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Mint Truffle Cookie Cups
Mint Truffle Cookie Cups
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Prep Time:
35 minutes
Total Time:
2 hours 40 minutes
Decadent chocolate mint tarts with rich, velvety filling in a mini chocolate crust.
Ingredients:
  • 1/2 cup powdered sugar
  • 1/2 cup butter, softened
  • 1 egg
  • 1 cup all-purpose flour
  • 1/4 cup unsweetened cocoa
  • 2/3 cup semisweet chocolate chips
  • 1/2 cup whipping cream
  • 1/4 teaspoon peppermint extract
  • 12 thin chocolate and green mints, unwrapped, coarsely chopped
Instructions:
  • In a medium bowl, mix powdered sugar and butter until light and fluffy. Stir in the egg until well blended, then add the flour and cocoa, mixing until well combined. Cover with plastic wrap and refrigerate for 1 to 2 hours for easier handling.
  • Preheat oven to 325°F. Separate dough into 24 even pieces. Press each piece into an ungreased miniature muffin cup, shaping the dough to line the cups evenly.
  • Bake at 325°F for 13 to 16 minutes until set. Let cool in pans on wire racks for 20 minutes, then remove from pans.
  • In a medium saucepan, mix all filling ingredients together. Warm over low heat until the chocolate is melted and the mixture is smooth, stirring continuously. Take off the heat and let it cool for 20 minutes until the filling slightly thickens.
  • Fill each baked chocolate cup with a generous 2 teaspoons of filling. Chill for at least 30 minutes until the filling sets. Garnish with chopped mints and gently press them in. Keep chilled in the refrigerator. Bring to room temperature for 30 minutes before serving.

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