Brownies plus mint flavoured chocolate chip cookies all rolled together in one spectaculargreen treat inspired for St. Patrick’s day!
Get the best of what is potentially 2 of the most popular baked good treats. Chocolate chip cookies and brownies pressed together to make a delicious two-in-one brookie.
We stuck to a simple chocolate chip cookie recipe and swapped out the vanilla extract for peppermint extract. If you’ve got your favourite cookie recipe this is an easy modification you can make.
We attempted to make the cookies green for the upcoming holiday. We added quite a bit of colouring to get them green however the longer you bake the cookies the less green they will appear. They however taste just as good and have the right amount of mint flavour in our opinion.
Make the batch of mint cookies first and allow them to slightly chill while making the brownie mixture. Once you’ve finished making the brownie cookies swap them in the refrigerator for the mint cookies to allow them to chill while you roll them out. This will make them a bit easier to handle and stick less to your hands.
Yield: 3 dozen
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
mint chocolate chip cookies pressed together with brownie cookies to form a mint brookie!
Chocolate chip cookies
1 cup room temperature butter, unsalted and softened
1 cup brown sugar, packed
1/2 cup granulated sugar
2 eggs, room temperature
1 1/2 tsp peppermint extract
2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
pinch of salt
green food colouring
1 1/2 cup semi-sweet chocolate chips
For the brownie cookies
1/2 cup all-purpose flour
2 tbsp cornstarch
1/4 cup cocoa powder
1 pinch of salt
1/2 cup room temperature butter, unsalted and softened
4 oz semi-sweet chocolate
1 tbsp vegetable oil
1/4 cup brown sugar
1 cup granulated sugar
3 eggs, room temperature
1 tsp vanilla extract
Start by making the chocolate chip cookies: In the bowl of a stand mixer with the whisk attachment, beat butter and sugar until light and fluffy. Add in eggs and peppermint extract until creamy.
In a medium bowl, sift together the flour, baking soda, powder, and salt. Gradually blend into the creamy mixture. Add green colouring until reaches desired colour. Stir in chocolate chips and refrigerate.
To make the brownie cookies: In a medium bowl, sift together the flour, cocoa powder, cornstarch, and salt. Set aside.
Bring a pot over the stove to boil and place a bowl over the pot ensuring it doesn't touch the water. Melt the butter with oil and chocolate. Let cool slightly.
In a large bowl, whisk together the eggs and sugar until light and fluffy. Slowly add the melted chocolate mixture and vanilla until incorporated. Fold in the dry ingredients until no flour is visible. Careful not to over mix. Place in the refrigerator.
To make the cookies: Preheat the oven to 350 degrees F and line a baking sheet with parchment paper. Set aside.
roll out 1 inch balls of each the chocolate chip cookies and brownie cookies on to a baking sheet. Shape the cookies by pressing a ball of each together, turning to smooth out the edges. Bake for 12 minutes 1 sheet at a time. Remove from the pan immediately and let cool on a rack completely. Press in more chocolate chips as soon as the cookies come out of the oven if desired.