I’ve been scoping out recipes for the holiday cookie season for a while and this one definitely caught my eye. Chocolate, chocolate, and more chocolate. Yippee! These little chocolate-y cups looked so appetizing to bring to my potluck luncheon at work. I modified the original recipe just a little bit to make them more festive by adding hints of mint to each stage of the baking process.
First I made the dough, which had 2 types of chocolate, both unsweetened cocoa powder and mini chocolate chips, which added moistness and extra rich chocolate flavor when they were baked. The mint here was from a half teaspoon of peppermint extract. After chilling the dough, I divided it into 48 portions and rolled each one into a ball, which I placed in a mini muffin tin.
After baking the cookies for 11 minutes, I let them cool in the pan briefly, then carefully removed them to cool further. A slight indentation for the topping started to form during cooling.
Once cooled, I topped the cookies with a little bit of minty frosting (could add an extra festive touch with a drop of green food coloring) and decorated with the mint M&Ms. The frosting helped the M&Ms to stick better, since I had to transport the cookies to work.
The recipe makes a whole bunch of cookies so it’s also great for a cookie exchange. These cookie cups are super rich and cake-like and were well enjoyed by the crew at work.
Yield: 48 cookies
2 1/4 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cup unsalted butter, at room temperature, divided
3/4 cup granulated sugar
2/3 cup packed light brown sugar
1/2 teaspoon vanilla extract
1 teaspoon peppermint extract, divided
1 cup semi-sweet mini chocolate chips
nonstick cooking spray
2 cups powdered sugar
2 tablespoons milk
mint chocolate M&M candies
1. Mix together the flour, cocoa, baking soda, and salt in a medium bowl.
2. In the bowl of an electric mixer, cream 2 sticks (1 cup) of butter and the granulated and brown sugars until fluffy. Then add in the vanilla and 1/2 teaspoon of peppermint extract. Add in the eggs one at a time, and beat after each addition.
3. Add the dry ingredients gradually to the the mixing bowl, beating on low until just combined. The dough will be thick. Add in the mini chocolate chips.
4. Refrigerate the cookie dough for at least 30 minutes.
5. Preheat the oven to 350F and grease a mini-muffin pan with nonstick spray.
6. Divide the dough into 48 pieces and roll into balls. Place one ball into each muffin cup.
7. Bake for 9-11 minutes until the cookies are cooked through. Let cool for at least 5 minutes before carefully removing from the muffin tin.
8. While they are cooling prepare the frosting by combining the powdered sugar, 1/4 cup (4 tablespoons) of melted butter, 1/2 teaspoon peppermint extract, and the milk in a small bowl.
9. Once the cookie cups are cooled, spread with frosting and decorate with M&Ms.