These Mint Chocolate Brownie Cookies are decadent and rich chocolate cookie topped with a fluffy mint buttercream frosting. Looks just like mint chocolate chip ice cream but tastes oh-so-much better!
I don’t know about you but I feel like mint and chocolate are a pair that are meant to be! And one of my favorite summertime treats is a big ol’ scoop of mint chocolate chip ice cream in a warm, crunchy waffle cone!
So, I took all the classic flavors of mint chocolate chip ice cream and made one tantalizing addictive baked treat. For the base, I took my classic brownie recipe. It’s a simple brownie that is moist, soft, and full of rich, intense chocolate flavor. Then topped with a thick, fluffy, minty green frosting that looks like ice cream but tastes like a buttercream. This dessert truly doesn’t get any better than this!
brownie cookie ingredients
- unsalted butter
- granulated sugar
- brown sugar
- eggs
- vanilla extract
- all-purpose flour
- cocoa powder
- salt
- chocolate chip
Brown sugar: Feel free to use light or dark brown sugar. In this recipe, I prefer the deeper, richer caramel flavors of dark, but if you prefer the sweeter tastes of light brown or that’s all you have on hand, use that instead!
Pure vanilla extract: Using a high-quality pure vanilla extract gives a subtle rich sweet flavor while also bringing out the flavors of the other ingredients in the batter.
Cocoa powder: Be sure you use unsweetened cocoa powder in this recipe. By using unsweetened it allows you to control the amount of sugar in the final product.
how to make brownie cookies
STEP ONE: Melt ½ cup butter and ½ cup chocolate in a medium microwave safe bowl in 20 second increments, stirring after each round in the microwave. Remove from the heat, pour into a large mixing bowl and allow to cool for 10 minutes.
STEP TWO: Whisk the ½ cup granulated sugar and ½ cup brown sugar into the cooled chocolate/butter mixture. Add the 2 large eggs, one at a time, stirring until smooth. Whisk in the 1 tsp vanilla.
STEP THREE: Gently fold in the ¾ cup flour, ¼ cup cocoa powder and ½ tsp salt. Stir in remainder of chocolate chips (½ cup).
STEP FOUR: Cover and chill the dough in the refrigerator for just 20 minutes up to 2 hours.
STEP FIVE: Roll or scoop the dough into balls, 1.5 Tablespoons of dough each. I recommend a medium cookie scoop. Place 3 inches apart on the baking sheets and bake for 12-13 minutes or until the edges appear set.
STEP SIX: Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
mint chocolate frosting ingredients
- unsalted butter
- confectioners’ sugar
- heavy cream
- peppermint extract
- green and blue food coloring
- mini chocolate chips
Heavy cream: Heavy cream is necessary to create that thick, creamy texture needed for a true buttercream frosting. But if you don’t have any on hand or cannot locate at your local grocer, you can substitute full fat half-and-half, just be aware it may be on the thinner side.
how to make mint chocolate frosting
STEP ONE: Cream butter until smooth.
STEP TWO: Gradually add the confectioners sugar, heavy cream, peppermint extract, and food coloring.
STEP THREE: Melt half cup of chocolate chips to swirl on top of buttercream. Store leftovers in the fridge.
how to store
Store leftover brownie cookies in an airtight container for up to 1 week at room temperature.
can i freeze these mint chocolate brownie cookies?
Baked or unbaked cookies freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw. Cookies won’t spread as much if dough balls were frozen, so about halfway through bake-time, gently press down on the baking cookies with a spoon to help get them to spread.
bbq bakes tips and tricks
- Bring all cold ingredients to room temperature prior to making. Room temperature ingredients combine quickly and evenly, so you won’t risk over-mixing.
- While the buttercream frosting calls for heavy cream; full fat half-and-half can be used in a pinch. The consistency however will not be as thick and creamy.
- Feel free to use dark, milk, or semi-sweet chips for the cookie dough
- Chill for a total of 2 hours. If chilling for longer, allow the dough to sit at room temperature for 10 minutes before baking.
Mint Chocolate Brownie Cookies are the perfect brownie dessert to treat your family and friends to on Valentine’s Day, or Sunday afternoon snack!
more easy desserts to try
- Copycat Starbucks Oat Fudge Bars
- Apple Crisp Squares
- Strawberry Rhubarb Squares
- Black Forest Brownie Bars
- Brownie Cookies
- S’mores Cookie Bars
- Cookies and Cream Bars
Mint Chocolate Brownie Cookies
Ingredients
Brownie Cookies
- ½ cup unsalted butter melted
- ½ cup granulated sugar
- ½ cup dark or light brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- ¾ cup all-purpose flour
- ½ cup cocoa powder
- ½ teaspoon salt
- 1 cup chocolate chips, divided semi-sweet, milk or dark… you choose
Mint Buttercream
- ½ cup unsalted butter softened
- 1½ cup confectioners sugar
- 1 tablespoon heavy cream
- ¼ teaspoon peppermint extract
- 10 drops green food coloring
- 1 drop blue food coloring
Chocolate Swirl
- ½ cup chocolate chips semi-sweet, milk or dark… you choose
Instructions
Brownie Cookies
- Melt ½ cup butter and ½ cup chocolate in a medium microwave safe bowl in 20 second increments, stirring after each round in the microwave. Remove from the heat, pour into a large mixing bowl and allow to cool for 10 minutes.
- Whisk the ½ cup granulated sugar and ½ cup brown sugar into the cooled chocolate/butter mixture. Add the 2 large eggs, one at a time, stirring until smooth. Whisk in the 1 tsp vanilla.
- Gently fold in the ¾ cup flour, ¼ cup cocoa powder and ½ tsp salt. Stir in remainder of chocolate chips (½ cup).
- Cover and chill the dough in the refrigerator for just 20 minutes up to 2 hours.
- Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats.
- Roll or scoop the dough into balls, 1.5 Tablespoons of dough each. I recommend a medium cookie scoop. Place 3 inches apart on the baking sheets and bake for 12-13 minutes or until the edges appear set.
- Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Mint Buttercream
- Beat 1 cup softened butter on medium speed with an electric mixer. Beat for about 30-60 seconds until smooth and creamy. Add 2 cups of powdered sugar, cream, peppermint extract, and food coloring (adjust food coloring to get color of choice). Increase to high speed and beat for 3 minutes. Only add more powdered sugar if frosting is too thin (up to 3 cups) or more cream if mixture is too thick.
- Add salt if the frosting is too sweet. You may also add more food coloring if desired or more peppermint extract if it is not minty enough.
- Frost cooled cookies. There may be leftover frosting depending how much you use on each cupcake. Makes 12 cookies.
Chocolate Swirl
- In a microwave safe bowl heat ½ cup chocolate chips in 10 second increments, in order not to burn them.
- Swirl on top of minty buttercream frosting. Leave to harden for 30-45 minutes. You can leave them in the refrigerator in order to quicken the process.
- These cookies will stay fresh for up to 1 week in an airtight container… if they last that long!
Notes
- Make Ahead Instructions: Chilling for longer can create thicker cookies. If chilling for longer than 2 hours, allow the dough to sit at room temperature for 10 minutes before baking.
- Mint buttercream can be made in advance and kept in the refrigerator for 2 days.
- Freezing Instructions: Baked or unbaked cookies freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw. Cookies won’t spread as much if dough balls were frozen, so about halfway through bake-time, gently press down on the baking cookies with a spoon to help get them to spread.
Nutrition
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