Mint Brownie Cookies
Brownie meets cookie in these Mint Brownie Cookies made with Andes baking chips!
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