My cousin Kathy brought these Mint Cups to our family cookie exchange - they are amazing. They melt in your mouth and aren't too crazy minty. Sometimes I think chocolate and mint can be overdone, but not these.
They are super easy to make, Aldi even had knock-off Andes candy pieces so that makes them even more easy and economical.
I even used some of my sprinkles to magical to make them even more festive.
So yeah... make these... go ahead... you won't regret it - well you might - you might want to eat all of them - but is that really a problem?
I did a first this year - not only did I polish off almost ALL of one type cookie from the cookie exchange in a few days, but I made a whole new batch just days after. These are THAT good.
My cousin Kathy brought these Mint Cups to our family cookie exchange - they are amazing. They melt in your mouth and aren't too crazy minty. Sometimes I think chocolate and mint can be overdone, but not these.
They are super easy to make, Aldi even had knock-off Andes candy pieces so that makes them even more easy and economical.
I even used some of my sprinkles to magical to make them even more festive.
So yeah... make these... go ahead... you won't regret it - well you might - you might want to eat all of them - but is that really a problem?
Thin Mint Oreo Cups
16-18 regular oreos
4 ounces cream cheese softened
1 bag Andes Creme De Menthe Baking Chips
Line a mini muffin tin with mini muffin cups. Set aside.
No need to separate the Oreos - you'll use the cookie and the creme.
In a blender or food processor, process the Oreos (start with 16 and pulse 2 extra if the mixture is too wet) until you get a fine crumb consistency. Pour into a bowl.
In the blender or food processor, unwrap and process the candy canes until you get a fine sugar consistency. Add in with the oreo crumbs and mix.
Add in the softened cream cheese and mix until a thick and wet dough has been created. This takes a bit of patience. Just keep stirring, you'll get there!
Pinch off little balls of the dough and roll into small circles. You should have about 22 circles total. Flatten the circles to be the width of the mini muffin cup.
In a small microwave-safe bowl, melt 1/2 cup of Andes chocolate chips for 30 seconds. Remove from the microwave and stir for 30 seconds and then return for 15 more seconds if they aren't all the way melted.
Pour enough chocolate to barely coat the bottom of the muffin cup. Press the oreo-peppermint dough into the chocolate.
Pour more chocolate to cover the oreo-peppermint dough completely. If desired add some Christmas sprinkles.
Let harden before eating.
4 ounces cream cheese softened
1 bag Andes Creme De Menthe Baking Chips
Line a mini muffin tin with mini muffin cups. Set aside.
No need to separate the Oreos - you'll use the cookie and the creme.
In a blender or food processor, process the Oreos (start with 16 and pulse 2 extra if the mixture is too wet) until you get a fine crumb consistency. Pour into a bowl.
In the blender or food processor, unwrap and process the candy canes until you get a fine sugar consistency. Add in with the oreo crumbs and mix.
Add in the softened cream cheese and mix until a thick and wet dough has been created. This takes a bit of patience. Just keep stirring, you'll get there!
Pinch off little balls of the dough and roll into small circles. You should have about 22 circles total. Flatten the circles to be the width of the mini muffin cup.
In a small microwave-safe bowl, melt 1/2 cup of Andes chocolate chips for 30 seconds. Remove from the microwave and stir for 30 seconds and then return for 15 more seconds if they aren't all the way melted.
Pour enough chocolate to barely coat the bottom of the muffin cup. Press the oreo-peppermint dough into the chocolate.
Pour more chocolate to cover the oreo-peppermint dough completely. If desired add some Christmas sprinkles.
Let harden before eating.
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