Easy Chocolate Mint Cookies with big fudgy centers and fresh mint flavor. Only eight ingredients and packed with rich chocolate mint goodness.
author’s note
Fudgy Chocolate Mint Cookies Inspired by BYU Brownies
I’m from Utah, home of the famous BYU mint chocolate brownie. I even worked at the creamery that created and sold it, so of course I had to recreate those on my blog. And then it got me thinking… what about a chocolate mint cookie? I had to try it, and it did not disappoint.
Are you all cranking out cookies right and left for the holidays? I know I am! Between testing new cookie recipes to share with you and making treats for neighbors and friends, it feels like my oven hasn’t had a break.
And these cookies are a total holiday lifesaver. Ready in about 10 minutes, and only eight ingredients. Perfect for when you need a quick win.
Ingredients
| Ingredient | Tips or Swaps |
|---|---|
| Cream Cheese | Use full-fat brick-style for the best texture. Low-fat makes the dough too soft. |
| Unsalted Butter | Use room temperature butter so the dough blends smoothly without getting greasy. |
| Brownie Mix | Use an 18 ounce box or the texture will be off. I love Betty Crocker Supreme Chocolate Chunk. |
| Chocolate Pudding Mix | Use instant chocolate pudding (not sugar free and not cook and serve). Use the small 3.9 ounce box. |
| Mint Chocolate Cookies (Oreos) | Chop them coarsely. Can swap with more Andes mints if you prefer. |
| Andes Mints | Coarsely chop. Junior Mints also work if you can’t find Andes mints. |
How To Make Chocolate Mint Cookies
- Beat the cream cheese and butter until smooth. Mix in the egg and vanilla.
- Add the dry brownie mix and pudding mix. The dough gets thick and sticky fast.
- Fold in chopped mint Oreos and Andes mints.
- Chill for 30 minutes so the dough is easier to work with.
- Scoop large dough balls and flatten slightly.
- Bake until just set. Underbaking keeps them fudgy.
Tips For Chocolate Mint Cookies
- Use room temp ingredients: Cold butter or cream cheese blends best. If they’re melted, the dough gets greasy.
- Check package sizes: Double check the ounces on the brownie mix and pudding mix. If they’re too big, the cookies turn out dry and crumbly.
Storage
- Room temp: Store chocolate mint cookies airtight for up to 5 days.
- Freeze dough balls: Freeze on a tray then transfer to a bag. Bake from frozen.
- Freeze baked cookies: Freeze up to 3 months. Thaw on the counter.
More Irresistible Cookie Recipes:
Mint Chocolate Chip Cookies
Delicious Chocolate Mint Cookies are bursting with flavor, simple to make, and perfect for holiday baking!
Equipment
- Sheet pan (15" x 10")
- Parchment paper or silicone baking mat
- Stand mixer or hand mixer
Ingredients
- 4 ounces cream cheese full-fat, at room temperature
- 8 tablespoons unsalted butter 1/2 cup, at room temperature
- 1 large egg at room temperature
- 2 teaspoons vanilla extract
- 1 (18-ounce) package Betty Crocker Supreme Chocolate Chunk Brownie Mix
- 1 (3.9-ounce) package chocolate instant pudding and pie filling unprepared
- 8 to 10 mint-chocolate sandwich cookies such as Oreos or Andes, coarsely chopped, measure to 1 scant cup, see note 1
- 1 cup Andes Crème de Menthe Thin Mints coarsely chopped
Instructions
- Preheat oven to 350°F. Prepare a sheet pan by lining it with parchment paper or a silicone liner.
- In a large bowl, cream together the cream cheese and butter with a stand or hand mixer. (Both cream cheese and butter should be slightly soft, but not melted.) Add the egg and vanilla extract; continue mixing.
- Beat in the dry brownie and pudding mixes until just combined.
- Gently fold in the coarsely chopped mint Oreos and coarsely chopped Andes mints. (The dough is thick and sticky! If it’s too hard to work with, cover and place in the fridge for 10 minutes, then continue.) Cover the dough and chill for 30 minutes.
- Form large balls of dough (2 tablespoons in size), then slightly flatten to create a wide, disc-like shape.
- Bake for 8–12 minutes, then remove from the oven. (Baking time may vary based on the size of your cookies and actual oven temperature.) It’s best to slightly underbake these cookies to keep them soft, fudgy, and chewy! If desired, top the cookies with a few more Andes mints (just to make them look pretty!).
- Allow the residual heat to continue to “bake” the cookies on the sheet for an additionally 3–4 minutes before removing them to a cooling rack.
Final step! Please let us know how it was by leaving a review.
Recipe Notes
Note 1: If you aren’t a fan of Oreos or don’t want them in your cookies, you can leave these out entirely or add an extra 1/2 cup chopped Andes mints in its place!
Storage: Store leftover cookies in an airtight container at room temperature for up to 5 days. Freeze dough balls on a lined tray until solid, then transfer to a freezer bag. Bake straight from frozen, adding a few extra minutes to the bake time.
Nutrition
Serving: 1serving | Calories: 353kcal | Carbohydrates: 44g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 255mg | Potassium: 46mg | Fiber: 1g | Sugar: 31g | Vitamin A: 289IU | Calcium: 14mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Variations
- White Chocolate & Peppermint: Swap chocolate fudge pudding with white chocolate or vanilla pudding mix, and use white chocolate chips and crushed peppermint.
- Add a chocolate mint ganache from this Chocolate Cheesecake.
- Make it more minty by adding a Andes mint on top like in these Andes Mint Cookies.
Hi there. Can I use the ghiradelli brownie mix instead of the Betty Crocker for this recipe?
As long as the ounces/grams are the same! 🙂
Hi! I’m planning on making these but not seeing chocolate fudge pudding mix at the store unless it’s sugar free. They only carry chocolate in non-sugar free. Can I use that? Thank you!
Plain chocolate is great 🙂
These look incredible! Does the recipe call for cook and serve fudge pudding mix or instant?
Instant 🙂