Mint Chocolate Chip Brownie Cookies

mint-chocolate-chip-brownie-cookies

Often times people ask me what my favorite cookie recipe is and I honestly answer “that depends on what day it is”.

It is true I change favorites as much as I change my underwear! (Woops)

But this week it is definitely Mint Chocolate Chip Brownie Cookies!  (I’m talking about the cookie, not the underwear! LOL)

These cookies were born late one night since that’s usually when I want cookies the most.

My chocolate cake scraps staring back at me from the freezer gave me the idea, and they also give these cookies a brownie like texture.

With the mint extract and mint chocolate chips this cookie is sure to become your favorite too!

If you cannot find the mint chocolate chips they will still be wonderful with just the mint extract, just add another ¼ teaspoon or so

Of course in my world nothing is ever mint unless it is green so I drizzled the cooled cookies with green colored chocolate !

Optional of course!

*Note that I forgot to grab my eggs in the video in the beginning when I show the ingredients!

There are indeed eggs in this recipe However~ you can VEGANIZE this recipe  easily by following the recipe at the bottom of this post!


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
Author:
Serves: 12 cookies
Ingredients
  • 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)
Instructions
  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
Notes
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

VEGANIZE THIS RECIPE!

Vegan Mint Chocolate Chip Brownie Cookies
 
Prep time
Cook time
Total time
 
Be sure the cake scraps you are using are indeed vegan as well!
If you do not have cake scraps you can replace with ½ cup ground oats
Author:
Serves: 12 cookies
Ingredients
  • Earth Balance Buttery Sticks (or shortening) 12 Tablespoons (170g)
  • Granulated Sugar ½ cup (100g)
  • Light Brown Sugar ¾ cup (160g)
  • Vanilla Extract 1 teaspoon (5ml)
  • Peppermint Extract 1 Tablespoon (15ml)
  • Ground Flax Seeds 2 Tablespoon (16g)
  • Hot Water 6 Tablespoons (90ml)
  • 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)
  • Vegan Chocolate Cake scraps ½ cup packed (90g)
  • Vegan Chocolate Chips 1 ~ 10ounce package (about 2 cups)
Instructions
  1. Combine ground flax seed with hot water and whisk smooth
  2. Let stand for at least 10 minutes or up to 30 minutes to thicken to a paste
  3. Cream the earth balance or shortening with both sugars until light and fluffy. About 4 -5 minutes
  4. Add the extracts and the flax eggs and mix well in between additions.
  5. Add the sifted flour, baking soda & powder, salt together and cocoa powder and mix on low speed just until combined.
  6. Add the vegan chocolate cake scraps and then the vegan chocolate chips and blend to combine well.
  7. 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.
  8. Bake immediately in a preheated 350°F oven for 13 minutes
  9. Cool slightly then drizzle with optional green colored chocolate and white chocolate
Notes
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
 

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    1. actually I don not. I try alot of differnt brands from cheapys to expensive. I like to save the more expensive extracts form things like Buttercreams, custards, and mousses. I have found (and they actually did a good test in Americas test Kitchen about imitation vs real vanilla) and found it was very hard to tell the difference in baked items

  1. Hi there Gretchen..!! Happy fall to u…

    Can u pls tell me if I can use fresh mint in this recipe…if yes…than how…?

    Thank u in advance,

    Urchula.

    1. Hi Thanks! Fresh mint? Hmmm, not really. The mint extract is so super concentrated with mint flavor and why we only need a couple teaspoons. You can most likely make your own mint extract (im not sure how though, I have never done it)

  2. When you say cake scraps are they moist cake scraps. If I take the top dome part of a cake off and wrap it in saran wrap and refrigerate it, is that the fresh type of cake scraps you talk about? Do you mean crumbled day old type of drier cake scraps?

    1. Ah good question, I always freeze my cake scraps as soon as I trim my cakes so they are not dried out, NO. they thaw out fresh and add great moisture to this recipe THANKS!

  3. Made these today..husband says they should be called ‘bet you can’t eat just one’ cookie. Lol Also I couldn’t find the mint chocolate chips locally so I used the seasonal mint M&M’s. They give the cookie some white, red and green color.

  4. Wow! Your mint cookies are irresistible! But can they be stored in the fridge? And for how long.. My freezer full of some your other recipes, trying to get prepped for Chrimbo. All the best for Xmas Gretchen! Early i know!!! xx

  5. Will you be making a video of your Rainbow Sprinkle Cookies anytime in the future. Would love the print out of that recipe. Saw it originally on your Yourtube video on Woodland Bakery. Thank you in advance.

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