Shelly's Recipe

CHOCOLATE MINT BROWNIE COOKIES

Category: Cookies

2 cups flour
3/4 cup unsweetened cocoa
1/2 tsp salt
1/2 tsp baking soda
1/2 cup butter, room temperature
1 cup sugar
1 egg
1/2 cup milk
1 tsp vanilla extract

In a medium bowl, whisk together the flour, cocoa, baking soda and salt. Set aside.

Using a mixer, cream the butter and sugar and mix until fluffy, about 2 minutes. Add egg, milk and vanilla. Slowly add the flour mixture until well combined.

Using a 2 inch ice cream scoop, scoop the dough onto a baking sheet lined with parchment paper. Bake at 350 for 9-11 minutes or until firm. You don't want to under bake or over bake these cookies. Let cool.

For the middle layer
1 cup Guittard green mint chips, melted

Spread a layer of the melted mint chips over the cookies. Put them into the fridge to let them set for about 10 minutes. Meanwhile, make the frosting.

Frosting
1/2 cup butter, at room temperature
1/2 cup unsweetened cocoa powder
4 1/2 cup confectioners sugar
1 tsp vanilla extract
Milk

Using a mixer, cream the butter. Whisk together the confectioners' sugar and cocoa until well combined. Slowly add to the butter. Add the vanilla and a dash of milk at a time until the consistency is thick enough to spread on the cookies. Beat until smooth. Spread the frosting over the mint layer.