CHOCOLATE-MINT COOKIE CUPS
When chocolate and mint get together with a hint of peppermint, mmm...magic happens. If you don't have mini muffin pans to make these cookies, use disposable foil baking cups.-Pam Correll, Brockport, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 55m
Yield about 3 dozen.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extract. Combine flour, cocoa, baking soda, baking powder and salt; gradually add to creamed mixture and mix well., Shape into 1-in. balls; place in paper-lined miniature muffin cups. Bake until set, 8-10 minutes. Remove to wire racks. Cool completely., Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool to room temperature, stirring occasionally. Refrigerate until ganache reaches a piping consistency, about 20 minutes. Pipe over cookies. , In a microwave-safe bowl, melt white baking chips at 50% power 1 minute; stir until smooth. If desired, tint with green food coloring. Pipe over tops.
Nutrition Facts : Calories 115 calories, Fat 6g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 57mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 1g fiber), Protein 1g protein.
MINT CHOCOLATE COOKIE CUPS
Chocolate cookie cups filled with an easy mint frosting and topped with an andes mint. These Mint Chocolate Cookie Cups are a perfect treat for St. Patrick's Day or mint chocolate lovers!
Provided by Danielle
Categories Dessert
Time 46m
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F. Spray a 24-count mini muffin pan well with non stick cooking spray and set aside.
- In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, cream together the butter, brown sugar, and granulated sugar for 1-2 minutes. Then, mix in the egg and vanilla extract one at a time until well combined.
- Slowly add the dry ingredients to the wet ingredients and mix until just combined, scraping down the sides of the bowl as needed.
- Evenly distribute the cookie dough between all 24 cavities of the mini muffin pan (a little over 1 tablespoon for each one). Bake at 350°F for 11-13 minutes or until the tops of the cookie cups are set.
- Remove from the oven and use the back of a measuring teaspoon to gently press in the center of each cookie cup. Allow to cool in the pan for five minutes, then remove from the pan and transfer to a wire rack to finish cooling.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the butter until smooth. Add in the powdered sugar and heavy cream and mix until well combined. Add in peppermint extract and food coloring and mix until fully combined. Taste and add more extract if desired.
- Pipe the frosting into the cooled cookie cups and top each one with half of an andes mint. Serve and enjoy!
CHOCOLATE MINT COOKIE CUPS
Chocolate mint cookie cups are a simple chocolate cookie dough pressed into a mini-muffin pan making a hole to fill with creamy mint buttercream frosting. Topped with an Andes mint, these are a cute chocolate mint dessert.
Provided by Alicia at BalancingMotherhood.com
Categories Dessert
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F. Prepare a 24-count mini muffin pan with non stick cooking spray
- In a large mixing bowl, fully stir the flour, cocoa powder, baking soda, and salt until fully combined.
- In a separate large mixing bowl cream together the butter, granulated sugar, and brown sugar. Once fully mixed add in the egg and vanilla extract and mix until well combined.
- Slowly add in the dry ingredients to the wet butter mixture and mix until just combined, scraping the sides of the bowl to ensure all ingredients are fully mixed.
- Using a cookie scoop or small spoon evenly distribute the cookie dough into all cavities of the mini muffin pan.
- Bake for 12 -13 minutes
- Remove from the oven and using the back of a small measuring teaspoon, gently press in the center of each cookie cup.
- Allow cookie cups to cool a few minutes longer in the pan and then transfer to a wire rack to finish cooling.
Nutrition Facts : Calories 163 kcal, Carbohydrate 22 g, Protein 1 g, Fat 8 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 27 mg, Sodium 120 mg, Fiber 1 g, Sugar 16 g, ServingSize 1 serving
HOLIDAY SUGAR COOKIE CUPS
You may be the head elf in the kitchen, but if you want to get the little helpers involved, try these Holiday Sugar Cookie Cups. These deliciously cheerful treats are made with Betty Crocker™ Sugar Cookie Mix for that classic sugar cookie flavor, transformed into a red and green bite-sized confection. Don't forget to top it off with Betty Crocker™ Rich & Creamy Frosting. They're festive, fun and an easy way to pass down a holiday-making memory.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 36
Number Of Ingredients 5
Steps:
- Heat oven to 375°F. Spray 36 mini muffin cups with cooking spray.
- In large bowl, mix cookie mix, softened butter and egg with spoon until soft dough forms. Stir in 1/4 cup candy sprinkles. Shape into 36 (1 1/4-inch) balls. Place in mini muffin cups. Press indentation in center of each with end of wooden spoon.
- Bake 8 to 10 minutes or until light golden brown. Immediately repeat indentation into center of each cookie with end of clean wooden spoon to make 1-inch opening, cleaning off end with paper towel when needed. Cool in pan 20 minutes. Loosen edges with small knife if needed. Remove to cooling rack. Cool completely, at least 30 minutes.
- In small bowl, place half of the frosting. Tint red with food color. Place large piping bag fitted with medium star tip on its side. Using large icing spatula, spoon remaining vanilla frosting so it covers half of the length of side of piping bag. Carefully spoon red tinted frosting on top. Insert tip into indentation in each cookie cup. Squeeze bag to fill opening, and pipe about 2 heaping teaspoons per cookie cup. Sprinkle with remaining 2 teaspoons sprinkles. Store loosely covered at room temperature.
Nutrition Facts : Calories 140, Carbohydrate 21 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 3 g, ServingSize 1 Cookie Cup, Sodium 85 mg, Sugar 14 g, TransFat 0 g
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