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Chocolate Mint Cookie Cups filled with creamy mint frosting and topped with Andes mint.

Chocolate Mint Cookie Cups

Cute, chocolatey, and minty cookie cups that are easy to make and perfect for any occasion!
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Prep Time 15 minutes
Cook Time 11 minutes
Total Time 26 minutes
Servings: 24 pieces
Course: Dessert, Party Treat, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

For the Cookie Cups
  • 1 cup All purpose flour
  • 1/3 cup Unsweetened cocoa powder For deep chocolate flavor
  • 1/2 tsp Baking soda
  • 1/4 tsp Salt To balance sweetness
  • 1/2 cup Butter, softened
  • 1/4 cup Brown sugar
  • 1/4 cup Granulated sugar
  • 1 large Egg
  • 1 tsp Vanilla extract
  • 1/2 cup Mini chocolate chips Optional but recommended
For the Mint Filling
  • 2 cups Powdered sugar
  • 1 tsp Peppermint extract Start small; add more to preference
  • 2-4 tbsp Milk or cream To thin the frosting
  • 1 drop Green food coloring Optional, just for fun

Method
 

Preparation
  1. Preheat your oven to 350 F (175 C). Grease a mini muffin pan well.
  2. In a bowl, mix dry ingredients: flour, cocoa powder, baking soda, and salt.
  3. Cream butter and sugars until fluffy, then beat in the egg and vanilla.
  4. Combine wet and dry ingredients until no streaks of flour are visible. If desired, fold in mini chocolate chips.
  5. Scoop dough into the mini muffin wells, filling each about two-thirds full.
Baking
  1. Bake for about 9 to 11 minutes, until the tops are set.
  2. Immediately press the centers down gently with a spoon handle to create the cup shape.
  3. Cool in the pan for 5 minutes before transferring to a rack to cool completely.
Filling
  1. Fill the cooled cookie cups with mint frosting, piping it for a neat look.
  2. Top with crushed peppermint, chocolate shavings, or tiny mint chips if desired.

Notes

Cookie cups freeze well. Make them a day ahead and fill just before serving for the best texture. Do not overbake.