Mint Chocolate Cookie Cups

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When I think of the month March, I think of green. When I think of green for baking, I think of mint. When I think of mint, I think of chocolate. Ergo, mint chocolate.

What better combination, especially with St. Patrick’s Day right around the corner? My friend Alyssa and I thought mint chocolate cookie cups were the perfect way to honor the holiday. Not to mention, having extra Andes mints to munch on.

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Starting off, we preheated the oven to 350 degrees and greased two muffin pans. If you’ve got a mini muffin pan handy, you can split the recipe in half and make smaller cookie cups.

We combined the flour, cocoa powder, baking soda, and salt in one bowl. In another bowl, or if you’re using a stand mixer, cream softened butter with brown sugar and granulated sugar.

Once the butter bowl is well mixed and creamy, add in one egg at a time, followed by one teaspoon of vanilla extract at a time.

 

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Now, slowly add the dry ingredients to the butter bowl. Also, make sure your whisk attachment is nice and sturdy otherwise…

… slight mishaps will occur.

After some slight screaming and hysterical laughter, Alyssa and I realized that the whisk attachment we were using twisted and folded, so it then flung dough out of the bowl and spattered everywhere.

Luckily for us, the mess wasn’t that huge. Although, we did find some dough a few feet away from where disaster struck. Cue more hysterical laughter.

Once settled and clean and the dough has become ball like, take about two tablespoons worth and place it into the muffin pan. If you’re using a mini muffin pan, take one tablespoon’s worth.

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Bake 11-13 minutes. We opted for 11. Before we put the pans into the oven, we had pressed the dough down and pre-created the cup shape. This is not necessary as the dough will rise and the holes will disappear.

Once the pans are taken out of the oven, use the back of a teaspoon to indent the dough.

The tops of the cookie will be crisp and the inside soft. It will firm up once cooled. Keep in the pan for about 5 minutes before transferring to a wire rack.

For the filling, cream butter using a stand mixer or hand mixer. Be sure to not use a flimsy whisk! We certainly learned our lesson.

Add in powdered sugar and heavy cream until well combined and smooth.

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Add in the mint extract to your preferred taste. We used only one teaspoon and later wished we had added a little more. The fiancé thought it tasted just fine. To each their own.

Lastly. add in drops of green food dye, stopping when you’ve reached your desired color. We used three for that nice mint color.

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Use either a piping bag or a Ziploc with a corner cut off. Fill in the cups as much as you’d like.

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Finally, garnish with an Andes mint! If you haven’t eaten them all already, that is.

 

Pretty quick and easy, despite the chocolate disaster in the middle. Baking can be quite messy, but well worth it. It’s even better with a buddy, so thanks for hanging out with me, Alyssa!

I promised her we’d try Swiss Rolls next. I can only imagine how well that’ll go! Hopefully nothing flies up to the ceiling or in our hair!

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The Recipe

Preheat oven to 350 degrees

 

Ingredients

  • 2 2/3 cup flour
  • 2/3 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup butter
  • 1 cup brown sugar
  • 1 cup sugar
  • 2 eggs
  • 2 teaspoons vanilla extract

For filling

  • 1 cup butter
  • 3 cups powdered sugar
  • 4 tablespoons heavy cream
  • 1 teaspoon of mint extract (your digression)
  • 3 drops green food dye
  • Andes mints

 

Procedure

  1. Preheat oven to 350 degrees
  2. Grease muffin pan thoroughly. Set aside
  3. In one medium sized bowl, combine flour, cocoa powder, baking soda, and salt
  4. In another bowl, cream butter and sugars until well mixed
  5. Add in eggs one at time
  6. Add in vanilla extract one teaspoon at a time
  7. Slowly combine dry ingredients to butter mixture
  8. Mix batter until dough forms into ball
  9. Take about 2 tablespoons worth of dough and put into greased muffin pan
  10. Continue until out of dough
  11. Bake for 11-13 minutes, or until top of cookie is set
  12. Take the back of a teaspoon scoop to make indents into dough
  13. Let cool in pan for 5 minutes before transferring to wire rack

For filling

  1. Beat butter in mixing bowl until smooth
  2. Slowly add in powdered sugar and heavy cream until well combined
  3. Add in mint extract to preferred taste
  4. Add drops of green food dye to preferred coloring
  5. Transfer filling into a piping bag
  6. Fill the indents of the cookies to desired height
  7. Place Andes mint into filling