St. Patrick’s Irish Mint Cookie Pie Cups

A few weeks before St. Patrick’s Day, I volunteered to help at a small community bake sale down the street from my place in Austin. Nothing fancy, just folding tables, green streamers, and a playlist that kept skipping between Irish folk songs and early 2000s pop.

I brought my younger brother along to carry boxes, and somehow we ended up chatting with a retired baker who used to run a tiny shop near South Congress. She talked about how mint desserts were always her bestseller around March, especially anything with chocolate involved.

On the drive home, that conversation stuck with me. Later that night, while Chili the cat supervised from the counter, I started playing around with cookie dough, thinking about how to turn a classic mint chocolate cookie into something a little more festive and fun. I didn’t want a full pie or a layer cake.

I wanted something handheld, playful, and easy to share. That’s how these Irish Mint Cookie Pie Cups came to life, baked in a muffin tin, crisp at the edges, soft in the center, and filled with that familiar minty comfort that feels just right this time of year.

Short Description

St. Patrick’s Irish Mint Cookie Pie Cups are soft-baked mint chocolate chip cookie cups with golden edges and gooey centers, perfect for festive gatherings or a simple homemade treat.

Key Ingredients

• 2 cups (240 grams) all-purpose flour
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup (113 grams) unsalted butter, softened
• ½ cup (100 grams) granulated sugar
• ½ cup (110 grams) packed brown sugar
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• ½ teaspoon mint extract
• A few drops green food coloring (optional)
• ¾ cup (130 grams) semi-sweet chocolate chips

Tools Needed

• Mixing bowls
• Hand mixer or stand mixer
• Whisk
• Rubber spatula
• Muffin tin or mini pie pans
• Measuring cups and spoons
• Cooling rack

Cooking Instructions

Step 1: Preheat and Prepare the Pan
Preheat the oven to 350°F (175°C). Grease a muffin tin or mini pie pans generously with butter or non-stick spray. Make sure the sides are well coated so the cookie cups release easily after baking.

Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, and salt until evenly combined. Set this aside. If you notice lumps in the flour, break them up with the whisk for a smoother dough.

Step 3: Cream the Butter and Sugars
In a large bowl, beat the softened butter with the granulated sugar and brown sugar for about 3 to 4 minutes. The mixture should look pale, fluffy, and slightly airy. If it feels greasy or flat, keep mixing another 30 seconds.

Step 4: Add Egg and Extracts
Beat in the egg, vanilla extract, and mint extract until fully combined. The dough should smell lightly minty, not overpowering. If you prefer a subtle mint flavor, do not add extra extract.

Step 5: Add Food Coloring (Optional)
If using green food coloring, stir in a few drops at a time until you reach a soft pastel green. Avoid adding too much, as darker shades can bake unevenly.

Step 6: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, mixing just until no streaks of flour remain. Stop as soon as the dough comes together. Overmixing can lead to tough cookie cups.

Step 7: Fold in Chocolate Chips
Using a spatula, gently fold in the semi-sweet chocolate chips. Make sure they are evenly distributed throughout the dough.

Step 8: Fill the Muffin Tin
Spoon the dough into the prepared muffin tin, filling each cup about ¾ full. Press the dough lightly so it spreads evenly, but do not pack it down tightly.

Step 9: Bake
Bake at 350°F for 12 to 15 minutes. The edges should look golden brown, while the centers stay soft. For gooey centers, remove them closer to 12 minutes.

Step 10: Cool Properly
Let the cookie pie cups cool in the tin for 10 minutes. Then gently lift them out and transfer to a cooling rack. Allow them to cool completely so they set without falling apart.

Why You’ll Love This Recipe

Festive Flavor: The mint and chocolate combination feels classic and celebratory without being heavy.

Easy to Make: Simple ingredients and clear steps make this recipe approachable for all skill levels.

Perfect Portions: Individual cups mean easy serving and no slicing required.

Crowd Friendly: These are great for parties, bake sales, or sharing with neighbors.

Customizable: The base dough works well with different add-ins and toppings.

Mistakes to Avoid & Solutions

Overmixing the Dough: This can make the cookie cups dense. Mix only until combined and stop immediately.

Too Much Mint Extract: Mint can overpower quickly. Stick to ½ teaspoon for balance.

Under-greasing the Pan: Cookie cups can stick easily. Grease generously, especially around the edges.

Overbaking: Baking too long dries out the centers. Watch closely after the 12-minute mark.

Removing Too Soon: Taking them out of the pan while hot can cause breakage. Let them rest first.

Serving and Pairing Suggestions

Serve slightly warm with a scoop of vanilla frozen yogurt or light ice cream.

Pair with hot coffee, mint tea, or a glass of cold milk.

Arrange on a platter with fresh berries for color contrast.

Perfect for buffet-style dessert tables or casual family gatherings.

Storage and Reheating Tips

Store cooled cookie cups in an airtight container at room temperature for up to 3 days.

For longer storage, refrigerate for up to 5 days.

To reheat, warm in the microwave for 10 to 15 seconds to soften the center.

Avoid reheating in the oven too long, as this can dry them out.

FAQs

1. Can I make these ahead of time?
Yes, they can be baked a day in advance and stored in an airtight container.

2. Can I skip the food coloring?
Absolutely. The flavor stays the same without it.

3. What if my dough feels too sticky?
Add 1 tablespoon of flour at a time until manageable, but do not exceed 2 tablespoons.

4. Can I use peppermint extract instead of mint?
Yes, but reduce the amount slightly, as peppermint is stronger.

5. Do these freeze well?
Yes, freeze fully cooled cookie cups for up to 2 months. Thaw at room temperature.

Tips & Tricks

Use room temperature butter for better creaming.

Chill the dough for 20 minutes if your kitchen is warm.

Press a few extra chocolate chips on top before baking for a bakery-style look.

Let the cookie cups cool fully for clean edges.

Recipe Variations

Mint Oreo Cookie Cups
Replace chocolate chips with ¾ cup chopped mint sandwich cookies. Fold them in gently and bake as directed for a cookies-and-cream flavor.

Dark Chocolate Mint Cups
Use dark chocolate chunks instead of semi-sweet chips. Bake the same way for a richer, less sweet result.

Nutty Mint Cookie Cups
Add ¼ cup finely chopped walnuts or pecans with the chocolate chips for extra texture and depth.

Final Thoughts

These Irish Mint Cookie Pie Cups feel like the kind of dessert that brings people together without trying too hard. They’re simple, playful, and full of familiar flavors that feel comforting and festive at the same time. Baking them reminds me why I fell in love with sharing food in the first place. Not for perfection, but for the joy of handing someone a warm treat and watching their face light up.

This recipe fits right into busy weeks and slow afternoons alike. It’s flexible, forgiving, and easy to make your own. If you’re celebrating St. Patrick’s Day or just craving something minty and sweet, these little cookie cups are worth the oven time. Sometimes, the smallest desserts leave the biggest impression.