Mint Chocolate Cookie Cups

1
Raven Higheagle

By
@ravenhigheagle

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.

Rating:

☆☆☆☆☆ 0 votes

Serves:
Makes 36-40 Cookie Cups
Prep:
20 Min
Cook:
10 Min
Method:
Bake

Ingredients

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  • FOR THE COOKIE CUPS:

  • 3/4 c
    butter
  • 1/2 c
    sugar
  • 1/2 c
    brown sugar
  • 1/4 c
    milk
  • 1 large
    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

Step-by-Step

  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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