Thin Mint Cups

4.82 from 16 votes

These Thin Mint Cups are a chocolate-minty dream! A creamy Oreo-mint filling gets sandwiched between layers of smooth Andes Mint chocolate. Easy to make, fun to eat, and perfect with sprinkles on top!

Prep Time20

Total Time20

Course: Dessert

Cuisine: American

Keyword: thin mint cups

Servings: servings

Author: Chelsea Lords

Cost: $9.89

Equipment

Mini muffin pan
Mini cupcake liners
Blender or food processor

Ingredients

16 Oreos or chocolate sandwich cookies
4 ounces cream cheese
1 to 2 bags Andes Creme De Menthe baking chips see note 1
Sprinkles optional

US - Metric

Instructions

Prepare a mini muffin pan by lining with mini muffin papers.
Pulse the sandwich cookies in a blender or food processor until they resemble fine crumbs. You do not need to separate the cookie from the creme.
Beat the crumbs with the room-temperature cream cheese until a thick mixture forms.
Chill the dough for at least 30 minutes.
Starting with 1 bag, melt all the baking chips in a large, microwave-safe bowl. Microwave in bursts of 15 seconds, stirring between each burst for 10–15 seconds.
Spoon melted chocolate into the bottom of the prepared muffin cavities—not a lot here.
Allow to set completely. (If you don’t work fast, the Andes mints harden quickly—that’s okay, just pop them in the microwave for another 15 seconds or so.)
Remove the dough from the fridge and form into small balls. Flatten those balls to thin and completely flat disks and place on top of the set chocolate.
Spoon more melted chocolate to cover the disk of chocolate.
Add sprinkles to the top if desired.
Allow to set at room temperature.

Notes

Note 1: If you want a lot of chocolate, you’ll go through 1 and 1/2 to 2 bags. It’s hard to give an exact measurement because it depends on the size of your oreo filling and how large your final cups are.

Storage: To store leftovers, keep them in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week. You can also freeze them for up to a month—just thaw before enjoying!

Nutrition