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Dark Chocolate Andes Mint Cookie Cups – Day 11 Recipe

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Day 11 of my 12 Days of Cookies: Dark Chocolate Andes Mint Cookie Cups. I didn’t quite finish before Christmas, so I’m wrapping up the last two recipes before the new year. Maybe next year I’ll be on schedule—thanks for bearing with me.

I hope your holiday baking is complete. I’m planning to bake one more small treat tomorrow for New Year’s while we keep things low-key with Ellie.

I was curious how these would turn out baked as regular cookies, so I rolled the dough into balls and baked them at 350°F for about nine minutes.

They still came out beautifully!

Recipe adapted from Beyond Frosting.

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Dark Chocolate Andes Mint Cookie Cups

Ingredients

  • 1 cup (2 sticks) unsalted butter
  • 1 cup light brown sugar
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 3 teaspoons pure vanilla extract
  • 1/2 teaspoon peppermint extract
  • 1 package (3.4 oz) dark chocolate pudding mix
  • 1/4 cup dark chocolate cocoa powder
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons milk
  • 2 cups Andes mints, crushed

Directions

  1. Preheat oven to 350°F. If your mini muffin pan is not non-stick, grease it before baking.
  2. Beat the butter on medium speed until softened. Cold butter works for this recipe; you may need to stop and scrape the bowl a few times.
  3. Add the light brown sugar and granulated sugar to the butter and beat until light and fluffy. Add the eggs, vanilla, and peppermint extracts and beat on medium until the eggs are incorporated.
  4. Mix in the pudding mix and cocoa powder on low speed until combined.
  5. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the flour mixture to the batter on low speed. The dough will become very thick.
  6. Add the milk and increase to medium speed until it is absorbed into the dough.
  7. Unwrap and finely chop the Andes mints, then fold them into the dough.
  8. Spoon about two tablespoons of dough into each mini muffin cup. Bake at 350°F for 14–16 minutes.
  9. Remove from the oven and let the cookies set for 5–10 minutes. Use a tart shaper (or a similar rounded tool wrapped in wax paper) to press a shallow indentation into the center of each warm cookie to form a cup.
  10. Let the cookies sit another 10 minutes before removing them from the pan, then cool completely on a wire rack.
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Day 11: Dark Chocolate Andes Mint Cookie Cups