Small Batch Mint Chocolate Cup Cookies
Craving cookies but also craving mint chocolate? Same. That’s exactly how these small batch mint chocolate cup cookies were born. When you want something rich, chocolatey, and just a little refreshing — without baking a giant batch — this recipe delivers. It makes six thick, bakery-style cookies, and honestly, that’s the perfect amount.
Each cookie is soft in the center with lightly crisp edges, packed with chopped mint chocolate cups throughout the dough. But the real magic? A frozen mini mint chocolate cup tucked right into the center before baking. As the cookies bake, that hidden chocolate melts into the most irresistible gooey core. It’s a little surprise in every bite.
For this recipe, I used Free2b mint chocolate cups, and I genuinely love baking with them. They’re vegan, free from peanuts and tree nuts, and perfect for sharing with friends and family who have allergies or dietary restrictions. And the best part is you’d never guess they’re free-from — they’re creamy, rich, and full of that cool mint flavor.
These cookies are bold, chocolatey, and perfectly balanced with that refreshing mint finish. They come together quickly, require just one bowl, and feel like something you’d grab from a specialty bakery — except you made them at home.
Why We Use These Ingredients
- Melted butter – Creates a chewy texture and rich flavor.
- Brown sugar – Adds moisture and depth.
- Granulated sugar – Helps create lightly crisp edges.
- Egg – Provides structure and richness.
- Vanilla extract – Enhances and rounds out the chocolate flavor.
- All-purpose flour – Gives the cookies structure.
- Cornstarch – Keeps the centers extra soft.
- Salt – Balances sweetness and intensifies the chocolate.
- Baking soda – Allows for slight spread while keeping them thick.
- Mint chocolate cups – The star ingredient, bringing melty mint chocolate in every bite.
Why I Love Free 2 Be
- Vegan and dairy-free.
- Free from peanuts and tree nuts.
- Allergy-friendly and easy to share.
- Still incredibly creamy and flavorful.
How to Make the Perfect Mint Chocolate Cup Cookies Every Time
- Freeze the mini mint cups before baking so they hold their shape inside the dough.
- Use about 2 ounces of dough per cookie for thick, bakery-style cookies.
- Don’t overbake — 16 minutes for softer centers, 18 minutes for crisp edges.
- Press extra chopped mint cups on top right after baking for a prettier finish.
- Let cool 5–10 minutes before serving so the centers can set slightly.
Ingredients (Makes 6 Large Cookies)
- ¼ cup + 2 tablespoons unsalted butter, melted (2.5 oz / 70g)
- ⅓ cup brown sugar, packed (67g)
- 3 tablespoons granulated sugar (38g)
- 1 large egg
- ½ teaspoon vanilla extract
- 1 cup all-purpose flour (120g)
- 2 tablespoons cornstarch (16g)
- ½ teaspoon salt (3g)
- ¼ teaspoon baking soda (1g)
- ½ cup chopped Free2b mint chocolate cups (about 85g)
- 6 mini Free2b mint chocolate cups, frozen
Directions
- Before starting, place the six mini mint chocolate cups in the freezer.
- Preheat your oven to 325°F (163°C). Line a baking sheet with parchment paper.
- Stir together the melted butter, brown sugar, and granulated sugar until smooth.
- Add the egg and vanilla extract. Mix until fully combined.
- In another bowl, whisk together the flour, cornstarch, salt, and baking soda.
- Stir the dry ingredients into the wet mixture until just combined.
- Gently fold in the chopped mint chocolate cups.
- Scoop about 2 ounces of dough per cookie and flatten slightly.
- Place a frozen mini mint cup in the center of each flattened dough portion. Wrap the dough around it and roll into a ball.
- Place on the prepared baking sheet.
- Bake for 16–18 minutes (16 for soft centers, 18 for slightly crisp edges).
- Cool 5–10 minutes before serving. Press extra chopped mint cups on top if desired.
Bake Ahead & Storage
Make Ahead:
Freeze assembled cookie dough balls (with the mini cup inside) for up to 2 months. Bake from frozen, adding 1–2 minutes to the baking time.
Storage:
Store baked cookies in an airtight container at room temperature for up to 4 days.
Reheating Tip:
Microwave for 8–10 seconds to bring back that gooey mint chocolate center.