Decadent Mint Cookie Cups


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I created this recipe to enter in a contest at the state fair, where it won a blue ribbon. These cookies take a little time to make, but the results are worth it!

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Wauwatosa, WI


  • Cookie cups:
  • 2 oz. unsweetened chocolate
  • 1 C. semisweet chocolate mini chips
  • 2 1/2 Tbs. butter
  • 1/2 C. sugar
  • 1 large egg
  • 3/4 tsp. vanilla extract
  • 1/4 C. flour
  • 1 Tbs. cocoa
  • 1/8 tsp. baking powder
  • 1/8 tsp. salt
  • 9 Andes Candies, chopped
  • Filling:
  • 1/3 C. evaporated milk
  • 1 sm. egg yolk
  • 3 oz. semi-sweet baking chocolate
  • 1/4 C. heavy whipping cream
  • 3/4 tsp. mint extract
  • 1 tsp. powdered sugar
  • 4 mint Andes Candies

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For cookies, in microwave or double boiler, melt unsweetened chocolate, 1/2 cup chocolate chips and butter; cool for 10 minutes. In a mixing bowl, beat sugar and egg for 2 minutes. Beat in vanilla and the chocolate mixture. Combine flour, cocoa, baking powder and salt; beat into chocolate mixture. Stir in remaining chips and mints. Cover and chill for 2 hours. Press about 1 Tbs. of dough into each cup of a mini muffin tin, bake at 350 for 8 minutes. With a spoon, carefully widen hole in center of each cookie; bake for 6-8 minutes longer, until slightly puffed and set. Let cool for 2 minutes before carefully removing to wire rack. Cool completely.For filling, finely chop chocolate; place in a heat-safe bowl, set aside. Whisk together milk and egg yolk in medium saucepan. Heat over medium-low heat, stirring constantly, until mixture is very hot and thickens slightly; do not boil. Stir hot mixture into chocolate; stir briskly until smooth. Fill each cookie with about 2 tsp. of filling; chill for 1 hour, or until firm. Meanwhile, beat cream with extract and sugar until stiff; pipe onto cookies. Cut very thin slices off of the mints (slices will curl). With toothpick, carefully place curls on top of each cookie. Refrigerate overnight. 

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