Cookies And Mint Cups Recipes

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MINT CHOCOLATE COOKIE CUPS



Mint Chocolate Cookie Cups image

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!

Provided by Danielle

Categories     Dessert

Time 46m

Number Of Ingredients 14

1 and 1/3 cups (165 grams) all purpose flour
1/3 cup (25 grams) unsweetened cocoa powder, sifted
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (115 grams) unsalted butter, softened to room temperature
1/2 cup (100 grams) light brown sugar
1/2 cup (100 grams) granulated sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup (115 grams) unsalted butter, softened to room temperature
1 and 1/2 cups (180 grams) confectioners sugar
1-2 tablespoons (15-30 ml) heavy cream or milk
1/4 - 1/2 teaspoon peppermint or mint extract (adjust to taste)
2-3 drops green food dye

Steps:

  • Preheat oven to 350°F. Spray a 24-count mini muffin pan well with non stick cooking spray and set aside.
  • In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  • In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, cream together the butter, brown sugar, and granulated sugar for 1-2 minutes. Then, mix in the egg and vanilla extract one at a time until well combined.
  • Slowly add the dry ingredients to the wet ingredients and mix until just combined, scraping down the sides of the bowl as needed.
  • Evenly distribute the cookie dough between all 24 cavities of the mini muffin pan (a little over 1 tablespoon for each one). Bake at 350°F for 11-13 minutes or until the tops of the cookie cups are set.
  • Remove from the oven and use the back of a measuring teaspoon to gently press in the center of each cookie cup. Allow to cool in the pan for five minutes, then remove from the pan and transfer to a wire rack to finish cooling.
  • In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the butter until smooth. Add in the powdered sugar and heavy cream and mix until well combined. Add in peppermint extract and food coloring and mix until fully combined. Taste and add more extract if desired.
  • Pipe the frosting into the cooled cookie cups and top each one with half of an andes mint. Serve and enjoy!

CHOCOLATE-MINT COOKIE CUPS



Chocolate-Mint Cookie Cups image

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

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield about 3 dozen.

Number Of Ingredients 14

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 semisweet chocolate chips
1/2 cup heavy whipping cream
1/4 cup white baking chips
Green paste food coloring, optional

Steps:

  • 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 until set, 8-10 minutes. 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.

Nutrition Facts : Calories 115 calories, Fat 6g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 57mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 1g fiber), Protein 1g protein.

MINT COOKIE COOKIES



Mint Cookie Cookies image

Great tea or coffee cookies, these won't last long in your house!

Provided by Yvonne

Categories     Desserts     Cookies

Yield 24

Number Of Ingredients 11

½ cup butter, softened
1 egg
¼ cup packed brown sugar
⅓ cup white sugar
½ teaspoon vanilla extract
1 ½ teaspoons water
1 ½ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
24 thin chocolate covered mint cookies
24 pecan halves

Steps:

  • In a large mixing bowl, cream the butter, white and dark sugars. Beat in the egg, water and vanilla. In a separate bowl, sift together the flour, baking soda, and salt. Blend flour mixture into the butter mixture, and stir well. Wrap dough in waxed paper and chill at least 2 hours.
  • Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets. Cover each thin mint with 1 tablespoon of dough. Place on cookie sheet and top with a pecan.
  • Bake at 375 for 10 to 12 minutes. Let cool slightly on cookie sheet before removing to racks.

Nutrition Facts : Calories 131.6 calories, Carbohydrate 16.1 g, Cholesterol 17.9 mg, Fat 7 g, Fiber 0.5 g, Protein 1.5 g, SaturatedFat 3.8 g, Sodium 125 mg, Sugar 8 g

MINT-FILLED COOKIES



Mint-Filled Cookies image

I tuck a peppermint patty inside these treats for a fun surprise. The bites will melt in your mouth. —Karen Nielson, St. George, Utah

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 40 cookies.

