Mint Chocolate Cookie Cups

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These Mint Chocolate Cookie Cups are little bites of heaven. A soft chocolate cookie with an Andes Mint stuffed in the middle is topped with mint buttercream. They are easy to make and irresistibly good!

Table of Contents

• Why You’ll Love Andes Mint Chocolate Cookie Cups
• Ingredients You’ll Need
• How to Make Mint Chocolate Cookie Cups
• Tips for Success
• Storage Information
• More Cookie Cup Recipes
• Get the Recipe

Why You’ll Love Andes Mint Chocolate Cookie Cups

These minty cookie cups are totally irresistible! The first time I made them, they were gone before I got to fully enjoy their heavenliness. Now I know to make a double batch right from the start because I know they will disappear before my very eyes. What makes them so crave-worthy? Let me explain.

• Bite-sized. First of all, these little cuties are bite-sized! They are the perfect size for quenching your sweet tooth. However, in the spirit of full disclosure, I don’t know anyone who could stop after just one!
• Rich and chocolatey. I can’t say enough about the rich, chocolatey flavor of the cookie cups. They are slightly crisp around the edges and fudgy in the center. Cookie cup perfection!
• Creamy mint centers. I’m a BIG fan of Andes Mints. There’s just something amazing about the creamy texture and sweet minty flavor. The mints are hidden between the cookie and icing layers creating a surprise-inside center. As you bite into the cookie cup, you’ll be flooded with mint-flavored waves of happiness.
• Delicious toppings. The cookie cups are topped with a swirl of mint buttercream and a drizzle of chocolate sauce. The icing is so good I could eat it with a spoon! The toppings contrast perfectly with the dense cookie and hidden minty center.

If you’re a chocolate mint lover, don’t forget to check out my Andes Mint Cookies, Mint Oreo Cheesecake, Mint Chocolate Cake and Mint Chocolate Chip Cupcakes!

Ingredients You’ll Need

Before gathering your ingredients, take a look at these useful tips to help you select what you’ll need. Check out the recipe card toward the bottom of this post for the full amounts.

For the Chocolate Cookie Cups

• Butter – Be sure it’s at room temperature before beginning.
• Sugar – This recipe uses regular and brown sugar. The brown sugar adds extra moisture and a touch of flavor.
• Milk – I would recommend 2% or whole milk.
• Egg – Make sure to use a large, room temperature egg (not medium or extra large).
• Vanilla extract – For flavor.
• All-purpose flour – I recommend using a food scale to properly weigh and measure the flour. If you don’t have one, use the spoon and level method. Over measuring your flour will give you dry cookies, so be sure it’s accurate.
• Baking soda – To give the cookies their rise and add to their chewy texture.
• Cocoa powder – Use natural unsweetened cocoa powder for the best flavor and texture.
• Cornstarch – Tenderizes the cookie dough a bit and helps them to keep their shape.
• Chocolate mints – I used Andes Chocolate Mints, because I LOVE the flavor and trust the quality.

For the Mint Buttercream Frosting

• Butter – Bring your butter to room temperature so that the buttercream ingredients will blend easily.
• Powdered sugar – To add volume and some sweetness to your buttercream.
• Extracts – A combination of mint and vanilla extract keeps the buttercream from tasting too minty.
• Cream – To adjust the consistency of the frosting.
• Green gel icing color – Just a little green coloring will add to the overall mint green theme for these cookie cups.

How to Make Mint Chocolate Cookie Cups

These tasty little dessert cups are fairly easy to put together. Here are some step-by-step directions to give you an overview of how to make them. More comprehensive directions can be found in the recipe card below.

To Make the Chocolate Cookie Cups

• Prepare to bake: Preheat oven to 350°F (176°C), and grease a mini muffin pan.
• Cream butter and sugars: Cream butter and sugars together until light and fluffy, 3-4 minutes.
• Add egg and vanilla: Add egg and vanilla extract and mix until well combined.

• Add milk: Add milk and mix until well combined. Adding the milk with the egg and vanilla would be too much liquid at once and it wouldn’t incorporate properly, so it’s a separate step.
• Mix in dry ingredients: Add dry ingredients and mix well. Dough will be thick.

• Press cookie balls into pan: Make balls of about one tablespoon in size. Press one into each mini muffin cup. Each cup should be about 3/4 full.
• Bake: Bake for 8 minutes. While cookies are baking, unwrap the Andes Mints and break them in half.

• Press mints into the top: Press two halves of an Andes Mint into the center of each cookie cup. Let cool for 3-4 minutes. The mints will start to melt.
• Continue cooling: Remove cookies to a cooling rack to finish cooling.

To Make the Mint Buttercream Frosting

• Beat butter: Beat the butter until smooth.
• Add powdered sugar: Add the powdered sugar to the butter mixture, one cup at a time, and mix until smooth.
• Mix in extracts: Add the mint extract and vanilla extract and mix until smooth.
• Adjust consistency: Add 1-2 tbsp of cream until the buttercream is the right consistency.
• Frost and decorate: Top the cookie cups with the buttercream and half of a mint.

