Mint Chocolate Brownie Cookies Recipe

If you’re a fan of dessert mashups, I have something really special to share with you today — a Mint Chocolate Brownie Cookies Recipe that never fails to impress. These cookies are like the ultimate chocolate lover’s treat with a refreshing minty twist and a rich, fudgy texture that’ll have you coming back for more. Trust me, once you try this recipe, your cookie game will be forever changed. So grab your apron, and let me walk you through how to nail these from start to finish.

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Ingredients You’ll Need

The ingredients in this Mint Chocolate Brownie Cookies Recipe come together to create a perfectly balanced cookie that’s rich, fudgy, and bursting with minty chocolate pieces. Let me share a few pointers to help you pick the best options.

• Bittersweet Chocolate: I recommend using good-quality baking chocolate for that intense, deep cocoa flavor without overwhelming sweetness.
• All-Purpose Flour: This provides structure — avoid using self-rising flour here to keep texture on point.
• Dutch-Processed Unsweetened Cocoa: Adds intense chocolate richness with less acidity, perfect for brownies and fudgy cookies.
• Baking Powder: Just enough to give the cookies a slight lift without making them cakey.
• Salt: A pinch enhances all the sweet flavors — don’t skip it!
• Butter (Room Temperature): This makes the cookies tender and moist, so make sure it’s soft but not melted.
• Brown Sugar and Granulated Sugar: The combo adds moisture and slight caramel notes, giving these cookies a wonderful depth.
• Eggs: They bind everything together and contribute to the fudgy texture.
• Vanilla Extract: A subtle flavor boost that complements the mint and chocolate wonderfully.
• Peppermint Extract: This is where the magic happens — be careful not to use too much, or it can overwhelm the batch.
• Andes Mints: Chopped into pieces, these candy gems sprinkle fresh bursts of minty goodness throughout.
• White Chocolate Chips: These sweet pockets contrast beautifully with the bittersweet chocolate and peppermint.

Variations

I absolutely love how versatile this Mint Chocolate Brownie Cookies Recipe is. Over time, I’ve tried swapping out some ingredients and tweaking it to suit different tastes — and I encourage you to have fun with it, too!

• More Minty: When I want a stronger mint punch, I add an extra ¼ teaspoon of peppermint extract, but beware—it can get intense fast.
• Chocolate Lovers’ Delight: Try swapping in semi-sweet or dark chocolate chips instead of white chocolate for a richer, deeper chocolate vibe.
• Nutty Upgrade: Adding chopped toasted almonds or walnuts adds a lovely crunch and flavor contrast.
• Gluten-Free: I’ve had success using a gluten-free flour blend in place of all-purpose flour, just make sure it’s one meant for baking.

How to Make Mint Chocolate Brownie Cookies Recipe

Step 1: Melt the Bittersweet Chocolate

Start by breaking your bittersweet baking chocolate into small squares and placing them in a microwave-safe bowl. I learned early on that microwaving in 30-second increments with a good stir in between prevents the chocolate from burning and ensures it melts smoothly. Just keep going until it’s all silky and shiny—this adds a velvety depth to your cookies you don’t want to miss.

Step 2: Combine Your Dry Ingredients

In a small bowl, whisk together the flour, Dutch-processed cocoa powder, baking powder, and salt. This little mix is what gives the cookies that dense brownie texture with just enough lift. Set this aside for now.

Step 3: Cream Butter and Sugars

Using your mixer, beat the softened butter with the light brown and granulated sugars until fluffy—this usually takes about 2 minutes. This step traps air, which helps your cookies rise nicely. I always think of it as the foundation for deliciousness.

Step 4: Add Eggs and Extracts

Next, beat in the eggs, vanilla extract, and peppermint extract until everything’s incorporated and silky smooth—about 2 to 3 minutes. This is when the dough really starts coming together with all those lovely mint-chocolate flavors.

Step 5: Mix in Melted Chocolate and Dry Ingredients

Pour the melted bittersweet chocolate into the wet mixture and beat until fully combined. Then, with the mixer on low, gradually add the flour mixture, mixing just until combined to avoid overworking the dough, which can make your cookies tough. Gently fold in half of the chopped Andes mints and white chocolate chips—this way, they’re distributed evenly for surprise bursts of sweetness in every bite.

Step 6: Chill the Dough

This is a step I never skip: refrigerate your cookie dough for 25-30 minutes. Cooling it makes the dough easier to handle and helps the cookies hold their shape while baking. I discovered this the hard way when my cookies spread too much on the first try.

Step 7: Bake to Perfection

Preheat your oven to 350°F (175°C) and line your cookie sheets with parchment paper or silicone mats. Scoop out 2-tablespoon balls of dough and space them at least 3 inches apart. Bake for 11-14 minutes, keeping a close eye so you don’t overbake—edges should be just set but the centers soft and fudgy. Overbaking is the quickest way to dry out these delicious cookies.

Step 8: Add Toppings and Cool

Right after removing the cookies from the oven, press a few pieces of the remaining chopped Andes mints and white chocolate chips into the tops for that gorgeous finishing touch. Let the cookies cool on the baking sheet for about 5 minutes — this helps them set up gently — and then transfer to a wire rack to cool fully.

Step 9: Drizzle with Melted White Chocolate

Melt the rest of your white chocolate chips in 30-second bursts in the microwave, stirring in between, until smooth. Spoon or pipe the melted chocolate over your cooled cookies in a fun zigzag pattern — this step not only looks beautiful but adds that sweet contrast that sends these cookies over the edge.

How to Serve Mint Chocolate Brownie Cookies Recipe

Garnishes

I love adding a few extra Andes mint pieces or a light dusting of cocoa powder right before serving to highlight that mint-chocolate vibe. Sometimes, a delicate sprinkle of sea salt on top balances all the sweetness beautifully.

Side Dishes

Pair these cookies with a cold glass of milk or a cup of strong coffee to cut through their richness. I’ve also enjoyed them alongside a scoop of vanilla ice cream for an extra indulgent dessert experience.

Creative Ways to Present

For parties, I like arranging these cookies on mint leaves or placing them inside little clear gift bags tied with ribbon — they make fantastic gifts or little favors. Drizzling extra melted white chocolate or even green-tinted chocolate on top adds a festive touch during holidays.

Make Ahead and Storage

Storing Leftovers

I keep leftover Mint Chocolate Brownie Cookies in an airtight container at room temperature for up to 7 days. They stay soft and chewy, but if you prefer a firmer bite, storing them in the fridge for up to 10 days works well, too.

Freezing

Because the dough is a bit sticky, I often freeze scooped dough balls on a baking sheet, then transfer them to freezer bags once solid. When you want cookies fresh-baked, pop frozen dough balls straight onto a baking sheet and add a couple extra minutes to bake time. This trick is a lifesaver when unexpected guests drop by!

Reheating

To revive leftover cookies, I heat them in the microwave for about 10 seconds or warm them in a 300°F oven for 5 minutes. Both ways bring back that soft, fudgy freshness that makes these cookies irresistible.

FAQs

Final Thoughts

Honestly, this Mint Chocolate Brownie Cookies Recipe quickly became one of my go-to sweets whenever I want to wow friends or just treat myself. The mix of fudgy chocolate, minty freshness, and melty white chocolate is downright addictive. I love how you can easily customize or make it ahead, and yet it’s simple enough for any home baker to conquer. I can’t wait for you to try it and hear how your family or friends react — enjoy every delicious bite!

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