Decadent Mint Cookie Cups Recipe

I created this recipe to enter in a contest at the state fair, where it won a blue ribbon. These cookies take a little time to make, but the results are worth it!

Decadent Mint Cookie Cups Recipe

How To Make Decadent Mint Cookie Cups

Prep: 2 hrs 20 mins
Resting Time: 1 hr
Cook: 18 mins
Total: 3 hrs 38 mins


Cookie cups

  • 2 oz. unsweetened chocolate
  • 1 cup semisweet chocolate mini chips
  • 2 ½ tbsp. butter
  • ½ cup sugar
  • 1 large egg
  • ¾ tsp. vanilla extract
  • ¼ cup flour
  • 1 tbsp. cocoa
  • tsp. baking powder
  • tsp. salt
  • 9 Andes Candies, chopped


  • cup evaporated milk
  • 1 small egg yolk
  • 3 oz. semi-sweet baking chocolate
  • ¼ cup heavy whipping cream
  • ¾ tsp. mint extract
  • 1 tsp. powdered sugar
  • 4 mint Andes Candies


For cookies

  1. In microwave or double boiler, melt unsweetened chocolate, ½ cup chocolate chips and butter. Cool for 10 minutes.

  2. In a mixing bowl, beat sugar and egg for 2 minutes.

  3. Beat in vanilla and the chocolate mixture.
  4. Combine flour, cocoa, baking powder and salt; beat into chocolate mixture.
  5. Stir in remaining chips and mints.
  6. Cover and chill for 2 hours.
  7. Press about 1 tbsp of dough into each cup of a mini muffin tin. Bake at 350 for 8 minutes.

  8. With a spoon, carefully widen hole in center of each cookie; bake for 6-8 minutes longer, until slightly puffed and set.

  9. Let cool for 2 minutes before carefully removing to wire rack.

  10. Cool completely.

For filling

  1. Finely chop chocolate; place in a heat-safe bowl, set aside.

  2. Whisk together milk and egg yolk in medium saucepan.
  3. Heat over medium-low heat, stirring constantly, until mixture is very hot and thickens slightly; do not boil.
  4. Stir hot mixture into chocolate; stir briskly until smooth.
  5. Fill each cookie with about 2 tsp. of filling; chill for 1 hour, or until firm.
  6. Meanwhile, beat cream with extract and sugar until stiff; pipe onto cookies.
  7. Cut very thin slices off of the mints (slices will curl).
  8. With toothpick, carefully place curls on top of each cookie.
  9. Refrigerate overnight.


  • Sugar: 23g
  • :
  • Calcium: 64mg
  • Calories: 384kcal
  • Carbohydrates: 38g
  • Cholesterol: 51mg
  • Fat: 25g
  • Fiber: 4g
  • Iron: 4mg
  • Potassium: 289mg
  • Protein: 5g
  • Saturated Fat: 12g
  • Sodium: 90mg
  • Vitamin A: 305IU
  • Vitamin C: 1mg
Nutrition Disclaimer
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