Tips for Success

• Start with room-temperature ingredients. For the cookies, start with room-temperature butter. The butter and sugars won’t cream properly if it’s too cold or too warm. For the icing, make sure the butter is at room temperature to ensure smoothness.
• Grease thoroughly. Cookie cups have a tendency to be a little tricky to get out of the pan. Grease the mini cupcake pan well before pressing the cookie dough into the tins.
• Don’t skimp on the creaming time. It takes several minutes for sugar to fully blend into the butter. If you skimp on the creaming step the cookie cups won’t have the right texture. Don’t stop until the mixture lightens in color and texture. This indicates that it’s fully creamed.
• Measure the flour properly. Pay special attention to the flour. Too much flour will make the cookies overly dense and dry. I suggest using the spoon and level method (spoon flour into a measuring cup and level it off with a butter knife) or use a food scale for the most accurate measurement.
• Let the cookies cool completely. Do not add a swirl of buttercream on top until your cookies have cooled to room temperature. If the cookies are too hot, the frosting will melt and slide right off. SaveSaveSaveSave

Storage Information

• Refrigerate: Unfrosted cookie cups are fine at room temperature. With the buttercream, they are fine at room temperature for up to 24 hours. After that, store the cookie cups in the refrigerator until shortly before you are ready to serve them. Arrange them in a single layer in an airtight container, seal the container, and store for up to 4 days. Allow them to come to room temperature before enjoying.
• Freeze: Wrap each cookie in a layer of plastic wrap and place them in a freezer-safe container. If they already are frosted, you can flash freeze them for an hour before wrapping them so that the buttercream is firm and doesn’t get ruined. Enjoy frozen cookies within 3 months of making them. Unwrap each one and thaw in the fridge before digging in.

More Cookie Cup Recipes

Now that you’ve seen just how easy these Mint Chocolate Cookie Cups are to make, I highly recommend checking out my other cookie cup recipes. They are pretty irresistible, too!

• Caramel Apple Cookie Cups
• Dirt Cookie Cups
• Fruit Cheesecake Sugar Cookie Cups
• Boston Cream Pie Cookie Cups
• Turtle Chocolate Cookie Cups
• Nutella Cheesecake Chocolate Cookie Cups

Recipe

Mint Chocolate Cookie Cups

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• Author: Lindsay
• Prep Time: 45 minutes
• Cook Time: 8 minutes
• Total Time: 53 minutes
• Yield: 45 cookie cups
• Category: Dessert
• Method: Oven
• Cuisine: American

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Description

These Mint Chocolate Cookie Cups are little bites of heaven. A soft chocolate cookie with an Andes Mint stuffed in the middle is topped with mint buttercream. They are easy to make and irresistibly good!

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Ingredients

Chocolate Cookie Cups

• 2 1/2 cups (325g) all-purpose flour
• 1/4 cup (29g) natural unsweetened cocoa powder
• 1 tsp baking soda
• 1 tsp cornstarch
• 1/4 tsp salt
• 3/4 cups (168g) unsalted butter, room temperature
• 1/2 cup (104g) sugar
• 1/2 cup (112g) packed light brown sugar
• 1 large egg, room temperature
• 1/2 tsp vanilla extract
• 1/4 cup (60ml) milk
• 45 Andes Mints

Mint Buttercream Frosting

• 1/2 cup (1112g) unsalted butter, room temperature
• 2 cups (230g) powdered sugar
• 1/2 tsp mint extract
• 1/2 tsp vanilla extract
• 1–2 tbsp heavy cream
• 1 drop green gel icing color, optional
• 23 Andes Mints, optional

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Instructions

Cookie Cups:

1. Preheat oven to 350°F (176°C) and grease a mini muffin tin with baking spray.
2. Combine the flour, cocoa powder, baking soda, cornstarch and salt in a medium sized bowl and set aside.
3. Cream the butter and sugars together in a large mixer bowl on medium speed until light in color and fluffy, 2-3 minutes. You should be able to see the change in color happen and know it’s ready.
4. Add the egg and vanilla extract and mix until well combined.
5. Add the milk and mix until well combined.
6. Add the dry ingredients and mix until well combined.
7. Make balls one tablespoon in size and press into the bottom of each mini muffin cup. Each cup should be about 3/4 full. Press the center of the dough down just a bit to make an indention, where you’ll add the Andes Mints later.
8. Bake for 6-8 minutes or until the cookies are just a touch underdone in the center. Don’t over bake. While cookies are baking, unwrap the Andes Mints for the cookie cups and break them in half.
9. Remove cookies from the oven (the centers may look a little undone, but they will cook more as they sit).
10. Immediately press two halves of an Andes Mint into the center of each of the cookie cups. Allow to cool for 3-4 minutes in the muffin pan. The mints will start to melt.
11.  Remove cookies to a cooling rack to finish cooling.

Mint Buttercream:

1. To make the buttercream, beat the butter in a large mixer bowl until smooth.
2. Add about half of the powdered sugar and mix until well combined and smooth.
3. Add the mint extract, vanilla extract and one tablespoon of heavy cream and mix until well combined and smooth.
4. Add the remaining powdered sugar and mix until well combined and smooth.
5. Add additional heavy cream until the buttercream is the right consistency.
6. Add the gel icing color until your desired shade has been reached.
7. Pipe the buttercream onto the cooled cookie cups. I used Ateco tip 844. Top each cookie with half a mint, if desired.
8. Store cookie cups in an air-tight container. They can be stored at room temperature for up to 24 hours, but then the buttercream will need to be refrigerated. Serve at room temperature. Cookie cups are best if eaten within 3-4 days.

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Notes

You’ll need two 4.6 oz packages of Andes Mints to have enough for inside the cookie cups. You may also need a third to have enough for decorating on top.

Nutrition

• Serving Size: 1 Cookie Cup
• Calories: 176
• Sugar: 16.3 g
• Sodium: 61.8 mg
• Fat: 7.6 g
• Carbohydrates: 25.7 g
• Protein: 1.6 g
• Cholesterol: 17 mg