Chocolate Mint Brownie Cookies

Total Time
Prep 25 mins
Cook 10 mins

I LOVE these minty cookies! They are soooo good, are deliciously moist and melt in your mouth. The recipe is originally from Toll House's "Best Loved Cookies" recipe book. **NOTE**: It is easy to make regular chocolate chips minty (if you have trouble finding mint-morsels) by placing them in a jar and taping a mint-extract soaked cottonball to the lid. After sealing and waiting a day or two, chips will absorb the scent and taste minty. OR just use chocolate chips and add about 1/4 tsp (or more depeding on how much you like mint!) mint extract to the dough along with the vanilla.

Ingredients Nutrition


  1. Melt 3/4 cup morsels in small saucepan over lowest possible heat.
  2. When morsels begin to melt, remove from heat; stir Return to heat for a few seconds at a time, stirring until smooth.
  3. Cool to room temperature.
  4. Combine flour, baking soda and salt in small bowl.
  5. Beat butter, granulated sugar, brown sugar, and vanilla in large mixer bowl until creamy.
  6. Add eggs, one at a time, beating well after each addition.
  7. Beat in melted chocolate.
  8. Gradually beat in flour mixture.
  9. Stir in remaining morsels and if desired, nuts.
  10. Drop dough by rounded tablespoons on to ungreased baking sheets.
  11. Bake in preheated 350 degrees F oven for 8 to 12 mintues or until sides are set but centers are still soft.
  12. Let stand for 2 minutes; remove from pans and cool completely.


Most Helpful

I made these last weekend. I didn't read the recipe properly and melted all of the Andes mint chips instead of only part of it. So I added about 1/2 cup semi-sweet chocolate chips later on in it's place. I enjoyed the flavor but they really spread out and were rather flat. I'm blaming that on my mistake with the chips. I will try these again as I enjoyed the flavor. Thank you : )

marisk December 24, 2013

This was a really great recipe. Made a few changes, I melted the butter in with the chocolate only because I am always nervous about the chocolate clumping or drying out when melted by itself, and I also used plain semi-sweet chocolate chips instead of the mint because my hubby Andy hates mint...go figure ;) Great recipe, definetly a keeper!

MiSsBaKeSaLoT March 30, 2010

If I can make them delicious than anyone can. My friend said it was the best chocolate based cookie he had ever had. Not overpoweringly rich or minty. I used Andes chocolate instead of chocolate chips. I really love them and choose them for the care packages I send out to the Marines iraq. Thank you for the great recipe.

catahoula_wv March 01, 2008

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