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?
INGREDIENTS:
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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