Mint Brownie Cookies

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Delicious and festive Mint Brownie Cookies — like a mint brownie but in cookie form! The chocolate cookie base is made with a brownie mix for an authentic brownie-tasting cookie. These fudgy and rich cookies are topped with peppermint frosting and a chocolate mint ganache, but they can also be simplified and made without those extra toppers.

Not sure about making frosting and ganache for cookies? Try just the base cookie recipe — it’s completely delicious on its own!

View of three Mint Brownie Cookies stacked, with a bite taken out of the top one.

Mint Brownie Cookies

While working on these Mint Brownies, I had the idea to turn the recipe of brownies into a cookie and I couldn’t be more excited with the results. A thick, fudgy, chocolatey, chewy cookie base that totally tastes like a brownie (I mean, we are using a brownie mix in it, so why wouldn’t it?), a cool minty frosting, and a smooth chocolate ganache topping. These cookies are totally delicious!

Don’t let the list of components to this recipe overwhelm you. The base cookie (without the frosting and ganache topping) is completely tasty on its own. If you’re looking for a rich (and easy) chocolate cookie recipe with flecks of Andes® mint chocolate throughout, just stick with the base cookie recipe!

Process shots: cream the butter and cream cheese until smooth; add egg and vanilla and mix again; add brownie and pudding mixes; beat to mix; add chocolate and mint chips; chill.

Let’s Chat Brownie Mix and Mint Chocolate Chips

Brownie mix: I have tested these cookies with several different brownie mixes and taste testers agreed the Betty Crocker® Delights Brownie Mix (Supreme Chocolate Chunk) was the absolute best (Not sponsored, just sharing taste test results). Whatever brownie mix you opt to use, ensure the ounces (18 ounces) and/or grams (510) are congruent with the recipe in order for these cookies to turn out right.

Mint chocolate chips: This recipe has been tested with mint fudge baking chips and Andes ®Creme De Menthe baking chips. You can also use regular Andes Creme de Menthe Thins Candy. (You’ll need to unwrap and coarsely chop the candies before using them.)

Remaining Ingredients for Mint Brownie Cookies 

Beyond the brownie mix and baking chips that were discussed above, here are the remaining base cookie ingredients, plus a few notes:

  • Butter: I recommend unsalted butter since brownie mix and pudding mix both have salt in them– and you don’t want salty cookies. Room temperature or slightly softened butter is best for these cookies.
  • Cream cheese: For optimal flavor and thickness, I recommend full-fat brick-style cream cheese. Avoid Neufchâtel or reduced-fat cream cheese.
  • Large egg
  • Vanilla extract: Vanilla adds both flavor and vibrancy to the cookies. 
  • Chocolate pudding mix: Make sure to get regular instant chocolate pudding mix and filling — not sugar-free and not cook-and-serve pudding.
  • Chocolate chips: We like milk chocolate best, but semi-sweet or dark will work just as well. 

Process shots: Add food coloring and extract to cream cheese and butter; beat until smooth; add powdered sugar; beat until smooth; spread on the cookies.

Mint Frosting Notes

  • Food coloring is fun to make these Mint Brownie Cookies look minty or for the dessert to be festive looking (for St. Patrick’s Day), but it’s optional. Without the food dye, the frosting will be white but still taste the same. I don’t use any special food coloring, just generic food dye drops from the grocery store.
  • Make sure to use peppermint extract, not mint. Mint extract (which is more wintergreen flavor) makes the frosting taste like toothpaste; the peppermint is much milder. Depending on how strong of a mint flavor you’d like, increase or decrease the amount to personal preference. The actual strength of the peppermint extract will also depend on the brand (some are more potent than others). I use 3/4 teaspoon of McCormick® peppermint extract, which we find to be the perfect amount. If you are concerned about the overall mint flavor in this cookie, you could even leave out this extract. There is plenty of mint flavor just from the mint chips!
  • We found the amount of frosting is perfect for the yield of cookies, but there isn’t a whole lot of frosting on each cookie. If you want a very generously frosted cookie, you may want to double the frosting recipe.

Mint Brownie Cookie Ganache

The ganache is a simple three-ingredient recipe — mint baking chips, chocolate chips, and heavy cream. I wouldn’t recommend any substitutes for the heavy cream. Milk will thin the ganache too much and butter makes it a bit grainy.

