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Holiday Mini Mint Cookie Cups

Blogger Brooke McLay from Cheeky Kitchen shares a recipe for mini-cupcakes made with cookie mix. Chocolate cookies are baked into bite-sized cookie cups, topped with a decadent buttercream, and swirled together in all the colors of the holiday season.

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  • Prep Time 30 min
  • Total Time 45 min
  • Servings 24

Ingredients

1
pouch Betty Crocker™ chocolate chunk cookie mix
1 1/2
cups butter, softened
1
egg
8
cups powdered sugar
1
teaspoon peppermint extract
Red and green food color
24
hard round peppermint candies, unwrapped

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Heat oven to 350°F. Generously grease 24 mini muffin cups with shortening or cooking spray. Generously sprinkle with unsweetened cocoa powder or flour; tap off any excess.
  • 2 In medium bowl, stir together cookie mix, 1/2 cup of the butter and the egg until dough forms. Roll dough into 1-inch balls; place each ball in mini muffin cup.
  • 3 Bake 11 to 13 minutes or until set.
  • 4 Remove muffin pan from oven. With rounded handle of wooden rolling pin, press small indentation into each cookie to form cup. Cool completely before removing from muffin cups.
  • 5 Meanwhile, in large bowl, beat powdered sugar, remaining 1 cup butter and the peppermint extract with electric mixer on medium-high speed until well combined.
  • 6 Place half of frosting in each of 2 separate bowls; tint 1 red and other green with food color. Spoon each frosting into separate disposable plastic decorating bag. Pinch tip of each bag together; snip about 1 inch up. Slide both bags into third decorating bag fitted with large star tip.
  • 7 Pipe frosting into each cookie cup. Garnish each with peppermint candy.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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