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Holiday Mini Mint Cookie Cups
Holiday Mini Mint Cookie Cups
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Prep Time:
30 minutes
Total Time:
45 minutes
Festive Holiday Mini Mint Cookie Cups with Betty Crocker cookie mix and peppermint extract for a delicious treat!
Ingredients:
  • 1 pouch (17.5 oz) Betty Crocker™ Double Chocolate Chunk Cookie Mix
  • 1 1/2 cups butter, softened
  • 1 egg
  • 8 cups powdered sugar
  • 1 teaspoon peppermint extract
  • Red and green food color
  • 24 hard round peppermint candies, unwrapped
Instructions:
  • Preheat oven to 350°F. Grease 24 mini muffin cups generously with shortening or cooking spray, then coat them generously with unsweetened cocoa powder or flour, tapping off any excess.
  • Combine cookie mix, 1/2 cup of butter, and egg in a medium bowl until dough forms. Roll dough into 1-inch balls and place each ball in a mini muffin cup.
  • Bake for 11-13 minutes, or until firm.
  • Take the muffin pan out of the oven. Use the rounded handle of a wooden rolling pin to press a small indentation into each cookie to create a cup shape. Let them cool completely before taking them out of the muffin cups.
  • In a large bowl, use an electric mixer on medium-high speed to beat powdered sugar, the remaining 1 cup of butter, and peppermint extract until well combined.
  • Divide the frosting evenly between two bowls. Color one bowl of frosting red and the other green using food coloring. Transfer each colored frosting into its own disposable plastic decorating bag. Twist the tops of the bags and cut about 1 inch off the tips. Place both bags into a third decorating bag with a large star tip attached.
  • Fill each cookie cup with a swirl of frosting and top with a festive peppermint candy.

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