Ingredients for Chocolate Mint Brownie Cookies
- Mint Chocolate Chips
- All Purpose Flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- Vanilla Extract
- 2 large eggs
- 1/2 cup chopped walnuts (optional)
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How to Make Chocolate Mint Brownie Cookies
- Melt 3/4 cup (6 ounces) semi-sweet chocolate chips in a small saucepan over the lowest possible heat, stirring frequently.
- Once the chocolate begins to melt, remove from heat and stir until completely smooth.
- Allow the melted chocolate to cool to room temperature.
- In a medium bowl, whisk together 1 3/4 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter, 1 cup granulated sugar, and 1 cup packed light brown sugar until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in the cooled melted chocolate.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in 1/2 cup semi-sweet chocolate chips, 1/4 cup crushed Andes mints, and 1/2 cup chopped walnuts (optional).
- Drop rounded tablespoons of cookie dough onto ungreased baking sheets.
- Bake in a preheated oven at 350°F (175°C) for 8-12 minutes, or until the edges are set but the centers are still slightly soft.
- Let the cookies cool on the baking sheets for 2 minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
34g
Fat
15g
Carbs
4g
