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 once cool. Top with an Andes Mint for the perfect sweet treat!
Equipment
Mini Muffin Pan
Large Mixing Bowl
Medium sized mixing bowl
Measuring cups and spoons
Spray oil
Ingredients
For The Cookies
1 1/3cupsflour
1/3cupunsweetened cocoa powder
1/2teaspoonbaking soda
1/4teaspoonsalt
1/2cupbutter unsaltedSoftened
1/2cupbrown sugar
1/2cupwhite sugar
1largeegg
1teaspoonvanilla extract
For The Frosting
½cupbutter unsaltedSoftened
1 ½cupspowdered sugar
2tablespoonsmilk
¼teaspoonmint extract
3-4drops green food coloring
12Andes 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.