mint chocolate cookie cups
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.
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yield
serving(s)
prep time
20 Min
cook time
10 Min
method
Bake
Ingredients For mint chocolate cookie cups
- FOR THE COOKIE CUPS:
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3/4 cbutter
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1/2 csugar
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1/2 cbrown sugar
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1/4 cmilk
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1 lgegg
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1/2 tsppure vanilla extract
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2 1/2 cflour
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1 tspbaking soda
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1/4 ccocoa
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1 tspcornstarch
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24.6 oz packages of andes mints
- FOR THE ICING AND CHOCOLATE DRIZZLE:
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14 cbutter
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1/4 cshortening
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2 cpowdered sugar
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1/2 tspmint extract
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2 Tbspwater
-
1drop green food color
-
chocolate sauce (i used smuckers)
How To Make mint chocolate cookie cups
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1Preheat oven to 350 degrees.
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2Cream butter and sugars together until light and fluffy, 3-4 minutes.
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3Add milk, egg and vanilla extract and mix until well combined.
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4Add dry ingredients and mix thoroughly. dough will be thick.
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5Grease a mini muffin tin.
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6Make balls of about 2 large tsp in size and press into the bottom of each mini muffin cup.
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7Press the center down just a bit to make an indention, where you'll add the Andes mints later.
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8You want each cup to only be about 3/4 full.
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9Bake at 350 degrees for 8 minutes.
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10While cookies are baking, unwrap the Andes mints and break them all in half.
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11Remove cookies from oven (the centers may look a little undone, but they will cook more as they sit).
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12Press two halves of an Andes mint into the center of each of the cookie cups.
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13Allow to cool for 3-4 minutes in the muffin tin. The mints will start to melt.
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14Remove cookies to a cooling rack to finish cooling.
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15To make the icing: Beat the butter and shortening together until smooth.
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16Add the powdered sugar to the butter mixture, one cup at a time, and mix until smooth.
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17Add the mint extract and mix until smooth.
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18Add 1-2 tbsp. of water until the icing is the right consistency.
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19Top the cookie cups with the icing, then a drizzle of chocolate sauce.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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