Decadent Mint Cookie Cups Recipe

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Recipes.net Team Published: May 10, 2020 Modified: September 10, 2020
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!

How To Make Decadent Mint Cookie Cups

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
  • ⅛ tsp. baking powder
  • ⅛ tsp. salt
  • 9 Andes Candies (chopped)

Filling

  • ⅓ 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.

How To Make Decadent Mint Cookie Cups

No ratings yet
Prep: 2 hrs 20 mins
Resting Time: 1 hr
Cook: 18 mins
Total: 3 hrs 38 mins
Makes:
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Ingredients

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

Filling

  • 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

Instructions

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.
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