At the end of the St. Patrick’s Day school parade, a group of kids buzzed around the community hall tables, eyeing the rows of green treats with the same intensity they’d shown on the soccer field that morning. Their teacher, Mrs. Dennehy, leaned over and asked me, “Are those mint pies really cookies?”
I smiled and nodded, watching a little girl in braids take a bite and gasp at the gooey chocolate center. This wasn’t a fancy event. Just foldable tables, paper shamrocks, and sticky fingers and somehow, these St. Patrick Irish Mint Cookie Pie Cups became the stars of the afternoon.
Earlier that week, I baked a trial batch during a late-night recipe test while my neighbor Caroline dropped off leftover mint extract from her baking shelf. She stayed just long enough to stir green food coloring into the dough and suggest adding chocolate chips.
I didn’t plan it, but the results looked like little lucky treasures. We had coffee, talked about her grandma’s Irish soda bread, and then counted how many spoonfuls would fill a mini muffin tin. It felt spontaneous and a little magical, just like March weather in this town.
Now, these cookie pie cups are part of our family’s green-themed celebration tucked between pistachio puddings and leprechaun popcorn. Everyone from my teenage son to the guy who delivers our farm eggs asks for the “minty pies in muffin cups.” And truthfully, I keep the ingredients stocked just in case March decides to come early.
Short Description
St Patrick Irish Mint Cookie Pie Cups are chewy, gooey mint chocolate cookie dough baked into mini muffin tins, creating delightful single-serving cookie pies with a festive green hue perfect for celebrating or snacking any day.
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
- Muffin tin or mini pie pans
- Mixing bowls (medium and large)
- Hand or stand mixer
- Measuring cups and spoons
- Rubber spatula
- Cooling rack
Cooking Instructions
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Lightly grease a muffin tin or mini pie pans with non-stick spray or softened butter.
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this dry mixture aside.
Step 3: Cream Butter and Sugars
In a large mixing bowl, beat softened butter with granulated sugar and brown sugar until pale and fluffy — about 3 to 4 minutes.
Step 4: Add Egg and Flavorings
Mix in the egg, vanilla extract, and mint extract. Stir in a few drops of green food coloring if using, until the color is evenly distributed.
Step 5: Combine Dry and Wet Mixtures
Gradually add the flour mixture to the wet mixture, stirring just until the dough is combined. Be careful not to overmix.
Step 6: Fold in Chocolate Chips
Use a spatula to gently fold in the semi-sweet chocolate chips.
Step 7: Fill Muffin Tins
Spoon the dough evenly into the muffin cups, filling each about ¾ full to allow room for spreading.
Step 8: Bake to Perfection
Bake for 12–15 minutes. Edges should be golden, and centers slightly soft — bake closer to 12 minutes for a gooier center.
Step 9: Cool and Serve
Let the cookie pie cups cool in the tin for 10 minutes, then transfer to a wire rack to cool completely before serving.
Why You’ll Love This Recipe
Fun and festive for St. Patrick’s Day
Mint and chocolate make a classic combo
Chewy texture with crisp edges
Easy to portion and serve
No fancy tools required
Colorful and eye-catching treat
Great for parties, lunchboxes, or bake sales
Mistakes to Avoid & Solutions
Overmixing the dough: This can result in tough cookies. Mix just until the flour disappears into the dough.
Underbaking or overbaking: Aim for golden edges and soft centers. Use the 12-minute mark as a check-point.
Not greasing the pan well: These cups can stick, especially if you skip this step. Use non-stick spray generously.
Skipping the cooling time: Removing them too soon may cause breakage. Let them cool in the pan before transferring.
Too much food coloring: Start with 1–2 drops. The green shade intensifies in the oven.
Serving and Pairing Suggestions
Serve warm with a scoop of vanilla bean ice cream
Drizzle with chocolate syrup for a fancier dessert
Pair with Irish cream coffee or mint tea
Arrange on a platter with other green treats
Great for dessert buffets or as a party favor in paper cups
Storage and Reheating Tips
Store in an airtight container at room temperature for up to 3 days
For longer storage, refrigerate up to 1 week
Freeze in a sealed bag for up to 2 months
Reheat briefly in the microwave (10–15 seconds) for a soft, gooey center
Let frozen cups thaw at room temperature before serving
FAQs
1. Can I use peppermint extract instead of mint extract?
Yes, but start with ¼ teaspoon since peppermint is stronger than mint extract.
2. Can these be made gluten-free?
You can substitute a 1:1 gluten-free flour blend. Make sure it includes xanthan gum for structure.
3. Can I make the dough ahead of time?
Absolutely. Store the dough in the fridge for up to 48 hours or freeze it for future baking.
4. Can I make these in regular-sized pie pans?
Yes, but the baking time will increase. Start checking around 20 minutes and look for firm edges and soft centers.
5. Do I have to use food coloring?
Not at all. It’s optional and purely for festive effect.
Tips & Tricks
Use a cookie scoop for even dough portions
Chill the dough for 15 minutes if it feels too soft
Press the dough down lightly in the tin for a pie-like shape
Add white chocolate chips for extra color contrast
Line the muffin tin with parchment liners to avoid sticking
Recipe Variations
Double Chocolate Mint Cups: Swap half of the flour with cocoa powder for a richer chocolate base.
Mini Andes Mint Cups: Fold in chopped Andes mints instead of chocolate chips.
Grasshopper Cookie Cups: Top with whipped cream and crushed chocolate cookies for a layered dessert.
Dairy-Free Mint Cookie Cups: Use plant-based butter and dairy-free chocolate chips.
Mint Oreo Cups: Press a mint Oreo into the center before baking for a surprise crunch.
Final Thoughts
These St. Patrick Irish Mint Cookie Pie Cups blend that festive green glow with soft, melt-in-your-mouth centers and just enough mint to keep things bright. Baking them with a friend or child adds extra cheer, but even solo in your kitchen, the simplicity and joy in each bite hold their own. Once baked and cooled, they invite everyone to pause even if briefly and enjoy something made with care and curiosity.
They’ve shown up now in bake sales, lunchboxes, and neighborhood potlucks, not because they were planned to impress, but because they’re dependable little delights. When the season calls for something a little sweet, a little minty, and perfectly sized for sharing, these cookie pie cups carry that charm without a fuss.
Festive St Patrick Irish Mint Cookie Pie Cups
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
Instructions
- Preheat oven to 350°F (175°C). Grease a muffin tin or mini pie pans with non-stick spray or softened butter.
- Whisk together all-purpose flour, baking soda, and salt in a medium bowl. Set aside.
- Beat softened butter with granulated sugar and brown sugar until light and fluffy, about 3–4 minutes.
- Mix in the egg, vanilla extract, and mint extract. Add green food coloring if using and stir until evenly colored.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined. Avoid overmixing.
- Gently fold in the semi-sweet chocolate chips using a spatula.
- Spoon dough into muffin cups, filling each about ¾ full.
- Bake for 12–15 minutes until edges are lightly golden and centers remain soft.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving
