Mint Chocolate Cookie Cups
Chocolate cookie cups filled with an easy mint frosting and topped with an Andes mint. These Mint Chocolate Cookie Cups are a perfect treat for St. Patrick’s Day or mint chocolate lovers!
*Photos and recipe updated March 2017*
If there’s one thing I love just as much as the classic combination of peanut butter and chocolate, it would have to be mint and chocolate. In fact, whenever we go out to get ice cream it’s pretty much guaranteed that I will order mint chocolate chip.
I’ve made these cookie cups several times over the years and they’re always a huge hit. So, I figured with Saint Patrick’s Day right around the corner it would be a perfect time to update the photos for this recipe and share it with you again!
The base of this recipe starts with my favorite chocolate cookie recipe. You’ll mix up the chocolate cookie dough, divide it between all the cavities in a mini muffin pan, and bake it for about 11-13 minutes.
I will say that cookie cups can be a little tricky to bake versus regular cookies. If you want them on the softer side and not too crispy, I suggest checking them at about 10 minutes. Keep in mind that as the cookies cool, they will firm up some just like a regular cookie. I prefer to bake these cookie cups for right at 11 minutes, but every oven is different.
The picture above is a visual of what they will look like as they’re cooling. To get that perfect little indention in the center, I suggest using a measuring teaspoon to gently press them in right after you take them out of the oven.
Then, you’ll mix up an easy mint buttercream frosting to pipe into the cookie cups. If you don’t have a piping bag, you can scoop the frosting into a ziplock bag and snip the corner off and use that instead. For the “mint” extract in this recipe, you can use either peppermint or mint extract. I actually prefer peppermint because mint extract has spearmint in it and can sometimes taste like toothpaste if you’re not careful.
And if you’re not a huge fan of mint, you can use another type of frosting in these too. Here’s my post all about how to make buttercream frosting with a few different flavor variations in it!
Mint Chocolate Cookie Cups
Ingredients
For the chocolate cookie cups:
- 1 and 1/3 cups (165 grams) all purpose flour (spooned & leveled)
- 1/3 cup (25 grams) unsweetened cocoa powder, sifted
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (115 grams) unsalted butter, softened to room temperature
- 1/2 cup (100 grams) light brown sugar
- 1/2 cup (100 grams) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
For the mint frosting:
- 1/2 cup (115 grams) unsalted butter, softened to room temperature
- 1 and 1/2 cups (180 grams) confectioners sugar
- 1-2 tablespoons (15-30 ml) heavy cream or milk
- 1/4 - 1/2 teaspoon peppermint or mint extract adjust to taste
- 2-3 drops green food dye
Optional: 12 andes mints, cut in half
Instructions
To make the cookie cups:
- Preheat oven to 350°F. Spray a 24-count mini muffin pan well with non stick cooking spray and set aside.
- In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, cream together the butter, brown sugar, and granulated sugar for 1-2 minutes. Then, mix in the egg and vanilla extract one at a time until well combined.
- Slowly add the dry ingredients to the wet ingredients and mix until just combined, scraping down the sides of the bowl as needed.
- Evenly distribute the cookie dough between all 24 cavities of the mini muffin pan (a little over 1 tablespoon for each one). Bake at 350°F for 11-13 minutes or until the tops of the cookie cups are set.
- Remove from the oven and use the back of a measuring teaspoon to gently press in the center of each cookie cup. Allow to cool in the pan for five minutes, then remove from the pan and transfer to a wire rack to finish cooling.
To make the mint frosting:
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the butter until smooth. Add in the powdered sugar and heavy cream and mix until well combined. Add in peppermint extract and food coloring and mix until fully combined. Taste and add more extract if desired.
- Pipe the frosting into the cooled cookie cups and top each one with half of an andes mint. Serve and enjoy!
Notes
Love mint chocolate?
Try my mint chocolate chip ice cream brownie pie next!
Or these easy mint chocolate truffles!
Hi—I was wondering how far in advance these can be made or if they can be frozen.
Thank you.
The cookies will stay fresh for up to three days in an airtight container at room temperature. If you want them to stay soft, you can put a piece of bread in the container with them too. The frosting can be made a few days in advance, just refrigerate, then bring to room temperature and mix well before using. Both the cookies and frosting will freeze well, just thaw overnight in the refrigerator and bring to room temperature before preparing them.
I’ve frozen these completely finished and they turn out just as good as fresh.
Thanks for sharing! Glad to hear that they still taste great!
Just made these cookies for our St. Patrick’s Day dessert. What a treat. Delicious for several days. I will revisit these often!