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Chocolate-Mint Brownie Cookies

"All of the richness of a brownie in cookie form! Mint chocolate chips and peppermint extract give these cookies an extra something special."
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1 h servings 138 cals
Original recipe yields 36 servings (6 dozen cookies)


  • Calories:
  • 138 kcal
  • 7%
  • Fat:
  • 6.6 g
  • 10%
  • Carbs:
  • 19.2g
  • 6%
  • Protein:
  • 1.7 g
  • 3%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 48 mg
  • 2%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Heat oven to 375 degrees F.
  2. Combine brown sugar, shortening, water, vanilla and peppermint extracts in large bowl; beat at medium speed until well blended. Add eggs; mix well.
  3. Combine flour, salt, cocoa and baking soda in medium bowl; add to shortening mixture. Beat at low speed just until blended. Stir in mint chocolate chips.
  4. Drop dough by rounded measuring tablespoonfuls 2 inches apart onto ungreased baking sheets.
  5. Bake 7 to 9 minutes or until cookies are set. Cool 2 minutes on baking sheets; transfer to cooling racks to cool completely.


  • * 2/3 cup Crisco® All-Vegetable Shortening equals 2/3 stick Crisco® Baking Sticks All-Vegetable Shortening
  • Tip: Is your cocoa powder still good? Unsweetened cocoa powder can be stored in a tightly closed container in a cool, dark place for up to two years.

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Read all reviews 33
  1. 41 Ratings

Most helpful positive review

Chewy like a cookie, gooey like a brownie, this cookie gives you the best of both. The dough is soft, but slips off the cookie scoop easily and bakes into perfectly shaped rounds. I won’t dock...

Most helpful critical review

A good chocolate cookie base. You can't go wrong with Mint and Chocolate together! I didn't find that they had a brownie texture when I made them 3 times over and each time at a different temp.

Most helpful
Most positive
Least positive

Chewy like a cookie, gooey like a brownie, this cookie gives you the best of both. The dough is soft, but slips off the cookie scoop easily and bakes into perfectly shaped rounds. I won’t dock...

Wonderful! Someone before me commented that these turn out flat, but that was not the case with mine, which turned out nicely rounded (see picture.) Flattening can happen when butter is substitu...

These were perfect! Just the right amount of mint and chocolate. I did make the following substutions, because I did not have mint-chocolate chips on hand. Instead of 1 teaspoon vanilla I did a ...

Excellent! Followed recipe except didn't have mint extract either and so added more vanilla. I used Hershey's mint chocolate chips and thought it was just the right amount of chocolate and min...

Amazing flat little cookies. I didn't have peppermint extract, and I'm not sure what was meant by mint chocolate chips, so I used a bag of Andes chopped candy from the baking aisle. They were ...

Made just as written, these were perfect.

It's an interesting soft-crispy texture but I really like it! The taste kind of reminds me of a Girl Scout Thin Mint, crunchy and minty. Will definitely make again!

I'm making these cookies for Christmas and they are WONDERFUL. I made a couple tweaks in the interest of saving money. Instead of the mint chocolate chips, I opted for dark chocolate chips and j...

These cookies are amazing!!! They are really moist on the inside but crisp on the outside! I will definetly make again!!!