Like mint chip ice cream in mini pie form! Grasshopper Cookie Cups with a creamy mint filling inside a rich dark chocolate cookie crust. Vegan, paleo, easy!
THIS POST IS SPONSORED BY SUNBUTTER
A dark, crispy chocolate cookie vessel contrasted by a fluffy dollop of sweet mint cream in the middle…that’s gonna be a good bite. No question.
But story time. I popped these cuties in the freezer for 30 minutes before their photoshoot to make sure the filling wouldn’t melt halfway through (yup, Florida is already that hot), and whoa! Something happened. The freezer changed them. But for the better. The MUCH better.
The filling didn’t turn to ice cream per say, but it turned chilly enough to trigger my brain’s hypersensitive ice cream response. And the cookies are just crumbly enough to create a crushed cookie topping vibe. And the flavor is more than minty enough to turn this whole experience into a DID I JUST CREATE HANDHELD MINT CHIP ICE CREAM? moment.
And that was the moment I knew we had created something great.
I say we because this recipe was the joint dessert brainstorming baby of me and my girl Sonya. And the video was a team effort too, shot by Daniel who knows how to use all the fancy camera gear that makes us look like we’re making cookie cups in a movie. And the whole recipe was inspired by our favorite nut-free baking partner SunButter!
Production value over the top? Nah. These cookie cups are delicious enough to deserve every bit of the attention.
So what makes these Grasshopper Cookie Cups so minty and magical…
- The cups. A buttery, brownie-decadent, sweet but not too sweet cookie cup made with just 6 ingredients – good stuff like cacao, almond flour, and organic SunButter. The texture is halfway between your most tender crispy-edged cookie and an oreo pie crust, and all the credit goes to SunButter for that gift.
- The filling. The creamiest, coconut-based, chilly mint filling that could not contrast those cookie cups any more perfectly. I tested it with coconut cream and full fat coconut yogurt, and I think I prefer the yogurt. But both work!
- Chill time. I like most chocolate desserts better cold (exceptions: hot chocolate and lava cake), but these NEED to be refrigerated for optimal enjoyment. Or even freeze for an hour or so before eating, you will not regret it.
And don’t think these cookie cups can’t be the perfect edible vessel for other things too. Yes I am absolutely already thinking of ice cream…
More fun news! SunButter is offering YOU $1 off any jar of SunButter, so if you haven’t tried it yet now is your chance. Well now and again every month twice a month because SunButter is that awesome and you’re gonna love it that much. Just trust me – pretty soon peanut butter and almond butter will be crowded out of your pantry too.
Print the coupon HERE!
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SunButter Grasshopper Cookie Cups
- Prep Time: 00:15
- Cook Time: 00:25
- Total Time: 40 minutes
- Yield: 8 cups (or 18 minis) 1x
- Category: cookie
- Method: baking
- Cuisine: american
Description
Like mint chip ice cream in mini pie form! Grasshopper Cookie Cups with a creamy mint filling inside a rich dark chocolate cookie crust. Vegan, paleo, easy!
Ingredients
Chocolate Cookie Cups
- 1/2 cup (125g) Organic SunButter
- 1/3 cup (105g) maple syrup
- 1/2 cup (50g) cacao powder
- 1/4 cup (25g) almond flour
- 1/2 tsp baking soda
- 1/2 tsp salt
Mint Filling
- 1 cup (240g) coconut cream*
- 1 tbsp maple syrup
- 1 tsp mint extract
- 1/8–1/4 tsp spirulina (optional for color)
- Optional: chocolate chips for sprinkling on top
Instructions
- Preheat the oven to 350ºF.
- Whisk together the SunButter and maple syrup.
- Add the cocoa powder, almond flour, baking soda, and salt.
- Mix to form a thick dough.
- Line a muffin tin with paper liners or spray with nonstick spray.
- Press a thin layer of dough onto the bottom and sides of each muffin tin to make a cup. You should get 6-8 cups (or 18-20 if making minis).
- Bake for 25-28 minutes (or 12-15 minutes for minis) at 350ºF.
- Cool for 10-15 minutes, then remove from the pan and cool completely (or even chill overnight) before filling.
- Stir together the filling ingredients until thick and creamy.
- Fill each cookie cup with a spoonful of mint cream. Top with mini chips. Enjoy!
- Keep covered in the fridge for up to a week.
Notes
*The solid part scooped out of a can of full fat coconut milk that has been chilled overnight. Or you can use full fat coconut yogurt.
Nutrition
- Serving Size: 1 cup
- Calories: 259
- Sugar: 14g
- Fat: 18g
- Saturated Fat: 7g
- Carbohydrates: 23g
- Fiber: 4g
- Protein: 6g
Keywords: mint, st patricks, chocolate, cookie, muffin, green, vegan, gluten free, paleo
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I don’t have spirulina, is it possible to use matcha powder instead?
