Soft and chewy cookie cups filled with chopped up chocolate Andes mint candies. Everyone will love the soft and chewy texture of the cookie cups and the delicious chocolate and mint flavors in the cups. They make the perfect easy treat to make this winter.
The cookie dough is made similar to a classic sugar cookie dough, except for the addition of chopped up Andes mints. Evenly divide the cookie dough between a paper lined muffin pan and bake until the center comes out clean with a toothpick.
Andes Mint Cookie Cups
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup chopped Andes mints
Instructions
- Preheat the oven to 350 F. Line a 12 cup muffin pan with paper liners. In a medium bowl, whisk together flour, salt, and baking soda. In a large bowl, mix together butter and sugar until fluffy. Add in egg and vanilla extract and mix until smooth.
- Add in the flour mixture and mix until it is fully combined. Fold in the Andes mints. Evenly divide the cookie dough between the paper liners. Bake for 12-15 minutes.
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