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

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)

Step-By-Step

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

About Mint Chocolate Cookie Cups