Description
Delight in these Frosted Mint Chocolate Brownie Cookies, combining a rich, fudgy chocolate base with a creamy peppermint frosting and a chocolate drizzle. Perfectly soft and bursting with minty chocolate flavor, these cookies make a festive treat ideal for holidays or any chocolate lover’s craving.
Ingredients
Scale
Cookie Dough
- 1 cup Butter (barely softened)
- 1 1/4 cups Brown Sugar
- 1/2 cup Sugar
- 2 large Eggs
- 2 teaspoons Vanilla Extract
- 3/4 cup Unsweetened Cocoa Powder
- 2 1/2 cups Flour
- 1 teaspoon Baking Soda
- 3/4 teaspoon Salt
- 1 cup Chocolate Chips
Frosting
- 1/2 cup Butter (softened)
- 8 ounces Cream Cheese (softened)
- 1 3/4 cups Powdered Sugar
- 1/4 to 1/2 teaspoon Peppermint Extract (start with 1/4 teaspoon)
- Green Food Coloring (optional)
Chocolate Drizzle and Garnish
- 1 cup Chocolate Chips
- 3 Tablespoons Heavy Cream
- 1 cup Andes Mints, chopped
Instructions
- Prepare the Cookie Dough: In a large mixing bowl, cream together the barely softened butter, brown sugar, and sugar until fluffy. Beat in the eggs one at a time, followed by vanilla extract. In a separate bowl, whisk together the cocoa powder, flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in 1 cup of chocolate chips.
- Shape and Bake Cookies: Preheat your oven to 350°F (175°C). Scoop rounded tablespoons of dough onto a parchment-lined baking sheet, spacing them about 2 inches apart. Bake for 9 minutes or until the edges are set but centers remain soft. Remove from oven and let cookies cool completely on the baking sheet.
- Make the Frosting: In a medium bowl, beat the softened butter and cream cheese until smooth and creamy. Gradually add powdered sugar, continuing to beat until light and fluffy. Stir in peppermint extract and add green food coloring if desired for a festive look. Spread frosting generously over each cooled cookie.
- Prepare Chocolate Drizzle: In a microwave-safe bowl, combine 1 cup chocolate chips and heavy cream. Microwave in 20-second increments, stirring in between, until smooth and glossy. Drizzle the chocolate over the frosted cookies.
- Add Final Touch: Sprinkle chopped Andes mints over the chocolate drizzle while it is still wet to help them stick. Allow the chocolate to set before serving.
Notes
- For softer cookies, do not overbake; centers should remain slightly undercooked when removed.
- Adjust the peppermint extract amount to your taste preference, starting with less as it can be strong.
- Use bare softened butter for the dough to help create a tender texture.
- Green food coloring is optional but recommended for a holiday theme.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
