MINT CHOCOLATE COOKIE CUPS #desserts #cupcake

MINT CHOCOLATE COOKIE CUPS #desserts #cupcake

Chocolate treat cups loaded up with a simple mint icing and bested with an Andes mint. These Mint Chocolate Cookie Cups are an ideal reward for St. Patrick's Day or mint chocolate darlings!

In the event that there's one thing I love the same amount of as the exemplary blend of nutty spread and chocolate, it would need to be mint and chocolate. Indeed, at whatever point we go out to get dessert it's essentially ensured that I will arrange mint chocolate chip.

I've made these treat cups a few times throughout the years and they're generally a gigantic hit. Along these lines, I figured with Saint Patrick's Day directly around the bend it would be an ideal chance to refresh the photographs for this formula and offer it with you once more!

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MINT CHOCOLATE COOKIE CUPS #desserts #cupcake

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:

  1. Preheat oven to 350°F. Spray a 24-count mini muffin pan well with non stick cooking spray and set aside.
  2. In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  3. 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.
  4. Slowly add the dry ingredients to the wet ingredients and mix until just combined, scraping down the sides of the bowl as needed.
  5. 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.
  6. 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:

  1. 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.
  2. Pipe the frosting into the cooled cookie cups and top each one with half of an andes mint. Serve and enjoy!

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