Chocolate-Mint Cookie Cups Recipe

Chocolate-Mint Cookie Cups Recipe
Chocolate-Mint Cookie Cups Recipe photo by Taste of Home
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Chocolate-Mint Cookie Cups Recipe

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When chocolate and mint get together with a hint of peppermint, mmm…magic happens. If you don't have mini muffin pans to make these cookies, use disposable foil baking cups.—Pam Correll, Brockport, Pennsylvania
Recommended: Homemade Easter Candy
MAKES:
48 servings
TOTAL TIME:
Prep: 45 min. + chilling Bake: 10 min./batch
VERIFIED BY Taste of Home Test Kitchen
MAKES:
48 servings
TOTAL TIME:
Prep: 45 min. + chilling Bake: 10 min./batch

Ingredients

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 1 large egg
  • 1 teaspoon peppermint extract
  • 1-1/2 cups all-purpose flour
  • 1/2 cup baking cocoa
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • TOPPING:
  • 1 cup (6 ounces) semisweet chocolate chips
  • 1/2 cup heavy whipping cream
  • 1/4 cup white baking chips
  • Green paste food coloring, optional

Directions

Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extract. Combine flour, cocoa, baking soda, baking powder and salt; gradually add to creamed mixture and mix well.
Shape into 1-in. balls; place in paper-lined miniature muffin cups. Bake 8-10 minutes or until set. Remove to wire racks. Cool completely.
Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool to room temperature, stirring occasionally. Refrigerate until ganache reaches a piping consistency, about 20 minutes. Pipe over cookies.
In a microwave-safe bowl, melt white baking chips at 50% power 1 minute; stir until smooth. If desired, tint with green food coloring. Pipe over tops. Yield: 4 dozen.
Originally published as Chocolate-Mint Cookie Cups in Country Woman December/January 2013, p29

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 1 large egg
  • 1 teaspoon peppermint extract
  • 1-1/2 cups all-purpose flour
  • 1/2 cup baking cocoa
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • TOPPING:
  • 1 cup (6 ounces) semisweet chocolate chips
  • 1/2 cup heavy whipping cream
  • 1/4 cup white baking chips
  • Green paste food coloring, optional
  1. Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extract. Combine flour, cocoa, baking soda, baking powder and salt; gradually add to creamed mixture and mix well.
  2. Shape into 1-in. balls; place in paper-lined miniature muffin cups. Bake 8-10 minutes or until set. Remove to wire racks. Cool completely.
  3. Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool to room temperature, stirring occasionally. Refrigerate until ganache reaches a piping consistency, about 20 minutes. Pipe over cookies.
  4. In a microwave-safe bowl, melt white baking chips at 50% power 1 minute; stir until smooth. If desired, tint with green food coloring. Pipe over tops. Yield: 4 dozen.
Originally published as Chocolate-Mint Cookie Cups in Country Woman December/January 2013, p29

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