Peppermint Cookie Crunch Fudge Cups

Products Used


  • 1 package (8 oz) cream cheese, room temperature
  • 4 cups Imperial Sugar Confectioners Powdered Sugar
  • 2 teaspoons vanilla extract
  • 16 ounces white chocolate, chopped
  • 1/4 cup peppermint sticks, broken
  • 1/2 cup crushed chocolate sandwich cookies


      1. Line a 12-cup muffin tin with festive paper liners. Set aside.
      2. In bowl of an electric mixer, beat cream cheese, sugar, and vanilla until smooth.
      3. Melt chocolate in a bowl over gently simmering water. Stir until melted and completely smooth.
      4. Stir melted chocolate into cream cheese mixture. Add crushed cookies and peppermint (reserve some for garnish).
      5. Use an ice cream scoop and fill cups. Chill in fridge until set, about 2 hours.
      Imperial Sugar Insight

      NOTE: These cups can also be made in a mini-muffin tin. They are very rich, so a little goes a long way.

      Recipe developed for Imperial Sugar by Bree Hester

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