2-ingredient thin mint cups feature a rich chocolate-mint flavor, with tiny pieces of thin mint cookies in every bite!
You might also like my peppermint bark cups, Ritz thin mints, or chocolate-chip mint cookies.
I love Ghirardelli chocolate squares, but the mint cookie squares are my favorite. Smooth chocolate with tiny pieces of thin mint/grasshopper cookie bits in every bite. These thin mint cups are my copycat version. They are shaped differently, but taste the same.
Why I Like This Recipe
- Minimal ingredients. You only need 2 ingredients to make thin mint cups. Andes mints (baking bits or full-size chocolate pieces) melt down beautifully and combine with chopped chocolate mint cookies.
- Easy to make. These chocolate mint squares take just minutes to make and set up quickly.
- Fun to customize. Shape in silicone molds or spoon into mini cupcake liners, it's up to you! You can also top them with mini chocolate chips, sprinkles, or chopped Andes mints.
- Perfect for sharing. These candies are the perfect addition to holiday treat plates!
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Tips and Tricks
- How to shape thin mint cups. I used a silicone mold to make fun shapes (mine is no longer sold, but there are lots of others that would work!) and mini cupcake liners to make cups. Liners are easier, but the molds are super cute.
- Make a little or make a lot. My recipe makes 16-18 cups and can easily be doubled or halved, depending on how many you'd like to make.
- Storage. Thin mint cups can be stored at room temperature, in the refrigerator, or in the freezer until ready to serve.
Ingredients
- Andes Mints: You can use the whole mints or the baking chips. They melt down the same and are both a dream to work with. You'll need 10 ounces of whatever you choose.
- Mint Cookies: Grasshopper cookies, Thin Mint cookies, store brands---it doesn't matter which one you use!
See the recipe card for full information on ingredients and quantities.
How To Make Thin Mint Cups
Step 1: Finely chop mint cookies; the smaller the better. Set aside.
Step 2: Place Andes mints into a microwave-safe bowl. Heat in the microwave for 30 seconds. Stir. Heat for an additional 30 seconds. Stir until completely melted and smooth.
Step 3: Combine melted chocolate and cookies.
Step 4: Spoon mixture into mini cupcake liners or a silicone mold.
Step 5: Add sprinkles, if desired, to the tops of the mini-muffin cups. Chill until set.
Step 6: Remove from molds.
This recipe makes 16-18 mini cups.
Thin Mint Cups FAQs
I used a store brand and, for the price, recommend it over a name brand. Finely chopped mint Oreo thins would be yummy too.
You can use a silicone mold or mini cupcake liners. Liners are easier to fill, but molded cups are super cute.
These will stay fresh up to a month, longer if frozen.
More Candy Recipes To Make
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Thin Mint Cups
Ingredients
- 10 oz. Andes Mints baking chips or full mints
- 8 mint cookies finely chopped
Instructions
- Finely chop cookies. Set aside.
- Place Andes mints into a microwave-safe bowl. Heat in the microwave for 30 seconds. Stir. Heat for an additional 30 seconds. Stir until completely melted and smooth.
- Combine melted chocolate and cookies.
- Spoon mixture into mini cupcake liners or a silicone mold.
- Add sprinkles, if desired, to the tops of the mini-muffin-cup chocolates. Chill until set.Remove from molds.
Brandy says
Made these for a family gathering, and they were an absolute hit. So easy to make!