Mint Brownie Cookies
- December 10, 2020 by Taylor
- 0 Comments
Gooey chocolate brownie cookies filled with Andes baking chips are perfect for the holidays! Mint Brownie Cookies are a great addition to any Christmas cookie tray.
Every year when December rolls around, I get a HUGE craving for all of the mint goodies. Whether it's my White Chocolate Peppermint Oreo Truffles, Christmas Rice Krispie Truffles, or my Christmas Sugar Cookie Bars, I can't get enough of it. I love Andes mints, so when I saw there were Andes baking chips at the grocery store, I just had to make these Mint Brownie Cookies.
Ingredients in Mint Brownie Cookies
Unsweetened Cocoa Powder - this gives the cookies the chocolate-y flavor.
Granulated Sugar
Butter - a must have for cookies!
Vegetable Oil - this keeps the cookies a bit softer and brownie-like
Egg
Vanilla Extract
Peppermint Extract - this adds just a slight hint of mint flavor to the cookies along with the Andes baking chips.
All Purpose Flour
Baking Powder
Salt
Andes Mint Baking Chips - I found these in the baking aisle. If you have trouble finding them, you can chop up Andes mints. I think the Andes Peppermint Bark Baking Chips would also work well in these cookies.
This mint brownie cookie recipe is easy to make. You start by combining cocoa powder, sugar, melted butter, and oil until they're well combined. Next, add the egg, peppermint extract, and vanilla extract, followed by the baking powder and salt.
Lastly, mix in the flour, followed by the baking chips. Then form into cookie dough balls and bake 9-10 minutes. A word of warning - don't over bake! The cookies will still seem soft after 9-10 minutes but they will set up once they cool. If you over bake them, they will be harder than brownies.
We devoured these mint brownie cookies! The combination of chocolate and mint is just too irresistible. I would recommend making these for friends so you can keep some and give away the rest!
Mint Brownie Cookies
Brownie meets cookie in these Mint Brownie Cookies made with Andes baking chips!
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Servings: 16 cookies
Calories: 210kcal
Ingredients
- ½ cup unsweetened cocoa powder
- 1 cup white sugar
- ½ cup butter melted
- 3 tablespoon canola oil
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 teaspoon peppermint extract
- 1 ⅓ cups all-purpose unbleached flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup Andes mint baking chips
Instructions
- Preheat the oven to 350 degrees F.
- Line a cookie sheet with parchment paper.
- In a medium to large bowl, add the cocoa powder, sugar, butter, and oil. Mix well to combine.
- Add the egg, vanilla extract, and peppermint extract, and mix until well combined.
- Add the flour, baking powder, and salt, mixing them well into the dough.
- Add the Andes mint baking chips and fold in.
- Using 1-2 tablespoon cookie scoop, scoop the dough, roll each dough ball until smooth, and place onto prepared baking sheet.
- Bake in the preheated oven for 9-10 minutes - they will still be soft but will set up once they cool. Don't overbake!
- Cool on baking sheet for about 10 minutes and then transfer to a cooling rack to cool completely.
- Enjoy!
Nutrition
Calories: 210kcal | Carbohydrates: 26g | Protein: 2g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 25mg | Sodium: 132mg | Potassium: 72mg | Fiber: 1g | Sugar: 16g | Vitamin A: 192IU | Calcium: 16mg | Iron: 1mg
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