Chocolate Mint Brownie Cookies

Chocolate and mint are such satisfying flavors together. The cool, flavorful mint offsets the rich chocolate in this recipe.

Set out a plateful of the Chocolate Mint Brownie Cookies at a game day party and watch them disappear before halftime!

The Chocolate Mint Brownie Cookies are easy to make. Start off with a large glass bowl, place the baking chocolate and butter together in the microwave for 1 minute. Stir and continue heating until the mixture is completely melted and silky. Next, add the sugars, salt, espresso, vanilla and mint extracts to the mixture. Stir in the eggs. Gently fold in the flour, cocoa powder and baking soda. Stir the chocolate disks chips into the sticky dough. The chocolate disks melt into the cookies providing them another layer of chocolatey goodness.

Form cookies by using a standard cookie scoop and place them on prepared baking sheets at least 2 inches apart. When scooping cookies, try not to allow any chocolate disks to directly touch the baking sheet, with your hand cover them with dough. Place the cookies in the refrigerator for 30-60 minutes to reduce spreading, so the cookies retain their shape.

Bake the chilled cookies for 9-11 minutes, rotating halfway through the bake time. Do not overbake. They will continue to bake as they cool.

Remove the cookies from the oven and let them rest on the baking sheet for 5 minutes. Then carefully place the frozen junior mints on top of the cookies, about 4-5 pieces total per cookie. Transfer to a wire rack with a large spatula. Allow cookies to completely cool to room temperature.

I love this recipe because it doesn't require a mixer, and they are ready to eat in about an hour! The cookies are super easy to put together, and very hard to mess up! Serve the cookies with leftover popcorn, tIt’s best to leave the formed cookie dough in the refrigerator, for 30-60 minutes to reduce spreading so that the cookies retain their shape during the bake time. Measure correctly, and don't overmix or over bake for the best results. This is made with pantry items you probably have already in the house.

As a bonus, our Chocolate Mint Brownie Cookies are perfect to make ahead of time.

Yield: 18 medium size cookies

Author: Stacey Berk

Chocolate and mint are such satisfying flavors together. The cool, flavorful mint offsets the rich chocolate in this recipe. Set out a plateful of the Chocolate Mint Brownie Cookies at a game day party and watch them disappear before halftime!

prep time: 15 Mcook time: 10 Mtotal time: 25 M

ingredients:

2 4oz. baking bars of best quality mint or dark chocolate, broken into small pieces
2 sticks of unsalted butter
1 ¼ cups of brown sugar
¼ cup of granulated sugar
¼ teaspoon of salt
1 teaspoon of instant espresso
1 tablespoon of vanilla extract
¼ teaspoon of mint extract
4 eggs, room temperature
2 cups of all-purpose flour
2/3 cups of unsweetened cocoa powder
½ teaspoon of baking soda
1 cup of dark chocolate disks, roughly chopped (or 1 4oz. baking bar, chopped)
2 1.84 oz. boxes of Junior Mints, frozen

instructions:

How to cook Chocolate Mint Brownie Cookies

Prepare two cookie sheets with parchment paper.
In a large glass bowl, place the baking chocolate and butter together in the microwave for 1 minute. Stir and continue heating until the mixture is completely melted and silky.
Add the sugars, salt, espresso, vanilla and mint extracts to the mixture. Stir in the eggs. Gently fold in the flour, cocoa powder and baking soda. Stir the chocolate disks chips into the sticky dough.
Form the cookies by using a cookie scoop and place them on the prepared baking sheet at least 2 inches apart. When scooping cookies, try not to allow any of the chopped chocolate to directly touch the baking sheet, with your hand cover them with dough. Place the cookies in the refrigerator for 30-60 minutes to reduce spreading, so the cookies retain their shape.
Preheat the oven to 350F. Bake chilled cookies for 10-11 minutes, rotating halfway through the bake time. Do not overbake. They will continue to bake as they cool.
Remove the cookies from the oven and let them rest on the baking sheet for 5 minutes. Then carefully place the frozen junior mints on top of the cookies, about 4-5 pieces total per cookie. Transfer to a wire rack with a large spatula. Allow cookies to completely cool to room temperature. Store in a cookie jar or airtight container at room temperature.

NOTES:

• Use really good ingredients. High-quality baking chocolate bars shine throughout this recipe. • Keeping the Junior Mints frozen helps to keep the candy’s filling intact as the cookie cools.

Pro Cookie Tips • Use room temperature ingredients such as eggs in this recipe. • Measure with the spoon and sweep method- spoon flour into a measuring cup and level it with a knife. • When scooping cookies, try not to allow any chocolate chips to directly touch the baking sheet, with your hand cover them with dough. • Chill the dough for 30-60 minutes before baking. • Use parchment paper to line baking sheets so cookies won’t stick and for easy clean up. • Rotate baking sheets halfway through the baking time. • Rest cookies on the baking sheet before moving to a cooling rack. • Cool cookies completely before decorating or storing.

Created using The Recipes Generator

VISIT US ON INSTAGRAM @EXPANDKITCHENANDHOME AND TAG US #EXPANDKITCHENANDHOME