I was in the mood to bake the other day and decided to try this cute mini dessert from Life, Love and Sugar . I love chocolate and mint and I like the green. Cute and little and sweet!
Mint Chocolate Cookie Cups
For the cookie cups:
3/4 c. butter
1/2 c. sugar
1/2 c. brown sugar
1/4 c. milk
1/2 t. vanilla extract
2 1/2 c. flour
1 t. baking soda
1/4 c. cocoa
1 t. cornstarch
2 (4.6-oz.) pkg. Andes Candies Mints
For the icing and chocolate drizzle:
1/4 c. butter
1/4 c. shortening
2 c. powdered sugar
1/2 t. mint extract
1-2 T. water
1 drop green food color, optional
Favorite chocolate sauce
Preheat oven to 350°. Grease mini muffin pan.
Cream butter and sugars together until light and fluffy, 3-4 minutes. Add milk, egg and vanilla extract and mix until well combined. Add dry ingredients and mix thoroughly. dough will be thick.
Make balls of about 2 large tsp in size and press into the bottom of each mini muffin cup. Press the center down just a bit to make an indention, where you'll add the mints later. You want each cup to only be about 3/4 full. Bake for 8 minutes.
While cookies are baking, unwrap the Andes mints and break them all in half. Remove cookies from oven (the centers may look a little undone, but they will cook more as they sit) and press two halves of an Andes mint into the center of each of the cookie cups. Allow to cool for 3-4 minutes in the muffin tin. The mints will start to melt. Remove cookies to a cooling rack to finish cooling.
To make the icing, beat the butter and shortening together until smooth. Add the powdered sugar to the butter mixture, one cup at a time, and mix until smooth. Add the mint extract and mix until smooth. Add 1-2 tbsp of water until the icing is the right consistency. Top the cookie cups with the icing, then a drizzle of chocolate sauce.