Andes Mint Chocolate Cookie Cups
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These Andes Mint Chocolate Cookie Cups are so fun for any festive cookie tray! Chocolate cookies are made into a cup shape while warm, then filled with a creamy mint frosting and topped with an Andes Mint. Mint chocolate fans will love this sweet treat.
Table of Contents
Why We Love Andes Mint Chocolate Cookie Cups
I so love chocolate mint chocolate recipes, they always get me in the mood for the holidays whether it’s December or July!
- Festive chocolate mint cookie that’s the perfect mini bite on a holiday party tray.
- Tastes very similar to a creamy Andes Mint, but in cookie form.
- Recipe can be baked in a mini muffin pan or regular muffin pan depending on how many cookies you prefer.
- Flavor can easily be adjusted in variations to make a variety cookie tray easily.
Ingredients For Andes Mint Chocolate Cookie Cups
Find the full printable recipe with specific measurements and directions below in the recipe card.
For The Cookies
- flour– general all purpose flour works in this recipe. Whole wheat will be likely too thick unless cut in half with white flour.
- unsweetened cocoa powder – not the same as hot chocolate powder which is already sweetened, this is found in the baking aisle
- baking soda
- salt
- unsalted butter – Softened
- brown sugar
- white sugar
- egg
- vanilla extract
For The Frosting
- unsalted butter – Softened
- powdered sugar
- milk – This helps to make the frosting more smooth and pipeable.
- mint extract
- green food coloring – Food coloring can be omited if you so choose.
- Andes mint chocolates
Variations And Substitutions
These flavor substitutions are done mainly to the frosting and the topping. You can easily do half of the batch mint and half of the batch another flavor for a delicious cookie platter. Just divide the frosting in half before you add the extract then flavor and color each half separately.
- Make Them Peppermint Chocolate– Have some candy canes or peppermints around? Swap the mint extract for peppermint extract then top with crumbled peppermint.
- Make Them Chocolate Orange– Chocolate orange is a very popular flavor at the holidays. You can replace the mint extract with orange extract and add a half of a slice of chocolate orange on top of each cookie cup.
- Make Them All Chocolate- If mint isn’t your favorite or if you would prefer less mint you can swap vanilla extract in for the mint extract. Top with mini chocolate chips for a chocolate and vanilla version.
What Is An Andes Mint?
An Andes Mint is small rectangular milk chocolate that has a layer of creme de menthe in the middle which has a sweet mint flavor. Dark Chocolate, Peppermint Crunch and many other flavors of Andes Mints are also available. Mint or peppermint extract can be used to achieve this flavor. Mint extract is a mix of spearmint and peppermint flavors.
Creme de menthe extract can also be found sometimes in liquid form to flavor candies but can be more difficult to find. Creme de menthe tends to be slightly stronger in mint flavor so use this extract sparingly to get the right ratio if you have it.
Why Are They Called Andes Mints?
George Andrew Kanelos brought his father’s sweets and treats to store shelves in Chicago in 1950, then known as “Andy’s Candies.” Candies were often sold by the register for a few pennies and customers could grab a few to round out a dollar on the bill. Check out more about how Andes Mints became well known in this article.
Other Dessert Recipes You Will Love
Super Easy White Chocolate Peppermint Bark
Peppermint Bark Brownies
How To Make Hot Chocolate Bombs For Christmas
Triple Chocolate Marshmallow S’mores Cookies
Mini Pecan Chocolate Pies
Andes Mint Chocolate Cookie Cups
Equipment
- Mini Muffin Pan
- Large Mixing Bowl
- Medium sized mixing bowl
- Measuring cups and spoons
- Spray oil
Ingredients
For The Cookies
- 1 1/3 cups flour
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter unsalted Softened
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1 large egg
- 1 teaspoon vanilla extract
For The Frosting
- ½ cup butter unsalted Softened
- 1 ½ cups powdered sugar
- 2 tablespoons milk
- ¼ teaspoon mint extract
- 3-4 drops green food coloring
- 12 Andes mint chocolates
Instructions
For Baking The Cookies
- Preheat oven to 350°F. Prepare a mini muffin pan with a generous amount of cooking spray.
- In a large mixing bowl, fully mix the flour, cocoa powder, baking soda, and salt until fully combined.
- In a separate mixing bowl cream together 1/2 cup butter, white sugar and brown sugar. Add in the egg and vanilla extract and mix until well combined.
- Add the dry ingredients to the wet ingredient mixture a little at a time. Mix until the dry ingredients are just combined.
- Scoop the dough using a cookie scoop or spoon into the mini muffin pan.
- Bake the cookies in the pan for 12 -13 minutes
- Remove the cookies from the oven. Use the back teaspoon to press in the center of each cookie cup to create a cup while still warm.
- Allow cookie cups to cool for at least 2-3 minutes in the pan as they will continue to cook and become more firm. Then carefully remove the cookie cups from the pan to a wire rack or clean kitchen towel to finish cooling completely. If any cookies stick a small spoon or thin knife like a frosting spatual can help to remove them.
For Making The Frosting
- In a large mixing bowl using an electric mixer and beat 1/2 cup of butter until smooth.
- Add powdered sugar, heavy cream and mint extract to the butter and mix until fluffy. If desired add green food coloring a little at a time to the frosting until it reaches your desired color.
- Add the frosting to a piping bag or strong zip-top bag. Snip the corner and pipe the frosting into the cookie cups once they have completly cooled.
- Slice the Andes Mints in half with a knife. Decorate the top of each cookie cup with half of a mint. Then enjoy!
Notes
- It’s easiest to use a 24 mini muffin pan to make this recipe. If your mini muffin pan holds 12 you may need to bake in rounds.
- This recipe can be made in a regular-sized muffin tin but will only make 12 cookies. Cooking time will be extended, expect 14-17 minutes.
- Spray the muffin tin wells with a spray oil well. You can also use a silicone brush and a few tablespoons of oil to brush the pan. Make sure to get all sides of the inside of the muffin well so the cookies easily slide out.
- If the cookies are really warm it can be difficult to remove them from the pan while keeping their shape. Give them a few extra minutes to cool and firm up in the pan before removing them.
- While unsalted butter is preferred, using salted butter is possible in this recipe. The salt level may vary depending on the amount in your particular butter. If using salted butter remove the salt from the ingredients list in the cookies or the cookies may be too salty.
Nutrition
Did You Make This?
I would love to see it! Share your thoughts with me in the comments below!
