18 -24 chocolate and mint cookies (such as Keebler Grasshoppers or Girl Scout Thin Mints)
2 (8 ounce) packages cream cheese, softened
1 1/4 cups granulated sugar
1/3 cup unsweetened cocoa powder
2 tablespoons all-purpose flour
3 large eggs, beaten lightly
1/2 teaspoon chocolate mint extract (or 1/4 tsp mint and 1/4 tsp chocolate extract or chocolate liqueur)
1 cup sour cream
Topping
3 drops green food coloring
1 cup sour cream
2 tablespoons granulated sugar
1 teaspoon vanilla extract
Directions:
1 Line regular muffin tins with cupcake liners and set 1 cookie into each tin.
2 Preheat oven to 325F.
3 Beat cream cheese, sugar, cocoa powder, and flour together well.
4 Add eggs, one at a time, beating well after each.
5 Stir in sour cream and extract.
6 Fill tins and bake 20-25 minutes.
7 Filling will still appear soft but won’t jiggle when cooked.
8 Cool in tins 5-10 minutes.
9 Combine topping and spoon onto each cake, then allow to cool completely still in the tins. (about 30 minutes).
10 Chill well before serving.
11 TIP: Use extra cookies to garnish the tops of each (I crumble some of the extra cookies and pop a mint leaf into the top).
