Mint Chocolate Cookie Cups
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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FOR THE COOKIE CUPS:
1/2 cbrown sugar
1/2 tsppure vanilla extract
2 1/2 cflour
1 tspbaking soda
24.6 oz packages of andes mints
FOR THE ICING AND CHOCOLATE DRIZZLE:
2 cpowdered sugar
1/2 tspmint extract
1drop green food color
·chocolate sauce (i used smuckers)
How to Make Mint Chocolate Cookie Cups
- Preheat oven to 350 degrees.
- Cream butter and sugars together until light and fluffy, 3-4 minutes.
- Add milk, egg and vanilla extract and mix until well combined.
- Add dry ingredients and mix thoroughly. dough will be thick.
- Grease a mini muffin tin.
- Make balls of about 2 large tsp in size and press into the bottom of each mini muffin cup.
- Press the center down just a bit to make an indention, where you'll add the Andes mints later.
- You want each cup to only be about 3/4 full.
- Bake at 350 degrees for 8 minutes.
- While cookies are baking, unwrap the Andes mints and break them all in half.
- Remove cookies from oven (the centers may look a little undone, but they will cook more as they sit).
- Press two halves of an Andes mint into the center of each of the cookie cups.
- Allow to cool for 3-4 minutes in the muffin tin. The mints will start to melt.
- Remove cookies to a cooling rack to finish cooling.
- To make the icing:
Beat the butter and shortening together until smooth.
- Add the powdered sugar to the butter mixture, one cup at a time, and mix until smooth.
- Add the mint extract and mix until smooth.
- Add 1-2 tbsp. of water until the icing is the right consistency.
- Top the cookie cups with the icing, then a drizzle of chocolate sauce.