Frosted Mint Chocolate Brownie Cookies
User Reviews
5
Frosted Mint Chocolate Brownie Cookies
Description
The base is a chocolate cookie dough made from butter, both brown and white sugar, eggs, vanilla, cocoa powder, flour, baking soda, salt, and semi-sweet chocolate chips. The dough is scooped into rounds and baked until just set, producing chewy cookie centers with slightly crisp edges.
The mint frosting blends softened butter, cream cheese, powdered sugar, peppermint extract, and optional green food coloring until light and fluffy. Once cookies have cooled, the frosting is spread on top and chilled before adding the ganache.
The ganache is made by melting chocolate chips with heavy cream and folding in chopped Andes mints for texture and extra mint flavor. It is spread decoratively over the chilled frosting layer, completing the triple-layered treat.
These cookies are best served chilled and can be stored in an airtight container in the refrigerator for up to four days. Their combination of textures and flavors makes them suitable for special occasions or an indulgent dessert.
Ingredients
Chocolate Cookies:
- 1 cup butter (barely softened)
- 1 1/4 cups brown sugar
- 1/2 cup sugar
- 2 large egg
- 2 teaspoons vanilla extract
- 3/4 cup cocoa powder unsweetened
- 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
- Store the cookies in an airtight container in the refrigerator for up to 4 days to maintain freshness.
- Serving the cookies chilled enhances their mint and chocolate flavors and keeps the frosting firm.
User Reviews
Overall Rating
5
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