Mint chocolate brownie cookies with white chocolate chips and Andes mints are rich and fudgy with incredible, deep chocolate flavor.
Ingredients
8ouncesbittersweet chocolate
1cupall-purpose flour
⅓cupDutch-processed unsweetened cocoa
1teaspoonbaking powder
½teaspoonsalt
½cupbutterroom temperature
½cuplight brown sugar
½cupgranulated sugar
3large eggs
1teaspoonvanilla extract
½teaspoonpeppermint extract
10ouncesAndes mintschopped and divided
1 ½cupswhite chocolate chipsdivided
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
The dough will be stiff amd sticky. If using a cookie scoop, spray the scoop with nonstick spray to help it release easier.Store cookies in an airtight container at room temperature for up to 7 days, in the refrigerator for up to 10 days, or in the freezer for up to 3 months.