1. Preheat the oven to 350°F. Prepare a 24-count mini muffin pan with non stick cooking spray

2. In a large mixing bowl, add in the flour, cocoa powder, baking soda, and salt. Stir until fully combined.

3. In another large mixing bowl cream together the butter, granulated sugar, and brown sugar.  Once fully mixed together, add in the egg and vanilla extract and mix until well combined.

4. Slowly add the dry ingredients to the wet mixture - and mix until just combined. Scrape the sides of the bowl to ensure all ingredients are fully mixed.

5. Using a cookie scoop or small spoon, evenly distribute the cookie dough into all cavities of the mini muffin pan.  Form the bowls for each.

6. Bake at 350°F for 12 -13  minutes. Remove from oven when soft yet firm, yet you don't ant to overcook, so at 11 minutes, check every 1 minute for doneness.

7. When done, remove from the oven and using the back of a small measuring teaspoon, gently press in the center of each cookie cup to flatten. Set aside to cool for a few minutes, then transfer to a wire rack and allow to cool fully. While cooling, start making the frosting. and make the frosting.

Frosting: 

In a large mixing bowl using a handheld mixer, beat the butter until fully smooth.

Add in the powdered sugar and heavy cream and mix until reaching your desired consistency. Then add in peppermint extract along with the green food colouring and mix until fully incorporated..

Pipe the mint frosting into the cookie cups and top with half of an Andes mint.