Description
These Mint Brownie Cookies are inspired by Crumbl’s famous mint brownie cookie, featuring a rich, fudgy chocolate base topped with creamy mint frosting and a luscious chocolate ganache layer. Perfectly soft and chewy with a refreshing hint of mint, these cookies make an irresistible treat for chocolate and mint lovers alike.
Ingredients
Scale
Cookie Dough
- 1/2 cup butter, softened
- 3/4 cup brown sugar, packed
- 2 tbsp granulated sugar
- 1 large egg, at room temperature
- 2 tsp vanilla extract
- 1 & 1/4 cup all-purpose flour
- 1/2 cup dutch processed cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup semi-sweet chocolate chips
Mint Frosting Layer
- 3 tbsp unsalted butter, softened
- 4 oz cream cheese, softened
- 1/4 tsp mint extract
- 1/2 cup powdered sugar
- Green food coloring (optional)
Chocolate Ganache Layer
- 1/3 cup semi-sweet chocolate chips
- 3 tbsp heavy cream
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set it aside for easy cookie removal.
- Cream Butter and Sugars: In a mixing bowl, cream together 1/2 cup softened butter, 3/4 cup packed brown sugar, and 2 tablespoons granulated sugar until light and creamy. Then add 1 large room temperature egg and 2 teaspoons vanilla extract; mix until well combined.
- Add Dry Ingredients: Gradually mix in 1 & 1/4 cup flour, 1/2 cup dutch processed cocoa powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. Stir until the flour mixture is fully incorporated and no dry streaks remain. Fold in 1/2 cup semi-sweet chocolate chips gently.
- Scoop and Shape Cookies: Using a large cookie scoop (about 1/4 cup), portion out 9 equally sized balls of dough and place them on the prepared baking sheet, leaving about 2 inches between each cookie. Gently press the dough balls down to form disks approximately 1 inch thick.
- Bake Cookies: Bake in the preheated oven for 10 minutes. After baking, allow the cookies to cool on the baking sheet for 10 minutes to set, then transfer to a wire rack to cool completely.
- Make Chocolate Ganache: In a microwave-safe bowl, combine 1/3 cup semi-sweet chocolate chips and 3 tablespoons heavy cream. Microwave in 30-second increments, stirring between each, until the mixture is completely melted and smooth. Set aside to cool slightly.
- Prepare Mint Frosting: In a clean mixing bowl, beat 3 tablespoons softened unsalted butter with 4 ounces softened cream cheese until soft and creamy. Add 1/4 teaspoon mint extract and 1/2 cup powdered sugar, then whip the mixture until fluffy. Taste and adjust mint flavor as desired. Add green food coloring a few drops at a time and mix until you achieve the preferred green shade.
- Assemble Cookies: Spread a generous layer of mint frosting over each cookie. Then drizzle or spoon the chocolate ganache on top of the frosting as a finishing touch. Allow the frosting and ganache to set before serving for best texture.
Notes
- Use room temperature egg and softened butter for easier mixing and better texture.
- Pressing the cookie dough before baking helps achieve a fudgy brownie-like texture.
- Adjust the amount of mint extract based on your preference for mint intensity.
- Green food coloring is optional and only for visual effect.
- If you don’t have cream cheese, substitute with mascarpone or a similar creamy cheese, though flavor and texture will vary slightly.
- Let the ganache cool slightly before drizzling to avoid melting the frosting.
Nutrition
- Serving Size: 1 cookie
- Calories: 280 kcal
- Sugar: 22 g
- Sodium: 120 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 35 mg
