Print Options

Back to Chocolate-Mint Cookie Cups >

Include these items:

Taste of Home Logo

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

Ingredients

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 1 egg
  • 1 teaspoon peppermint extract
  • 1-1/2 cups King Arthur Unbleached 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 heavy whipping cream
  • 1/4 cup white baking chips
  • Green paste food coloring, optional

Directions

  • In a large bowl, cream butter and sugar until light and fluffy. Beat
  • in egg and extract. Combine the 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 at 350° for 8-10 minutes or until set. Remove to wire
  • racks. Cool completely.
  • Place chocolate chips in a small bowl. In a small saucepan, bring

2 of 2

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 for 1
  • minute; stir until smooth. Tint with food coloring if desired. Pipe
  • over tops.
  • Yield: 4 dozen.