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Frosted Mint Chocolate Brownie Cookies are made with a chewy double chocolate cookie, topped with creamy mint frosting, chocolate ganache, and Andes mints. These Andes Mint Cookies are the perfect holiday mint chocolate cookie recipe!
Welcome to Day #4 of the 12 Days of Christmas Cookie Recipes. I am sharing the perfect mint chocolate cookie for all of my mint lovers out there!
These Mint Chocolate Brownie Cookies are such a decadent cookie with layers of flavors starting off with a rich chocolate cookie topped with a mint frosting and a semi-sweet chocolate ganache and chopped Andes mint chocolate candies.
If you want a showstopping, beautiful, and delicious Christmas cookie, this is the recipe for you!
Mint Chocolate Brownie Cookies Ingredients:
Chocolate Cookie Ingredients:
- Butter — can use salted or unsalted butter in this recipe. If using salted butter, reduce the salt by 1/4 teaspoon.
- Brown Sugar — this recipe calls for light brown sugar.
- Sugar — also called granulated sugar.
- Eggs — large-sized eggs.
- Vanilla Extract — I suggest using pure vanilla extract in this recipe.
- Unsweetened Cocoa Powder — I suggest Callebaut, Ghirardelli, Guittard, Trader Joe’s. I buy my cocoa in the bulk bins at Winco.
- Flour — all-purpose flour
- Baking Soda — this is what gives the cookies the perfect rise.
- Salt — the flavor enhancer and integral in baked goods.
- Chocolate Chips — I suggest semi-sweet chocolate chips but can use milk chocolate.
Creamy Mint Frosting:
- Butter
- Cream Cheese — make sure it is softened to ensure creamy frosting.
- Powdered Sugar
- Mint Extract — I love to use Nielsen-Massey Peppermint Extract.
- Green Food Coloring (optional)
Chocolate Ganache:
- Semi-Sweet Chocolate
- Heavy Cream
- Andes Mints (for topping)
How to make Mint Chocolate Cookies:
- Cream together butter, brown sugar, and sugar for 4 minutes until light and fluffy. Scrape the sides of the bowl. Add eggs and vanilla and whip for 1 minute longer.
- Fold in cocoa powder, flour, baking soda, and salt. Mix until the mixture comes together. Mix in semi-sweet chocolate chips. I love to use Ghirardelli and Guittard chocolate chips.
- Bake on light-colored baking sheets. Make sure to not overbake! It is better to underbake the cookies rather than overbake.
- Make the mint frosting by whipping together softened butter, softened cream cheese, powdered sugar, mint extract, and a touch of green extract.
- Make the chocolate ganache by melting together chocolate and heavy cream until smooth and creamy.
- Once the cookies have baked and cooled, frost the cookies with mint frosting. Freeze the cookies for about 20-30 minutes before adding the chocolate ganache.
- Top with chocolate ganache. Return back to the freezer or refrigerator to allow the chocolate to set up. Top with chopped Andes mints.
- Store in an air-tight container in the refrigerator until ready to eat.
How to store Mint Brownie Cookies:
These cookies can be stored in an air-tight container in the refrigerator for up to 4 days. These cookies taste wonderfully served chilled.
Here are the first few days of the 12 Days of Christmas Cookie Recipes:
- Day #1: Soft M & M Christmas Cookies
- Day #2: Red Velvet Cookies with Cream Cheese Frosting
- Day #3: Chewy Cranberry White Chocolate Chip Cookies
Keep checking back daily for more Christmas Cookie Recipes!
Popular Mint Chocolate Cookie Recipes:
- Chocolate Mint Chip Cookies
- Levain Bakery Chocolate Peppermint Cookies
- Peppermint Bark Chocolate Cookies
- Chocolate Peppermint Candy Cane Jojo Oreo Cookies
RECOMMENDED BAKING TOOLS:
- Light-Colored Baking Sheets — I suggest using a heavy-gauge aluminum pan. If you use a dark-colored baking sheet, the heat from the oven is attracted to the dark color and the bottoms of the cookies will cook faster and may become too brown.
- Kitchenaid Mixer — this is my go-to stand mixer and is perfect for creating the perfect cookies.
- Parchment Paper Sheets — make for an easy clean-up plus help the cookies to bake evenly.
- Measuring Cups and Spoons – you want to invest in a quality set of measuring cups and spoons.
- Large Cookie Scoop — a cookie scoop is perfect to use to make uniform-sized cookies.
- Wire Cooling Rack — a gridded wire rack allows air to circulate around the cookies.
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Frosted Mint Chocolate Brownie Cookies
Frosted Mint Chocolate Brownie Cookies are made with a chewy double chocolate cookie, topped with creamy mint frosting, chocolate ganache, and Andes mints. These Andes Mint Cookies are the perfect holiday mint chocolate cookie recipe!
Equipment
Ingredients
Chocolate Cookies:
- 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
Mint 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 (may start with 1/4 tsp)
- Green Food Coloring (optional)
Chocolate Ganache:
- 1 cup Chocolate Chips
- 3 Tablespons Heavy Cream
- 1 cup Andes Mints, chopped
Instructions
Chocolate Cookies:
- Preheat oven to 350 degrees. In a large bowl, cream together butter, brown sugar, and sugar for 4 minutes until light and fluffy. Scrape the sides of the bowl. Add eggs and vanilla and whip for 1 minute longer.
- Fold in cocoa powder, flour, baking soda, and salt. Mix until the cookie dough comes together. Mix in semi-sweet chocolate chips.
- Roll into balls or use a cookie scooper and place on a light-colored baking sheet, at least two inches apart. Gently press down on the cookies. Bake for 8-10 minutes. Make sure to not overbake! It is better to underbake the cookies rather than overbake them. Set aside to cool.
Mint Frosting:
- In a bowl, whip together softened butter, softened cream cheese, powdered sugar, mint extract, and a touch of green extract until light and fluffy.
- Once the cookies have baked and cooled, frost the cookies with mint frosting. Freeze the cookies for about 20-30 minutes before adding the chocolate ganache.
Chocolate Ganache:
- Place chocolate and heavy cream in a microwave-safe bowl. Heat in the microwave on 50% power in 30-second increments until the chocolate is melted and the ganache is smooth. Let it cool for 5 minutes before placing it on top of the cookies.
- Remove the cookies from the freezer and top them with ganache. If the ganache isn't too warm, top it with chopped Andes mints. Return back to the freezer or refrigerator to allow the chocolate to set up. Store in an air-tight container in the refrigerator until ready to eat.
Notes
How to store Mint Brownie Cookies:
These cookies can be stored in an air-tight container in the refrigerator for up to 4 days. These cookies taste wonderfully served chilled.Nutrition information is automatically calculated, so should only be used as an approximation.
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I made these for a Christmas party and they were gone SO FAST! Definitely a favorite.
Made these for Christmas last year and all the kids and adults went crazy!! I’ve already been asked if I will be making these this year and the answer is YES! they are so pretty and brighten up any Christmas cookie box but are also so delicious! Thank you for sharing this recipe it’s a huge hit!
SO decadent and easy to make! We loved these!
These are the best Christmas cookies! Show-stopping!