Description
These Mint Brownie Cookies combine rich, fudgy chocolate with refreshing peppermint flavor and creamy white chocolate accents. Loaded with chopped Andes mints and white chocolate chips, these cookies bake up soft with a slightly chewy texture and a decadent minty twist, making them a perfect treat for chocolate and mint lovers alike.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- ⅓ cup Dutch-processed unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon salt
Wet Ingredients
- 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
Add-ins
- 10 ounces Andes mints, chopped and divided
- 1 ½ cups white chocolate chips, divided
Instructions
- Melt the bittersweet chocolate: Break the chocolate into squares and place in a microwave-safe bowl. Microwave for 1 minute, stir well, then continue microwaving in 30-second intervals until fully melted, stirring between each interval. Set aside to cool slightly.
- Combine dry ingredients: Whisk together the flour, cocoa powder, baking powder, and salt in a small bowl. Set aside.
- Cream butter and sugars: Using an electric mixer, beat the room temperature butter with the light brown and granulated sugars until the mixture is fluffy and well combined, about 2 minutes.
- Add eggs and extracts: Beat in the eggs one at a time, then add vanilla and peppermint extracts. Continue beating for 2-3 minutes until fully incorporated.
- Add melted chocolate: Pour in the melted bittersweet chocolate and beat the mixture until combined and smooth, about 2 minutes.
- Incorporate dry ingredients and mix-ins: Lower mixer speed and gradually add the dry ingredient mixture, mixing until just combined. Fold in half the chopped Andes mints and half the white chocolate chips.
- Chill the dough: Cover the bowl with plastic wrap and refrigerate the dough for 25-30 minutes to firm up.
- Preheat oven and prepare baking sheets: Heat oven to 350°F (175°C) and line cookie sheets with parchment paper or silicone mats.
- Portion and bake cookies: Scoop dough into 2 tablespoon balls and place on prepared sheets with 3-inch spacing. Bake for 11-14 minutes until edges are set but centers remain soft. Avoid overbaking to keep cookies moist.
- Add topping and cool: Immediately after removing the cookies from the oven, press a few chopped Andes mints pieces and white chocolate chips onto the tops. Let cookies cool on baking sheet for 5 minutes, then transfer to wire racks to cool completely.
- Melt white chocolate and drizzle: Melt the remaining white chocolate chips in a microwave-safe bowl using 30-second intervals, stirring until smooth. Transfer the melted chocolate to a piping bag and drizzle it over the cooled cookies in a zigzag pattern.
Notes
- The cookie dough will be stiff and sticky; spraying your cookie scoop with nonstick spray helps release the dough more easily.
- Store baked cookies in an airtight container at room temperature for up to 7 days.
- Cookies can be refrigerated for up to 10 days or frozen for up to 3 months for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 85mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 40mg
