Mint Chocolate Brownie Cookies

Name: Mint Chocolate Brownie Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 24.0
Ingredients: 1 cup unsalted butter, softened; 2 cups granulated sugar; 4 large eggs; 2 teaspoons vanilla extract; 1 cup all-purpose flour; 1 cup unsweetened cocoa powder; 1 teaspoon baking powder; 1/2 teaspoon kosher salt; 1 cup mint chocolate chips, such as Ghirardelli

Highlighted under: Fresh Cookies | Sweet Snacks

For something this simple, it has no right being this good. These mint chocolate brownie cookies have been my go-to treat whenever a craving hits. Honestly, I made these last weekend, and the whole thing runs about $8. I love how they hit that sweet spot between soft and chewy, and the mint gives them a refreshing twist. Whether it’s a rainy day or just a cozy Sunday, these cookies feel like a warm hug.

Created by

The Chefisabellacooks Team

Last updated on 2026-03-25T18:47:12.359Z

I first tried making these mint chocolate brownie cookies after a friend shared her recipe with me. They seemed so simple, and I thought, why not give them a shot? Surprisingly, they turned out even better than I expected. The sweet mint paired with the rich chocolate really hits the spot.

Why This Works So Well

The mint chocolate combo is a classic, but these are super easy to make
You probably have everything except the mint chips in your pantry
They smell incredible while baking, like a bakery in your kitchen

Choosing Your Ingredients

Using good quality mint chocolate chips really makes a difference in these cookies. I recommend Ghirardelli for a rich taste, but if you're in a pinch, any brand will do fine. Some folks even like to toss in a splash of peppermint extract for an extra minty kick. Just remember, a little goes a long way, so don’t go overboard.

As for the butter, make sure it's softened but not melted. If you forget to take it out ahead of time, you can cut it into small cubes to speed things up a bit. Just don’t try to microwave it, unless you want a gooey mess.

A Quick Note on Mint Chocolate Brownie Cookies

These cookies are great for sharing, but fair warning, they might disappear fast! The chewy texture and subtle mint taste encourage second (and third) helpings. I sometimes end up eating the dough because I can’t resist the combination of chocolate and mint, so watch out if you're doing that too.

If you want your cookies extra chewy, try not to overbake them. If they’re just set in the center, that's when they’re best. The true joy of these cookies is that soft, brownie-like center, so it’s okay if they look a bit underbaked when you take them out.

Ingredients

Gather these ingredients before you start:

Ingredients

1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
2 teaspoons vanilla extract
1 cup all-purpose flour
1 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 cup mint chocolate chips, such as Ghirardelli

Now that you have everything, let's get to baking!

Instructions

Here’s how to make them:

Mix Wet Ingredients

In a large bowl, cream together the softened butter and sugar until it's nice and fluffy. It should take about 3-4 minutes, so don’t rush this part. Add the eggs, one at a time, making sure each one is fully incorporated before adding the next. Then stir in the vanilla extract.

Combine Dry Ingredients

In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Once mixed well, gradually add this to the wet mixture. Mix until just combined, and be careful not to overdo it—some lumps are okay!

Add Mint Chips

Gently fold in the mint chocolate chips using a spatula. You'll want to make sure they're evenly distributed, but don't overmix or the cookies could lose their soft texture.

Scoop and Bake

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Use a cookie scoop to drop balls of dough onto the sheet, leaving enough space in between. Bake for about 10-12 minutes—remember, they’ll continue to cook a little once out of the oven, so don’t worry if they look slightly underbaked. Let them cool for a few minutes before transferring them to a wire rack.

Enjoy them warm or store them in an airtight container for later!

Pro Tips

Chill the dough for about 30 minutes if it's too sticky to handle.
These cookies freeze really well, so double the batch if you can.
Try adding a pinch of espresso powder to enhance the chocolate flavor.

How to Store Mint Chocolate Brownie Cookies

These cookies can be stored in an airtight container for up to a week. They might lose a bit of their chewiness over time, but they’re still delicious. If you want to freeze them, just pop them in a freezer bag after they’ve cooled completely. You can thaw them at room temperature or warm them up in the microwave for a few seconds when you're ready to enjoy.

Sometimes I add a slice of bread to the container to help keep them moist. It sounds odd, but it works like a charm!

Ways to Switch It Up

If mint chocolate isn’t your thing, you can easily swap in regular chocolate chips or nuts for a different texture and taste. White chocolate chips could also be interesting if you're feeling adventurous, plus they look pretty in the baked cookies. I’ve tried adding a bit of chopped dark chocolate too, and it adds a nice richness.

For a fun twist, you might sprinkle a bit of flaky sea salt on top before baking. The saltiness balances out the sweetness and gives these cookies a little extra character. Just remember not to go heavy on the salt, or it might overpower the yummy mint.

Questions About Recipes

→ Can I use different chocolate chips?

You can, but I'd stick with mint or dark chocolate for the best results. Milk chocolate is too sweet and can overpower the mint.

→ What if I want to make these gluten-free?

No problem! Use a good gluten-free all-purpose flour blend. Just make sure it has xanthan gum in it.

→ How do I know when they’re done baking?

They should look slightly cracked on top, and a toothpick should come out with a few moist crumbs, but not wet batter.