Mint Chocolate Cookie Cups: A Bite-Sized Sweet Treat
If you’re a fan of the classic mint-chocolate combo, you’re going to love these Mint Chocolate Cookie Cups! With a rich, fudgy chocolate base and a smooth, minty frosting, these bite-sized treats are perfect for holidays, parties, or whenever you need a chocolate fix. Plus, they’re made in a mini muffin tin, so every bite has the perfect balance of chewy cookie and creamy frosting.
Mint Chocolate Cookie Cups
These cookie cups are easy to make and look as impressive as they taste! The chocolate cookie dough bakes into perfectly shaped cups, which are then filled with a light and fluffy mint frosting. With a hint of peppermint and a pop of green color, they’re great for St. Patrick’s Day, Christmas, or just because!
Whether you’re making them for a special occasion or just want to satisfy your sweet tooth, these Mint Chocolate Cookie Cups are sure to become a new favorite. They’re festive, fun, and absolutely delicious—you might want to make a double batch because they’ll disappear fast!
What You Will Love About This Recipe
The Perfect Chocolate-Mint Combo – Rich chocolate and cool mint are a match made in dessert heaven!
Easy & Fun to Make – No fancy skills required—just simple ingredients and a mini muffin pan.
Bite-Sized & Party-Ready – Great for sharing at parties, bake sales, or holiday gatherings.
Customizable – Switch up the frosting color, add sprinkles, or even stuff the cookie cups with a surprise filling!ng.
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
How to make 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
- Use Room Temperature Butter – This helps create a smooth, even dough and a creamy frosting.
- Don’t Overbake! – The cookie cups should still be slightly soft in the center when you take them out. They’ll firm up as they cool.
- Press the Centers While Warm – Use the back of a teaspoon to gently press down the centers while the cookies are still warm to create the perfect cup shape.
- Chill the Frosting Before Piping – If the frosting is too soft, pop it in the fridge for 10-15 minutes before piping for a more defined swirl.
- Make Them Extra Fancy – Top with mini chocolate chips, Andes mint pieces, or a drizzle of melted chocolate for an extra-special touch!
FAQs
Mint Chocolate Cookie Cups
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
- 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 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.
- 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!
Notes
Best stored refrigerated.
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 285Total Fat: 19gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 50mgSodium: 89mgCarbohydrates: 28gFiber: 1gSugar: 19gProtein: 2g
I’m Melissa, the imaginative force behind Sparkles to Sprinkles, where creativity comes to life, and sprinkles of joy are scattered generously. Melissa is a proud Jersey girl who found love with a New York boy. As a mom to four wonderful boys and a few fur babies, her journey into the world of blogging began after making the life-changing decision to stay home and raise her children. Previously a dedicated workaholic, Melissa’s blog became her creative outlet and passion project. Inspired by her mother-in-law, a masterful cook renowned for her delicious home-cooked meals and legendary holiday feasts (think mouthwatering sausage stuffing), Melissa honed her culinary skills through a combination of family recipes and countless cooking classes. She often attended these classes with her son Michael, who shared her enthusiasm for cooking from a young age. Melissa’s love for learning extends beyond familiar cuisines, as she enjoys exploring international recipes in hands-on cooking classes. Her blog features a diverse array of recipes, showcasing her expertise with various kitchen appliances such as the Instant Pot, air fryer, Slow Cooker, Ninja Foodi, Instant Vortex Plus, and more. Join Melissa on her culinary adventures as she shares tried-and-true family favorites alongside exciting new discoveries!
