STREAMING NOW: Lorraine's Fast, Fresh and Easy Food

Cookies and Mint Cups

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“An easy and pretty recipe that is a crowd pleaser! Great for a party. Kids love it too! From the Reynolds folks!”

Ingredients Nutrition

  • 12 foil liners
  • 21 chocolate sandwich style cookies
  • 3 tablespoons butter or 3 tablespoons margarine, melted
  • 1 (7 ounce) jar marshmallow creme
  • 12 teaspoon peppermint extract
  • 1 teaspoon milk
  • 2 -3 drops green food coloring
  • 1 (12 ounce) carton frozen whipped topping, thawed
  • heavy duty aluminum foil (Reynolds of course)


  1. Place foil baking cups in a muffin pan; set aside.
  2. Crush 15 cookies (with filling) using a food processor or blender; reserve remaining 6 cookies for topping. Combine cookie crumbs with melted margarine. Press one rounded tablespoon crumb mixture into bottom of each foil baking cup.
  3. Combine marshmallow creme, peppermint extract, milk and food coloring in a large bowl. Gently stir in whipped topping. Spoon about 1/4 cup mixture evenly into each baking cup. Freeze until serving time. For freezer storage, cover with foil.
  4. Cut or break each remaining cookie in half and place one cookie half into each dessert to decorate.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a