
Ok these little pies are SO fun to make! And they're actually way easier than you think. If you've ever made cookies, that's half the work!
Start by making your chocolate cookie dough. I modified my classic chocolate chip cookies recipe to make this chocolate dough, so you know these are delicious!
Once the dough is ready, let it chill in the fridge while you warm up the oven.
Then, when the oven has preheated, scoop 1 tablespoon of cookie dough into each tin of a muffin pan. Don't worry about shaping the "pie crusts" now, the oven will do that!
(If you want step by step photos for this part of the process, check out this blog post.)
Bake for 9 minutes, then let cool for 2 minutes in the pan before shaping into pies. After shaping, allow the cookies to cool for another 5 minutes before transferring to a cooling rack.
While the cookie cups cool, make your peppermint pudding filling. Stir the almond milk and peppermint extract together in a mixing bowl. Whisking constantly, pour in the pudding mix.
Continue to whisk to combine until the pudding has thickened, little to no clumps remain, and the pudding begins to set. Fold in the crushed candy canes, but do not overmix. We want swirls of white and red with bits of candy cane!
Assemble your chocolate peppermint cookie cups by filling each cookie cup with 1 tablespoon of pudding. Squirt a dollop of whipped cream on top, place a round peppermint on the cream, then sprinkle cookie crumbles on top for garnish (if you have any). That's it!
As long as it's smaller than the diameter of the cookie, it doesn't matter! I've seen small measuring cups or the bottom of a skinny glass, but I personally use this condiment cup. I don't recommend using your hand because the cookie will be hot out of the oven and you won't be able to press it down evenly.
Yes. Make the cookie cups and allow them to cool completely at room temperature. Store in an air tight container for up to 48 hours. Don't stack the cookie cups! They're very fragile.
When you're ready to serve, make the pudding and spoon into the cookie cups. Serve immediately.
I haven't tested it, but I'm sure a high quality one-to-one gluten-free all purpose flour would work just fine. This is the brand I recommend. Please let me know in the comments this works for you!
Unfortunately, they won't keep more than 24 hours. The pudding softens the cookie cups so much that they aren't stable after a day.If you plan on storing them, don't top with whipped cream or peppermints until ready to serve. When you do store them, store them in an even layer in an air tight container.
I hope you love these mini chocolate peppermint pies as much as we do! They're so fun to make and they're perfect for your next Christmas party with friends and family.
Be sure to leave a star rating and review below if you try them to let other readers know what you thought! You can also tag me on Instagram. I love seeing my recipes come to life in your kitchen! Happy baking, happy Cookie Week, and Merry Christmas!
These Mini Chocolate Peppermint Pies are the perfect Christmas dessert! Chocolate cookie dough is baked into an edible cup, then filled with peppermint pudding swirled with candy canes and topped with whipped cream.
*Purchase the boxes that are 1 oz. If you can't find the white chocolate flavor, just use regular vanilla (sugar-free of course). With the 2nd packet, measure out exactly 2 tablespoons to get the "1⁄2" packet you need for the recipe.
**You can use any non-dairy milk for this recipe, but be sure to follow MY instructions when making the pudding. If you only have dairy milk, follow the exact instructions on the box of pudding mix instead of my instructions, then proceed with the rest of the recipe.
***Don’t worry about the exact measurement, the 45g just represents 18 squirts of canned whipped cream. If you are not dairy-free, you can use any canned whipped cream you like!
Nutrition facts are a calculated estimate of 1 mini pie, including the filling, whipped cream, and peppermint.
Serving: 1 mini pie / Calories: 128 / Fat: 4.9g / Saturated Fat: 2.9g / Carbohydrates: 19.2g / Fiber: 0.4g / Sugar: 10.9g / Protein: 1.3g
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