Chocolate cookies baked in a mini muffin pan and topped with mint frosting. These mint chocolate cookie cups make a fun St. Patrick’s Day treat too!
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, if we ever go out to get ice cream it’s pretty much guaranteed that I will order mint chocolate chip.
But after looking through my archives, I realized that I don’t have one single mint chocolate recipe on my blog. Um.. wait.. what?
I figured with St. Patrick’s Day so close, this may be the perfect time of year to fix that little problem. So today I am bringing you these adorable little chocolate cookie cups with a sweet mint frosting on top.
Since the cookie base is baked in a mini muffin pan, there’s no need to chill your dough and they’re quick to make too!
Once you bake the cookie cups, take them out of the oven, and use something small to gently press the center in a bit. I used a measuring teaspoon to do this and it worked like a charm. Once you do that, let them cool in the pan for a few minutes, then transfer them to a wire rack to finish cooling.
I prefer to make the frosting while the cookie cups are cooling. Once the frosting is finished, the cookie cups should be cooled enough. If you don’t have a piping bag, you can scoop the filling into a zip lock bag and snip the corner off.
These mint chocolate cookie cups would be a really fun St. Patrick’s Day treat, but they’re also perfect any time of year too! Enjoy!
- ½ cup (1 stick) butter, softened
- ½ cup light brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla
- 1 cup all purpose flour, spooned and leveled
- ⅓ cup unsweetened cocoa powder, sifted
- ¼ teaspoon salt
- ½ teaspoon baking soda
- ½ cup (1 stick) butter, softened
- 1 and ½ cups confectioners sugar
- 2 tablespoons heavy cream*
- ¼ - ½ teaspoon peppermint extract (adjust to taste)
- Optional: a few drops of green food coloring
- Preheat oven to 350 degrees. Spray a 24 count mini muffin pan well with non stick cooking spray and set aside.
- Using a stand mixer fitted with a paddle attachment or handheld mixer, beat the butter until smooth. Add in the brown sugar and granulated sugar and mix until well combined. Beat in the egg and vanilla.
- In a separate bowl, whisk together the flour, cocoa powder, salt, and baking soda
- Slowly add the dry ingredients to the wet ingredients and mix until well combined.
- Evenly distribute the cookie dough between all 24 mini muffin cavities (a little over 1 tablespoon each).
- Bake at 350 for 9-11 minutes.
- Remove from the oven and use the back of a 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.
- Using a stand mixer fitted with the paddle attachment or handheld mixer, beat the butter until smooth. Add in the powdered sugar and heavy cream and mix until well combined. Add in ¼ teaspoon peppermint extract and food coloring and mix until fully combined. Taste and add more extract if desired.
- Pipe the frosting into the cookie cups.
- Serve and enjoy!
If you do not have heavy cream for the frosting, you may use whole or 2% milk. Start with 1 tablespoon and add more as needed. I find that 1 tablespoon of milk is enough when making the frosting.
These can be stored in an airtight container at room temperature for up to three days.
Chocolate cookie recipe lightly adapted from Hersheys.