Ingredients for Chocolate Mint Cookie Tarts
- All Purpose Flour
- Baking Cocoa
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup (2 sticks) unsalted butter
- ¾ cup granulated sugar
- ½ cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- Andes mint baking chips (for topping)
- Milk Chocolate Chips
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How to Make Chocolate Mint Cookie Tarts
- Preheat oven to 350°F (325°F if using nonstick pans).
- Whisk together 1 ½ cups all-purpose flour, ½ cup unsweetened cocoa powder, 1 teaspoon baking soda, and ¼ teaspoon salt in a small bowl.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter, ¾ cup granulated sugar, ½ cup packed brown sugar, and 1 teaspoon vanilla extract using an electric mixer until light and fluffy.
- Beat in 2 large eggs one at a time, mixing well after each addition.
- Gradually beat in the dry ingredients (from step 2) until just combined.
- Stir in 1 cup chocolate mint baking chips and ½ cup milk chocolate chips.
- Drop rounded tablespoons of dough into ungreased mini muffin tins.
- Bake for 11-13 minutes, or until edges are set and a toothpick inserted into the center comes out with moist crumbs.
- Immediately after baking, place a few Andes mint baking chips on top of each tart and gently spread/swirl them into the warm cookie.
- Use a butter knife to carefully remove the tarts from the muffin tin and transfer them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
26g
Fat
13g
Carbs
3g
