Desserts

Chocolate Mint Cookie Cups

These Chocolate Mint Cookie Cups are filled with an easy mint buttercream frosting and topped with chocolate mint.  It’s the perfect treat for St. Patrick’s Day or fans of mint and chocolate.

mint chocolate cookie cups with text

There’s many ingredient combinations that make the perfect dessert every time. One is chocolate and mint. While I don’t really ned an excuse to make a sweet treat using this dynamic duo, St. Patrick’s Day would be the perfect time if there is one.

Year after year I make this Chocolate Mint Cheesecake Cookie Dip, or these delicious Chocolate Mint Brownies. It’s my homage to the holiday without going full on cardboard leprechaun cutouts on all the windows.

mint chocolate cookie cups with text on a cooling rack

Mint Chocolate Cookie Cups

This year I decided to highlight another simple dessert that even the kids can make, possibility with just a little help if they don’t bake often.

While bringing treats to school is frowned upon during these times, that doesn’t mean you can’t enjoy this as a family or leave some on the doorstep of someone that could use a smile right now.

mint chocolate cookie cup on a baking rack

You’ll need the following ingredients to make this andes mint chocolate cookie cups recipe. The full instructions and printable recipe card are below.

  • all purpose flour 
  • unsweetened cocoa powder
  • baking soda
  • salt
  • room temperature unsalted butter
  • light brown sugar
  • granulated sugar / white sugar
  • large egg
  • vanilla extract
  • confectioners sugar / icing sugar
  • whole milk or heavy cream
  • peppermint or mint extract
  • green food colouring

To Make:

Pre heat oven to 350°F. Prepare a 24-count mini muffin pan with non stick cooking spray.

The first step to these Andres Mint Cookie Cups recipe is to make the homemade cookie cups. Combine flour, cocoa powder, baking soda and salt to a large mixing bowl. Stir the mixture until fully combined.

In another large bowl cream together the butter, granulated sugar, and brown sugar.  Once fully mixed together, add in the egg and vanilla extract and mix until well combined.

Slowly add the dry ingredients to the wet ingredients – and mix until just combined. Scrape the sides of the bowl to ensure all ingredients are fully mixed.

Using a cookie scoop or small spoon, evenly distribute the cookie dough into all cavities of the mini muffin pan.  Form the bowls for each.

Bake bake cookie cups at 350°F for 12 -13  minutes. Remove from oven when soft yet firm, yet you don’t ant to overcook, so at 11 minutes, check every 1 minute for doneness. Make sure you have a soft yet firm cookie.

cookie cups cooling in a muffin tin with a bowl of frosting

When done, remove from the oven and using the back of a small measuring teaspoon, gently press in the center of each cookie cup to flatten and shape dough. Set aside to cool for a few minutes, then transfer to a wire rack and allow to cool fully. While cooling, start making the frosting.

In a large mixing bowl using a handheld mixer, beat the butter until fully smooth. Add in the powdered sugar and heavy cream and mix until reaching your desired consistency. Then add in peppermint extract along with the green food colouring and mix until fully incorporated..

Pipe the mint frosting into surface of each cookie cup and top with half of an Andes mint. 

To Store:

  • Place in an airtight container for up to 4 days.

If you don’t have a piping bag, use a ziplock bag with one cut corner. I do this all the time, just make sure the corner that you cut out isn’t too big. If you don’t like buttercream, you can use your favourite in its place. I love to make my Icing that’s not too sweet, this dream whip frosting. It’s amazing.

mint chocolate cookie cups cooling baking rack

Cookie Cups Variations:

For the final touch, place an Andres mint on top of each. Really, any mint and chocolate mini bar will do the trick here, or even chocolate mint cookies. The specific brand depends on where you shop, yet I know AERO also has a good one that you can use.

You could even put mint chocolate chip ice cream with a handful of chocolate chips into the cookie cups for a different kind of dessert. These Chocolate Cake Cups with Salted Caramel Ice Cream would be a great choice for filling as well.

Realistically, you could use this recipe for any festive occasion. You could make the frosting for the top of each cookie cup red, and then decorate with candy canes instead. Now you have a Christmas cookie cup!

This delicious cookie cup recipe has so many options for different flavours.

For another St. Patricks Day Recipe, look to these Bailey’s Chocolate Cookies. Really, these have been my favourites for years. The taste is phenomenal.

Enjoy!

mint chocolate cookie cups with text on a cooling rack

Chocolate Mint Cookie Cups

Prep Time: 5 minutes
Cook Time: 15 minutes
Additional Time: 20 minutes
Total Time: 40 minutes

These CHOCOLATE MINT COOKIE CUPS are filled with an easy mint buttercream frosting and topped with an Andes mint. It's the perfect treat for St. Patrick’s Day or fans of mint and chocolate.

Ingredients

FOR THE COOKIE CUPS

  • 1 1/3 cups all purpose flour 
  • 1/3 cup unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup softened room temperature unsalted butter
  • 1/2 cup light brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract

FROSTING

  • ½ cup softened to room temperature unsalted butter
  • 1 ½ cups confectioners sugar
  • 2-3 Tablespoon milk or heavy cream
  • ¼ teaspoon peppermint or mint extract
  • 3-4 drops green food colouring

Instructions

    1. Preheat the oven to 350°F. Prepare a 24-count mini muffin pan with non stick cooking spray

    2. In a large mixing bowl, add in the flour, cocoa powder, baking soda, and salt. Stir until fully combined.

    3. In another large mixing bowl cream together the butter, granulated sugar, and brown sugar.  Once fully mixed together, add in the egg and vanilla extract and mix until well combined.

    4. Slowly add the dry ingredients to the wet mixture - and mix until just combined. Scrape the sides of the bowl to ensure all ingredients are fully mixed.

    5. Using a cookie scoop or small spoon, evenly distribute the cookie dough into all cavities of the mini muffin pan.  Form the bowls for each.

    6. Bake at 350°F for 12 -13  minutes. Remove from oven when soft yet firm, yet you don't ant to overcook, so at 11 minutes, check every 1 minute for doneness.

    7. When done, remove from the oven and using the back of a small measuring teaspoon, gently press in the center of each cookie cup to flatten. Set aside to cool for a few minutes, then transfer to a wire rack and allow to cool fully. While cooling, start making the frosting. and make the frosting.

Frosting: 

  1. In a large mixing bowl using a handheld mixer, beat the butter until fully smooth.
  2. Add in the powdered sugar and heavy cream and mix until reaching your desired consistency. Then add in peppermint extract along with the green food colouring and mix until fully incorporated..
  3. Pipe the mint frosting into the cookie cups and top with half of an Andes mint. 

Notes

- Best stored refrigerated. 

Nutrition Information:
Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 232Total Fat: 16gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 50mgSodium: 56mgCarbohydrates: 21gFiber: 0gSugar: 15gProtein: 1g

Did you make this recipe?

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mint chocolate cookie cups with text

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