Home > Desserts > Mint Brownie Cookies Mint Brownie Cookies November 9, 2020 | 21 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. 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! 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! 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. 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. 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. QUICK TIP 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! More delicious cookie recipes Snickerdoodles soft and chewy Chewy Chocolate Chip Cookies our favorite chocolate chip cookie recipe! Gingersnap Cookies with an amazing spice blend Animal Circus Cookies with cream cheese frosting Avalanche Cookies no baking required FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Mint Brownie Cookies 5 from 2 votes - Review this recipe 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. SAVE TO RECIPE BOX Print Recipe Mint Brownie Cookies 5 from 2 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe 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 Calories 221kcal Author Chelsea IngredientsCookie4 ounces (113g) cream cheese, full-fat (brick-style) softened to room temperature1/2 cup (8 tablespoons; 113g) unsalted butter softened to room temperature1 large egg1 teaspoon vanilla extract1 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 11/2 cup (70g) Mint Fudge Baking Chips (or Andes Creme De Menthe baking chips) Note 23/4 cup (133g) milk chocolate chipsMint Frosting3 ounces (85g) cream cheese, full-fat (brick-style) softened to room temperature1/4 cup (4 tablespoons; 56g) unsalted butter, softened to room temperature3/4 teaspoon pure peppermint extracta few drops of green food coloring, optional3 cups (303g) powdered sugarTopping1/2 cup (75g) Mint Fudge Baking Chips (or Andes Creme De Menthe baking chips)1/2 cup (95g) milk chocolate chips3 tablespoons (45g) heavy cream InstructionsPREP: 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 2 tablespoons of dough (37 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 NotesNote 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 FactsCalories: 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 DID YOU MAKE THIS RECIPE? 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.