{"id":1981,"date":"2015-03-03T06:00:25","date_gmt":"2015-03-03T12:00:25","guid":{"rendered":"http:\/\/livewellbakeoften.com\/?p=1981"},"modified":"2018-06-10T10:24:21","modified_gmt":"2018-06-10T15:24:21","slug":"mint-chocolate-cookie-cups","status":"publish","type":"post","link":"https:\/\/www.livewellbakeoften.com\/mint-chocolate-cookie-cups\/","title":{"rendered":"Mint Chocolate Cookie Cups"},"content":{"rendered":"

Chocolate cookie cups filled with an easy mint frosting and topped with an Andes mint.  These Mint Chocolate Cookie Cups are a perfect treat for St. Patrick’s Day or mint chocolate lovers!<\/em><\/p>\n

*Photos and recipe updated March 2017*<\/strong><\/p>\n

\"Chocolate<\/p>\n

If there’s one thing I love just as much as the classic combination of peanut butter and chocolate, it would have to be mint and chocolate.  In fact, whenever we go out to get ice cream it’s pretty much guaranteed that I will order mint chocolate chip.<\/p>\n

I’ve made these cookie cups several times over the years and they’re always a huge hit.  So, I figured with Saint Patrick’s Day right around the corner it would be a perfect time to update the photos for this recipe and share it with you again!<\/p>\n

\"Chocolate<\/p>\n

The base of this recipe starts with my favorite chocolate cookie recipe.  You’ll mix up the chocolate cookie dough, divide it between all the cavities in a mini muffin pan, and bake it for about 11-13 minutes.<\/p>\n

I will say that cookie cups can be a little tricky to bake versus regular cookies.  If you want them on the softer side and not too crispy, I suggest checking them at about 10 minutes.  Keep in mind that as the cookies cool, they will firm up some just like a regular cookie.  I prefer to bake these cookie cups for right at 11 minutes, but every oven is different.<\/p>\n

\"Chocolate<\/p>\n

The picture above is a visual of what they will look like as they’re cooling.  To get that perfect little indention in the center, I suggest using a measuring teaspoon to gently press them in right after you take them out of the oven.<\/p>\n

\"Chocolate<\/p>\n

Then, you’ll mix up an easy mint buttercream frosting to pipe into the cookie cups.  If you don’t have a piping bag, you can scoop the frosting into a ziplock bag and snip the corner off and use that instead.  For the “mint” extract in this recipe, you can use either peppermint or mint extract.  I actually prefer peppermint because mint extract has spearmint in it and can sometimes taste like toothpaste if you’re not careful.<\/p>\n

And if you’re not a huge fan of mint, you can use another type of frosting in these too.  Here’s my post all about how to make buttercream frosting<\/a> with a few different flavor variations in it!<\/p>\n

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Mint Chocolate Cookie Cups<\/h2>\n