In a mixing bowl, cream together ½ cup of softened unsalted butter, ½ cup of brown sugar, and ¼ cup of white sugar until fluffy, about 3-4 minutes. Beat in one large egg and 1 teaspoon of mint extract until fully incorporated.

In a separate bowl, whisk together 1 ½ cups of all-purpose flour, ½ teaspoon of baking soda, and a pinch of salt. Gradually add this dry mixture to the wet ingredients, mixing gently until just combined.

If the dough feels sticky, wrap it in plastic wrap and chill it in the refrigerator for about 10-15 minutes.

Preheat your oven to 350°F (175°C). Generously grease a mini muffin tin with non-stick spray or butter.

Once the dough is chilled, use a small cookie scoop or spoon to fill each muffin tin cup halfway with the dough.

Place the filled muffin tin in the preheated oven and bake for 12-15 minutes until the edges are golden brown.

Allow the cookie cups to cool in the tin for at least 10 minutes before transferring them to a wire rack to cool completely.