Andes Mint Chocolate Cookie Cups
These Andes Mint Chocolate Cookie Cups are so fun for any festive cookie tray! Chocolate cookies are made into a cup shape while warm, then filled with a creamy mint frosting once cool. Top with an Andes Mint for the perfect sweet treat!
Nutrition Facts
Ingredients
Instructions
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Continue Reading at Onmykidsplate →Chef's Notes
It’s easiest to use a 24 mini muffin pan to make this recipe. If your mini muffin pan holds 12 you may need to bake in rounds.
This recipe can be made in a regular-sized muffin tin but will only make 12 cookies. Cooking time will be extended, expect 14-17 minutes.
Spray the muffin tin wells with a spray oil well. You can also use a silicone brush and a few tablespoons of oil to brush the pan. Make sure to get all sides of the inside of the muffin well so the cookies easily slide out.
If the cookies are really warm it can be difficult to remove them from the pan while keeping their shape. Give them a few extra minutes to cool and firm up in the pan before removing them.
While unsalted butter is preferred, using salted butter is possible in this recipe. The salt level may vary depending on the amount in your particular butter. If using salted butter remove the salt from the ingredients list in the cookies or the cookies may be too salty.
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