Mint Chocolate Cookie Cups

These mint chocolate cookie cups are a delicious twist on the classic brownie that your whole family will enjoy.  Serve at parties or simply enjoy with coffee.

 

 

 

 

 

Mint Chocolate Cookie Cups

Ingredients: (Cookie Cups)
1 ½ cups all purpose flour
⅓ cup cocoa powder
1 large egg
1 tsp vanilla extract
½ cup salted butter, softened to room temperature
½ tsp baking soda
¼ tsp salt
1 cup granulated sugar

Ingredients: (Frosting)
½ cup salted butter, softened to room temperature
1 and ⅓ cup powdered sugar
⅛ tsp mint extract
2 tbsps heavy cream
2 drops green food dye
½ cup andes mints, pieces

 

 

Directions: (Cookie Cups)
Preheat oven to 350 degrees.
Lightly coat a mini muffin tin with vegetable shortening.
In a large bowl, whisk together the flour, cocoa powder, salt and baking soda.

 


In another large bowl, beat the sugar and butter together for 1-2 minutes.
Add the egg and vanilla extract and beat until combined.

 

 


Slowly add the dry ingredients into the wet ingredients and beat until combined.

 


Add about 1 tsp of cookie dough to each mini muffin cavity. (¾ full)
Bake cookie cups for 10-12 minutes.
Cookie cups will be soft when they come out of the oven. Use the back of a measuring spoon, shot glass or other small circle to gently press in the center of each cookie cup.

 


Allow the cookies to rest for 5 minutes before removing them to a wire cooling rack.
Allow the cookies to cool completely before adding the icing.

Directions: (Frosting)
Beat the butter with the heavy cream and powdered sugar until well combined.
Add the mint extract and food coloring and beat until well combined.
Pipe the frosting on top of each cookie cup.
Sprinkle andes mints pieces on top of each cookie cup.
Enjoy!

 

 

Mint Chocolate Cookie Cups

5 from 1 vote

Ingredients
  

  • Ingredients: Cookie Cups
  • 1 ½ cups all purpose flour
  • cup cocoa powder
  • 1 large egg
  • 1 tsp vanilla extract
  • ½ cup salted butter softened to room temperature
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 cup granulated sugar
  • Ingredients: Frosting
  • ½ cup salted butter softened to room temperature
  • 1 and ⅓ cup powdered sugar
  • tsp mint extract
  • 2 tbsps heavy cream
  • 2 drops green food dye
  • ½ cup andes mints pieces

Instructions
 

  • Directions: (Cookie Cups)
  • Preheat oven to 350 degrees.
  • Lightly coat a mini muffin tin with vegetable shortening.
  • In a large bowl, whisk together the flour, cocoa powder, salt and baking soda.
  • In another large bowl, beat the sugar and butter together for 1-2 minutes.
  • Add the egg and vanilla extract and beat until combined.
  • Slowly add the dry ingredients into the wet ingredients and beat until combined.
  • Add about 1 tsp of cookie dough to each mini muffin cavity. (¾ full)
  • Bake cookie cups for 10-12 minutes.
  • Cookie cups will be soft when they come out of the oven. Use the back of a measuring spoon, shot glass or other small circle to gently press in the center of each cookie cup.
  • Allow the cookies to rest for 5 minutes before removing them to a wire cooling rack.
  • Allow the cookies to cool completely before adding the icing.
  • Directions: (Frosting)
  • Beat the butter with the heavy cream and powdered sugar until well combined.
  • Add the mint extract and food coloring and beat until well combined.
  • Pipe the frosting on top of each cookie cup.
  • Sprinkle andes mints pieces on top of each cookie cup.
  • Enjoy!

 

These mint chocolate cookie cups are a delicious twist on the classic brownie that your whole family will enjoy. Serve at parties or simply enjoy with coffee.

 

 

 

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