Thin Mint Cups

Prep Time 20 minutes
Total Time 20 minutes
Author Chelsea


  • 16 regular Oreo or chocolate sandwich cookies
  • 4 ounces cream cheese
  • 1-2 bags Andes Mint baking chips*
  • Optional: sprinkles


  1. Prepare a miniature muffin tin by lining with mini muffin papers.
  2. 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.
  3. Beat the crumbs with 4 ounces of room temperature cream cheese until a thick mixture forms.
  4. Chill the dough for at least 30 minutes.
  5. Starting with 1 bag, melt all of the baking chips in a large microwave safe bowl. Microwave in bursts of 15 seconds stirring in between each burst for 10-15 seconds.
  6. Spoon melted chocolate into the bottom of the prepared muffin tins -- not a lot here.
  7. 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)
  8. 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.
  9. Spoon more melted chocolate to cover the disk of chocolate.
  10. Add sprinkles to the top if desired.
  11. Allow to set at room temperature.

Recipe Notes

*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 all depends on the size of your oreo filling and how large your final cups are.