For Baking The Cookies

Cup of Yum
1. Preheat oven to 350°F. Prepare a mini muffin pan with a generous amount of cooking spray.
2. In a large mixing bowl, fully mix the flour, cocoa powder, baking soda, and salt until fully combined.
3. In a separate mixing bowl cream together 1/2 cup butter, white sugar and brown sugar. Add in the egg and vanilla extract and mix until well combined.
4. Add the dry ingredients to the wet ingredient mixture a little at a time. Mix until the dry ingredients are just combined.
5. Scoop the dough using a cookie scoop or spoon into the mini muffin pan.
6. Bake the cookies in the pan for 12 -13 minutes
7. Remove the cookies from the oven. Use the back teaspoon to press in the center of each cookie cup to create a cup while still warm.
8. Allow cookie cups to cool for at least 2-3 minutes in the pan as they will continue to cook and become more firm. Then carefully remove the cookie cups from the pan to a wire rack or clean kitchen towel to finish cooling completely. If any cookies stick a small spoon or thin knife like a frosting spatual can help to remove them.

For Making The Frosting

1. In a large mixing bowl using an electric mixer and beat 1/2 cup of butter until smooth.
2. Add powdered sugar, heavy cream and mint extract to the butter and mix until fluffy. If desired add green food coloring a little at a time to the frosting until it reaches your desired color.
3. Add the frosting to a piping bag or strong zip-top bag. Snip the corner and pipe the frosting into the cookie cups once they have completly cooled.
4. Slice the Andes Mints in half with a knife. Decorate the top of each cookie cup with half of a mint. Then enjoy!