Best 5 Mint Truffle Cookie Cups Recipes

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Indulge in the exquisite world of mint truffle cookie cups, where delicate mint and rich chocolate flavors harmoniously blend to create a symphony of taste. These delightful treats are perfect for any occasion, whether it's a sophisticated dinner party or a cozy gathering with friends. With a variety of recipes to choose from, you're sure to find the perfect combination of flavors and textures to tantalize your taste buds. From classic mint truffle cookie cups with a velvety ganache filling to decadent double chocolate mint truffle cookie cups with a surprise Oreo cookie center, these recipes offer a delightful array of options to satisfy any sweet craving.

Immerse yourself in the minty freshness of the classic mint truffle cookie cups, where a crisp cookie shell embraces a luscious mint truffle filling. For a more indulgent experience, try the double chocolate mint truffle cookie cups, where a rich chocolate cookie cup houses a velvety mint truffle center, topped with a drizzle of chocolate ganache. If you're looking for a fun and playful twist, the Oreo mint truffle cookie cups are sure to delight with their combination of mint truffle filling, Oreo cookie pieces, and a drizzle of white chocolate.

No matter which recipe you choose, you'll be captivated by the symphony of flavors and textures in these mint truffle cookie cups. The crisp cookie shell provides a satisfying crunch, while the creamy truffle filling melts in your mouth, leaving a trail of minty freshness. The combination of chocolate and mint creates a harmonious balance that is both refreshing and indulgent. So, gather your ingredients, preheat your oven, and embark on a culinary journey to create these delectable mint truffle cookie cups that are sure to leave a lasting impression.

Let's cook with our recipes!

MINT CHOCOLATE COOKIE CUPS



Mint Chocolate Cookie Cups image

Chocolate cookie cups filled with an easy mint frosting and topped with an andes mint. These Mint Chocolate Cookie Cups are a perfect treat for St. Patrick's Day or mint chocolate lovers!

Provided by Danielle

Categories     Dessert

Time 46m

Number Of Ingredients 14

1 and 1/3 cups (165 grams) all purpose flour
1/3 cup (25 grams) unsweetened cocoa powder, sifted
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (115 grams) unsalted butter, softened to room temperature
1/2 cup (100 grams) light brown sugar
1/2 cup (100 grams) granulated sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup (115 grams) unsalted butter, softened to room temperature
1 and 1/2 cups (180 grams) confectioners sugar
1-2 tablespoons (15-30 ml) heavy cream or milk
1/4 - 1/2 teaspoon peppermint or mint extract (adjust to taste)
2-3 drops green food dye

Steps:

  • Preheat oven to 350°F. Spray a 24-count mini muffin pan well with non stick cooking spray and set aside.
  • In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  • In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, cream together the butter, brown sugar, and granulated sugar for 1-2 minutes. Then, mix in the egg and vanilla extract one at a time until well combined.
  • Slowly add the dry ingredients to the wet ingredients and mix until just combined, scraping down the sides of the bowl as needed.
  • Evenly distribute the cookie dough between all 24 cavities of the mini muffin pan (a little over 1 tablespoon for each one). Bake at 350°F for 11-13 minutes or until the tops of the cookie cups are set.
  • Remove from the oven and use the back of a measuring teaspoon to gently press in the center of each cookie cup. Allow to cool in the pan for five minutes, then remove from the pan and transfer to a wire rack to finish cooling.
  • In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the butter until smooth. Add in the powdered sugar and heavy cream and mix until well combined. Add in peppermint extract and food coloring and mix until fully combined. Taste and add more extract if desired.
  • Pipe the frosting into the cooled cookie cups and top each one with half of an andes mint. Serve and enjoy!

CHOCOLATE-MINT COOKIE CUPS



Chocolate-Mint Cookie Cups image

When chocolate and mint get together with a hint of peppermint, mmm...magic happens. If you don't have mini muffin pans to make these cookies, use disposable foil baking cups.-Pam Correll, Brockport, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield about 3 dozen.

Number Of Ingredients 14

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
TOPPING:
1 cup semisweet chocolate chips
1/2 cup heavy whipping cream
1/4 cup white baking chips
Green paste food coloring, optional

Steps:

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

Nutrition Facts : Calories 115 calories, Fat 6g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 57mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 1g fiber), Protein 1g protein.

MINT TRUFFLE COOKIE CUPS



Mint Truffle Cookie Cups image

You can't get much more perfect than these velvety morsels, with intense chocolate and mint flavors cradled in a chocolate mini-crust.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h40m

Yield 24

Number Of Ingredients 9

1/2 cup powdered sugar
1/2 cup butter, softened
1 egg
1 cup all-purpose flour
1/4 cup unsweetened cocoa
2/3 cup semisweet chocolate chips
1/2 cup whipping cream
1/4 teaspoon peppermint extract
12 thin chocolate and green mints, unwrapped, coarsely chopped

Steps:

  • In medium bowl, combine powdered sugar and butter; beat until light and fluffy. Add egg; blend well. Add flour and cocoa; mix well. Cover with plastic wrap; refrigerate 1 to 2 hours for easier handling.
  • Heat oven to 325°F. Divide dough into 24 equal pieces. Place 1 piece in each of 24 ungreased miniature muffin cups; press in bottom and up sides of each cup, level with tops of cups.
  • Bake at 325°F. for 13 to 16 minutes or until set. Cool in pans on wire racks for 20 minutes. Remove from pans.
  • Meanwhile, in medium saucepan, combine all filling ingredients. Heat over low heat until chocolate is melted and smooth, stirring constantly. Remove from heat. Cool 20 minutes or until filling thickens slightly.
  • Spoon about 2 teaspoons filling into each baked chocolate cup. Refrigerate at least 30 minutes or until filling is set. Sprinkle chopped mints on top of each cookie; press in lightly. Store in refrigerator. Remove from refrigerator about 30 minutes before serving.

Nutrition Facts : Calories 120, Carbohydrate 11 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 5 g, ServingSize 1 Cookie, Sodium 35 mg, Sugar 6 g

EASY MINT CHOCOLATE TRUFFLES



Easy Mint Chocolate Truffles image

Moist, rich, chocolaty truffles made with brownie mix that taste like a soft Thin Mint® cookie. Fancy enough to serve for company or at a party, yet super easy and affordable.

Provided by NicoleMcmom

Time 1h35m

Yield 24

Number Of Ingredients 9

cooking spray
1 (18.4 ounce) package brownie mix
⅔ cup vegetable oil
¼ cup water
2 large eggs
1 (4.6 ounce) package creme de menthe thins (such as Andes®)
1 (12 ounce) bag semisweet chocolate chips
1 tablespoon coconut oil
green and while candy sprinkles (optional)

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a glass 9x13-inch pan with cooking spray.
  • Combine brownie mix, oil, water, and eggs in a large bowl. Stir 50 strokes with a spoon. Spread into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 28 to 31 minutes. Remove from the oven and allow to cool slightly, about 10 minutes.
  • Break up warm brownies into a large bowl. Roughly chop mint thins and add to the bowl; stir until well combined, allowing the brownies' heat to slightly melt the chocolate.
  • Form mixture into 1 1/2-inch balls, pressing firmly so they hold together. Chill in the refrigerator for 20 minutes.
  • Combine chocolate chips and oil in a small microwave-safe bowl; microwave in 30-second intervals, stirring after each one, until melted and smooth.
  • Dip each brownie ball into the melted chocolate and turn with a fork to coat. Lift and allow excess chocolate to drip off. Place dipped truffles onto a tray lined with waxed or parchment paper. Top with sprinkles, if desired.
  • Refrigerate for 5 minutes (or let sit at room temperature for 20 minutes) until chocolate has set.

Nutrition Facts : Calories 250.2 calories, Carbohydrate 29.4 g, Cholesterol 15.5 mg, Fat 15.5 g, Fiber 1.7 g, Protein 2.1 g, SaturatedFat 5.2 g, Sodium 73.3 mg, Sugar 10.9 g

CHOCOLATE MINT COOKIES



Chocolate Mint Cookies image

Of all my cookie recipes, these are my family's favorites. When they're given a choice between them and store-bought mint cookies, these win hands down.

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield about 9 dozen.

Number Of Ingredients 9

3/4 cup butter
1-1/2 cups packed dark brown sugar
2 tablespoons water
2 cups semisweet chocolate chips
2 large eggs, room temperature
2-1/2 cups all-purpose flour
1-1/4 teaspoons baking soda
1/2 teaspoon salt
2 packages (4.67 ounces each) mint Andes candies, halved

Steps:

  • In a small heavy saucepan, combine the butter, brown sugar and water; cook over low heat until butter is melted. Remove from the heat; stir in chips until melted. , Transfer to a large bowl; cool for 10 minutes. Add eggs, one at a time, beating well after each addition. Combine flour, baking soda and salt; gradually add to the chocolate mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle. , Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until surface cracks. Remove to wire racks. Immediately place half of a mint candy on each cookie. Let stand until candy begins to melt; spread with a knife.

Nutrition Facts : Calories 108 calories, Fat 5g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 82mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 1g fiber), Protein 1g protein.

Tips:

  • Choose high-quality chocolate. The better the chocolate, the better your cookies will taste. Look for chocolate with a cocoa content of at least 70%.
  • Use softened butter. Softened butter will cream together with the sugar more easily, resulting in a smoother cookie batter.
  • Chill the cookie dough before baking. Chilling the cookie dough will help the cookies hold their shape and prevent them from spreading too much.
  • Bake the cookies at a high temperature. Baking the cookies at a high temperature will help them set quickly and prevent them from becoming too soft.
  • Let the cookies cool completely before filling them. This will help the filling set properly.

Conclusion:

These mint truffle cookie cups are a delicious and easy-to-make treat that is perfect for any occasion. With their rich chocolate flavor and creamy mint filling, these cookies are sure to be a hit with everyone who tries them. So next time you're looking for a special dessert, give these mint truffle cookie cups a try. You won't be disappointed!

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