Mint Chocolate Brownie Cookies Recipe

If you’re anything like me and find the classic combo of mint and chocolate irresistible, then you’re in for a treat with this Mint Chocolate Brownie Cookies Recipe. These cookies pack that rich, fudgy brownie texture with a refreshing hint of mint, plus melty pockets of chocolate throughout. I absolutely love how they come out soft yet perfectly chewy, and you’ll find they’re the ultimate crowd-pleaser—whether it’s for a cozy night in or a festive gathering. Trust me, once you try these, they’ll become your go-to cookie for satisfying your chocolate and mint cravings all at once.

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Ingredients You’ll Need

The magic happens when you combine quality bittersweet chocolate with the deep richness of Dutch-processed cocoa powder—and then add that refreshing peppermint kick. Make sure to grab high-quality Andes mints and white chocolate chips to really make those minty pockets sing with every bite.

• Bittersweet Chocolate: Choose good-quality baking chocolate for a rich, deep chocolate base.
• All-Purpose Flour: Provides structure but keeps the cookies tender; don’t swap for self-rising here.
• Dutch-Processed Unsweetened Cocoa: Adds a smooth, intense chocolate flavor without bitterness.
• Baking Powder: Gives the cookies just the right lift without affecting the texture.
• Salt: Balances the sweetness and enhances the chocolate flavor.
• Butter (Room Temperature): Using softened butter helps with easy creaming and a tender crumb.
• Light Brown Sugar: Boosts moisture and adds a subtle caramel note.
• Granulated Sugar: Provides sweetness and helps with crisp edges.
• Eggs: Bind everything together and add richness.
• Vanilla Extract: Adds warmth and depth to the flavor.
• Peppermint Extract: The star for that fresh mintiness—be careful, a little goes a long way!
• Andes Mints (Chopped): Little pockets of minty chocolate that melt delightfully inside.
• White Chocolate Chips: For creamy, sweet punches that contrast beautifully with the dark chocolate.

Variations

I love experimenting with these mint chocolate brownie cookies, and you should too! It’s so fun to tweak the flavors or even swap out mix-ins to match your mood or occasion. Feel free to make this recipe your own—it’s super forgiving.

• Extra Minty: I once doubled the peppermint extract for a party, and my family went crazy! Just be careful not to add too much or it can get overpowering.
• Dark Chocolate Chips: If you prefer a more intense chocolate experience, swap the white chocolate chips for dark chocolate—deliciously decadent.
• Nutty Addition: Adding chopped walnuts or pecans gives a nice crunch contrast and earthy flavor.
• Gluten-Free: Try a gluten-free all-purpose flour blend to keep everyone happy and still get that fudgy goodness.

How to Make Mint Chocolate Brownie Cookies Recipe

Step 1: Melt the Bittersweet Chocolate Gently

Start by chopping or breaking the bittersweet chocolate into squares—you want fairly even pieces so they melt smoothly. I like melting chocolate in the microwave because it’s quick, but key is to do it in short bursts: microwave for 1 minute first, then stir well, then continue with 30-second intervals, stirring each time until it’s silky smooth. This prevents burning or seizing. Set this aside to cool slightly while you prep the other ingredients.

Step 2: Mix Your Dry Ingredients

Whisk the all-purpose flour, Dutch cocoa powder, baking powder, and salt together in a bowl. This ensures even distribution and keeps your cookies perfectly balanced. Set aside for later.

Step 3: Cream Butter and Sugars Until Fluffy

In a large mixing bowl, beat the room-temperature butter with both sugars on medium speed until light and fluffy—this takes about 2 minutes with a hand or stand mixer. This step is what gives your cookies that soft crumb, so don’t rush it! You’ll know it’s ready when the mixture looks lighter in color and a bit airy.

Step 4: Add Eggs and Extracts

Beat in the eggs one at a time, followed by the vanilla and peppermint extracts. I learned that beating well at this stage creates a nice, cohesive dough that bakes evenly. The peppermint extract is where your cookie gets that fresh zing—too little and it won’t shine, too much and it becomes medicinal, so just stick to the amount in the recipe unless you want to experiment.

