MINT COOKIE FUDGE CUPS

These Mint Cookie Fudge Cups are made with a delicious mint cookie filled with a creamy thick fudge filling!

Mint Cookie Fudge Cups - Butter With a Side of Bread

I love the mint/chocolate combination and these flavors come together amazingly in these Mint Cookie Fudge Cups. The fudge filling is soooo yummy – my kids were trying to eat it by the spoonful! The cookie dough was inspired by Jessica’s Mint Chocolate Pudding Cookie recipe. I topped the cookie cups with some Andes Mint baking chips and I couldn’t believe how quickly these little treats disappeared!

MINT COOKIE FUDGE CUPS

COOKIE CUPS:

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 1 egg
  • 1/2 cup sour cream
  • 3.4 oz box instant vanilla pudding mix
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 2 cups flour
  • 2 tsp mint extract
  • 3 drops blue food coloring + 10-15 drops green coloring

FUDGE FILLING:

  • 1 cup milk chocolate chips
  • 1 cup semi-sweet chocolate chips
  • 1 -14 oz can sweetened condensed milk
  • 1 tsp vanilla extract
  1. To make the cookies, cream together the butter and sugar. Add egg, sour cream and pudding mix.
  2. In a small bowl, combine flour, salt & baking soda. Incorporate flour mixture into the pudding mixture and mix until well combined. Add mint extract and food coloring until desired color is achieved.
  3. Use a cookie scoop to add 1 TBSP scoops into each cup in a well-greased mini muffin pan. Bake at 350 for about 14 minutes or until the edges start turning golden brown.
  4. Immediately after removing from the oven, use the back of a 1 tsp measuring spoon to press an indention into each of the cookie cups. Let the cookie cups cool in the pan for about 10 minutes and then use the edge of a butter knife to pop each cookie cup out of the pan. Cool on a wire rack.
  5. While the cookie cups are cooling, you can make the fudge filling. Combine the chocolate chips and sweetened condensed milk in a microwave-safe bowl. Mix lightly and microwave on high for 1 minute. Stir the mixture and if it isn’t completely melted, microwave for another 20-30 seconds, stirring again until mixture is smooth. Gently stir in the vanilla extract.
  6. Place the fudge in a large ziplock bag and snip the corner off so that you can easily pipe the filling into each cookie cup. If desired, sprinkle some Andes Mint baking chips on top immediately since the filling sets up very quickly. Enjoy!

Here are a few of our favorite cookie cup recipes you’ve got to try!

Mint Cookie Fudge Cups - Butter With a Side of BreadMint Cookie Fudge Cups - Butter With a Side of BreadMint Cookie Fudge Cups - Butter With a Side of Bread


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MINT COOKIE FUDGE CUPS

Course Butter With a Side of Bread
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 36

Ingredients

COOKIE CUPS:

  • 1/2 cup butter softened
  • 1 cup sugar
  • 1 egg
  • 1/2 cup sour cream
  • 3.4 oz box instant vanilla pudding mix
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 2 cups flour
  • 2 tsp mint extract
  • 3 drops blue food coloring + 10-15 drops green coloring

FUDGE FILLING:

  • 1 cup milk chocolate chips
  • 1 cup semi-sweet chocolate chips
  • 1 -14 oz can sweetened condensed milk
  • 1 tsp vanilla extract

Instructions

  1. To make the cookies, cream together the butter and sugar. Add egg, sour cream and pudding mix.
  2. In a small bowl, combine flour, salt & baking soda. Incorporate flour mixture into the pudding mixture and mix until well combined. Add mint extract and food coloring until desired color is achieved.
  3. Use a cookie scoop to add 1 TBSP scoops into each cup in a well-greased mini muffin pan.
  4. Bake at 350 for about 14 minutes or until the edges start turning golden brown.
  5. Immediately after removing from the oven, use the back of a 1 tsp measuring spoon to press an indention into each of the cookie cups. Cool in pan for about 10 minutes and then use the edge of a butter knife to pop each cookie cup out of the pan. Cool on a wire rack.
  6. While the cookie cups are cooling, you can make the fudge filling. Combine the chocolate chips and sweetened condensed milk in a microwave-safe bowl. Mix lightly and microwave on high for 1 minute. Stir the mixture and if it isn't completely melted, microwave for another 20-30 seconds, stirring again until mixture is smooth. Stir in the vanilla extract.
  7. Place the fudge in a large ziplock bag and snip the corner off so that you can easily pipe the filling into each cookie cup. If desired, sprinkle some Andes Mint baking chips on top immediately since the filling sets up very quickly. Enjoy!

 

 

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