Mint Chocolate Brownie Cookies
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These Andes Mint Brownie Cookies combine the flavor of rich and chewy chocolate brownies with mint chocolate.
White white chocolate chips, a white chocolate drizzle, and chunks of Andes mints, these chewy brownie cookies have the perfect texture and incredible, deep chocolate flavor.
Bake up a batch for your Christmas cookie exchanges, to leave out for Santa, or as a sweet mint chocolate treat any time of the year.
Who can turn down a rich and fudgy mint chocolate cookie?
No one! That’s who.
For another delicious brownie dessert try this easy brookie bar recipe or this incredible 10-minute brownie batter dip.
Along with peppermint patty cookies and Grasshopper cookies, these tasty chocolate mint cookies never last long in our house.
Ingredients
This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.
For this recipe you will need:
- bittersweet chocolate – Bittersweet/baking chocolate gives great flavor to these cookies! I use 60% Cacao Ghiradelli chocolate bars, which has a little bit of dark chocolate flavor without being too bitter. You can use a higher or lower percentage of cacao chocolate bars depending on your preference.
- all-purpose flour
- Dutch-processed unsweetened cocoa – Dutch cocoa is mellow and adds another layer of chocolate flavor without being overpowering. If you can’t find any Dutch-processed, you can use a regular unsweetened cocoa powder.
- baking powder
- salt
- butter – You can use salted or unsalted butter without much difference in the end result of your cookies. Just make sure that it is softened to room temperature.
- light brown sugar – helps add to the cookies perfectly chewy texture
- granulated sugar
- eggs – take your eggs our with you butter to let them come to room temperature before beginning
- vanilla extract – I always use and recommend 100% pure vanilla extract.
- peppermint extract – Adds mint flavor througout the whole cookie. Feel free to increase or decrease amount of peppermint used to suit personal prefrence and taste. It can even be omitted if desired.
- Andes Mints – Chopped Andes Mint candies give both flavor and texture to the cookies. Around the holidays you can often find Andes baking chips which save you the time of having to unwrap and chop the mints.
- white chocolate chips – can be substituted with semi-sweet chocoalte chips or omitted if you aren’t a fan of white chocolate
How to Make Mint Brownie Cookies
This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below.
Step 1: Break the bittersweet baking chocolate into squares and place in a microwave-safe bowl. Microwave for 1 minute, then stir well. Continue microwaving in 30-second intervals, until the chocolate is melted (stir in between each interval). Set aside.
Step 2: Whisk to combine flour, cocoa, baking powder, and salt in a small bowl. Set aside.
Step 3: In the bowl of a stand mixer, or using an electric hand and a large bowl, beat the butter, brown sugar, and granulated sugar on medium speed until fluffy and well-combined, about 2 minutes.
Step 4: Add the eggs, vanilla, and peppermint extract and beat until well incorporated, about 2-3 additional minutes.
Step 5: Add the melted chocolate and beat until combined, about 2 minutes.
Step 6: Set the mixer to low speed and add the dry ingredients gradually, mixing until combined. Fold in ½ cup chopped Andes mints and ½ cup white chocolate chips.
Step 7: Cover and refrigerate the dough for 25-30 minutes.
Step 8: When ready to bake, preheat the oven to 350°F. Line your baking sheets with parchment paper or a silicone mat. Portion the cookie dough into 2 tablespoon balls and place on the prepared cookie sheets with 3 inches between each dough ball.
Step 9: Bake the cookies for 11-14 minutes, or until the edges are set. Do not overbake or the cookies will be dry. Remove from the oven and immediately press a couple of Andes mints pieces and white chocolate chips into the tops of the cookies. Allow the cookies to cool on the baking sheet for about 5 minutes, then transfer to a wire cooling rack to cool fully.
Step 10: In a small microwave-safe bowl, melt remaining white chocolate chips in 30-second intervals, stirring each time, until smooth. Transfer to a piping bag with a small hole. Drizzle the melted chocolate over each cookie in a zigzag pattern.
Storage
ROOM TEMPERATURE: Store your cookies in an airtight container. They will keep at room temperature for up to 7 days, and in the refrigerator for 2 weeks.
FREEZER: Make sure baked cookies are fully cooled before freezing. Freeze for up to 3 months. Allow the peppermint chocolate brownie cookies to thaw in the refrigerator overnight or for several hours at room temperature when ready to enjoy.
Tips for the Best Mint Brownie Cookies
- The dough will be stiff and sticky. If using a cookie scoop, spray the scoop with nonstick spray to help it release easier.
- If desired, you may use a double boiler instead of the microwave to melt the chocolate and white chocoalte.
- Give your mint chocolate brownie cookies an even more intense mocha / chocolate flavor by adding ½ – 1 teaspoon of espresso powder
- Have extra Andes Mints leftover? Use them to make Andes Mint Fudge or Ritz Cracker Thin Mints.
FAQs
Yes, you can make the cookie dough up to 3 days in advance. The dough will be very firm. Set it at room temperature while the oven preheats, to allow it to soften adequately.
I do not recommend using mint extract instead of peppermint. Mint extract has a spearmint flavor which is much more herbal and does not complement the chocolate cookies and Andes mints well.
Yes, portion the dough and freeze on a parchment-lined tray, then transfer to an airtight, freezer-safe container. The dough can be thawed overnight in the refrigerator or baked frozen. If baking frozen, add 2 minutes to the bake time.
More Tasty Cookie Recipes
- Reese’s Peanut Butter Cup Cookies
- Classic Rolled Sugar Cookies
- Easy Chocolate Chip Cookies
- Blue Cookie Monster Cookies
- Thumbprint Jam Pudding Cookies
Mint Brownie Cookies
Ingredients
- 8 ounces bittersweet chocolate
- 1 cup all-purpose flour
- ⅓ cup Dutch-processed unsweetened cocoa
- 1 teaspoon baking powder
- ½ teaspoon salt
- 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
- 10 ounces Andes mints chopped and divided
- 1 ½ cups white chocolate chips divided
Instructions
- Break the bittersweet baking chocolate into squares and place in a microwave-safe bowl. Microwave for 1 minute, then stir well. Continue microwaving in 30-second intervals, until the chocolate is melted (stir in between each interval). Set aside.
- Whisk to combine the flour, cocoa, baking powder, and salt in a small bowl. Set aside.
- In a large bowl, use an electric hand or stand mixer to beat the butter, brown sugar, and granulated sugar until fluffy and well-combined, about 2 minutes.
- Add the eggs, vanilla, and peppermint extract and beat until well incorporated, about 2-3 additional minutes.
- Add the melted chocolate and beat until combined, about 2 minutes.
- Set the mixer to low speed and add the dry ingredients gradually, mixing until combined. Fold in ½ cup chopped Andes mints and ½ cup white chocolate chips.
- Cover and refrigerate the dough for 25-30 minutes.
- When ready to bake, preheat the oven to 350°F. Line your cookie sheets with parchment paper or a silicone mat. Portion the cookie dough into 2 tablespoon balls and place on the cookie sheet with 3 inches between each dough ball.
- Bake the cookies for 11-14 minutes, or until the edges are set. Do not overbake or the cookies will be dry. Remove from the oven and immediately press a couple of Andes mints pieces and white chocolate chips into the tops of the cookies. Allow the cookies to cool on the baking sheet for about 5 minutes, then transfer to a wire cooling rack to cool fully.
- In a small microwave-safe bowl, melt remaining white chocolate chips in 30-second intervals, stirring each time, until smooth. Transfer to a piping bag with a small hole. Drizzle the melted chocolate over each cookie in a zigzag pattern.
Notes
Nutrition
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