Absolutely! Just a slightly different shade of green, but still delish with chocolate and mint 🙂
I made these today in regular muffin cups and baked for 22 minutes, and when they cooled they were hard as hockey pucks! Are they supposed to be crunchy? I’m disappponted because your photos made them look so fudgy !
Oh no! They should be a little crispy on the outside and then soft inside, just like a cookie. Hmm maybe try reducing the bake time, ovens can vary. And you didn’t make any modifications to the ingredients?
Natalie these are so pretty! I love, love that mint cream filling, it totally does remind me of mint chocolate chip ice cream, which happens to be one of my all-time favorite ice cream flavors! And you made me laugh with this “trigger my brain’s hypersensitive ice cream response” LOL. I love how dark and rich they look and that crunchy outside I can totally tell in the photos looks so addictive. I’m betting it would be really hard not to eat like 5 of these back to back. Mint and chocolate are one of the best combos ever, close to the espresso and chocolate combo. I think I’d even throw in some mint extract in the cookie cups themselves for a mint chocolate cookie overload, haha. They also look like something you could totally serve at a party, they are so perfect for a bite size treat for guests!
I know it’s not that warm yet, but I am sooooooo ready for ALL THE ICE CREAM haha! So yeah, this was me getting as close to a brownie sundae as one can in march and not feel off season posting it😆 Oh yes, especially with the minis at least 5 is basically inevitable. Ooh I love the double minty idea too, although I’ve had some people make them with PB and skip the mint altogether which sounds pretty damn tasty too😋 Thanks for checking them out Brandi!
Looks divine! And I bet that’s how they taste too!
Mmm yes indeed! I adore this flavor combo😋
Hi Natalie, I just made these. The cookie part was over baked at 25 minutes. They were crunchy and tasted a little burned. Next time I’ll try 20 minutes, or do you think I should try less? The filling was also more liquid-like than the nice fluffy appearance of yours. I’m hoping the liquid soaks into the cookie. However, they are delicious and very satisfying! I love the ingredients you used!
Good job creating this recipe!
Hmm that’s odd…I’d definitely try less baking time, maybe check them at 15 to start even. Did you make minis or full size muffins? The batter should be quite thick, I’m guessing you didn’t change any of the ingredients/amounts?
Full size muffins. No change in ingredients
I made these tonight so so good! I don’t eat almonds so I substituted with hazelnut meal (came out perfect). The only other slight alteration I made was using young livings peppermint essential oil!
★★★★★
Oh I bet they were EXTRA amazing with hazelnut in the mix😋😋 So happy you liked them, and yes peppermint oil works great here too!
Will make this on the weekend
How did they turn out? Perfect I hope😋
They are cooling now, can’t wait to fill them. The mint filling is a little thick en a little dark green. But spirulina is good for the bones so it won’t hurt it is a little too dark. Thank God we finally have sunbutter in Holland! I bought the grocery store empty:)
Going to try them ASAP! LOVE-YOUR-RECIPES
Ah yay!! I am so happy you tried these, what was the verdict? Hope the filling didn’t taste too “ocean-y” it’s always wise to add spiraling VERY slowly😆 I hope you loved them and I AM SO EXCITED FOR YOU that you can get SunButter now too🤗
Very Nice !!
So happy you liked them😊
Hi Natalie! These look heavenly and can’t wait to make them – just wanted to ask if SunButter can be replaced with anything similar? As I can’t find SunButter in London at all, not even online sadly! Mimi x
★★★★★
Sure, any nut/seed butter will work! Peanut or almond butter would be delicious, and someone already tried it with coconut butter too even and said it was yummy😊
This is so delicious as dessert!
Thanks for sharing… Looks so yummy.
★★★★★
Oh yes, I love these! Hope you give them a try 🙂
AMAZING!! After reading over the comments and seeing that some people were having issues with dryness, I decided to bake these for 18 minutes. I know, I know, it doesn’t seem like long enough, but it totally was!! I was also skeptical about the amount of salt being used, but added the suggested amount anyways and I’m SO happy that I did because the minty, creamy, refreshing filling completely balances out its salty, cookie-like counterpart. Natalie, you obviously know your stuff 🙂 I commend you for so carefully crafting your recipes in such a way that each ingredient is highlighted, even when its something as simple as salt! Some recipes you come away from really feeling like you have learned a lesson. This was one of them. Thank you!
★★★★★
Wow so good to know!! I will definitely have to try reducing the bake time, see if they turn out fudgier😋 Thank you for sharing your findings and thank you for the kind words❤️ Happy new year Ollie!
These turned out great! I made a batch of mini cookie cups for St. Patrick’s Day and followed the recipe as written apart from substituting almond butter for the sunflower seed butter. While the cups were a bit dry when they first came out of the oven, they became incredibly fudgy and rich after chilling in the fridge overnight. Thanks for sharing the recipe and introducing me to such a fun concept!
★★★★★
I am so so happy you enjoyed them Mimi! Yes I like almost all brownie things better chilled the next day too😋