• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About Pate and The G&M Kitchen
    • Contact Me
  • Recipes
    • Cakes
    • Cupcakes
    • Pies and Cobblers
    • Cookies
    • Bread
    • Breakfast
    • Muffins
    • Rolls
    • Donuts
    • Biscuits
    • Cream Puffs
    • Desserts
    • Cocktails

The G & M Kitchen

  • Modern Southern Recipes
  • Photography Portfolio
  • Privacy Policy
menu icon
go to homepage
  • Photography Portfolio
  • Contact Me
  • Recipes
  • About
  • Say hey y'all!:

    • Email
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Photography Portfolio
    • Contact Me
    • Recipes
    • About
  • Say hey y'all!:

    • Email
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Cookies

    Published: Apr 7, 2021 by Pate Giltner Leave a Comment

    Mint Chocolate Brownie Cookies

    136 shares
    Jump to Recipe·Print Recipe

    These incredibly delicious chocolate brownie cookies are the perfect fudgy, chocolatey, and rich treat! They are a quick (no chill time here!) and an impressive cookie recipe to make when you want something a bit more special than a traditional chocolate chip cookie. 

    Brownie cookie on a table with fresh mint

    Key ingredients:

    • Chocolate: This recipe uses both high-quality baking chocolate chips and dutch process cocoa powder. I used dark chocolate but you can also use semi-sweet if that's the flavor that you prefer. You can also use regular cocoa powder instead of dutch process; it just won't be as rich. 
    • Eggs: The eggs in this recipe work double-time to act as a binding agent for all the ingredients, but they also get really whipped up, which helps cause them to rise and create all those gorgeous crinkles in the cookies.  
    • Sugar: This recipe calls for both brown sugar and granulated sugar. Sugar sweetens these cookies, but the brown sugar also adds to the gooey texture and helps make the cookies super fudge and brownie-like. 
    • Espresso powder: if you have never made a chocolate dessert with espresso or coffee, you need to do this ASAP! The espresso really brings out the flavor in the chocolate and is the secret ingredient in the best chocolate cookies and cakes! 
    • Butter: Butter is used to help melt and stabilize the chocolate to create that super fudgy and sweet chocolate center.
    • Mint extract: This is what gives these cookies that super yummy minty flavor. This is 100% optional, and you can leave it out if you are anti-mint. 
    • All-purpose Flour: This is what gives the cookies their structure, but be careful not to over mix. Overmixing will make a tough and not-so-chewy brownie cookie.
    • Baking powder: baking powder is the leavener in this recipe, and along with the eggs, helps the cookies to rise. 
    • Salt: Salt is the ultimate flavor enhancer, and fun fact, if you ever want a dessert to be sweeter, a lot of times, it means you need to up the salt and not the sugar.
    • Melted chocolate in a bowl
      melted chocolate
    • the dry ingredients
      the dry ingredients
    • the dry ingredients being whisked
      the dry ingredients being whisked
    • eggs being added to sugars
      eggs being added to sugars
    • melted chocolate being added to the whipped eggs and sugar
      melted chocolate being added to the whipped eggs and sugar
    • Dry ingredients being added to the batter
    • done batter
      The completed batter

    Tips for making this recipe:

    • Save time by melting the butter and chocolate in the microwave. Do this by combining the chocolate and butter and microwaving it at 20-second increments until it's 90% melted. Stir thoroughly between increments and stir at the end until all the chips have melted. 
    • Have all the ingredients at room temp, especially the eggs. If the eggs are too cold, the cookies could lose all those wonderful crinkles. 
    • Thoroughly whip the eggs and sugar. Again, all those wonderful cringles come down to the eggs, and if they don't get whipped enough, not enough air will get incorporated into the batter. 
    • Carefully fold the chocolate and dry ingredients into the whipped eggs and sugar. You want to keep all that wonderful air that you whipped into the batter. 
    • Use an ice cream scoop to scoop out the cookies. This batter is super wet, and scoop helps to get them on your parchment-lined baking sheet and circles. 
    • Bake immediately. Don't chill or let the batter sit around for too long.
    •  To get perfect circle-shaped cookies, swirl a drinking glass around each cookie right when they come out of the oven. 

    How to get crinkly tops:

    The key to brownie cookie crinkly tops is the eggs! You want them to be room temperature and to get thoroughly whipped! 

    What makes these cookies fudgy:

    These cookies' fudginess largely comes down to the melted chocolate, so don't substitute for all cocoa powder!

    How to keep and store this recipe:

    These cookies are best eaten the day of, but they can be stored in an airtight container for 2-3 days.

    Here's a video on how to make these cookies: 

    LOOKING FOR MORE COOKIE RECIPES?! CHECK THESE OUT!

