Peppermint Cream Pie Cookies

  • Author: Julianne Bayer
  • Prep Time: 15 mins
  • Cook Time: 12 mins
  • Total Time: 27 minutes
  • Yield: 24-30


These Peppermint Cream Pie Cookies are a dark chocolate cookie with a peppermint cookie crust. They are filled with a peppermint mousse and topped with a peppermint whipped cream. They are a peppermint lovers dream.


  • For the cookies
  • 1 pkg Candy Cane Oreos
  • 46 tbsp Unsalted butter
  • 1 C (2 sticks) Unsalted butter
  • 1 C Sugar
  • ¾ C Brown sugar
  • 2 Large eggs
  • 2 tsp Vanilla extract
  • 1 pk Chocolate pudding mix (3.4oz)
  • ¼ C Dark chocolate cocoa powder
  • C Flour
  • 1 tsp Baking soda
  • ½ tsp Salt
  • 2 tbsp Milk
  • For the mousse
  • 2 C Heavy whipping cream
  • 6 tbsp Powdered sugar
  • 1/41/2 tsp Peppermint extract
  • 1 Pkg Instant White chocolate pudding mix
  • ¾ C Milk
  • Red food gel coloring
  • Hot fudge for drizzle (optional)


  1. Preheat oven to 350° F. Grease a mini muffin pan with cookie spray or Crisco.
  2. Allow butter to come to room temperature for about 30 minutes. Combine butter and sugars in your stand mixer and beat on medium speed until light and fluffy.
  3. Add eggs and vanilla extract. Beat into butter and sugar until thoroughly mixed.
  4. In a medium sized bowl, combine flour, cocoa powder, dry pudding mix, baking soda and salt. Stir to combine. Set aside.
  5. Slowly add dry ingredients into batter and beat on a low speed until dough starts to form. If dough is a little dry, add 1 tablespoon of milk. Set dough aside.
  6. Use a food processor to grind Oreo cookies into a fine crumb.
  7. Melt butter in a microwave-safe bowl until melted. Combine melted butter with Oreo cookie crumbs and stir until there are no dry crumbs left.
  8. Spoon 1 tablespoon of Oreo cookie crumbs into the bottom of the mini muffin pan. Press down with a spoon or tart shaper.
  9. Drop 1-1.5 tablespoons of dough into the greased mini muffin pan on top of the shortbread crumbs. Bake at 350°F for 12-15 minutes.
  10. Remove cookies from oven and allow to cool for at least 5 minutes. Use a tart shaper or the back of a spoon to gently push down the middle of the cookies. Allow to cool for another 30 minutes in the pan. You may need to run a knife around the edge of the cookies to help release them from the pan. Cool completely.
  11. Put bowl and whisk in the freezer for 15 minutes until completely cold. Whip heavy cream on medium high speed for several minutes until bubbly.
  12. Add powdered sugar and peppermint extract and beat on medium high until stiff peaks form. Refrigerate whipped cream.
  13. Combine instant white chocolate pudding mix with milk and red food coloring gel. Whisk until powder dissolves. Refrigerate until pudding is firm.
  14. Take 1 cup of the whipped cream and fold into pudding until mixed. Do not mix vigorously as it will deflate the whipped cream. Refrigerate until you are ready to assemble cookies.
  15. To assemble the cookies, put the mousse in a Ziploc bag. Cut the tip off the end of the bag and gently fill the middle of the cookie cup with mousse. Divide between cookie cups.
  16. Top mousse with a dollop of the leftover whipped cream and drizzle hot fudge on top.
  17. Cookies must be refrigerated in an air tight container after the mousse has been added.


Do you want a peppermint whipped cream on top or a plain whipped cream on top? If you want a plain whipped cream, mix heavy whipping cream until still peaks form. Remove 2 cups of whipped cream and then add peppermint extract to the remaining whipped cream. Peppermint extract can be overwhelming for some, start with ¼ tsp and then add more as desired.

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