Chocolate Mint Brownie Cookies
2 cups all purpose flour
3/4 cup unsweetened cocoa
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup butter, room temperature
1 cup granulated sugar
1/2 cup milk
1 teaspoon 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 degrees 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.
1/2 c. butter, at room temperature
1/2 c. unsweetened cocoa powder
4 1/2 c. confectioners’ sugar
1 tsp. vanilla extract
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.
Stephanie Younger, “Stephanie’s Kitchen” (www.stephanieskitchen.com).