Number Of Ingredients 13

1 cup butter, softened
4 ounces cream cheese, softened
1 cup sugar
1/2 cup packed brown sugar
2 large eggs, room temperature
1 tablespoon 2% milk
1 teaspoon vanilla extract
4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
40 chocolate-covered peppermint patties (1-1/2 inches), unwrapped
3/4 cup semisweet chocolate chips
1 tablespoon shortening

Steps:

  • In a large bowl, cream butter, cream cheese and sugars until light and fluffy, 5-7 minutes. Beat in eggs, milk and vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into butter mixture., Divide dough in half; shape each into a disk. Wrap in waxed paper and refrigerate 30 minutes or until firm enough to roll., Preheat oven to 400°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 3-in. round cookie cutter. Place a mint patty in center of each circle; fold dough over patty. Pinch to seal seams. Place on greased baking sheets, seam side down., Bake 8-10 minutes or until cookies are golden brown. Remove from pans to wire racks to cool completely., In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over cookies. Refrigerate until set. Store in an airtight container in the refrigerator., Freeze option: Transfer unrolled disks to a freezer container; freeze. To use, thaw dough in refrigerator until soft enough to roll. Prepare, bake and decorate as directed.

Nutrition Facts : Calories 208 calories, Fat 8g fat (5g saturated fat), Cholesterol 24mg cholesterol, Sodium 117mg sodium, Carbohydrate 33g carbohydrate (21g sugars, Fiber 1g fiber), Protein 2g protein.

CHOCOLATE-MINT MARBLE COOKIES



Chocolate-Mint Marble Cookies image

These are especially fun for kids to make--they'll love squishing the dough balls together to make each marble. Cream cheese gives the cookies richness and chewiness. Just make sure both the butter and cream cheese are at room temperature before you start so that they'll incorporate fully into the dough. The food coloring is optional. Omit it if you like-or add more if you prefer a more vibrant green.

Provided by eatthelove

Categories     Desserts     Cookies

Time 50m

Yield 18

Number Of Ingredients 12

1 ¾ cups white sugar
¾ cup unsalted butter, at room temperature
4 ounces cream cheese, at room temperature
1 teaspoon baking powder
1 teaspoon kosher salt
1 teaspoon peppermint extract
1 teaspoon vanilla extract
1 egg
2 ½ cups all-purpose flour, divided
8 drops green food coloring
⅔ cup unsweetened cocoa powder
½ cup white sugar, for rolling

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone baking mat or parchment paper.
  • Put 1 3/4 cups sugar, butter, cream cheese, baking powder, salt, and peppermint and vanilla extracts in a bowl. Cream together with a mixer until well blended, 2 or 3 minutes. Mix in egg until incorporated. Add 2 cups of the flour; mix on low speed until incorporated, 2 to 3 minutes (dough will be very soft).
  • Divide dough roughly in half and transfer one half to another bowl. Mix in food coloring, if using, and remaining 1/2 cup flour into one half of dough. Mix cocoa powder into other half. Place 1/2 cup sugar in a small bowl.
  • Pinch off about 1 teaspoon of green dough and roll into a small ball; repeat with remaining green dough. Do the same with chocolate dough. To make each cookie, line up 4 small balls of dough in a row, alternating colors: green, chocolate, green, chocolate. Squish the 4 small dough balls together and roll lightly into 1 big ball. Roll in sugar; set on prepared baking sheet, leaving 2 inches between cookies. Repeat with remaining dough.
  • Bake until cookie edges start to turn golden brown, 13 to 15 minutes. Cool on baking sheet 10 minutes. Transfer to a wire rack to cool completely.

