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

Time 55m

Yield about 3 dozen.

Number Of Ingredients 14

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
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.