Shelly's Recipe

CHOCOLATE MINT BROWNIE COOKIES

Category: Cookies

For the 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

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

For the 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

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

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 degrees for 9-11 minutes or until firm. You dont want to underbake or overbake these cookies. Let cool.

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. 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.