Mint Chocolate Cookie Cups

These Mint Chocolate Cookie Cups make the perfect holiday treat and have just the right amount of mint flavor. I love that they are mini so you can eat it all in one little bite!
The chocolate is made from Andes baking chips or Andes candy thins and the filling is crushed Oreo combined with cream cheese. It's basically a minty Oreo truffle and they are so yummy and fun to make!

Mint Chocolate Cookie Cups
Makes 24 mini cookie cups
18 regular oreos
4 oz. cream cheese, softened
1 (10 oz.) bag Andes Creme De Menthe baking chips or 2 (4.67 oz.) boxes of Andes Thins candy
sprinkles for topping, optional

1. Line a mini muffin tin with 24 mini muffin liners. Set aside.
2. In a blender or food processor, pulse the Oreos until they turn into fine crumbs. Pour into a large bowl.
3. Add in the softened cream cheese and combine with a hand mixer to form a thick and wet dough. You should not be able to see any white streaks in the dough.
4. Freeze mixture for 15 minutes.
5. In a small microwave-safe bowl, melt 3/4 cup of Andes baking chips or Andes thins for 1 minute. Remove from the microwave, stir and cook in 15 second intervals until melted.
6. Pour enough chocolate to barely coat the bottom of the muffin cup. 
7. Scoop 1 tsp. of Oreo dough and roll into small circles. Flatten the circles so they’re slightly smaller than the chocolate base and press onto the chocolate.
8. Melt the rest of the baking chips or thins in a microwave-safe bowl as directed above. 
9. Pour enough chocolate over each cookie cup to cover the Oreo center. Decorate with sprinkles if desired.
10. Let chocolate set before serving.

*Store in an airtight container in the fridge if not enjoying within a few hours. After refrigerating, let them sit out to thaw for a bit before serving.


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