Imagine biting into a perfect miniature cookie cup that combines the rich, velvety taste of chocolate with a refreshing burst of mint - a dessert so irresistible, it'll make your taste buds dance with joy! These Chocolate Mint Cookie Cups are not just a treat; they're a culinary experience that transforms ordinary baking into an extraordinary moment of pure bliss. Whether you're hosting a party, looking for a show-stopping dessert, or simply craving something decadently delicious, these cookie cups will become your new obsession.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 24 cookie cups
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon peppermint extract
- 1 cup chocolate chips
- Mint leaves for garnish (optional)
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 24-cup mini muffin tin with non-stick cooking spray or butter.
- In a medium mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, using an electric mixer on medium speed for about 2-3 minutes.
- Add the egg and peppermint extract to the butter mixture. Beat until well combined and smooth.
- In a separate bowl, sift together the all-purpose flour and unsweetened cocoa powder. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms.
- Take small portions of the dough (about 1 tablespoon each) and press them into the prepared mini muffin tin, creating a cup shape along the bottom and sides of each cavity.
- Bake the cookie cups in the preheated oven for 10-12 minutes, or until the edges are set and slightly crisp.
- Remove from the oven and immediately use the back of a rounded teaspoon to gently press down the center of each cookie cup to create a deeper indentation while still warm.
- Let the cookie cups cool in the tin for 5 minutes, then carefully remove and transfer to a wire rack to cool completely.
- Melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each interval until smooth.
- Spoon the melted chocolate into the cooled cookie cups, filling each to the top. Allow the chocolate to set at room temperature or chill in the refrigerator for faster setting.
- Optional: Garnish with a small mint leaf on top of each chocolate-filled cookie cup before the chocolate completely sets.
- Store the Chocolate Mint Cookie Cups in an airtight container at room temperature for up to 5 days, or refrigerate for extended freshness.
Tips
- Use room temperature butter and egg for smoother, more consistent dough
- Don't overmix the dough - this can make your cookie cups tough
- Press the dough gently but firmly into the mini muffin tin for even cups
- Create the indentation while cookies are still warm for best results
- Use high-quality chocolate chips for a more luxurious filling
- Let chocolate set completely before storing to maintain texture
- For extra mint flavor, use fresh mint leaves as a garnish
- Store in an airtight container to keep cookies fresh and crisp
- These can be made ahead and are perfect for meal prep or entertaining
Nutrition Facts
Calories: 120kcal
Carbohydrates: 14g
Protein: 2g
Fat: 7g
Saturated Fat: 4g
Cholesterol: 20mg
