• 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.