Cookies and Mint Cups
Indulge in the perfect balance of chocolatey crunch and refreshing minty cream with these delectable Cookies and Mint Cups! Featuring a no-bake cookie crust made from crushed chocolate sandwich cookies and topped with a luscious peppermint cream cheese filling, these mini treats are as easy to make as they are elegant. A silky layer of homemade chocolate ganache adds a decadent finish, while a hint of green food coloring gives the filling a festive touch that’s sure to impress. Perfect for parties, holidays, or anytime you’re craving a sweet yet refreshing dessert, these individual-sized cups are ready in under 30 minutes of prep time and require no complicated techniques. Garnish with fresh mint leaves for an extra pop of color and flavor. Whether you're an experienced baker or a kitchen novice, this delightful recipe will quickly become a favorite!
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Recipe Information
Ingredients
- 12 pieces Chocolate sandwich cookies (e.g., Oreos)
- 4 tablespoons Unsalted butter
- 4 ounces Cream cheese (softened)
- 1 cup Powdered sugar
- 1 teaspoon Peppermint extract
- 3 drops Green food coloring
- 1.5 cups Whipped topping (e.g., Cool Whip)
- 1 cup Semi-sweet chocolate chips
- 2 tablespoons Heavy cream
- 6 pieces Fresh mint leaves (optional, for garnish)
Instructions
Prepare the cookie crust by finely crushing the chocolate sandwich cookies using a food processor or by placing them in a zip-top bag and crushing them with a rolling pin.
Melt the butter in the microwave or on the stovetop and mix it with the cookie crumbs until the mixture resembles wet sand.
Press about 2 tablespoons of the cookie mixture into the bottom of six silicone or paper-lined muffin cups to form a firm base. Place the muffin tray in the refrigerator to chill.
In a mixing bowl, beat the softened cream cheese with powdered sugar until smooth and creamy.
Stir in the peppermint extract and green food coloring until evenly colored, then fold in the whipped topping to create a light and airy mint filling.
Remove the muffin tray from the refrigerator and spoon the mint filling over the chilled cookie bases, smoothing the tops with the back of a spoon. Return to the refrigerator to set for at least 1 hour.
To make the chocolate ganache topping, heat the heavy cream in a small saucepan over low heat or in the microwave until warm (but not boiling). Pour the warm cream over the chocolate chips in a heatproof bowl and let sit for 1 minute.
Stir the cream and chocolate together until smooth and glossy. Let the ganache cool slightly before spooning a thin layer over each mint cup.
Chill the assembled mint cups in the refrigerator for at least 30 additional minutes or until the ganache is firm.
Garnish each cup with a small mint leaf before serving, if desired. Enjoy your refreshing Cookies and Mint Cups!
Nutrition Facts
Calories |
3554 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 230.2 g | 295% | |
| Saturated Fat | 154.0 g | 770% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 280 mg | 93% | |
| Sodium | 914 mg | 40% | |
| Total Carbohydrate | 430.3 g | 156% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 329.8 g | ||
| Protein | 23.1 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 170 mg | 13% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 331 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
