- 24
- 45 mins
Ingredients
- 1 pouch chocolate chunk cookie mix
- 1 1/2 cups butter, softened
- 1 egg
- 8 cups powdered sugar
- 1 teaspoon peppermint extract
- Red and green food color
- 24 hard round peppermint candies, unwrapped
Preparation
Step 1
1 Heat oven to 350°F. Generously grease 24 mini muffin cups with shortening or cooking spray. Generously sprinkle with unsweetened cocoa powder or flour; tap off any excess.
2 In medium bowl, stir together cookie mix, 1/2 cup of the butter and the egg until dough forms. Roll dough into 1-inch balls; place each ball in mini muffin cup.
3 Bake 11 to 13 minutes or until set.
4 Remove muffin pan from oven. With rounded handle of wooden rolling pin, press small indentation into each cookie to form cup. Cool completely before removing from muffin cups.
5 Meanwhile, in large bowl, beat powdered sugar, remaining 1 cup butter and the peppermint extract with electric mixer on medium-high speed until well combined.
6 Place half of frosting in each of 2 separate bowls; tint 1 red and other green with food color. Spoon each frosting into separate disposable plastic decorating bag. Pinch tip of each bag together; snip about 1 inch up. Slide both bags into third decorating bag fitted with large star tip.
7 Pipe frosting into each cookie cup. Garnish each with peppermint candy.