Description
Delight in these Mint Brownie Cookies featuring rich bittersweet chocolate, refreshing peppermint extract, and chunks of Andes mints. With a fudgy brownie-like texture and white chocolate drizzle, these cookies are perfect for chocolate lovers craving a minty twist.
Ingredients
Scale
Chocolate Base
- 8 ounces bittersweet chocolate
- ½ cup butter, room temperature
- ½ cup light brown sugar
- ½ cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
Dry Ingredients
- 1 cup all-purpose flour
- ⅓ cup Dutch-processed unsweetened cocoa
- 1 teaspoon baking powder
- ½ teaspoon salt
Mix-ins and Toppings
- 10 ounces Andes mints, chopped and divided
- 1 ½ cups white chocolate chips, divided
Instructions
- Melt Chocolate: Break the bittersweet chocolate into squares and place them in a microwave-safe bowl. Microwave for 1 minute, then stir well. Continue microwaving in 30-second intervals, stirring between each, until fully melted. Set aside to cool slightly.
- Combine Dry Ingredients: In a small bowl, whisk together the all-purpose flour, Dutch-processed cocoa, baking powder, and salt until evenly mixed. Set aside.
- Cream Butter and Sugars: In a large bowl, use an electric hand or stand mixer to beat the room-temperature butter with light brown sugar and granulated sugar until the mixture becomes fluffy and well combined, about 2 minutes.
- Add Wet Flavors: Beat in the eggs, vanilla extract, and peppermint extract until fully incorporated, about 2-3 minutes.
- Incorporate Melted Chocolate: Slowly add the melted bittersweet chocolate to the mixture and beat until combined, about 2 minutes.
- Add Dry Ingredients and Mix-ins: Lower the mixer speed and gradually add the dry ingredients, mixing until just combined. Gently fold in half (½ cup) of the chopped Andes mints and half (½ cup) of the white chocolate chips.
- Chill Dough: Cover the dough and refrigerate for 25-30 minutes to firm up for easier handling.
- Preheat Oven and Prepare Sheets: Preheat your oven to 350°F (175°C). Line cookie sheets with parchment paper or silicone baking mats.
- Form and Bake Cookies: Scoop dough into 2-tablespoon balls, spacing them about 3 inches apart on the baking sheets. Bake for 11-14 minutes, or until edges are set but centers remain soft. Avoid overbaking to prevent dryness.
- Add Toppings and Cool: Immediately after removing from oven, press a couple pieces of Andes mints and white chocolate chips onto each cookie surface. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Melt and Drizzle White Chocolate: In a small microwave-safe bowl, melt the remaining white chocolate chips in 30-second intervals, stirring after each, until smooth. Transfer to a piping bag with a small hole and drizzle the melted white chocolate in a zigzag pattern over the cooled cookies.
Notes
- The dough will be stiff and sticky; spraying your cookie scoop with nonstick spray will help release the dough easily.
- Store cookies in an airtight container at room temperature for up to 7 days.
- Refrigerate cookies for up to 10 days or freeze for up to 3 months for extended freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 170
- Sugar: 18g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 35mg
