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–+ servings
stacked green and brown brookies.
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5 from 4 votes

Mint Chip Brookies Recipe

Mint chip cookies on top of fudgy brownies! This easy recipe combines two favorite recipes: brownies and cookies make brookies!
Prep Time40 minutes
Cook Time40 minutes
Total Time1 hour 20 minutes
Course: Dessert
Cuisine: American
Servings: 30 bars
Calories: 342kcal
Author: Dorothy Kern
Cost: 8

Ingredients

For the brownies:

For the cookies:

  • ½ cup (113g) unsalted butter
  • ¾ cup (150g) granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ½ teaspoon peppermint extract
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups (248g) all-purpose flour
  • 8-10 drops green food coloring optional
  • 1 ½ cups (255g) chocolate chips

Instructions

  • Preheat oven to 350°. Line a 9x13” pan with foil and spray with cooking spray.
  • Place the baking chocolate and butter in a large, microwave safe bowl. Heat on HIGH power for 2-3 minutes, stirring every 30 seconds, until chocolate is smooth. Stir in sugar. Add eggs, vanilla, and cocoa and stir well. Add flour and stir carefully. Spread in prepared pan.
  • Cream together butter and sugar in the bowl of a stand mixer or in a large bowl using a hand mixer. Mix in egg, extracts, baking soda, and salt. Stir in flour, then stir in food coloring if using, being sure to scrape the sides of the bowl to make sure all the dough gets turned green. Stir in the chocolate chips.
  • Scoop tablespoons of cookie dough, flatten slightly with your hands and then lay over the top of the brownies. It’ll be hard to spread because it’s thicker than the brownie batter, so it’s best to drop flattened tablespoons evenly over the batter and then press lightly with your fingers to adhere them to each other.
  • Bake for 30-40 minutes until the tops are starting to get golden. The toothpick test in the center will come out with some crumbs on the toothpick.
  • Cool completely before cutting into small bars. These are some serious brookies - a little goes a long way! Store in an airtight container for up to 4 days or freeze for up to 3 months.

Notes

  • Swap a brownie mix plus the ingredients called for on the box if you prefer.
  • Use a metal pan to bake this recipe for best results. Metal will conduct the heat more evenly and ensure the brownies are baked.
  • It’ll be hard to spread the cookie dough because it’s thicker than the brownie batter, so it’s best to drop flattened tablespoons evenly over the batter and then press lightly with your fingers to adhere them to each other.
  • The brownie layer stays fudgy and soft but does get baked through. If you like a more done brownie, invert the layers and put the cookie on the bottom.
  • If using salted butter, reduce salt to 1/4 teaspoon each in both cookies and brownies.

Nutrition

Serving: 1Brookie | Calories: 342kcal | Carbohydrates: 45g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 56mg | Sodium: 869mg | Fiber: 2g | Sugar: 30g