Mint Chip Cookies

Mint Chip Cookies


Makes: 22 cookies

  • 1 box (19.9 ounces) dark chocolate brownie mix

  • 1⁄2 cup self-rising four

  • 1⁄3 cup vegetable oil

  • 1⁄4 cup brewed coffee, cooled

  • 1 egg

  • 1 teaspoon vanilla extract

  • 20 crème de menthe thins, chopped

  • 1 3⁄4 cups powdered sugar, sifted

  • 3 tablespoons water

  • 1⁄2 teaspoon mint extract

  • 1 teaspoon meringue powder




Preheat oven to 350°F. Line cookie sheet(s) with parchment paper.

In a large bowl, combine brownie mix and self-rising flour. Add oil, coffee, egg, and vanilla extract, stirring until combined. Gently stir in crème de menthe thins. Drop dough by heaping tablespoon (or use a 2-tablespoon scoop) onto prepared cookie sheet(s), spacing cookies 2 inches apart.

Bake for 14 to 16 minutes, or until set in centers. Cool on cookie sheet(s) for 5 minutes, then transfer to a wire rack to cool completely.

For mint glaze, in a medium bowl, stir together powdered sugar, water, mint extract, and meringue powder, stirring to a glaze consistency. Mix in more water if necessary.

Roll edges of the cooled cookies in the mint glaze. Lay cookies flat on a wire rack and let stand until glaze hardens.

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