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Mint Chocolate Cookie Cups

These adorable Mint Chocolate Cookie Cups are great for satisfying your mint chocolate cravings! A delicious chocolate cookies filled with a yummy minty icing!

Mint chocolate is such a popular flavor profile in this household! We keep finding new ways to make it! This time we figured why not combine cookies and mint?

After all there is a very popular Girl Scout Cookie recipe that works perfectly!

These cookie cups are easy to make using mini muffin pans and making a really yum minty frosting, it’s a really great way to get the mint chocolate experience in a bite!

The cookie cups make for a great base too, so you can experiment with different flavors of frosting that could go well with these chocolate cookie cups!

  • all purpose flour 
  • unsweetened cocoa powder
  • baking soda
  • teaspoon salt
  • softened room temperature unsalted butter
  •  light brown sugar
  • granulated sugar
  • egg
  • vanilla extract

Ingredients For the frosting:

  • unsalted butter
  •  confectioners sugar
  • milk or heavy cream
  • peppermint or mint extract 
  • green food dye
  • Andes Mints (for optional topping)

St. Patrick’s Day is a great option because the pretty green color and of course the mint chocolate flavor. But you could really make these anytime because they are so good!

What do I need to make this recipe?

Mixing bowls, mini muffin pans, piping bag, stand or hand mixer.

Enjoy and be sure to let me know how much you like it!

Here are some more fun St. Patrick’s Day Recipes:

Adorable Mint Chocolate Cookie Cups
Yield: 24 cookie cups

Adorable Mint Chocolate Cookie Cups

Prep Time: 15 minutes
Cook Time: 13 minutes
Total Time: 28 minutes

These tasty mint chocolate cookie cups are great to make for St. Patrick's Day or anytime!


  • Cookie Cups
  • 1 1/3 cups all purpose flour 
  • 1/3 cup unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup softened room temperature unsalted butter
  • 1/2 cup light brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
Frosting Ingredients:
  • ½ cup softened to room temperature unsalted butter
  • 1 ½ cups confectioners sugar
  • 2-3 tablespoons milk or heavy cream
  • ¼ teaspoon peppermint or mint extract 
  • 3-4 drops green food dye


  1. Preheat oven to 350°F. Prepare a 24-count mini muffin pan with non stick cooking spray
  2. In a large mixing bowl, fully stir the flour, cocoa powder, baking soda, and salt until fully combined.
  3. In another 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.
  4. 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.
  5. Using a cookie scoop or small spoon evenly distribute the cookie dough into all cavities of the mini muffin pan.  
  6. Bake at 350°F for 12 -13  minutes 
  7. Remove from the oven and using the back of a small measuring teaspoon, gently press in the center of each cookie cup. 
  8. Allow cookie cups to cool a few minutes longer in the pan and then transfer to a wire rack to finish cooling. 

    Frosting Directions:
  1. In a large mixing bowl using a handheld mixer, beat the butter until fully smooth.
  2. Then add in the powdered sugar and heavy cream and mix until reaching your desired consistency. Then add in peppermint extract along with the green food coloring and mix until fully incorporated..
  3. Pipe the mint frosting into the cookie cups and top with half of an Andes mint. 
  4. Enjoy! 
  5. Best stored refrigerated. 

Nutrition Information



Serving Size


Amount Per Serving Calories 285Total Fat 19gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 7gCholesterol 50mgSodium 88mgCarbohydrates 28gFiber 1gSugar 19gProtein 2g

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