Crumbl Mint Brownie Cookies
These Crumbl Mint Brownie Cookies are made with a deep chocolate cookie base, a cool mint frosting, and a smooth chocolate ganache! They taste just like Mint Brownies and even remind me of Andes mints!
If you’re a regular here, then I’m sure you know how much of a brownie recipes fan I am. And that I’ve been on a Copycat Crumbl Cookie Recipes kick as well. What can I say! I love cookies and brownies so much! So of course I needed to figure out a copycat Crumbl mint brownie cookies recipe! If you’re a big mint + cookie lover, then be sure to check out my Crumbl Mint Chip Ice Cream Cookies and Chocolate Andes Mint Cookies!
Why This Recipe Works
- Perfect mint flavor. The key to this recipe having the perfect mint flavor — and I mean mint! Not peppermint, not toothpaste mint — is using the creme de menthe. It gives us a perfectly cool, minty flavor!
- Thick, chewy chocolate cookie base. This chocolate cookie base is my all time favorite! It is super thick and chewy! We get this perfect texture from the cornstarch and the corn syrup in the recipe. Don’t worry! It’s just a tiny bit of corn syrup. The corn syrup helps the cookie have a super chewy texture. The cornstarch adheres to the liquid in the dough, which ensures the cookie stays nice and moist!
- Rich chocolate flavor. You’ll notice that this recipe calls for Dutch processed cocoa powder! It’s a huge game changer for a chocolate cookie and really does make a difference. I promise you’ll want to go and buy it instead of just opting for unsweetened cocoa powder. If you use unsweetened cocoa powder, the flavor, texture and color of the cookie will be different! For more information on Dutch process cocoa powder and why it makes a difference, check out my Cocoa Powder Guide.
- Unsalted Butter: If using salted butter, reduce the amount of salt 1/4 of a teaspoon per 1/2 cup of butter in the cookie recipe (so 1/2 teaspoon for this recipe). You’ll need to use unsalted butter in the mint frosting recipe, however, because there isn’t any salt in that to reduce.
- Corn Syrup: The corn syrup (just a little bit of it!) will help provide a chewier cookie texture.
- Dutch Processed Cocoa Powder: Yes, Dutch process cocoa powder is different than unsweetened or natural cocoa powder. Check out my Cocoa Powder Guide for how they are different!
- Cornstarch: The cornstarch will adhere to the liquid in the cookie dough, which helps the cookie stay thick and moist.
- Powdered Sugar: Sift the powdered sugar for a smoother frosting texture.
- Creme de Menthe: The creme de menthe gives this a cool, minty flavor that isn’t peppermint and isn’t toothpaste. It’s the best mint flavoring I’ve found!
- Green Food Coloring: You can use liquid or gel food coloring, whichever you have on hand.
- Heavy Cream: This will help give the frosting a smooth and fluffy consistency. We’ll also use some heavy cream in making the ganache. See my Recipe Tips below to get the smoothest chocolate ganache!
- Make the chocolate cookie dough. Cream the butter and sugars in a stand mixer until smooth. Add the remaining wet ingredients and mix until combined. Add the dry ingredients and mix until just combined.
- Roll into balls. Using a 1/4 cup, portion the dough into balls. Place 6 cookie dough balls on a baking sheet lined with parchment paper or a silicon baking mat.
- Bake. Bake at 350°F for 11-12 minutes or until the edges are just set and the centers are no longer shiny. Remove and let cool on the baking sheet for 10 minutes. Transfer to a wire rack to cool completely.
- Make the mint frosting. While the cookies are cooling, cream the butter until light and fluffy (use a stand mixer or hand beaters). Add the powdered sugar 1/2 cup at a time and mix until fully combined after each addition. Add the creme de menthe, food coloring and heavy cream (as needed). Mix until light and fluffy.
- Make the chocolate ganache. Microwave the heavy cream in a microwave safe bowl on high for 60-90 seconds or until very hot. Pour the hot cream over the chocolate chips. Do not stir. Let sit for 2 minutes. Then whisk to combine.
- Assemble the mint brownie cookies. Spread a layer of mint frosting on top of the chocolate cookies. Add a dollop or two of chocolate ganache over the mint frosting. Enjoy chilled or at room temperature.
When adding the dry ingredients to the wet ingredients in the cookie dough, do not over mix. At this stage in the process, if you over mix the cookie dough, the cookies will be tough and won’t bake as well.
