20131106-pillsbury-chocolate-peppermint-cookie-cup.jpg

Chocoholics, rejoice: with a few easy steps, you can "choco-fy" your refrigerated sugar cookie dough. Using this dough to create cookie cups with a chocolate mint ganache makes this recipe an easy yet dreamy holiday indulgence.

Makes 16 cookie cups Active time: 25 minutes Total time: 1 hour

For the cookie cups

  • 1 tube Pillsbury┬« sugar cookie dough
  • 2 tablespoons cocoa powder
  • ┬Ż teaspoon mint extract

For the filling

  • 1/3 cup heavy cream
  • 12 ounces mint chocolate chips

For the glaze

  • 1/2 cup confectioners' sugar
  • 1-2 teaspoons heavy cream
  • 1-2 drops green food coloring (optional)
  1. Preheat the oven to 350 degrees F. Line 16 cupcake liners in two cupcake pans, eight in each pan. Set to the side for the moment.
  2. In a large bowl, break the sugar cookie dough into pieces. Add the cocoa powder and the peppermint extract to the bowl. Using your hands, knead the dough until the extract and the cocoa are incorporated. Wow, the dough is now chocolate mint!
  3. Divide the cookie dough into 16 equal parts (first divide the dough into fourths, then cut each piece in half for eighths, then each piece in half again for sixteenths). Roll each piece into a ball and place it in one of the cupcake liners.
  4. Bake for 13 to 15 minutes, or until golden on top and set in the center. Remove from oven. Let cool for 5 minutes in the pan before transferring to a wire rack. The cups will look like cupcakes when you first remove them from the oven, but quickly the center will deflate, forming a little "cup". This is a good thing for this particular project. This is where you will put your filling.
  5. Now, make your filling. In a medium saucepan, heat the cream over low heat until it reaches a low boil. Remove from heat and add the mint chocolate chips. The heat of the cream will melt the chips as you stir.
  6. Spoon 1 1/2 tablespoons of the creamy filling into each cup.
  7. To make the glaze, whisk together 1 tablespoon of heavy cream, confectioners' sugar, and food coloring. If too thick, add the second teaspoon of heavy cream, and whisk until it is a thick but pourable consistency. Drizzle this glaze over the finished cups.

Comments are closed