While these cookies can be dipped in the ganache, the process is a bit more involved and messy. I found much neater results by transferring the ganache to a plastic bag, snipping off the tip, and then piping that rich, sweet goodness over the cookies. If you don’t want to drizzle or dip, you could try and spoon the ganache on top and smooth it with the back of the spoon.

Process shots: make the mint ganache drizzle by placing mint chocolate and chocolate chips in a bowl; add heavy cream; microwave to melt; drizzle over cookies or dip in ganache.

Chocolate Mint Cookie Tips

  • Use an electric mixer. Hand or stand will work! This is an extremely thick dough, and it will be hard to achieve the best results without an electric mixer.
  • Roll wide, flat discs. These cookies don’t spread much, so it’s important to roll the dough balls flatter so you aren’t left with a thick ball of baked dough.
  • Line the sheet pan. These cookies turn out best when baked on a silicone liner. Without a lined tray, the bottoms brown and crisp up too quickly.


Err on the side of underbaking rather than overbaking. When slightly underbaked, these Mint Brownie Cookies will be chewy and delicious, but when overbaked, they are tough and hard. Don’t ask me how I know that!

Close-up view of Mint Brownie Cookies.

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Mint Brownie Cookies

5 from 2 votes
Delicious and festive Mint Brownie Cookies -- like a mint brownie but in cookie form! The chocolate cookie base is made with a brownie mix for an authentic brownie-tasting cookie. These fudgy and rich cookies are topped with peppermint frosting and a chocolate mint ganache.
Print Recipe

Mint Brownie Cookies

5 from 2 votes
Delicious and festive Mint Brownie Cookies -- like a mint brownie but in cookie form! The chocolate cookie base is made with a brownie mix for an authentic brownie-tasting cookie. These fudgy and rich cookies are topped with peppermint frosting and a chocolate mint ganache.
Course Dessert, Snack
Cuisine American
Keyword Chocolate Mint Cookies
Prep Time 30 minutes
Cook Time 15 minutes
Chilling Time 30 minutes
Total Time 1 hour 15 minutes
Servings 28 -30 cookies
Chelsea Lords
Calories 221kcal



  • 4 ounces (113g) cream cheese, full-fat (brick-style) softened to room temperature
  • 1/2 cup (8 tablespoons; 113g) unsalted butter softened to room temperature
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 package (3.9 oz.; 111g) instant chocolate fudge pudding mix dry (do not prepare)
  • 1 package (18 oz.; 510g) Brownie Mix We used Betty Crocker Delights Supreme Chocolate Chunk Note 1
  • 1/2 cup (70g) Mint Fudge Baking Chips (or Andes Creme De Menthe baking chips) Note 2
  • 3/4 cup (133g) milk chocolate chips

Mint Frosting

  • 3 ounces (85g) cream cheese, full-fat (brick-style) softened to room temperature
  • 1/4 cup (4 tablespoons; 56g) unsalted butter, softened to room temperature
  • 3/4 teaspoon pure peppermint extract
  • a few drops of green food coloring, optional
  • 3 cups (303g) powdered sugar


  • 1/2 cup (75g) Mint Fudge Baking Chips (or Andes Creme De Menthe baking chips)
  • 1/2 cup (95g) milk chocolate chips
  • 3 tablespoons (45g) heavy cream