Step 5: Blend in Melted Chocolate

Pour the cooled melted chocolate into the wet mix and beat on medium speed until combined. This step is key for that brownie-like fudgy texture you’ll love—your dough will be thick and luscious.

Step 6: Incorporate Dry Ingredients and Mix-Ins

Reduce your mixer speed to low and gradually add the dry ingredient mix. Stop mixing as soon as you no longer see streaks of flour—overmixing will make the cookies tough. Then, gently fold in about half the chopped Andes mints and white chocolate chips with a spatula, reserving the rest for topping.

Step 7: Chill the Dough and Prep to Bake

This dough benefits from chilling for 25-30 minutes—it helps the fats firm up, prevents spreading, and gives you thicker cookies. When you’re ready, preheat your oven to 350°F and line baking sheets with parchment paper or silicone mats. Use a two-tablespoon scoop (sprayed lightly with nonstick spray if sticky) to portion out dough balls about 3 inches apart on the sheet.

Step 8: Bake & Decorate

Bake the cookies for 11-14 minutes, keeping a close eye so the edges are set but the centers remain soft—overbaking dries them out. As soon as you pull them from the oven, press the remaining Andes mints and white chocolate chips onto the tops of the warm cookies so they nestle in beautifully. Let them cool on the sheet for about 5 minutes before transferring to a wire rack to cool completely.

Step 9: Drizzle Melted White Chocolate

Last but not least, melt the remaining white chocolate chips gently in 30-second intervals and drizzle it over the cooled cookies with a piping bag or spoon. This adds a gorgeous finishing touch that’s as tasty as it is pretty.

How to Serve Mint Chocolate Brownie Cookies Recipe

Garnishes

I usually garnish mine right out of the oven with extra chopped Andes mints and white chocolate chips pressed on top—this gives a hint of melty deliciousness in every bite. For extra flair, a light dusting of powdered sugar or a mint leaf beside the plate adds a pretty touch, especially for holiday gatherings.

Side Dishes

These cookies pair beautifully with a cold glass of milk or a cup of hot mint tea. I also love serving them alongside vanilla ice cream for a quick and indulgent dessert. If you want to elevate a party spread, place them with other complementary treats like chocolate-covered pretzels or peppermint bark.

Creative Ways to Present

For gift-giving, I’ve wrapped these cookies in parchment and tied them with rustic twine along with a sprig of fresh mint—it’s so charming and smells amazing. Another way I’ve served them is stacked on a cake stand drizzle with extra melted chocolate for a showstopper dessert centerpiece. Fun and festive for every season!

Make Ahead and Storage

Storing Leftovers

I keep my leftover mint chocolate brownie cookies in an airtight container at room temperature, and they stay soft and fudgy for up to a week. If your kitchen is warm, storing them in the fridge works too—it extends freshness by a few days but might firm the texture slightly.

Freezing

If you want to prep ahead or save some for later, wrap individual cookies tightly in plastic wrap and place them in a freezer-safe container or bag. I’ve frozen them for up to 3 months and found the flavor and texture still amazing after thawing.

Reheating

To bring frozen or refrigerated cookies back to that just-baked warmth, I pop them in the microwave for about 10-15 seconds or for a fresher outside texture, I warm them in a 300°F oven for about 5 minutes. Both ways reactivate that melty chocolate and soft texture beautifully.

FAQs

Final Thoughts

I truly believe this Mint Chocolate Brownie Cookies Recipe is a game-changer for anyone who loves the combo of mint and chocolate. When I first tried making these, I was amazed at how the rich chocolate and refreshing mint could come together in cookie form so perfectly. They’ve since become a firm favorite in my recipe arsenal, one my family begs me to bake again and again. Give this recipe a whirl—you’ll impress yourself and anyone lucky enough to snag one. Happy baking, friend!

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