Indulge your sweet tooth with a delightful twist on classic cookies—Andes Mint Chocolate Cookie Cups! These irresistible treats combine rich chocolate flavor with the refreshing taste of mint, making them the perfect dessert for any occasion. Whether you're hosting a party or simply craving something sweet, these cookie cups are sure to impress your guests and leave them begging for more. With just 25 minutes from start to finish, you can whip up a batch of these delectable delights that are as fun to make as they are to eat. Get ready to elevate your dessert game with this easy and delicious recipe!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 12 cookie cups
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup sugar
- 1/4 cup butter, softened
- 1/4 cup brown sugar
- 1 egg
- 1 tsp vanilla extract
- 12 Andes mints
Instructions
- Preheat the oven to 350°F (175°C) and thoroughly grease a 12-cup mini muffin tin with non-stick cooking spray.
- In a medium mixing bowl, sift together the all-purpose flour and unsweetened cocoa powder to ensure no lumps remain.
- In a separate large mixing bowl, cream together the softened butter, white sugar, and brown sugar using an electric mixer until light and fluffy, approximately 2-3 minutes.
- Add the egg and vanilla extract to the butter-sugar mixture, beating until well combined and smooth.
- Gradually incorporate the dry ingredients into the wet mixture, mixing on low speed until a cohesive cookie dough forms.
- Using a small cookie scoop or tablespoon, portion the dough into each muffin tin cavity, pressing the dough up the sides and creating a small well in the center.
- Bake in the preheated oven for 10-12 minutes, or until the edges are set and the centers look slightly soft.
- Immediately after removing from the oven, use the back of a teaspoon to gently press down the center of each cookie cup to maintain the cup shape.
- While the cookie cups are still warm, unwrap an Andes mint and place one in the center of each cookie cup, allowing the residual heat to slightly melt the chocolate.
- Let the cookie cups cool completely in the muffin tin for about 15-20 minutes before carefully removing them using a small offset spatula.
- Optional: For a decorative finish, drizzle melted white chocolate or sprinkle crushed Andes mints on top of the cooled cookie cups.
- Store the Andes Mint Chocolate Cookie Cups in an airtight container at room temperature for up to 5 days.
Tips
- Prep Your Muffin Tin: Make sure to grease your mini muffin tin thoroughly to prevent the cookie cups from sticking. Using non-stick cooking spray will ensure easy removal after baking.
- Sift Your Dry Ingredients: Sifting the flour and cocoa powder together not only removes lumps but also helps to incorporate air, resulting in a lighter cookie texture.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until they are combined. Overmixing can lead to tough cookie cups.
- Press the Centers: After baking, gently press down the centers of the cookie cups while they are still warm to create a perfect well for the Andes mints.
- Melt the Mints: Placing the Andes mints on top of the warm cookie cups allows them to melt slightly, creating a deliciously gooey center that enhances the minty flavor.
- Decorate for Extra Flair: For a beautiful finishing touch, drizzle melted white chocolate or sprinkle crushed Andes mints on top of the cooled cookie cups.
- Storage Tips: Keep your cookie cups in an airtight container at room temperature for up to 5 days to maintain their freshness.
Nutrition Facts
Calories: 165kcal
Carbohydrates: 21g
Protein: 2g
Fat: 8g
Saturated Fat: 5g
Cholesterol: 30mg
