cake-mix
Mini Chocolate-Mint Cookie Cups
With a cake mix, mini muffin pan and some imagination - You have mini Cookie Cups for the holiday! NOTE:
The cookie cups may seem a bit soft when you first remove them from the oven, this is normal. Once you let them cool in the pan and then on the wire rack they will firm up more.
2. Add egg and milk and mix until combined.
3. Add dry cake cake and mix thoroughly. Dough will be thick.
4. Wrap dough in clear wrap and refrigerate 3-4 hours, or overnight.
5. Grease a mini muffin tin.
6. Make balls of about 1 1/2 tsp in size and press into the bottom of each mini muffin cup. Press the center down just a bit to make a slight indention, where you’ll add the minty filling later. You want each cup to only be about 3/4 full, or they will rise out of the cup when baked.
7. Bake at 350 degrees for 9-11 minutes, or until edges are barely crispy.
8. Remove cookie cups from oven and allow to cool for 3-4 minutes. If the center doesn’t still have an indention, use the end of a wooden spoon (or something similar) to press down a bit in the center of each cookie.
8. Remove cookie cups to a cooling rack to cool.
WHILE THE COOKIES COOL, MAKE THE MINTY FILLING:
- In a large mixing bowl using a handheld mixer, beat the butter until smooth.
- Add in the milk and powdered sugar; mix until well combined once again.
- Now add in the mint extract and food coloring and mix until fully combined. Taste and add more extract if desired. Store in an airtight container for up to 1 week. ENJOY!
Also see Mint Chocolate Cookie Cups from scratch and using Andes Mint and a buttercream frosting.
Adapted from these Strawberry Cheesecake Cookie Cups
Ingredients
- 15.25 oz box Chocolate Cake Mix
3/4 cup salted butter, room temperature
1/2 cup sugar
1 large egg
2 tbsp milk
Directions
1. Cream butter and sugar together until light and fluffy.2. Add egg and milk and mix until combined.
3. Add dry cake cake and mix thoroughly. Dough will be thick.
4. Wrap dough in clear wrap and refrigerate 3-4 hours, or overnight.
5. Grease a mini muffin tin.
6. Make balls of about 1 1/2 tsp in size and press into the bottom of each mini muffin cup. Press the center down just a bit to make a slight indention, where you’ll add the minty filling later. You want each cup to only be about 3/4 full, or they will rise out of the cup when baked.
7. Bake at 350 degrees for 9-11 minutes, or until edges are barely crispy.
8. Remove cookie cups from oven and allow to cool for 3-4 minutes. If the center doesn’t still have an indention, use the end of a wooden spoon (or something similar) to press down a bit in the center of each cookie.
8. Remove cookie cups to a cooling rack to cool.
WHILE THE COOKIES COOL, MAKE THE MINTY FILLING:
Filling
- 1/2 cup unsalted butter, softened to room temperature
1 and 1/2 cups confectioners sugar
1-2 tablespoons milk
1/4 - 1/2 teaspoon mint extract
2-3 drops green food dye
- In a large mixing bowl using a handheld mixer, beat the butter until smooth.
- Add in the milk and powdered sugar; mix until well combined once again.
- Now add in the mint extract and food coloring and mix until fully combined. Taste and add more extract if desired. Store in an airtight container for up to 1 week. ENJOY!
Also see Mint Chocolate Cookie Cups from scratch and using Andes Mint and a buttercream frosting.
Adapted from these Strawberry Cheesecake Cookie Cups