  • PREP: Line a large sheet pan with a silicone liner and set aside. Bring the cream cheese and butter to room temperature by either leaving out for 1 hour or by microwaving the (unwrapped) cream cheese in increments of 5-10 seconds until soft. Separately microwave the butter for 5 seconds, flipping to the other side, and microwaving for another 5 seconds. Be careful not to melt or overly soften either ingredient.
  • CREAM BUTTER: In a large bowl fitted to a stand mixer (or use a hand mixer,) cream together the cream cheese and butter until completely smooth. Beat in the egg and vanilla extract. Beat until smooth and creamy.
  • DRY INGREDIENTS: Add in the dry pudding mix and brownie mix. (See Note 1). Beat to combine. (The dough will be extremely thick and takes a while to form into dough. This is intended. Just keep mixing and it will all come together even though it seems like it won't.)
  • ADD-INS: Stir in the mint baking chips and milk chocolate chips. (See Note 2.) Cover the dough tightly and refrigerate for 20-30 minutes.
  • FORM DOUGH BALLS: Measure each cookie dough ball to be a full, packed 2 tablespoons of dough (40 grams). Knead the dough ball to get the chocolate chips to stick into the dough and then roll it into a ball. Shape dough balls into wide, thick discs about 2 inches wide and 1/2-inch thick. You should get about 28-30 cookies from this batter. Place 6-8 cookies on the prepared cookie sheet, giving cookies ample room to spread.
  • BAKE: Bake each batch for 10-14 minutes. Slightly underbaking these cookies gives them a chewy taste and texture like ultra fudge-y brownies, so err on the side of slightly under-baking. Remove from the oven. (See Note 3.)
  • FROSTING: While the cookies are cooling, prepare the frosting. Beat together softened to room temperature cream cheese and butter until completely smooth. Add in the peppermint extract and optional green food coloring. Add in the powdered sugar. Beat until smooth and combined (it may seem like it's not coming together but resist the urge to add any liquid; it is intended to be a thick frosting). Frost each cooled cookie. If needed, gently press the frosting down to adhere to the cookie.
  • GANACHE: In a microwave-safe bowl, combine the mint chips, chocolate chips, and heavy cream. Microwave in bursts of 15 seconds stirring in between each burst until the chocolate is completely melted and smooth. Transfer to a plastic bag and then cut off the tip. Generously drizzle the ganache over each cookie. Alternatively, you can dip the cookie into the ganache, but this does get a bit messy and can end up fairly thick. (You may need to place the ganache back in the microwave for 10 seconds during the process.) Allow ganache to set at room temperature, about 1-2 hours. Enjoy!


Recipe Notes

Note 1: It is very important you get the right-sized brownie mix (18 ounces). Otherwise, these cookies won't turn out right! We tested many brownie mixes and the one called for in the recipe was by far our favorite.
Note 2: Unwrap and coarsely chop Andes Mints if you aren't able to find mint baking chips.
Note 3: Sometimes the edges of freshly baked cookies have a tendency to leak out. Use the back of a spoon or metal spatula to press the edges in towards the center of the cookie right out of the oven.

Nutrition Facts

Calories: 221kcal | Carbohydrates: 31g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 32mg | Potassium: 16mg | Fiber: 1g | Sugar: 30g | Vitamin A: 285IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.


I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.



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    1. You are so sweet, thank you Christin!! I’ve actually had these plates for some time now, I just haven’t used them in a while. Which needs to change 🙂

  1. Maybe just maybe Grayson will need a little help next time in the kitchen, but I love that he’s experimentING and creating on his own even if the result was gross. Haha! But these cookies look divine! I just love mint brownies, and these sound even better!

  2. 5 stars
    omigosh! Grey’s a little chef! lol you poor thing!

    I’m glad you decided to share this recipe instead 😉 My hubby is a HUGE fan of chocolate + mint so these would reeeally be up his alley (and I wouldn’t hate ’em either :P)

  3. Haha aaw Grey is too cute 🙂 Hopefully he didn’t ask you to try any of it??
    These cookies on the other hand look absolutely incredible! Love anything chocolate and mint!

  4. Hi Chelsea. I just found your blog recently and I love all of your recipes. There are so many that I want to try. These cookies look amazing. I make a similar brownie-ish cookie, then put an Andes candy on top of the hot cookie and let it melt. It makes a great frosting. I also wanted to say how much I enjoy your videos. Very fun. Grey sounds like he will be a creative baker someday, with a little direction. Hee hee.

    1. Hey Jessica! So glad you found my blog and left a comment, it’s so nice to hear you are enjoying the recipes; thank you!! 🙂 Your cookies sound amazing — I’ll definitely need to try that with the Andes mints! Again thank you for the nice comments, they make my day! 🙂 And yes, haha, I have high hopes for Grey’s creative cooking 😉

  5. I hate to leave a bad review but these really missed the mark. It was a lot of ingredients and superrrrr time consuming to make. A few points could make them better… ONLY leave them in oven for 12 minutes , more than that and the bottoms burn. Peppermint extract was absolutely awful left a weird tingling in my mouth, mint should have been used . I left the top layer mint free with just chocolate because having every layer be mint is Overkill. With those changes it could be a good cookies.

  6. 5 stars
    I am big fan of cookies and now these are one of my favorite. can you please share the choclate cookie recepie,my daughter love it

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