Gluten-Free Holiday Mini Mint Cookie Cups
Festive chocolate cookie cups filled with swirled red and green peppermint buttercream and topped with hard mint candies. These bite-sized treats combine rich double chocolate cookie base with creamy mint filling, perfect for holiday parties and gift giving. The dual-colored frosting creates an eye-catching presentation while the peppermint extract provides refreshing contrast to the chocolate. Easy to make ahead and customize with different candy toppings.
Ingredients
Instructions
- 1
Heat oven to 350°F and generously grease 24 mini muffin cups with shortening or cooking spray
- 2
Sprinkle cups with unsweetened cocoa powder or flour and tap off excess
- 3
Stir together cookie mix, 1/2 cup butter and egg until dough forms
- 4
Roll dough into 1-inch balls and place each in mini muffin cup
- 5
Bake 11 to 13 minutes or until set
- 6
Remove from oven and press small indentation into each cookie with rounded handle of wooden rolling pin to form cup
- 7
Cool completely before removing from muffin cups
- 8
Beat powdered sugar, remaining 1 cup butter and peppermint extract with electric mixer on medium-high speed until well combined
- 9
Place half of frosting in each of 2 separate bowls and tint one red and other green with food color
- 10
Spoon each frosting into separate disposable plastic decorating bags and pinch tips together
- 11
Snip about 1 inch up from tip and slide both bags into third decorating bag fitted with large star tip
- 12
Pipe frosting into each cookie cup and garnish each with peppermint candy
Tips
Use cocoa powder instead of flour for dusting muffin cups to maintain chocolate flavor and prevent white residue on finished cookies.
Make indentations while cookies are still warm but not hot - they'll hold their shape better and won't crack.
Chill filled cookie cups for 15 minutes before serving to set the frosting and make them easier to handle.
Good to Know
Store covered at room temperature for up to 3 days or refrigerate for up to 1 week
Cookie cups can be baked 2 days ahead and stored covered. Fill with frosting day of serving for best texture
Serve at room temperature for best flavor and texture
Common Mistakes
Don't skip greasing muffin cups thoroughly to avoid cookies sticking and breaking when removed
Press indentations while cookies are warm but not hot to avoid cracking the cookie base
Substitutions
Dairy-Free Swaps
Vegan Options
General Alternatives
FAQ
Can I use regular muffin cups instead of mini ones?
Yes, but increase baking time to 15-18 minutes and make larger dough balls. You'll get about 12 regular-sized cookie cups.
What if I don't have a star tip for piping?
You can spoon the frosting into cups or use a plastic bag with corner snipped off for simple piping without the decorative swirl.
How long do these keep at room temperature?
They'll stay fresh covered at room temperature for up to 3 days, though the frosting may soften slightly in warm conditions.