Chocolate Peppermint Frosted Cookie Cups

24
Servings
10m
Prep Time
12m
Cook Time
22m
Ready In


"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."

Original recipe yields 24 servings
OK

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 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 & Variations


No special items needed.

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