Mint Chocolate Brownie Cookies
Prep time
Cook time
Total time
Preheat oven to 350°F
All ingredients should be at room temperature for best results
If you do not have any cake scraps you can replace with ½ cup ground oats
Serves: 12 cookies
  • Unsalted Butter 12 Tablespoons (170g)
  • Granulated Sugar ½ cup (100g)
  • Light Brown Sugar ¾ cup (160g)
  • Vanilla Extract 1 teaspoon (5ml)
  • Peppermint Extract 1 Tablespoon (15ml)
  • Egg large 2 (100g)
  • All Purpose Flour 1¾ cup (225g)
  • Unsweetened Cocoa Powder ½ cup (46g)
  • Salt ½ teaspoon
  • Baking Powder 1 teaspoon (5g)
  • Baking Soda 1 teaspoon (5g)
  • Chocolate Cake scraps ½ cup packed (90g)
  • Mint Chocolate Chips 1 ~ 10ounce package (about 2 cups)
  1. Cream the butter and both sugars with the paddle attachment until light and fluffy. About 4 -5 minutes
  2. Add the extracts and the eggs one at a time mix well in between additions.
  3. Stop the mixer every so often and scrape the sides and bottom of the bowl.
  4. Add the sifted flour, baking soda & powder, salt together and cocoa powder and mix on low speed just until combined.
  5. Add the chocolate cake scraps and then the mint chocolate chips and blend to combine well.
  6. With a 2 ounce cookie scoop (or simply drop dough by the heaping tablespoon) onto a parchment lined sheet pan spaced about 3 inches apart.
  7. Bake immediately in a preheated 350°F oven for 13 minutes
  8. Cool slightly then drizzle with optional green colored chocolate and white chocolate
Store cookies at room temperature in an airtight container for up to 2 weeks

Or you can freeze the unbaked dough balls for up to 2 months
Recipe by Gretchen's Bakery at