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Irresistible St. Patrick’s Mint Chocolate Frosted Cookie Cups

mint chocolate frosted cookie cups - featured image
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These bite-sized cookie cups combine rich, fudgy chocolate cookies with a cool, creamy mint frosting, perfect for St. Patrick’s Day or any festive occasion. Easy to make and crowd-pleasing, they offer a delightful balance of flavors and textures.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (190 g), sifted
  • ¼ cup unsweetened cocoa powder (25 g)
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter (113 g), softened
  • ½ cup granulated sugar (100 g)
  • ¼ cup light brown sugar (50 g), packed
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • ½ cup unsalted butter (113 g), softened (for frosting)
  • 2 cups powdered sugar (240 g), sifted
  • 2 tablespoons heavy cream (30 ml)
  • ½ to ¾ teaspoon pure peppermint extract
  • A few drops green food coloring (optional)
  • Mini chocolate chips or chocolate shavings (for garnish)

Instructions

  1. Preheat oven to 350°F (175°C). Lightly grease muffin tin or line with paper liners.
  2. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
  3. In a large bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.
  4. Beat in egg and vanilla extract until smooth and glossy.
  5. Gradually add dry ingredients to wet ingredients, mixing on low speed just until combined. Do not overmix.
  6. Spoon or scoop dough evenly into muffin cups, filling each about 2/3 full.
  7. Press the center of each dough mound gently to create a shallow well.
  8. Bake for 12-14 minutes until edges are set but centers are slightly soft. A toothpick near the edge should come out with a few moist crumbs.
  9. Cool cookie cups in pan for 5 minutes, then transfer to wire rack to cool completely.
  10. For frosting, beat softened butter until creamy. Gradually add powdered sugar, beating well after each addition.
  11. Mix in heavy cream, peppermint extract, and green food coloring until smooth and fluffy. Adjust cream for desired consistency.
  12. Frost cooled cookie cups by piping or spreading mint frosting into each well.
  13. Garnish with mini chocolate chips or chocolate shavings.
  14. Serve immediately or chill for 15-20 minutes to firm up frosting. Store leftovers in airtight container at room temperature or refrigerated.

Notes

Use softened but not melted butter to prevent dough from spreading too much. Chill dough before scooping if needed. Press center gently to create indentation for frosting. Adjust peppermint extract carefully as it is strong. Frosting consistency can be adjusted with heavy cream or powdered sugar. For dairy-free, use vegan margarine and coconut cream. For gluten-free, substitute flour with almond or gluten-free blend.

Nutrition

Keywords: St. Patrick's Day, mint chocolate, cookie cups, frosted cookies, festive dessert, easy cookie recipe, bite-sized treats

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