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Andes Mint Chocolate Cookie Cups

Mint and Chocolate combo make these Andes Mint Chocolate Cookie Cups a favorite!
Print Recipe
Prep Time:15 mins
Cook Time:12 mins
Total Time:27 mins

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!
Course: Dessert, Snack
Cuisine: American
Keyword: chocolate, cookie, mint