Chocolate-Mint Cookie Cups |
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Prep Time: 45 Minutes Cook Time: 10 Minutes |
Ready In: 55 Minutes Servings: 48 |
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When chocolate and mint get together with a hint of peppermint, mmmâ¦magic happens. If you don't have mini muffin pans to make these cookies, use disposable foil baking cups.Pam Correll, Brockport, Pennsylvania Ingredients:
1/2 cup butter, softened |
1 cup sugar |
1 egg |
1 teaspoon peppermint extract |
1-1/2 cups king arthur unbleached 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 (6 ounces) semisweet chocolate chips |
1/2 heavy whipping cream |
1/4 cup white baking chips |
green paste food coloring, optional |
Directions:
1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extract. Combine the flour, cocoa, baking soda, baking powder and salt; gradually add to creamed mixture and mix well.
2. Shape into 1-in. balls; place in paper-lined miniature muffin cups. Bake at 350° for 8-10 minutes or until set. Remove to wire racks. Cool completely.
3. 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.
4. In a microwave-safe bowl, melt white baking chips at 50% power for 1 minute; stir until smooth. Tint with food coloring if desired. Pipe over tops. Yield: 4 dozen.
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