Mint Brownie Stuffed Cookies
These Mint Brownie Stuffed Cookies combine fudgy brownies with soft, chewy cookies for a festive St. Patrick’s Day treat that’s quick, easy, and delicious.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 16 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
- ¼ cup unsweetened cocoa powder
- ½ cup granulated sugar (brownie filling)
- ⅓ cup all-purpose flour (brownie filling)
- ⅛ tsp salt (brownie filling)
- 3 tbsp unsalted butter, melted and cooled (brownie filling)
- 1 large egg (room temperature, brownie filling)
- ½ tsp pure peppermint extract (brownie filling)
- 1 ½ cups all-purpose flour (cookie dough)
- ½ tsp baking soda (cookie dough)
- ½ tsp salt (cookie dough)
- ½ cup (1 stick) unsalted butter, softened (cookie dough)
- ½ cup packed light brown sugar (cookie dough)
- ¼ cup granulated sugar (cookie dough)
- 1 large egg (room temperature, cookie dough)
- 1 tsp vanilla extract (cookie dough)
- A few drops green food coloring (optional)
- Coarse sugar for topping (optional)
Instructions
- Preheat oven to 350°F (175°C). In a medium bowl, whisk together ¼ cup unsweetened cocoa powder, ½ cup granulated sugar, ⅓ cup flour, and ⅛ tsp salt. Stir in 3 tablespoons melted butter, 1 egg, and ½ teaspoon peppermint extract until smooth. Pour batter evenly into a greased or parchment-lined 8×8 inch pan. Bake for 15-18 minutes until just set but still fudgy. Let cool completely on a wire rack (about 30 minutes).
- In a large bowl, whisk 1 ½ cups flour, ½ tsp baking soda, and ½ tsp salt. In a separate bowl, cream together ½ cup softened butter, ½ cup brown sugar, and ¼ cup granulated sugar until fluffy (about 3 minutes with a mixer). Beat in 1 egg, 1 tsp vanilla extract, and a few drops of green food coloring if using. Gradually add dry ingredients, mixing until just combined.
- Once cooled, turn the brownie out onto a cutting board. Cut into 1-inch squares (about 16 pieces).
- Preheat oven to 350°F (175°C) again. Scoop about 2 tablespoons of cookie dough and flatten into a disc in your palm. Place a brownie square in the center and wrap the dough around it, sealing completely. Roll gently into a ball. Place on a parchment-lined baking sheet, spacing 2 inches apart. Optionally, sprinkle with coarse sugar.
- Bake for 12-14 minutes until cookie edges are golden but centers look slightly soft. Remove from oven and let cool on the sheet for 5 minutes before transferring to a wire rack. Cookies will firm up as they cool.
Notes
Do not overbake the brownies to keep them fudgy. Chill cookie dough for 15 minutes before assembling to prevent spreading. Make sure to fully seal the cookie dough around the brownie to avoid leaking. If kitchen is warm, chill assembled cookies for 10 minutes before baking. Use pure peppermint extract for best flavor. For gluten-free, substitute all-purpose flour with 1:1 gluten-free baking flour. For dairy-free, replace butter with almond or coconut oil.
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Fat: 10
- Carbohydrates: 28
- Protein: 3
Keywords: mint brownie stuffed cookies, St. Patrick's Day treats, chocolate mint cookies, fudgy brownies, chewy cookies, festive cookies