Nutrition Facts : Calories 262.4 calories, Carbohydrate 40.3 g, Cholesterol 37.6 mg, Fat 10.8 g, Fiber 1.5 g, Protein 3.3 g, SaturatedFat 6.6 g, Sodium 158.4 mg, Sugar 25.2 g

MINT TRUFFLE COOKIE CUPS



Mint Truffle Cookie Cups image

You can't get much more perfect than these velvety morsels, with intense chocolate and mint flavors cradled in a chocolate mini-crust.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h40m

Yield 24

Number Of Ingredients 9

1/2 cup powdered sugar
1/2 cup butter, softened
1 egg
1 cup all-purpose flour
1/4 cup unsweetened cocoa
2/3 cup semisweet chocolate chips
1/2 cup whipping cream
1/4 teaspoon peppermint extract
12 thin chocolate and green mints, unwrapped, coarsely chopped

Steps:

  • In medium bowl, combine powdered sugar and butter; beat until light and fluffy. Add egg; blend well. Add flour and cocoa; mix well. Cover with plastic wrap; refrigerate 1 to 2 hours for easier handling.
  • Heat oven to 325°F. Divide dough into 24 equal pieces. Place 1 piece in each of 24 ungreased miniature muffin cups; press in bottom and up sides of each cup, level with tops of cups.
  • Bake at 325°F. for 13 to 16 minutes or until set. Cool in pans on wire racks for 20 minutes. Remove from pans.
  • Meanwhile, in medium saucepan, combine all filling ingredients. Heat over low heat until chocolate is melted and smooth, stirring constantly. Remove from heat. Cool 20 minutes or until filling thickens slightly.
  • Spoon about 2 teaspoons filling into each baked chocolate cup. Refrigerate at least 30 minutes or until filling is set. Sprinkle chopped mints on top of each cookie; press in lightly. Store in refrigerator. Remove from refrigerator about 30 minutes before serving.

Nutrition Facts : Calories 120, Carbohydrate 11 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 5 g, ServingSize 1 Cookie, Sodium 35 mg, Sugar 6 g

HOLIDAY MINI MINT COOKIE CUPS



Holiday Mini Mint Cookie Cups image

Get into the holiday spirit with our Holiday Mini Mint Cookie Cups made with Betty Crocker chocolate chunk cookie mix and peppermint extract.

Provided by Brooke Lark

Categories     Dessert

Time 45m

Yield 24

Number Of Ingredients 7

1 pouch Betty Crocker™ chocolate chunk cookie mix
1 1/2 cups butter, softened
1 egg
8 cups powdered sugar
1 teaspoon peppermint extract
Red and green food color
24 hard round peppermint candies, unwrapped

Steps:

  • Heat oven to 350°F. Generously grease 24 mini muffin cups with shortening or cooking spray. Generously sprinkle with unsweetened cocoa powder or flour; tap off any excess.
  • In medium bowl, stir together cookie mix, 1/2 cup of the butter and the egg until dough forms. Roll dough into 1-inch balls; place each ball in mini muffin cup.
  • Bake 11 to 13 minutes or until set.
  • Remove muffin pan from oven. With rounded handle of wooden rolling pin, press small indentation into each cookie to form cup. Cool completely before removing from muffin cups.
  • Meanwhile, in large bowl, beat powdered sugar, remaining 1 cup butter and the peppermint extract with electric mixer on medium-high speed until well combined.
  • Place half of frosting in each of 2 separate bowls; tint 1 red and other green with food color. Spoon each frosting into separate disposable plastic decorating bag. Pinch tip of each bag together; snip about 1 inch up. Slide both bags into third decorating bag fitted with large star tip.
  • Pipe frosting into each cookie cup. Garnish each with peppermint candy.

Nutrition Facts : ServingSize 1 Serving

MINT CAPPED BROWNIE COOKIE CUPS



Mint Capped Brownie Cookie Cups image

Make and share this Mint Capped Brownie Cookie Cups recipe from Food.com.

