I love chocolate and mint together. Ok, I love chocolate and anything together! But chocolate and mint are one of my favorite flavor combos. I love Andes Mints, York Peppermint Patties, Jr. Mints but especially Mint Brownies. I remember as a kid, occasionally my Mom would let me get a Mint Brownie from Harmon's bakery. Yum! Over the years, I have made several different Mint Brownie recipes and while they tasted delicious, they take a long time for both frostings to set and sometimes when you cut them they are messy and the layers don't stay together. That is when I had the idea for Mint Brownie Cookies!
Because I wanted an easy and quick to make alternative to Mint Brownies, I used a Fudge Brownie Box mix from Betty Crocker as the base. Just add 2 eggs, 2/3 cup flour, and 2 Tbsp water. I mixed it in my KitchenAid stand mixer because it makes quite a stiff dough. Then mix in 1 cup of Andes Mint Chips by hand. Scoop into 24 round balls and cook for 10 min at 375 degrees. Let cool on pan for 3-4 minutes and then on cooling rack for 15-20 until completely cool.
While the cookies cook and cool, I washed my mixing bowl and paddle and made a quick mint buttercream frosting. Add 1/2 cup softened butter, 2 1/2 cups powdered sugar, 2 Tbsp milk, 1/2-1 teaspoon mint extract and 6 drops green food coloring. Mix thoroughly. If it is a warm day or your butter was really soft, I would recommend putting it in the fridge until the cookies are ready to be frosted.
Right before you are ready to frost the cookies, you will make the chocolate ganache. It is so easy. Combine 3/4 cup of milk chocolate chips and 3 Tbsp heavy whipping cream.
Microwave for 30 seconds at a time, stirring each time. (It only takes 1-2 times in the microwave. Don't over cook it, just stir it a lot and the chocolate will easily melt into the cream.)
Frost each cookie with the mint buttercream, then add 1-2 tsp of ganache to the top and spread it out. I like to leave the green mint buttercream showing and not spread out the ganache as far as the buttercream. Then, top with the remaining Andes Mint chips before the ganache sets up.
So fudgy and decadent but so easy to whip up with a Brownie mix! And the mint is not overpowering. So even some of my kids who don't love mint as much as I do, enjoy these cookies.
These are yummy anytime but I love them for St. Patrick's Day because of their Mint Green Buttercream Frosting. Whip up a batch soon and try them for yourself – you'll be hooked!
- 1- 18.3 oz fudge brownie mix
- 2 eggs
- 2/3 cup flour
- 2 Tbsp water
- 1 cup Andes Creme De Menthe Baking Chips (use the rest of the bag to sprinkle on top)
- 1/2 cup softened butter
- 2 cups powdered sugar
- 2 Tbsp milk
- 1/2 - 1 tsp mint extract
- 6 drops green food coloring
- 3/4 cup milk chocolate chips
- 3 Tbsp heavy whipping cream
- Preheat the oven to 375 degrees.
- In a large mixing bowl, beat the brownie mix, eggs, flour and water until fully combined.
- Add 1 cup Andes baking chips and mix in by hand. (Dough will be stiff.)
- Roll cookies into 24 balls and bake on cookies sheet for 10 minutes.
- In a large mixing bowl, cream butter.
- Add baking powder, milk, mint extract and green food coloring. Mix until well combined.
- Store in the fridge until cookies are cooled and ready to be frosted.
- In a small microwave safe bowl combine milk chocolate chips and cream.
- Microwave in 30 second increments, stirring each time until chocolate is melted and smooth.
- Frost cooled cookies with buttercream, then drop 1-2 tbsp of ganache in the middle and carefully spread out over the top.
- Sprinkle the remaining Andes Baking Chips on top of each cookie.