Ingredients

The following ingredients have 38 Servings
  • 3/4 cups butter
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1/4 cup milk
  • 1 egg
  • 1/2 tsp vanilla extract
  • 2 1/2 cups flour
  • 1 tsp baking soda
  • 1/4 cup cocoa
  • 1 tsp cornstarch
  • 2 4.6 oz packages of Andes Mints
  • 1/4 cup butter
  • 1/4 cup shortening
  • 2 cups powdered sugar
  • 1/2 tsp mint extract
  • 1-2 tbsp water
  • 1 drop green food color, optional
  • chocolate sauce (I used Smuckers Chocolate Sundae Syrup)

Instruction

  • Preheat oven to 350 degrees.
  • 2. Cream butter and sugars together until light and fluffy, 3-4 minutes.
  • 3. Add milk, egg and vanilla extract and mix until well combined.
  • 4. Add dry ingredients and mix thoroughly. dough will be thick.
  • 5. Grease a mini muffin tin.
  • 6. Make balls of about 2 large tsp in size and press into the bottom of each mini muffin cup. Press the center down just a bit to make an indention, where you’ll add the andes mints later. You want each cup to only be about 3/4 full.
  • 7. Bake at 350 degrees for 8 minutes. While cookies are baking, unwrap the Andes mints and break them all in half.
  • 8. Remove cookies from oven (the centers may look a little undone, but they will cook more as they sit) and press two halves of an Andes mint into the center of each of the cookie cups.
  • 9. Allow to cool for 3-4 minutes in the muffin tin. The mints will start to melt.
  • 10. Remove cookies to a cooling rack to finish cooling.
  • 11. To make the icing, beat the butter and shortening together until smooth.
  • 12. Add the powdered sugar to the butter mixture, one cup at a time, and mix until smooth.
  • 13. Add the mint extract and mix until smooth.
  • 14. Add 1-2 tbsp of water until the icing is the right consistency.
  • 15. Top the cookie cups with the icing, then a drizzle of chocolate sauce.