Sift the powdered sugar to get a smooth texture in the mint frosting recipe.
To ensure your chocolate ganache is nice and smooth, get the heavy cream nice and hot! Then be sure to resist the temptation to stir the chocolate and cream for 2 minutes! Letting the chocolate chips sit in the heavy cream before stirring will reduce the risk of the chocolate seizing.
You can serve these as chilled mint brownie cookies or serve them at room temperature.
Make Ahead, Storing, and Freezing
Store the cookies in an airtight container in the fridge for 5-6 days. These cookies need to be refrigerated due to the cream in the ganache and the frosting.
If making ahead of time, store the cookie dough in an airtight container in the fridge for 1-2 days. Remove and let soften until able to scoop and roll into dough balls. Bake as directed.
Store the mint frosting in the fridge in an airtight container. Remove and let come to room temperature before beating into a fluffy texture. Store the chocolate ganache in an airtight container in the fridge for 1-2 days, then remove and microwave until smooth again.
To freeze the cookie dough, roll the dough into dough balls and flash freeze on a baking sheet until firm. Transfer to a Ziplock bag or airtight container and store in the freezer for 1-2 months. Bake from frozen. You may need to add an additional minute to the bake time.
To freeze the mint frosting, store it in an airtight container in the freezer for 1-2 months. Remove from the freezer and let thaw in the fridge. Remove from the fridge and let come to room temperature before beating again to return the frosting to a light and fluffy texture.
To freeze the decorated cookies, flash freeze on a baking sheet until the frosting and ganache is completely set. Wrap tightly in plastic wrap and store in an airtight container or Ziplock bag in the freezer for 1-2 months.
Can I use unsweetened cocoa powder?
I highly, highly recommend you use the Dutch-process cocoa powder! Not all cocoa powders are created in the same way. Dutch-process goes through an alkalizing process that changes the chemical makeup of the cocoa, alters the color, and changes the flavor. These factors will make a big difference in the cookie — which means using a different ingredient will change the cookie too.
No, you don’t. While you are welcome to chill the cookie dough, it isn’t necessary. Chilling the dough will help prevent cookies from spreading while baking. This recipe includes cornstarch which makes over-spreading in the oven a lot harder, so you can skip chilling the dough.
You definitely can, but I recommend the creme de menthe! I’ve made mint frosting with regular mint extract (and peppermint extract) and you just don’t get the same cool, minty flavor as you do with the creme de menthe!
- Crumbl Peppermint Bark Cookies
- Crumbl Cosmic Brownie Cookies
- Walnut Brownie Cookies
- Brownie Mix Cookies
- Homemade Fudgy Brownies
Crumbl Mint Brownie Cookies
- 1 cup unsalted butter - softened
- 1 cup brown sugar - packed
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tablespoon corn syrup
- 1 tablespoon vanilla extract
- 2 1/2 cups all purpose flour
- 1 cup Dutch processed cocoa powder
- 2 teaspoons cornstarch
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 12 tablespoons unsalted butter - softened to room temperature
- 3 1/2 cups powdered sugar
- 3/4 teaspoon creme de menthe
- 4 drops green food coloring
- 3 tablespoons heavy cream
- 1 1/2 cups semi-sweet chocolate chips - about 9 oz
- 1/2 cup heavy cream
- Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicon baking mat, set aside.
- Using a stand mixer fitted with a paddle attachment cream the butter, brown sugar, and sugar on medium speed for 1-2 minutes. Add the eggs, corn syrup, and vanilla extract and mix until combined.
- Add the flour, cocoa, cornstarch, baking soda, and salt. Mix until the dough comes together.
- Using a ¼ cup, portion the dough into round balls. Place the balls on the baking sheet, 6 per cookie dough balls per baking sheet.
- Bake for 11-12 minutes or until edges are set and the center is no longer overly shiny. Do not overbake.
- Remove from oven. Let cookies cool on the baking sheet for 5-10 minutes then transfer to a wire rack to cool completely.
- Cream the butter until light and fluffy. Add the powdered sugar a little at a time until fully combined. Add the crème de menthe, green food coloring, and heavy cream, if needed.
- Place heavy cream in a large microwave safe bowl. Microwave on high for 1-1.5 minutes or until boiling and very hot. Pour hot cream over the chocolate chips. Let sit for 2 minutes then whisk to combine.
- Use a knife to spread some mint frosting over each cooled cookie. Dollop a tablespoon or two of chocolate ganache over the mint frosting. Enjoy!