Chocolate Mint Cookie Cups
Chocolate-Mint is a flavor combination that I grew to love. When I was younger I couldn’t grasp the idea of mixing the two. I used to never understand why people would order Mint Chocolate ice cream. I would think they were crazy. Today as a pastry chef, I love using them together. “Le marriage” as the French would say, is a match made in heaven. The freshness of the mint really highlights the rich and earthy tones of chocolate. The darker the chocolate, the better the combination.
So for Chocolate Mint day, I present to you an easy sweet snack which takes 10 minutes to make.
I was honestly inspired with what I had in my pantry. Just like preparing a meal, desserts can be made with whatever you have at home. I had some leftover mint chocolates from Christmas, Strawberry Oreos from Valentine’s and marshmallows which I’m guilty to admit part of my baking arsenal. It’s as important as chocolate chips in my house.
The trio of Chocolate, Strawberry and Mint is a combination that I didn’t expect to work well together. What’s great with this snack is that in one bite you not only get a variation of textures (creamy, soft and crunchy) but also a burst of different flavors.
Your friends will be impressed by this un-conventional dessert, mine surely did! So what are ya waiting for? Go to your kitchen and make a batch!
Until next time,
I prefer to use coarse sea salt when I bake because I like biting into my desserts and discovering the piece of salt. It cuts down the sweetness in every bite too.
9 pcs Strawberry Oreo Cookies
¼ C Unsalted Butter
1 tsp Coarse Sea Salt
24 pcs Large Marshmallows
24 pcs Mint Chocolates
1. Pre-heat oven to 300 degrees F.
2. Line mini muffin pans with 1 oz cupcake liners.
3. Make the crust: Melt the butter. With the help of a food processor, crush the Oreo cookies until very fine. Add in the salt and the melted butter. Mix until cookie crumb mixture resembles coarse sand.
4. Place 1 full tsp of the cookie crumb mixture into each cupcake liner and press the mixture to create a crust at the bottom.
5. Place one marshmallow on top of the crust and put the muffin pans into the oven. Bake 3-5 minutes, until the marshmallows melt or until the edges are slightly golden.
6. While the marshmallows are still warm, place one chocolate mint on top.
7. Best served at room temperature, as to not burn your tongue.