Who doesn’t love Andes Mint Brownie Cookies, ooey and gooey, warm from the oven? These thick & chewy brownie cookies are topped with a melting Andes Mints and have just the right amount of perfect mint flavor and dark chocolate in every wonderful bite! Always on my holiday cookie plates with a dash of sprinkles on top, but perfect for St. Patrick’s Day or any other day of the year!
WHY ARE THESE SO GOOD?
3/4 cup unsalted butter (softened)
3/4 cup (150 g) brown sugar
3/4 cup (150 g) granulated sugar
2 large eggs (room temperature)
1 Teaspoon pure vanilla extract
2 cups (250 g) all purpose flour
1/3 cup baking cocoa
1/3 cup dark cocoa
1 teaspoon baking soda
1/2 teaspoon salt
48 Andes Mints (regular size, or 24 large size)
HOW I MAKE THESE:
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