Andes Mint Chocolate Cookie Cups
Mint and Chocolate combo make these Andes Mint Chocolate Cookie Cups a favorite!
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Ingredients
Cookie Cups
- 1 ½ cups all purpose flour
- 1/3 cup cocoa powder
- 1 large egg
- 1 tsp vanilla extract
- ½ cup salted butter softened to room temperature
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup granulated sugar
Frosting
- ½ cup salted butter softened to room temperature
- 1 and 1/3 cup powdered sugar
- 1/8 tsp mint extract
- 2 tbsps heavy cream
- 2 drops green food dye
- ½ cup andes mints pieces
Instructions
Cookie Cups
- Preheat oven to 350 degrees.
- Lightly coat a mini muffin tin with vegetable shortening.
- In a large bowl, whisk together the flour, cocoa powder, salt and baking soda.
- In another large bowl, beat the sugar and butter together for 1-2 minutes.
- Add the egg and vanilla extract and beat until combined.
- Slowly add the dry ingredients into the wet ingredients and beat until combined.
- Add about 1 tsp of cookie dough to each mini muffin cavity. (¾ full)
- Bake cookie cups for 10-12 minutes.
- Cookie cups will be soft when they come out of the oven. Use the back of a measuring spoon, shot glass or other small circle to gently press in the center of each cookie cup.
- Allow the cookies to rest for 5 minutes before removing them to a wire cooling rack.
- Allow the cookies to cool completely before adding the icing.
Frosting
- Beat the butter with the heavy cream and powdered sugar until well combined.
- Add the mint extract and food coloring and beat until well combined.
- Pipe the frosting on top of each cookie cup.
- Sprinkle andes mints pieces on top of each cookie cup.
- Enjoy!