Chocolate Mint Cookie Tarts
photo by Amber C.
- Ready In:
- 28mins
- Ingredients:
- 12
- Yields:
-
54 cookie tarts
- Serves:
- 54
ingredients
- 532.32 ml all-purpose flour
- 157.80 ml baking cocoa
- 4.92 ml baking soda
- 1.23 ml salt
- 236.59 ml butter, softened
- 177.44 ml granulated sugar
- 157.80 ml brown sugar, packed
- 4.92 ml vanilla, I always use mexican vanilla, if you don't have that use vanilla extract, reg vanilla will do if not
- 2 large eggs
- 236.59 ml Andes mint baking chips
- Andes mint baking chips, to sprinkle on top of tarts out of oven
- 157.80 ml milk chocolate chips, roughly chopped
directions
- Preheat oven to 350 degrees, remember if using nonstick turn temp down to 325.
- Combine flour, cocoa, baking soda and salt in a small bowl.
- Beat butter, granulated sugar, brown sugar and vanilla in a large mixing bowl with electric mixer.
- Add eggs one at a time, beating well after each addition.
- Gradually beat in flour mixture.
- Stir in mint baking chips and milk choc chips.
- Drop one Tablespoon of dough into ungreased mini muffin tins.
- Bake for 11-13 minutes.
- Right out of the oven, drop some of your leftover Andes mint baking chips on top of each tart, then go back and spread/swirl.
- Using a butter knife, pop up tart and transfer to a cooling rack, let cool completely.
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