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5 from 4 votes

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!
Course Dessert
Cuisine American
Keyword mint chocolate cookie cups
Prep Time 35 minutes
Cook Time 11 minutes
Total Time 46 minutes
Servings 24 cookie cups
Author Danielle

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

    The cookie cups may seem a bit soft when you first remove them from the oven, this is normal. Once you let them cool in the pan and then on the wire rack they will firm up more.
    Store in an airtight container at room temperature for up to three days.