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–+ servings
St. Patrick’s Mint Chocolate Chip Cookie Cups

Crispy St. Patrick’s Mint Chocolate Chip Cookie Cups Delight

Celebrate St. Patrick's Day with these festive, minty chocolate chip cookie cups.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 10 minutes
Total Time 37 minutes
Servings: 12 cookie cups
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Cups
  • 2 cups All-Purpose Flour Substitution: Use a 1:1 gluten-free flour blend for gluten-free options.
  • 1 teaspoon Baking Soda No substitutions necessary.
  • 1 teaspoon Baking Powder No substitutions necessary.
  • 1/2 teaspoon Salt Can be omitted for low-sodium diets.
  • 1 cup Brown Sugar Substitution: Use coconut sugar for a lower glycemic index.
  • 1/2 cup Granulated Sugar No substitutions necessary.
  • 1 cup Unsalted Butter Substitution: Use vegan butter for a dairy-free option.
  • 1 large Egg Substitution: Opt for a flax egg (1 tbsp flaxseed + 2.5 tbsp water) for vegan options.
  • 1 teaspoon Mint Extract Substitution: Use peppermint oil in a smaller quantity due to its potency.
  • 1 cup Mint Chocolate Chips Substitution: For a richer flavor, use regular chocolate chips or dark chocolate instead.
Optional Toppings
  • 1/2 cup Crushed Peppermint Candies Add after baking for a delightful finish.
  • 1/4 cup Sprinkles Add to the tops before baking for a pop of color.
  • 1 cup Whipped Cream or Ice Cream Perfect topping to enhance the dessert experience.

Equipment

  • mini muffin tin
  • Mixing bowls
  • Whisk
  • Cookie scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt until well combined.
  3. In another mixing bowl, cream together the unsalted butter, brown sugar, and granulated sugar until light and fluffy.
  4. Beat in one egg and the mint extract until thoroughly combined.
  5. Gradually add the dry mixture to the wet mixture and mix until just combined.
  6. Fold in the mint chocolate chips evenly through the dough.
  7. Scoop the dough into a greased mini muffin tin, filling each cup about two-thirds full.
  8. Bake for 10-12 minutes until edges are golden brown and centers remain soft.
  9. Allow to cool in the pan for at least 10 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1cookie cupCalories: 150kcalCarbohydrates: 22gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 30mgSodium: 100mgPotassium: 50mgSugar: 10gVitamin A: 300IUCalcium: 10mgIron: 0.5mg

Notes

Ensure your dough isn't too sticky. Chill for 10-15 minutes if necessary. Avoid overmixing the dough for tender cookie cups. Watch baking closely for best results.

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