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Mint Chocolate Cookie Cups

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Mint Chocolate Cookie Cups are delicious chocolate cookie cups that are filled with a creamy easy mint frosting that is then topped with an Andes Mint. There is no better treat for mint fans than this, especially on St. Patrick’s Day. 

Mint Chocolate Cookie Cups

Mint and chocolate together are one the best combinations in my eyes. There’s a reason why I am obsessed with mint hot chocolate, peppermint mocha donuts, and of course these mint chocolate cookie cups. I love these cookie cups because they are so easy to make and filled with so much mint flavor and of course chocolate. These are the perfect treat to serve all year long, but even better for festive holiday treats! 

mint chocolate cookie cups
  • Preheat oven to 350°F. Prepare a 24-count mini muffin pan with nonstick cooking spray
  • In a large mixing bowl, fully stir the flour, cocoa powder, baking soda, and salt until fully combined.
  • In another large mixing bowl cream together the butter, granulated sugar, and brown sugar.  Once fully mixed add in the egg and vanilla extract and mix until well combined.
  • Slowly add the dry ingredients to the wet butter mixture and mix until just combined, scraping the sides of the bowl to ensure all ingredients are fully mixed.
  • Using a cookie scoop or small spoon evenly distribute the cookie dough into all cavities of the mini muffin pan.  
  • Bake at 350°F for 12 -13  minutes 
  • Remove from the oven and using the back of a small measuring teaspoon, gently press in the center of each cookie cup. 
  • Allow cookie cups to cool a few minutes longer in the pan and then transfer to a wire rack to finish cooling. 

Frosting: 

  • In a large mixing bowl using a handheld mixer, beat the butter until fully smooth.
  • Then add in the powdered sugar and heavy cream and mix until reaching your desired consistency. Then add in peppermint extract along with the green food coloring and mix until fully incorporated..
  • Pipe the mint frosting into the cookie cups and top with half of an Andes mint. 
  • Enjoy! 

Tips Tricks and FAQs

  • If you prefer you do not need to use green food coloring with this frosting recipe. You can just flavor the frosting with peppermint extract. 
  • Be sure to use cooking spray to prevent sticking. If you find these sticking, you can opt to use a silicone muffin pan. 
  • If they do stick, allow them to cool completely to prevent them from breaking and then take a knife run it around the edge of each muffin cup and then try to gently pry underneath it to help it become unstuck. 
  • If you don’t have a piping bag you can take a plastic bag and fill it with frosting. Then take one of the bottom corners and cut it off. Remove the air from the bag and use it as an easy go-to piping bag. 
  • If you want to create these later in the year, or prefer to not have a mint flavor use a buttercream frosting and sprinkle with a different type of candy. 
  • These cookie cups will be soft coming out of the pan. Be sure to let them cool on a wire rack. As they cool they will harden into cups that fill nicely. 

Storage

Fridge

These are best stored in the fridge in an airtight container for up to 3 days. 

Make Ahead

You can easily make these ahead. I like to prepare the cookie cups and let them cool. Once cooled, place them in an airtight container. Prior to serving make the mint filling and top with your Andes mint candy. 

mint chocolate cookie cups
Mint Chocolate Cookie Cups

Mint Chocolate Cookie Cups

Prep Time: 7 minutes
Cook Time: 13 minutes
Total Time: 20 minutes

Mint Chocolate Cookie Cups are delicious chocolate cookie cups that are filled with a creamy easy mint frosting that is then topped with an Andes Mint. There is no better treat for mint fans than this, especially on St. Patrick’s Day. 

Ingredients

  • Cookie Cups
  • 1 1/3 cups all purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup softened room temperature unsalted butter
  • 1/2 cup light brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • Frosting Ingredients:
  • ½ cup softened to room temperature unsalted butter
  • 1 ½ cups confectioners sugar
  • 2-3 tablespoons milk or heavy cream
  • ¼ teaspoon peppermint or mint extract
  • 3-4 drops green food dye

Instructions

    1. Preheat oven to 350°F. Prepare a 24-count mini muffin pan with nonstick cooking spray
    2. In a large mixing bowl, fully stir the flour, cocoa powder, baking soda, and salt until fully combined.
    3. In another large mixing bowl cream together the butter, granulated sugar, and brown sugar.  Once fully mixed add in the egg and vanilla extract and mix until well combined.
    4. Slowly add in the dry ingredients to the wet butter mixture and mix until just combined, scraping the sides of the bowl to ensure all ingredients are fully mixed.
    5. Using a cookie scoop or small spoon evenly distribute the cookie dough into all cavities of the mini muffin pan.  
    6. Bake at 350°F for 12 -13  minutes 
    7. Remove from the oven and using the back of a small measuring teaspoon, gently press in the center of each cookie cup. 
    8. Allow cookie cups to cool a few minutes longer in the pan and then transfer to a wire rack to finish cooling. 

Frosting: 

  1. In a large mixing bowl using a handheld mixer, beat the butter until fully smooth.
  2. Then add in the powdered sugar and heavy cream and mix until reaching your desired consistency. Then add in peppermint extract along with the green food coloring and mix until fully incorporated..
  3. Pipe the mint frosting into the cookie cups and top with half of an Andes mint. 
  4. Enjoy! 

Notes

Best stored refrigerated. 

Nutrition Information:

Yield:

24

Serving Size:

1

Amount Per Serving: Calories: 285Total Fat: 19gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 50mgSodium: 89mgCarbohydrates: 28gFiber: 1gSugar: 19gProtein: 2g

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