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Chocolate-Mint Cookie Cups

 Chocolate-Mint Cookie Cups
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
48 ServingsPrep: 45 min. + chilling Bake: 10 min./batch


  • 1/2 cup butter, softened
  • 1 cup sugar
  • 1 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
  • 1 cup (6 ounces) semisweet chocolate chips
  • 1/2 heavy whipping cream
  • 1/4 cup white baking chips
  • Green paste food coloring, optional


  • 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

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Chocolate-Mint Cookie Cups (continued)

Directions (continued)

  • 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.