This post may contain affiliate sales links. Please read my disclosure policy.
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.
Have you ever had one of those days where you went out on the lake and had a lovely, relaxing day. You ate good food, enjoyed good company, got a little sun kissed, went tubing for the first time in a year since you can’t ski or wakeboard, then you totally crash that night, completely exhausted but grateful for the fun day you had, then you dream about sunscreen and afternoon naps only to wake up in the morning and not be able to move your arms because you are so sore from said tubing?
Yea, yesterday was that morning. Oh. my. goodness. My arms and chest. Putting on clothing was a challenge.
But it was totally worth it. I can’t ski or wakeboard, like I said. I’ve tried. Doesn’t work. And I have a fear of skiing since an accident when I was 6 and my dad tried to ski while holding me. It didn’t end well. Now, me + skiing = scary accident.
So tubing is my thing. And I don’t go down easy.
The thing with tubing is when your husband (or friend’s husband) is pulling you, it’s all about trying to throw you off. And I will not be thrown. Bring it.
I held on through some crazy turns and waves, including one that had the tube turned up in the air at a 90 degree angle while airborne. And I landed it. Oh yea!
But now I’m paying the price. And then I had to play tennis. Rough.
Oh well. My arms could use some toning. 🙂 I’d rather tube than lift weights anyways.
And since I had to have burned like 5,000 calories, I can’t totally eat more of these mint chocolate cookie cups, right? Right!
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. But then the next day I got home from work and those were devoured too. I barely got any! I couldn’t believe it.
You should probably double the batch.
Recipe
Mint Chocolate Cookie Cups
★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆ No reviews
- Author: Lindsay
- Prep Time: 30 minutes
- Cook Time: 8 minutes
- Total Time: 38 minutes
- Yield: makes 36-40 cookie cups
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
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.
Ingredients
CHOCOLATE COOKIE CUPS
3/4 cups (168g) salted butter, room temperature
1/2 cup (104g) sugar
1/2 cup brown sugar
1/4 cup (60ml) milk
1 large egg, room temperature
1/2 tsp vanilla extract
2 1/2 cups (325g) all purpose flour
1 tsp baking soda
1/4 cup (29g) natural unsweetened cocoa powder
1 tsp cornstarch
2 4.6 oz packages of Andes Mints
MINT BUTTERCREAM FROSTING
1/4 cup (56g) salted butter, room temperature
1/4 cup (47g) shortening
2 cups (230g) powdered sugar
1/2 tsp mint extract
1–2 tbsp water
1 drop green food color, optional
Chocolate sauce (I used Smuckers Chocolate Sundae Syrup)
Instructions
TO MAKE THE CHOCOLATE COOKIE CUPS
- Preheat oven to 350°F (176°C), and grease a mini muffin tin.
- 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.
- Make balls of about 2 large tsp in size and press into the bottom of each mini muffin cup. Each cup should be about 3/4 full.
- Press the center of the dough down just a bit to make an indention, where you’ll add the Andes Mints later.
- Bake 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).
- Immediately 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 MINT BUTTERCREAM FROSTING
- 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.
- Put the icing in a piping bag fitted with a piping tip. I used tip #.
- Top the cookie cups with the icing, then a drizzle of chocolate sauce.
Nutrition
- Serving Size: 1 Cookie Cup
- Calories: 176
- Sugar: 16.3 g
- Sodium: 61.8 mg
- Fat: 7.6 g
- Carbohydrates: 25.7 g
- Protein: 1.6 g
- Cholesterol: 17 mg
Keywords: cookie cups recipes, mint dessert recipe, chocolate dessert recipe, mini muffin dessert recipe
Filed Under:
- Christmas
- Cookies
- Holidays
- Recipes
- Sweets and Treats
Enjoy!
Recipes from friends:
Mint Chip Brownie Cupcakes from Crazy for Crust
Mint Chocolate Meringues from Shugary Sweets
Mint Julep Fudge from Lemons for Lulu
Chocolate Mint Brownie Cheesecake from Jellibean Journals
You might also like:
Mint Oreo Icebox Cake
Mint Oreo Brownie Ice Cream Cake
Double Mint Chocolate Cookies
