Chocolate Peppermint Frosted Cookie Cups
Recipe: #7145
December 27, 2012
Categories: 5 Ingredients Or Less, Christmas, Oven Bake, Refrigerated Dough, more
"I saw a version of this posted on the Great American Spice Company's Facebook page. They gave a vague description of what they did. I ran to the store and bought the ingredients to try my own version. While they used store bought ingredients for ease, I recommend at least mixing up your own frosting. This recipe can be adapted for any holiday using different flavor combinations and coloring the frosting with different colors. I used Immaculate brand dark chocolate cookie dough, which comes in packages of 12 squares of dough, split each in half, then rolled into the 24 mini balls."
Ingredients
Nutritional
- Serving Size: 1 (20.7 g)
- Calories 33.7
- Total Fat - 0.6 g
- Saturated Fat - 0.1 g
- Cholesterol - 1.7 mg
- Sodium - 61.3 mg
- Total Carbohydrate - 6.1 g
- Dietary Fiber - 0 g
- Sugars - 5 g
- Protein - 0.9 g
- Calcium - 2.5 mg
- Iron - 0 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Grease a 24 slot mini muffin tin and preheat oven to whatever temperature the cookie recipe you are using suggests, in my case this was 325 F.
Step 2
Place a small roll of cookie dough into each muffin tin well and press gently with your fingers to form a cup; bake according to the instructions for your cookie dough, which for me was about 12 minutes.
Step 3
Let cookie cups cool in the pans briefly, then remove to wire racks to cool completely.
Step 4
Mix peppermint and food coloring into your vanilla frosting to create a light mint green color and minty taste, adding as much or as little as you prefer.
Step 5
Using a piping bag (or a filled zip-top baggie with one end snipped off), fill each cooled cookie with a swirl of frosting.
Step 6
Sprinkle each with some crushed peppermint candies to taste.
Tips
No special items needed.