Chocolate Mint Cookie Cups

Chocolate mint cookie cups are a simple chocolate cookie dough pressed into a mini-muffin pan making a hole to fill with creamy mint buttercream frosting. Topped with an Andes mint, these are a cute chocolate mint dessert.

Pair it with a Shamrock Shake for double the mint treat!

Chocolate Mint Cookie Cups

These cookie cups are such an easy chocolate cookie recipe and we love making them as a “cup” instead of a flat cookie because they can hold so much more buttercream frosting!

They’re also a fun treat to bring to a potluck or cookie exchange because they’re so portable.

Ingredients

• all-purpose flour
• unsweetened cocoa powder
• baking soda
• salt
• butter
• light brown sugar
• granulated sugar
• egg
• vanilla extract

Frosting Ingredients:

• butter
• confectioners sugar
• milk or heavy cream
• mint extract. You can also use peppermint if you prefer.
• green food dye

Instructions

• Preheat oven to 350°F. Prepare a 24-count mini muffin pan with non-stick cooking spray
• In a large mixing bowl, fully stir the flour, cocoa powder, baking soda, and salt until fully combined.
• In a separate large mixing bowl cream together the butter, granulated sugar, and brown sugar. Once fully mixed add in the egg and vanilla extract and mix until well combined.
• Slowly add in the dry ingredients to the wet butter mixture and mix until just combined, scraping 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.
• Bake for 12 -13 minutes.
• Remove from the oven and using the back of a small measuring teaspoon, gently press in the center of each cookie cup.
• Allow cookie cups to cool a few minutes longer in the pan and then transfer to a wire rack to finish cooling.

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 coloring and mix until fully incorporated..
• Pipe the mint frosting into the cookie cups and top with half of an Andes mint.

Variations

• change the color – make these red for Valentine’s day, pastel blue or pink for Easter, or dark green for Christmas
• remove the mint – you can swap the mint extract for vanilla if you don’t like minty flavors. Replace the Andes mint with a Hershey’s chocolate square
• add sprinkles – you can keep just the buttercream and add rainbow colored sprinkles

More Desserts

• Andes Mint Fudge
• Shamrock Shake
• Lucky Charms Muddy Buddies

Chocolate Mint Cookie Cups

Author Alicia

Course Dessert

Cuisine American

Servings 24 servings

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Chocolate mint cookie cups are a simple chocolate cookie dough pressed into a mini-muffin pan making a hole to fill with creamy mint buttercream frosting. Topped with an Andes mint, these are a cute chocolate mint dessert.

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Ingredients

  

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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 butter unsalted, room temperature
• ▢ 1/2 cup light brown sugar
• ▢ 1/2 cup granulated sugar
• ▢ 1 large egg
• ▢ 1 teaspoon vanilla extract

Frosting Ingredients:

• ▢ ½ cup butter unsalted, room temperature
• ▢ 1 ½ cups confectioners sugar
• ▢ 2 Tablespoons milk or heavy cream
• ▢ ¼ teaspoon peppermint or mint extract
• ▢ 3-4 drops green food dye

Instructions

• Preheat oven to 350°F. Prepare a 24-count mini muffin pan with non stick cooking spray
• In a large mixing bowl, fully stir the flour, cocoa powder, baking soda, and salt until fully combined.
  1 1/3 cups all purpose flour, 1/3 cup unsweetened cocoa powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt
• In a separate large mixing bowl cream together the butter, granulated sugar, and brown sugar. Once fully mixed add in the egg and vanilla extract and mix until well combined.
  1/2 cup butter, 1/2 cup light brown sugar, 1/2 cup granulated sugar, 1 large egg, 1 teaspoon vanilla extract
• Slowly add in the dry ingredients to the wet butter mixture and mix until just combined, scraping 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.
• Bake for 12 -13 minutes
• Remove from the oven and using the back of a small measuring teaspoon, gently press in the center of each cookie cup.
• Allow cookie cups to cool a few minutes longer in the pan and then transfer to a wire rack to finish cooling.

Frosting:

• In a large mixing bowl using a handheld mixer, beat the butter until fully smooth.
  ½ cup butter
• 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 coloring and mix until fully incorporated..
  1 ½ cups confectioners sugar, 2 Tablespoons milk or heavy cream, ¼ teaspoon peppermint or mint extract, 3-4 drops green food dye
• Pipe the mint frosting into the cookie cups and top with half of an Andes mint.

Nutrition

Serving: 1serving | Calories: 165kcal | Carbohydrates: 22g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 115mg | Potassium: 41mg | Fiber: 1g | Sugar: 16g | Vitamin A: 258IU | Calcium: 12mg | Iron: 1mg

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