Mint Chocolate Cookie Cups Recipe - Heavenly Mint Chocolate Cookies (2024)

Chocolate Cookie Cups

• 2 1/2 cups (325g) all-purpose flour
• 1/4 cup (29g) natural unsweetened cocoa powder
• 1 tsp baking soda
• 1 tsp cornstarch
• 1/4 tsp salt
• 3/4 cups (168g) unsalted butter, room temperature
• 1/2 cup (104g) sugar
• 1/2 cup (112g) packed brown sugar
• 1 large egg, room temperature
• 1/2 tsp vanilla extract
• 1/4 cup (60ml) milk
• 45 Andes Mints

Mint Buttercream Frosting

• 1/2 cup (1112g) unsalted butter, room temperature
• 2 cups (230g) powdered sugar
• 1/2 tsp mint extract
• 1/2 tsp vanilla extract
• 1–2 tbsp heavy cream
• 1 drop green gel icing color, optional
• 23 Andes Mints, optional

Cookie Cups:

1. Preheat oven to 350°F (176°C) and grease a mini muffin tin with baking spray.
2. Combine the flour, cocoa powder, baking soda, cornstarch and salt in a medium sized bowl and set aside.
3. Cream the butter and sugars together in a large mixer bowl on medium speed until light in color and fluffy, 2-3 minutes. You should be able to see the change in color happen and know it’s ready.
4. Add the egg and vanilla extract and mix until well combined.
5. Add the milk and mix until well combined.
6. Add the dry ingredients and mix until well combined.
7. Make balls one tablespoon in size and press into the bottom of each mini muffin cup. Each cup should be about 3/4 full. Press the center of the dough down just a bit to make an indention, where you’ll add the Andes Mints later.
8. Bake for 6-8 minutes or until the cookies are just a touch underdone in the center. Don’t over bake. While cookies are baking, unwrap the Andes Mints for the cookie cups and break them in half.
9. Remove cookies from the oven (the centers may look a little undone, but they will cook more as they sit).
10. Immediately press two halves of an Andes Mint into the center of each of the cookie cups. Allow to cool for 3-4 minutes in the muffin pan. The mints will start to melt.
11. Remove cookies to a cooling rack to finish cooling.

Mint Buttercream:

1. To make the buttercream,beat the butter in a large mixer bowl until smooth.
2. Add about half of the powdered sugar and mix until well combined and smooth.
3. Add the mint extract, vanilla extract and one tablespoon of heavy cream and mix until well combined and smooth.
4. Add the remaining powdered sugar and mix until well combined and smooth.
5. Add additional heavy cream until the buttercream is the right consistency.
6. Add the gel icing color until your desired shade has been reached.
7. Pipe the buttercream onto the cooled cookie cups. I used Ateco tip 844. Top each cookie with half a mint, if desired.
8. Store cookie cups in an air-tight container. They can be stored at room temperature for up to 24 hours, but then the buttercream will need to be refrigerated. Serve at room temperature. Cookie cups are best if eaten within 3-4 days.