Mint Brownie Cookies

These were a hit with John & Cole!

A soft, brownie-like texture infused with Andes mints (melted in the batter and as chopped chunks folded into the batter). Oh, yum!

This recipe is an example of what often happens for me: an idea I’ve noodled on for quite some time but haven’t had the space to sit with it to craft the revisions rocking around in my noggin finally lands when I have energy for it.

Baking these made me physically hungry w/ how amazing the process smelled!

#ChocolateMintYum #BakingChristmasCookies

Mint Brownie Cookies Recipe

Ingredients

• 1 cup (120 g) all-purpose flour
• 1/4 cup (20 g) unsweetened cocoa powder
• 1/2 tsp baking powder
• 1/2 tsp coarse kosher salt
• 1/2 cup butter
• 28 (132 g) Andes mints (divided: 1/2 melted & 1/2 chopped into quarters)
• 1/2 cup (100 g) granulated sugar
• 3 large eggs
• 1 tsp pure vanilla extract

Directions

1. Preheat oven to 350° F.
2. Line 2 large baking sheets with parchment paper and set aside.
3. In large mixing bowl whisk together 1 cup (120 g) all-purpose flour, 1/4 cup (20 g) unsweetened cocoa powder, 1/2 tsp baking powder, and 1/2 tsp coarse kosher salt – then set aside.
4. Heat a large skillet over medium heat (a 4 on my front, right stovetop burner).
5. Add 1/2 cup butter and 14 (66 g) Andes mints – then melt, whisking occasionally, until combined and mostly smooth.
6. Remove from heat.
7. Add 1/2 cup (100 g) granulated sugar, whisking constantly until combined.
8. Add 3 large eggs – one at a time – whisking until combined as each is added.
9. Whisk in 1 tsp pure vanilla extract until well-combined (there may be still be some bubbles and separation).
10. Pour melted mixture into flour mixture and mix on low until just combined.
11. Gently stir (fold) into batter remaining quartered 14 (66 g) Andes mints.
12. Allow batter to sit for a few mins to cool just a smidge. You can skip this step, but it’s runnier and a bit more difficult to manage.
13. Using a 2-Tbsp cookie scoop, transfer batter – evenly spaced – onto prepared baking sheets.
14. Unless you have a monstrous oven, bake one cookie sheet at a time for 10 mins then remove from oven.
15. Allow to cool on baking sheet 5 mins before transferring to a wire rack to cook completely.

NUTRITION FACTS
Servings	22
Amount Per Serving	1 cookie (1 oz | 29g)
Calories	145
		% Daily Value*
Total Fat	8g	10%
Saturated Fat	4.8g	24%
Trans Fat	0.03g
Monounsaturated Fat	2.3g
Polyunsaturated Fat	0.5g
Cholesterol	26mg	9%
Sodium	60mg	3%
Total Carbohydrate	15.5g	6%
Dietary Fiber	1.5g	5%
Total Sugars	10.8g
Added Sugars	9g
Sugar Alcohols	0g
Protein	1.6g
Vitamin D	0.1mcg	0%
Calcium	24mg	2%
Iron	0.7mg	4%
Potassium	60mg	2%
Vitamin A	65 IU	1%
Vitamin C	0mg	0%
* The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

#LactoOvoVeg #LowSodium