    Bourbon Shortbread

    Perfect Chocolate chip Cookies

    Bourbon Spice Cookies

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    Brownie cookie on a table with fresh mint

    Mint Chocolate Brownie Cookies

    • Author: pate giltner
    • Prep Time: 10 minutes
    • Cook Time: 12 minutes
    • Total Time: 22 minutes
    • Yield: 12 cookies 1x
    • Category: cookies
    • Method: baking
    • Cuisine: american
    Print Recipe
    Pin Recipe

    Description

    These incredibly delicious chocolate brownie cookies are the perfect fudgy, chocolatey, and rich treat! They are a quick (no chill time here!) and an impressive cookie recipe to make when you want something a bit more special than a traditional chocolate chip cookie. 


    Ingredients

    Scale
    1. 1 cup high-quality dark chocolate (chips or chopped baking bars)
    2. ½ cup butter, cut into cubes 
    3. 1 cup brown sugar 
    4. ¼ cup granulated sugar 
    5. 2 eggs (room temperature)
    6. 1 cup all-purpose flour
    7. 3 tablespoon dutch process cocoa powder
    8. 1 tablespoon espresso powder 
    9. 1 teaspoon baking powder 
    10. ¼ teaspoon salt 
    11. 1 teaspoon Mint extract 

    Instructions

    1. Preheat the oven to 350 degrees and line 2 baking sheets with parchment paper. 
    2. Melt the chocolate and the butter. Save time by melting the butter and chocolate in the microwave. Do this by combining the chocolate and butter in a microwave-proof bowl and microwaving it at 20-second increments until it's 90% melted. Stir thoroughly between increments and stir at the end until all the chips have melted. 
    3. In a medium bowl, whisk the flour, cocoa powder, espresso powder, baking powder, and salt.  
    4. Beat the sugar, eggs, and mint extract on high for 5 minutes.
    5. Fold the melted chocolate into the egg and sugar mixture. 
    6. Fold the dry ingredients into the batter. 
    7. Use an ice cream scoop to scoop the cookies onto the baking sheets. Place the cookies 2 inches apart and bake for 12 minutes. Let cookies cool on the baking sheet. 

    Notes

    • Save time by melting the butter and chocolate in the microwave. Do this by combining the chocolate and butter and microwaving it at 20-second increments until it's 90% melted. Stir thoroughly between increments and stir at the end until all the chips have melted. 
    • Have all the ingredients at room temp, especially the eggs. If the eggs are too cold, the cookies could lose all those wonderful crinkles. 
    • Thoroughly whip the eggs and sugar. Again, all those wonderful cringles come down to the eggs, and if they don't get whipped enough, not enough air will get incorporated into the batter. 
    • Carefully fold the chocolate and dry ingredients into the whipped eggs and sugar. You want to keep all that wonderful air that you whipped into the batter. 
    • Use an ice cream scoop to scoop out the cookies. This batter is super wet, and scoop helps to get them on your parchment-lined baking sheet and circles. 
    • Bake immediately. Don't chill or let the batter sit around for too long.
    •  To get perfect circle-shaped cookies, swirl a drinking glass around each cookie right when they come out of the oven. 

    Keywords: brownie cookies

    Did you make this recipe?

    Share a photo and tag me @thegandmkitchen — I can't wait to see what you've made!

    More Cookies

    • French Orange Madeleines with Bourbon Glaze
    • Bourbon Caramel Cookies
    • Bourbon Shortbread Cookies
    • Sorghum Cookies

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    Primary Sidebar

    Hello and welcome!

    Here at The G&M Kitchen, you will find southern-inspired baking recipes with a modern twist that are easy, elegant, and fun! Everything is made from scratch, designed for the home kitchen, and is simply delicious!

    Want recipes delivered straight to your inbox? Subscribe here!


    Pate Giltner holding a cupcake
    Pate Giltner holding a cupcake

    About Pate

    Hi, I'm Pate, and welcome to The G&M Kitchen!

    The G&M Kitchen is a recipe blog that specializes in southern baked goods. Here you will find classics like buttermilk and honey biscuits and beautiful show stoppers like strawberry basil cupcakes. While all recipes are inspired by traditional southern classics, they all have a twist or adjustment that elevates them and brings them into the modern age.

    Learn more about me →

    As featured in: thefeedfeed, Sur La Table, Bake From Scratch, Foodtography School, The Bourbon Review, Bringing it Home

    Trending Recipes

    • Moist Bourbon Gingerbread Bundt Cake
    • Bourbon Banana Cake with Bourbon Caramel Frosting.
    • Raspberry Almond Muffins
    • Festive Bourbon Apple Cider Cake

    Meta

    • Log in
    • Entries feed
    • Comments feed
    • WordPress.org

    Newsletter

    Browse Recipes

    Baking

    More

    Breakfast

    More

    Gluten-Free

    More

    Load up on new recipes, exclusive goodies, + more!

    Get the exclusive content you crave straight to your inbox.

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Contact

    • Contact

    Copyright © 2020 The G&M Kitchen on the Brunch Pro Theme