Chocolate Mint Cookie Tarts

Recipe by Amber C.
READY IN: 28mins
SERVES: 54
UNITS: US

INGREDIENTS

Nutrition
  • 2 14
  • 23
    cup baking cocoa
  • 1
    teaspoon baking soda
  • 14
    teaspoon salt
  • 1
    cup butter, softened
  • 23
    cup brown sugar, packed
  • 1
    teaspoon vanilla, I always use mexican vanilla, if you don't have that use vanilla extract, reg vanilla will do if not
  • 2
    large eggs
  • 1
    cup Andes mint baking chips
  • Andes mint baking chips, to sprinkle on top of tarts out of oven
  • 23
    cup milk chocolate chips, roughly chopped
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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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