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mint chocolate cookie cups

review
Private Recipe by
Raven Higheagle
Prescott, AZ

These Mint Chocolate Cookie Cups are little bites of heaven. A soft, chocolate cookie with an Andes mint stuffed in the middle is topped with mint buttercream and a chocolate drizzle. They were devoured by all. It’s a good thing, because they are totally irresistible. I needed more of them. I didn’t get to share them with everyone that I wanted to because they just totally disappeared! Our small group devoured them. It was a good thing I left a few behind for the hubs. I barely got any! I couldn’t believe it. You should probably double the batch.

yield serving(s)
prep time 20 Min
cook time 10 Min
method Bake

Ingredients For mint chocolate cookie cups

  • FOR THE COOKIE CUPS:
  • 3/4 c
    butter
  • 1/2 c
    sugar
  • 1/2 c
    brown sugar
  • 1/4 c
    milk
  • 1 lg
    egg
  • 1/2 tsp
    pure vanilla extract
  • 2 1/2 c
    flour
  • 1 tsp
    baking soda
  • 1/4 c
    cocoa
  • 1 tsp
    cornstarch
  • 2
    4.6 oz packages of andes mints
  • FOR THE ICING AND CHOCOLATE DRIZZLE:
  • 14 c
    butter
  • 1/4 c
    shortening
  • 2 c
    powdered sugar
  • 1/2 tsp
    mint extract
  • 2 Tbsp
    water
  • 1
    drop green food color
  • chocolate sauce (i used smuckers)

How To Make mint chocolate cookie cups

  • 1
    Preheat oven to 350 degrees.
  • 2
    Cream butter and sugars together until light and fluffy, 3-4 minutes.
  • 3
    Add milk, egg and vanilla extract and mix until well combined.
  • 4
    Add dry ingredients and mix thoroughly. dough will be thick.
  • 5
    Grease a mini muffin tin.
  • 6
    Make balls of about 2 large tsp in size and press into the bottom of each mini muffin cup.
  • 7
    Press the center down just a bit to make an indention, where you'll add the Andes mints later.
  • 8
    You want each cup to only be about 3/4 full.
  • 9
    Bake at 350 degrees for 8 minutes.
  • 10
    While cookies are baking, unwrap the Andes mints and break them all in half.
  • 11
    Remove cookies from oven (the centers may look a little undone, but they will cook more as they sit).
  • 12
    Press two halves of an Andes mint into the center of each of the cookie cups.
  • 13
    Allow to cool for 3-4 minutes in the muffin tin. The mints will start to melt.
  • 14
    Remove cookies to a cooling rack to finish cooling.
  • 15
    To make the icing: Beat the butter and shortening together until smooth.
  • 16
    Add the powdered sugar to the butter mixture, one cup at a time, and mix until smooth.
  • 17
    Add the mint extract and mix until smooth.
  • 18
    Add 1-2 tbsp. of water until the icing is the right consistency.
  • 19
    Top the cookie cups with the icing, then a drizzle of chocolate sauce.
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