Provided by lolablitz

Categories     Dessert

Time 43m

Yield 4 dozen, 48 serving(s)

Number Of Ingredients 11

10 ounces hershey's kisses mint truffles, wrappers removed
2/3 cup butter, softened
1 1/4 cups sugar
1 tablespoon water
1 teaspoon vanilla
2 eggs
1 1/2 cups flour
1/2 cup cocoa or 1/2 cup dark chocolate cocoa
1/2 teaspoon salt
1/4 teaspoon baking soda
powdered sugar

Steps:

  • Pop kisses into the freezer while prepping the dough.
  • Heat oven to 350.
  • Line 48 small muffin cups (1 3/4" in diameter) with paper or foil cups.
  • Beat butter, sugar, water and vanilla in large bowl with a mixer at medium speed until well blended.
  • Add eggs, beat well.
  • Stir together flour, cocoa, salt and baking soda. Gradually add to sugar mixture, beating on low speed just until blended.
  • If necessary, refrigerate dough until firm enough to handle.
  • Shape dough into 1 inch balls and pop into prepared muffin cups.
  • Bake 11-13 minutes or until cookie surface is set. Cookies will appear soft and moist, do not overbake.
  • Cool 5 minutes on wire rack.
  • Press chocolate into center of each cookie and cool completely.
  • Sprinkle each cookie with powdered sugar.

Nutrition Facts : Calories 63.6, Fat 2.9, SaturatedFat 1.7, Cholesterol 14.5, Sodium 56.4, Carbohydrate 8.7, Fiber 0.3, Sugar 5.2, Protein 0.9

COOKIES AND MINT CUPS



Cookies and Mint Cups image

An easy and pretty recipe that is a crowd pleaser! Great for a party. Kids love it too! From the Reynolds folks!

Provided by Sharon123

Categories     Dessert

Time 15m

Yield 12 serving(s)

Number Of Ingredients 9

12 foil liners
21 chocolate sandwich style cookies
3 tablespoons butter or 3 tablespoons margarine, melted
1 (7 ounce) jar marshmallow creme
1/2 teaspoon peppermint extract
1 teaspoon milk
2 -3 drops green food coloring
1 (12 ounce) carton frozen whipped topping, thawed
heavy duty aluminum foil (Reynolds of course)

Steps:

  • Place foil baking cups in a muffin pan; set aside.
  • Crush 15 cookies (with filling) using a food processor or blender; reserve remaining 6 cookies for topping. Combine cookie crumbs with melted margarine. Press one rounded tablespoon crumb mixture into bottom of each foil baking cup.
  • Combine marshmallow creme, peppermint extract, milk and food coloring in a large bowl. Gently stir in whipped topping. Spoon about 1/4 cup mixture evenly into each baking cup. Freeze until serving time. For freezer storage, cover with foil.
  • Cut or break each remaining cookie in half and place one cookie half into each dessert to decorate.

Nutrition Facts : Calories 255.1, Fat 13.5, SaturatedFat 8.7, Cholesterol 7.7, Sodium 126.4, Carbohydrate 33, Fiber 0.5, Sugar 21.9, Protein 1.5

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From easybudgetrecipes.com


THIN MINT COOKIE CUPS (PALEO & VEGAN) | FRESHLY DAFNA
2021-02-12 Transfer to a cooling rack. While the cups cool more, make the filling. Make the minty chocolate filling. First melt the chocolate, coconut cream, and coconut oil in a small pot over low flame. Once melted, remove from the heat, add …
From freshlydafna.com


MINT CHOCOLATE CHIP COOKIES | BAKING YOU HAPPIER
2022-02-01 In a small bowl combine 1 1/2 cups flour and 1 tsp baking soda. In a large bowl, beat together 1/2 cup slightly softened butter, 1/2 cup brown sugar, and 1/4 cup sugar until smooth. Add 1 egg and 1/2 tsp peppermint extract and beat until well combined. Pour dry mixture into the wet mixture and beat until smooth. (This may take a few minutes.)
From bakingyouhappier.com


MINT CAPPED BROWNIE COOKIE CUPS | CINDY'S RECIPES
2010-12-11 Heat oven to 350 degrees F. Place 48 small muffin cups on baking sheets (I put 24 on each sheet). Remove wrappers from chocolates. 2. Beat butter, sugar, water, and vanilla in large bowl on medium speed of mixer until well blended. Add eggs; beat well. 3. Stir together flour, cocoa, salt and baking soda. Gradually add to sugar mixture, beating ...
From cindysrecipes.com


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