Brownie Mint Cookie Recipe

Earlier I shared with you some simple printable Cookie Bags that make a great gift for your favorite Dads, Grandpas, and the father figures in your life.  The cookie bags can also be used as a Thank You or small gift for a lot of other people…just print out the blank one.  In the earlier post I shared some pictures with some amazingly delicious Brownie Mint Cookies.  Several of you emailed me and left comments about sharing the recipe.


Today I am going to share the recipe with you so that you can make your own Brownie Mint Cookies.  You guys are going to LOVE these!  This recipe is from a local Cookie and Sandwich Shop and they are one of my family’s favorites.  They are sure to be a hit at the family BBQ this summer!


If you like chocolate brownies and mint…you will not be disappointed.  Just be sure to have plenty of ice cold milk on hand because you are going to need it!

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Brownie Mint Cookie Recipe from Cutler’s Cookies

Brownie Mint Cookie Recipe

Brownie Mint Cookie Recipe


  • 1 cup butter
  • 1 2/3 cup white sugar
  • 2 eggs
  • 1 1/4 teaspoon vanilla
  • 3/4 cup unsweetened cocoa
  • 1/4 teaspoon salt
  • 1 1/4 teaspoon baking powder
  • 2 1/3 cups cake flour (or all purpose)
  • Mint Frosting
  • 1/2 cup butter, softened
  • 3 cups powdered sugar
  • 1 to 3 tablespoons milk
  • 1/2 teaspoon mint extract
  • green food coloring
  • Chocolate Frosting
  • 1 cup butter, softened
  • 4-5 cups powdered sugar
  • milk
  • 1/2 cup unsweetened cocoa
  • 1 teaspoon vanilla


  1. Cream butter and sugar.
  2. Add eggs and vanilla and mix until well blended.
  3. Add dry ingredients and mix.
  4. Cookies can be rolled out and cut out with circle cookie cutter or dropped and placed onto a greased cookie sheet.
  5. Bake at 350 degrees for 10-12 minutes.
  6. Cookies are done when the top is slightly cracked and no longer looks wet.
  7. For Brownies double the recipe and then spread into a 9 x 13 inch baking pan.
  8. Bake at 350 degrees for 22-24 minutes.
  9. For Mint Frosting mix the butter and powdered sugar. Add only enough milk to make a smooth consistency, Start with 1 Tablespoon and add till good texture. Add mint extract and enough food coloring for a light green color. The frosting should be thick, not runny.
  10. Beat softened butter, cocoa, and powdered sugar together until smooth. Add the vanilla and a splash of milk (just enough to make a good spreading consistency) and blend well.
  11. Assembly: Spread the cooled cookies with about 1 tablespoon of the mint frosting. Allow to set up for 10 -20 minutes to make spreading chocolate frosting easier. Top the mint frosting with the chocolate frosting.


If you want the Brownie Mint Cookies to be round like the ones pictured you can roll out the cookie dough and cut out cookies in a circle shape with a circle cookie cutter.  Or…you can make them into traditional Brownies by doubling the recipe and then spreading the dough into a greased 9×13 pan.  You will just need to increase the baking time to 22-24 minutes.  You can also just drop the cookie dough into round balls on the cookie sheet if you are pressed for time.

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No matter what way you make them…you are sure to enjoy them!  Are you a fan of mint and chocolate?

Amazing Chocolate Layer Cake

My oldest daughter LOVES chocolate…just like her Mama…she is a smart girl!  For her birthday this year…which was a few months ago, she requested a BIG chocolate cake made with our favorite Chocolate Cake Recipe.  I decided to change it up a bit and make it into a Chocolate Layer Cake.


I simply took our Chocolate Cake Recipe and split it into three 8 inch rounds instead of baking it in the regular 9×13 pan.   And of course we used our favorite Chocolate Frosting Recipe, which I also shared with you on the Peanut Butter Fingers.


For the filling we just used our favorite Vanilla Frosting Recipe that I will also share with you…or you could just use more of the Chocolate Frosting between the layers of chocolate cake.


Chocolate Layer Cake

Chocolate Layer Cake


  • 2 cups Sugar
  • 2 Eggs
  • 3 cups Flour
  • 1/2 cup Cocoa
  • 1 tsp. Salt
  • 2 tsp. Baking Soda
  • 1 cup Sour Milk (1 cup milk with 1 tsp. Vinegar added to it)
  • 1 cup Oil (we use coconut oil)
  • 1 cup boiling water
  • 1/2 cup Butter melted in saucepan
  • 4 Tbsp. Cocoa
  • 6 Tbsp. Milk
  • 3-4 cups Powdered Sugar


  1. Mix together the sugar, cocoa, salt and soda with the oil and cream together.
  2. Mix in the other ingredients one at a time and mix until fully incorporated.
  3. Pour into greased and floured pans. Three 8 inch pans or a 9x13 pan.
  4. Bake at 350 degrees for 20-25 minutes for the round pans or (55-60 minutes for a 9x13) pan until a toothpick inserted into the middle of the cake comes out clean.

For the Vanilla Frosting, I used the recipe below.  I like it!

Vanilla Frosting:

  • 3 cups powdered sugar
  • 1/3 cup unsalted butter
  • 1 1/2 tsp. pure vanilla extract
  • 2-3 Tbsp. milk

Mix powdered sugar and unsalted butter with electric mixer (low speed). Mix in vanilla and gradually add milk. If frosting is too thin, add more powdered sugar. If too thick, add a bit more milk, one tablespoon at a time while mixing. Add paste food coloring with toothpick until desired color is achieved.


When I use that Vanilla Frosting to frost an entire cake I will double it.  But just to make the filling on the tops of two chocolate rounds this should be plenty.  Notice how I used thin layers of frosting.  I didn’t want there to be too much frosting.  But…if you are a fan of lots of frosting…go nuts!  Now go and enjoy your day…and eat some chocolate for me!

Do you have something to say? xo


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