Mint Brownie Cookies- Cookie Countdown to Christmas

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Mint Brownie Cookies

I have had cookies on the brain. And not my usual decorated sugar cookies. Good old-fashion, Santa-worthy cookies. I’ve been making cookies like a mad woman. It’s been great!

I want to share some cookies recipes to get you ready for your cookie exchange or for neighbor gifts or to leave for Santa Claus on Christmas Eve. December will be filled with cookies!

These first ones are an absolute dream! These are a copy cat of a cookie from a local eatery called Cutler’s. They are a divine sandwich AND cookie shop. One of their best cookies is their Mint Brownie Cookies.  My friend Katie brought them to a potluck and I asked for the, I assumed, super secret recipe. She replied, “Oh, it’s just on their blog.” Holy cannoli, that’s huge! I don’t even have to be sneaky and clandestine. They gave it to me, just gave it to me! I love you Cutler’s!

Now, these cookies take a little time and effort to make. Only because they require two different frostings. But, please, go to the effort. They are worth it.

Here’s a preview: A thick, chewy, chocolatey, brownie like cookie, topped with mint buttercream and topped with decadent chocolate buttercream. Yowza!

Mint Brownie Cookies

Leave these for Santa and you will surely get WHATEVER is on your list ;).


Mint Brownie Cookies- Cookie Countdown to Christmas

Prep Time: 1 hour

Cook Time: 15 minutes

Yield: About 2 dozen depending on size and thickness of cookies you make


    For the Cookies
  • 1 cup butter
  • 1 2/3 cup granulated sugar
  • 2 eggs
  • 1 1/4 teaspoon vanilla
  • 3/4 cup cocoa powder
  • 1/14 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 1/3 cup flour
  • For the Mint Frosting
  • 1/2 cup butter, softened
  • 3 cups powdered sugar
  • 1 to 3 tablespoons milk
  • 1/2 teaspoon mint extract
  • 1 to 2 drops green food coloring
  • For the Chocolate Frosting
  • 1/2 cup butter
  • 2 to 2 1/2 cups powdered sugar
  • 1/2 cup cocoa powder
  • 1 teaspoon vanilla
  • 1 to 3 tablespoons milk


    For the Cookie
  1. Cream the butter and sugar until light and fluffy. Add the egg and vanilla extracts and mix until well combined.
  2. Add the flour, baking powder, salt and sifted cocoa powder. Mix until just combined.
  3. Dough should be soft and a bit tacky, but not sticky. Refrigerate for 30 minute for best results.
  4. Roll out dough between two pieces of parchment or plastic wrap to 1/4" (or the thickness of a pencil.) Cut out with a round cookie cutter. Transfer to a parchment or silpat lined baking sheet.
  5. Bake at 350 for 10-12 minutes.
  6. Cook until the tops loose their shine and start to look dull. It's easy to overbake chocolate cookies, so keep a close eye on them.
  7. Allow to cool.
  8. While the cookies are baking or cooling, make your frostings.
  9. For the Mint Frosting
  10. Cream butter with sugar until well combined and fluffy. Now add just enough milk until you have a silky, smooth and easily spread texture. Add in the extract and food color.
  11. For the Chocolate Frosting
  12. Cream butter and sugar, again. Add the sifted cocoa powder. Add enough milk to, once again, achieve a smooth and spreadable consistency. Add vanilla
  13. For both frostings, if they are too thick, add a touch more milk. If they get to thin, add a couple tablespoons of powdered sugar until they are the desired thickness. You can't go wrong!
  14. To Assemble
  15. Wait until the cookies are completely cooled. Spread with a layer of mint frosting. Let them sit for a few minutes (or while you frost the rest of the cookies with mint.) Then gently cover the top with the chocolate frosting.

Recipe Source: Cutler Cookies (I halved the amount of chocolate frosting, as I found the full size batch to be way too much frosting.)

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