Steps to Make Cookie Cups

• Preheat your oven to 350°F and spray two cupcake tins with cooking spray.
• In a mixing bowl, combine all-purpose flour, cocoa powders, baking soda, and salt. Mix well.
• In a separate bowl, cream the softened unsalted butter with granulated and brown sugars until light and fluffy.
• Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
• Gradually fold the dry mixture into the wet ingredients until just combined.
• Use a scoop to fill each cupcake tin with dough and bake for 10-13 minutes.
• While warm, press down in the center of each cookie to create a well for filling.
• Allow cookie cups to cool in the tins for 10 minutes, then transfer to a wire rack.
• Whip the heavy cream until stiff peaks form. In another bowl, beat cream cheese with powdered sugar and peppermint extract until smooth, then fold in the whipped cream.
• Spoon the cheesecake filling into a piping bag and pipe into each cooled cookie well.
• Chill cookie cups in the refrigerator for 1-2 hours to set.
• Before serving, sprinkle with chopped candy canes.