Mint Brownie Cookies

Last year, when I was student teaching, I had a student bring in cookies her mom made for Valentine's Day. Let me tell you, they were amazing. 

I later asked her mom what was in the cookies and for the recipe. She told me she wasn't entirely sure of the recipe because when she bakes, she just adds a little of this or a handful of that. She said it was a chocolate shortbread with mint chocolate chips.

The cookies were so gooey they reminded me of a brownie. So I looked up a brownie cookie recipe and modified it to have mint chips! The recipe I use now is modified from Jen's Brownie Cookie recipe at Jen's Favorite Cookies. 

These cookies are just like brownies. They are gooey in the middle and chewy around the edges. Plus, they taste like Thin Mints!

Mint Brownie Cookies

Printed Recipe

Ingredients: 

• 1/2 c butter, cut into chunks
• 2 10 oz bags Nestle Dark Chocolate and Mint Morsels*, divided
• 3 eggs
• 1 c + 2 Tablespoons sugar
• 2 Tablespoons cocoa powder
• 1 teaspoon vanilla
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 3/4 c flour

Nestle Dark Chocolate and Mint Morsels

*I found these around the holidays and stocked up. If you can't find the mix, you can use Hershey's Semisweet Mint Chips or even Andes Mints (plus, who knew they made Andes Baking Chips?)

Directions:

Preheat oven to 350F.

In a double boiler, melt butter and 1 bag of the dark chocolate and mint chips together, stirring until melted. The chocolate won't get as smooth and runny as you'd think it should. The mint in it stifles the glossy sheen you'd think you're looking for. Once it's all melted and combined, you should be all set. 

While the chocolate is melting, mix together the eggs, cocoa powder, and sugar. Beat on high for 3-4 minutes.

Add your melted chocolate to the egg-sugar mixture. Mix well. The chocolate has a tendency to fall to the bottom of the mixture, so make sure it's all incorporated.

Add the vanilla, salt, and baking powder. Mix. Add the flour and mix until just combined. Remember, we are making brownie cookies, so the mixture is brownie-like.

Fold in 1/2 c of the dark chocolate and mint chips. 

Using a tablespoon, scoop batter onto a cookie sheet, placing about 2" apart. These cookies will spread.

I recommend using parchment paper for a more even bake and to keep them from sticking as it is a wet batter.

Bake for 10-12 min. 

It's kind of difficult to tell if they're done. I just lifted up the parchment slightly to check underneath. If they lifted off the parchment fine, they were done!

These cookies are becoming a favorite among my friends and family so be warned! However, I have had some trouble keeping their amazing texture for more than a day or so. (Though it's hard to keep them in the house that long anyway!)