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.
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.
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.
I like making cookie cups, partly for my love of cookies. Yet also there’s just so many options for filling. These Chocolate Cake Cups with Salted Caramel Ice Cream would be a great choice as well. Yet you could also fill these with chocolate mint ice cream too. See? Possibilities!
How to Make Chocolate Mint Cookie Cups
The first step to these Andres Mint Cookie Cups recipe is to make the homemade cookie cups! Once you have the cookie dough made, you fill all the cavities of a mini muffin tin, forming each into cups. You don’t want to overcook these cookies, so keep an eye on the oven to make sure you have a soft yet firm cookie.
The buttercream frosting for the cups is made with butter, sugar, cream, and mint extract. Green food colouring gives you that festive hue! Once the cups have cooled, you can pipe the frosting into each one.
If you don’t have a piping bag, use a zippered storage 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.
For the final touch, place an Andres mint on top of each. Really, any mint and chocolate mini bar will do the trick here. Brand depends on where you shop, yet I know AERO also has a good one that you can use.
For another fantastic recipe idea, look to these Bailey’s Chocolate Cookies. Really, these have been my favourites for years. The taste is phenomenal.
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 tsp vanilla extract
- • ½ cup softened to room temperature unsalted butter
- • 1 ½ cups confectioners sugar
- • 2-3 tbsp milk or heavy cream
- • ¼ tsp peppermint or mint extract
- • 3-4 drops green food dye
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.
- 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 the cookie cups and top with half of an Andes mint.
- Best stored refrigerated.
Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 233Total Fat: 16gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 50mgSodium: 57mgCarbohydrates: 21gFiber: 0gSugar: 15gProtein: 2g