Chocolate-Mint Cookie Cups

Name: Chocolate-Mint Cookie Cups
Ingredients: 1/2 cup butter, softened; 1 cup sugar; 1 large egg; 1 teaspoon peppermint extract; 1-1/2 cups all-purpose flour; 1/2 cup baking cocoa; 1/4 teaspoon baking soda; 1/4 teaspoon baking powder; 1/4 teaspoon salt; 1 cup (6 ounces) semisweet chocolate chips; 1/2 cup heavy whipping cream; 1/4 cup white baking chips; Green paste food coloring, optional

13 ingredients

4 steps

Ingredients

1/2 cup butter, softened
1 cup sugar
1 large egg
1 teaspoon peppermint extract
1-1/2 cups all-purpose flour
1/2 cup baking cocoa
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup (6 ounces) semisweet chocolate chips
1/2 cup heavy whipping cream
1/4 cup white baking chips
Green paste food coloring, optional

Directions

1

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.
2

Shape into 1-in. balls; place in paper-lined miniature muffin cups. Bake until set, 8-10 minutes. Remove to wire racks. Cool completely.
3

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.
4

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.