Jennifer’s Mint Brownie Cookies
Jennifer Sessions, a Representative Roosevelt, UT, shared this mouthwatering recipe with us. Whether made for a holiday party or for your family, we think it’ll be a hit!
Treat your family to Brownie cookies topped with homemade mint and chocolate frosting- a treat everyone with a sweet tooth will crave. Top with crumbled Andes Mints, if desired.
Can I change this recipe?
This recipe will make you drool as is, but here are a few easy ways to can change it up:
- Top with crumbles Andes Mints for an extra minty twist.
- Place a second cookie on top of the frosting for a cookie sandwich.
- Make the chocolate frosting thinner, and drizzle it on top rather than spreading it.
Looking for more recipes like this?
- Over the Moon Macaroon Brownies
- White Chocolate Peppermint Cookies
- S’mores Peanut Butter Brownies
- Mexican Hot Chocolate Cookies
- Slow Cooker Brownies
Brownie cookies topped with homemade mint and chocolate frosting resulting in a treat everyone with a sweet tooth will crave.
Jennifer’s Mint Brownie Cookies
Ingredients:
Brownie Cookies:
- 1 cup shortening
- 2 cups C & H Granulated Sugar (#1632)
- 2 eggs
- 1 cup milk
- 2 tsp Blue Cattle Mexican Vanilla (#6919)
- 3 1/2 cups flour
- 1 tsp Clabber Girl Baking Soda (#2848)
- 1 tsp Regal Fine Sea Salt (#1146)
- 3/4 cup Ghirardelli Cocoa Powder (#6282)
Mint Frosting:
- 1/2 cup Kirkland Sweet Cream Butter (#1723), softened (not melted)
- 3 cups C & H Powdered Sugar (#1151)
- 1-3 Tbsp milk
- 1/2 tsp peppermint extract
- 2-5 drops green food coloring
Chocolate frosting:
- 1/2 cup Kirkland Sweet Cream Butter (#1723), softened (not melted)
- 3 cups C & H Powdered Sugar (#1151)
- 1/4 cup Ghirardelli Cocoa Powder (#6282)
- 1-3 Tbsp milk
- 1 tsp Blue Cattle Mexican Vanilla (#6919)
Instructions:
- First, make the cookie dough by creaming together shortening & sugar. Add eggs & vanilla, then slowly add milk.
- Stir dry ingredients together & add to wet ingredients. This might need a bit more flour, 1/4+ cups maybe.
- Use a Crestware Scoop (#3838) to scoop the dough about 1 inch apart on a Crestware Cookie Sheet (#4020) lined with parchment paper (#1153).
- Bake in a 375 degree oven for 10 minutes.
- Then, let cool on pan for a few minutes before removing to Crestware Cooling Rack (#1145). Makes around 48-50 cookies
- Meanwhile, mix each frosting, adding just a dash of salt to each for best flavor. Add milk or powdered sugar as needed to have a good spreading consistency.
- Next, spread cooled cookies with mint frosting and let set up for 10-15 minutes before spreading with chocolate frosting. Enjoy!
Recipe from: Jennifer Sessions
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