Mint Chocolate Cookie Cups Recipe

Chocolate cookie cups with easy mint frosting and andes mints. These Mint Chocolate Cookie Cups are perfect for St. Patrick's Day or mint chocolate lovers!

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INGREDIENTS

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INSTRUCTIONS

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Preheat oven to 350°F. Spray a 24-count mini muffin pan with non-stick cooking spray. Mix flour, cocoa powder, baking soda, and salt in a large bowl.

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Cream butter, brown sugar, and granulated sugar in a stand mixer with the paddle attachment or a large bowl with a handheld mixer for 1-2 minutes.

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Mix well after adding each egg and vanilla extract. Mix the dry ingredients slowly with the wet ingredients until just combined, scraping the bowl.

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Split the cookie dough evenly between 24 mini muffin pans (1 tablespoon per one). At 350°F, the cookie cups should set after 11-13 minutes.

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Press each cookie cup's center with a measuring teaspoon after removing from oven. Remove from pan and cool on wire rack after 5 minutes.

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Mix butter in a stand mixer with the paddle attachment or a large bowl with a handheld mixer until smooth. Powdered sugar and heavy cream should mix well.

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Fully mix peppermint extract and food coloring. Taste and add extract.Frost each cooled cookie cup and top with half an andes mint. Serve and enjoy!

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Delicious Mexican Rice Recipe

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Mint Chocolate Cookie Cups Recipe

━━━━━━━━━━━━━━━

Chocolate cookie cups with easy mint frosting and andes mints. These Mint Chocolate Cookie Cups are perfect for St. Patrick's Day or mint chocolate lovers!

INGREDIENTS

INSTRUCTIONS

Preheat oven to 350°F. Spray a 24-count mini muffin pan with non-stick cooking spray. Mix flour, cocoa powder, baking soda, and salt in a large bowl.

Step 1

Cream butter, brown sugar, and granulated sugar in a stand mixer with the paddle attachment or a large bowl with a handheld mixer for 1-2 minutes.

Step 2

Mix well after adding each egg and vanilla extract. Mix the dry ingredients slowly with the wet ingredients until just combined, scraping the bowl.

Step 3

Split the cookie dough evenly between 24 mini muffin pans (1 tablespoon per one). At 350°F, the cookie cups should set after 11-13 minutes.

Step 4

Press each cookie cup's center with a measuring teaspoon after removing from oven. Remove from pan and cool on wire rack after 5 minutes.

Step 5

Mix butter in a stand mixer with the paddle attachment or a large bowl with a handheld mixer until smooth. Powdered sugar and heavy cream should mix well.

Step 6

Fully mix peppermint extract and food coloring. Taste and add extract.Frost each cooled cookie cup and top with half an andes mint. Serve and enjoy!

Step 7

Delicious Mexican Rice Recipe

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