Ingredients for Cookies And Mint Cups
- Foil Liners
- Chocolate Sandwich Style Cookies
- Butter
- 1 cup (227g) marshmallow creme
- 1 teaspoon peppermint extract
- 1 tablespoon milk
- Green Food Coloring
- Frozen Whipped Topping
- Aluminum Foil
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How to Make Cookies And Mint Cups
- Place 12 foil baking cups into a standard 12-cup muffin tin.
- Crush 15 chocolate sandwich cookies into fine crumbs using a food processor or blender.
- Set aside 6 whole chocolate sandwich cookies for garnish.
- In a medium bowl, combine the cookie crumbs with 1/4 cup (57g) melted unsalted margarine. Mix until evenly moistened.
- Press one rounded tablespoon of the cookie crumb mixture into the bottom of each foil baking cup, creating a crust.
- In a large bowl, combine 1 cup (227g) marshmallow creme, 1 teaspoon peppermint extract, 1 tablespoon milk, and a few drops of green food coloring. Mix until well combined.
- Gently fold in 1 cup (227g) whipped topping until just combined. Be careful not to overmix.
- Evenly spoon about 1/4 cup of the mint mixture into each prepared baking cup.
- Freeze for at least 4 hours, or until solid.
- For freezer storage, cover the muffin tin with foil.
- Before serving, cut each of the remaining 6 cookies in half and place one cookie half on top of each dessert to decorate.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
87g
Fat
43g
Carbs
11g