Chocolate Peppermint Cookie Cups

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Chocolate Peppermint Cookie Cups

Chocolate Peppermint Cookie Cups
1 box chocolate cake mix
1/2 cup butter at room temperature
3 eggs divided
1 (8- oz.) package cream cheese, at room at room temperature
1 cup powdered sugar
1/2 tsp. mint extract
1 (4.67- oz.) package Andes Mints coarsely broken
Prep time: 30 minutes, Cook time: 20 to 25 minutes

Preheat oven to 325°F and spray 36 mini muffin tins with nonstick cooking spray. Stir together cake mix, butter and 1 egg until well mixed. Divide into 36 balls and press into the bottom and sides of prepared tins. Beat together remaining eggs, cream cheese, powdered sugar and extract until smooth. Pour evenly into chocolate crusts (a glass measuring cup works well). Top evenly with broken mints. Bake for 20 to 25 minutes or until lightly browned on top.

Makes 36 mini cookies.
Nutritional Information:
140 calories, 2 g protein, 8 g total fat (4 g sat.), 16 g carbohydrate, 0 g fiber, 11 g sugar, 45 mg cholesterol, 170 mg sodium, 4 points


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