Mint Chocolate Brownies give you a thick, chewy brownie cookie topped with creamy peppermint frosting and rich melted chocolate.
Author’s Notes
When Mint Brownies Became Cookies
I was in the middle of making Mint Brownies when I had a lightbulb moment: these NEED to be cookies. A few tests later and I was completely obsessed. The brownie-style cookie base is thick, fudgy, and loaded with chocolate, the mint frosting is perfectly sweet and creamy, and the chocolate topping totally seals the deal.
But don’t let the layers overwhelm you. The cookies are SO good even without frosting. If you want something simpler, just make the brownie cookies with the minty chocolate bits inside and enjoy!
Ingredients In Mint Brownie Cookies
| Ingredient | Tip |
|---|---|
| Brownie mix | Use an 18-ounce mix (Betty Crocker Delights Supreme Chocolate Chunk is my favorite) so the cookies set up correctly. |
| Butter & Cream Cheese | Use unsalted butter and full-fat brick-style cream cheese for the best flavor and thick, fudgy cookies. |
| Mint Chips (or chopped Andes) | Mint fudge chips work great or chop up regular Andes mints if needed. |
| Egg, Vanilla & Instant Chocolate Pudding Mix | Use regular instant pudding mix, not sugar-free or cook-and-serve, for the right texture. |
| Milk Chocolate Chips | Milk chocolate gives the sweetest flavor, but semi-sweet or dark will also work. |
How to Make Mint Brownie Cookies
- Prep: Line a pan and soften the butter and cream cheese.
- Mix: Beat butter & cream cheese, then add egg, vanilla, pudding mix, & brownie mix.
- Add Chips: Stir in the mint chips and chocolate chips, then chill the dough.
- Shape: Roll the dough into balls and press into flat discs.
- Bake: Bake until the edges are set but the centers stay soft.
- Frost: Beat the frosting ingredients and spread on cooled cookies.
- Finish: Melt the chocolate topping and drizzle or spoon it over the frosting.
More Cookie Recipes To Love:
Mint Brownie Cookies
Mint Chocolate Brownies start with a soft brownie cookie, then get topped with bright peppermint frosting and smooth melted chocolate.
Video
Equipment
- Large sheet pan (15" x 21")
- Stand mixer or hand mixer
Ingredients
Cookie
- 4 ounces cream cheese full-fat, brick-style, softened to room temperature
- 8 tablespoons unsalted butter 1/2 cup, softened to room temperature
- 1 large egg
- 1 teaspoon vanilla extract
- 1 (3.9-ounce) package instant chocolate fudge pudding mix dry; do not prepare
- 1 (18-ounce) package brownie mix I used Betty Crocker Delights Supreme Chocolate Chunk, see note 1
- 1/2 cup mint fudge baking chips or Andes Creme De Menthe baking chips, see note 2
- 3/4 cup milk chocolate chips
Mint Frosting
- 3 ounces cream cheese full-fat, brick-style, softened to room temperature
- 4 tablespoons unsalted butter 1/4 cup, softened to room temperature
- 3/4 teaspoon peppermint extract
- A few drops of Green food coloring optional
- 3 cups powdered sugar
Chocolate Topping
- 1/2 cup milk chocolate chips
- 1-1/2 teaspoons coconut oil
Instructions
Cookie
- Preheat oven to 350°F. 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 (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 another 5 seconds. Be careful not to melt or overly soften either ingredient.
- 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.
- Add 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.)
- Stir in the mint baking chips and milk chocolate chips (see note 2). Cover the dough tightly and refrigerate for 20–30 minutes.
- Measure each 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, 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 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 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 peppermint extract and optional green food coloring. Add 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.
Chocolate Topping
- In a microwave safe bowl, heat the chocolate chips and coconut oil in 20 second bursts, stirring between each, until melted and smooth. Dip each cookie into the chocolate, lifting gently and tapping to spread it out. If the frosting starts to slip off, use a spoon to lightly pour the melted chocolate over the top instead. Aim to just cover the frosting so a little of the green still shows.
Final step! Please let us know how it was by leaving a review.
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! I tested many brownie mixes, and the one called for in the recipe was by far my 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. Right out of the oven, use the back of a spoon or metal spatula to press the edges in toward the center of the cookie.
Storage: Store leftover cookies in an airtight container at room temperature for up to 3 days. If frosted, keep them in the fridge for up to 5 days.
Nutrition
Serving: 1serving | 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
Nutrition information is automatically calculated, so should only be used as an approximation.
Tips For Making Mint Brownie Cookies
- Electric mixer: The dough is thick, so a hand or stand mixer works best.
- Shape flat discs: Cookies don’t spread much, so flatten the dough balls (see pics above!)
- Use a liner: A silicone mat keeps the bottoms from browning too fast.
- Underbake slightly: Keeps the cookies soft, chewy, and perfectly fudgy!
- Peppermint extract: Use peppermint, not mint, for the right flavor. Add more or less to your taste preference.
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
The recipe is in this post! I’m so glad you guys love these cookies! 🙂
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 ..it 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.
Sorry you didn’t enjoy these Jackie!
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.
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 😉
Oh my gosh, I love Grey’s recipe! But (don’t tell) I think I like yours a little better. Brownie cookies sound amazing and I bet that mint frosting is soo delicious! Must try soon!
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!
Haha luckily not 🙂 Thanks so much Kelly! 🙂 xo