These Mint Brownie Cookies are the kind of cookie I reach for when I want something fudgy, minty, and a little bit showy without a lot of work. The base is a dense, brownie-like dough boosted with instant pudding and a boxed brownie mix — that combo gives the cookies a gooey, chewy center and crackly edges. A cream cheese frosting and a glossy chocolate-mint ganache finish them off, so every bite has texture and a refreshingly cool note from the mint chips.
I test this recipe in small batches to make sure the timing and chilling are forgiving. The dough is richer than a standard cookie dough, so a short chill helps with portioning and keeps the cookies from flattening too much in the oven. The frosting and ganache are easy to make while the cookies cool, so the assembly is straightforward even when you’re baking a few pans.
If you’re baking for a holiday cookie swap or a crowd, these hold up well and travel nicely if packaged carefully. Below you’ll find exact ingredients and the method I use every time, plus troubleshooting tips and sensible swap ideas if you need to adapt for dietary preferences.
Ingredient Notes
Short notes on the key ingredients and why they matter. Read this before you start measuring — a couple of small choices make these cookies reliably fudgy and mint-forward.
Ingredients
- 4 ounces cream cheese — full-fat, brick-style, softened to room temperature. Adds tang, moisture, and helps create a fudgy crumb.
- 8 tablespoons unsalted butter (1/2 cup) — softened to room temperature. Fat for tenderness and richer flavor; unsalted lets you control seasoning.
- 1 large egg — binds the dough and adds structure while keeping the texture soft.
- 1 teaspoon vanilla extract — rounds out the chocolate and mint flavors.
- 1 (3.9-ounce) package instant chocolate fudge pudding mix — dry; do not prepare. Adds intense chocolate flavor and chew without extra liquid.
- 1 (18-ounce) package brownie mix — I used Betty Crocker Delights Supreme Chocolate Chunk. The boxed mix is the backbone of the dough and keeps the method simple.
- 1/2 cup mint fudge baking chips — or Andes Creme De Menthe baking chips. Provide the concentrated mint pockets through the cookie.
- 3/4 cup milk chocolate chips — balances the mint with creamy milk chocolate morsels.
- 3 ounces cream cheese — full-fat, brick-style, softened to room temperature (for the frosting). Gives the frosting tang and stability.
- 4 tablespoons unsalted butter (1/4 cup) — softened to room temperature (for the frosting). Helps the frosting spread and stay rich.
- 3/4 teaspoon peppermint extract — concentrated mint flavor for the frosting; a little goes a long way.
- A few drops of green food coloring — optional, for that classic mint-green frosting.
- 3 cups powdered sugar — sweetens and thickens the frosting to a spreadable consistency.
- 1/2 cup mint fudge baking chips — for the ganache; same chips as used in the dough.
- 1/2 cup milk chocolate chips — for the ganache; melts smoothly with the chips above.
- 3 tablespoons heavy cream — binds the ganache and gives it a glossy finish.
Make Mint Brownie Cookies: A Simple Method
- Preheat oven to 350°F. Line a large sheet pan with a silicone liner or parchment and set aside.
- Bring the dough cream cheese (4 ounces) and dough butter (8 tablespoons / 1/2 cup) to room temperature by leaving them out for about 30–60 minutes or by microwaving unwrapped cream cheese in 5–10 second increments and microwaving the butter briefly (5 seconds per side). Do not melt either ingredient.
- In a large bowl fitted to a stand mixer (or using a hand mixer), beat the 4 ounces cream cheese and 8 tablespoons butter until completely smooth. Beat in 1 large egg and 1 teaspoon vanilla extract until combined.
- Add 1 (3.9-ounce) package instant chocolate fudge pudding mix (dry) and 1 (18-ounce) package brownie mix to the bowl. Beat until the mixture comes together into a very thick dough. It may take extra time and look dry at first—continue mixing until it forms.
- Stir in 1/2 cup mint fudge baking chips and 3/4 cup milk chocolate chips. Cover the dough tightly and refrigerate 20–30 minutes to firm.
- Scoop the chilled dough into balls using a full, packed 2 tablespoons per ball (about 40 grams). Knead each ball briefly to embed chips, then roll into a ball and flatten into a wide, thick disc about 2 inches across and 1/2 inch thick. Place 6–8 discs on the prepared sheet pan, leaving room for spreading. You should have about 28–30 cookies total.
- Bake each sheet 10–14 minutes at 350°F. Remove when edges are set but centers still look slightly underbaked for a fudgy texture. Let cookies cool on the pan 5 minutes, then transfer to a wire rack to cool completely before frosting.
- While the cookies cool, make the frosting. Bring the frosting cream cheese (3 ounces) and frosting butter (4 tablespoons / 1/4 cup) to room temperature. In a bowl, beat the 3 ounces cream cheese and 4 tablespoons butter until smooth. Add 3/4 teaspoon peppermint extract and a few drops of green food coloring, if using, then add 3 cups powdered sugar. Beat until thick and smooth (the frosting is intended to be thick).
- Spread the frosting onto each completely cooled cookie. Gently press the frosting to adhere if needed.
- Make the ganache topping: in a microwave-safe bowl combine 1/2 cup mint fudge baking chips, 1/2 cup milk chocolate chips, and 3 tablespoons heavy cream. Microwave in 15-second bursts, stirring between bursts, until the mixture is completely melted and smooth. If it thickens during use, microwave an additional 10 seconds and stir.
- Transfer the ganache to a small plastic bag, snip off a corner, and drizzle generously over each frosted cookie (or dip each cookie if you prefer; dipping will be messier and produce a thicker coating). Allow the ganache to set at room temperature about 1–2 hours before serving.
Why It’s My Go-To
These cookies combine the easiest parts of three approaches: a boxed mix for convenience, pudding for chewiness, and cream cheese for lift and tang. The result is reliably fudgy with a soft, slightly underbaked center that keeps the cookie indulgent rather than cakey. The mint chips and peppermint extract create a clear mint profile without being medicinal.
I also love how scalable the method is. You can make a single sheet for a small household or multiple pans for a party and still get consistent results. The separate frosting and ganache let you control sweetness and finish — do a thin ganache drizzle for pretty presentation or dip for extra coverage depending on the occasion.
Vegan & Vegetarian Swaps
Vegetarian: This recipe is naturally vegetarian if your chocolate and chips are made without animal-derived gelatin. Check labels for any animal enzymes in confectionery items.
Vegan (notes and caveats): To attempt a vegan version you’d need to swap cream cheese, butter, egg, and dairy in the ganache:
- Cream cheese: use a firmer vegan cream cheese (brands vary in texture); chill slightly before using to mimic firmness.
- Butter: replace with a vegan stick-style butter for a similar solids/fat ratio.
- Egg: flax or aquafaba can bind, but they change texture; flax tends to give a denser result and aquafaba can lighten slightly. Expect the cookie to be different from the original.
- Chocolate & chips: choose vegan-friendly baking chips and chocolate, and replace heavy cream with canned coconut cream for the ganache. Results will be workable but not identical.
Because the recipe relies on the texture cream cheese and butter provide, vegan substitutions will alter texture. If you choose to go vegan, test a small batch first.
Tools & Equipment Needed
- Stand mixer or hand mixer — for beating the cream cheese and butter smooth and fully incorporating the dry mix.
- Large mixing bowl — roomy enough to handle the thick dough.
- Silicone liner or parchment paper — lines the sheet pan for even baking and easy release.
- Large sheet pan(s) — bake 6–8 cookies per sheet keeping space for spread.
- Cookie scoop (2 tablespoons/40 g) or scale — for consistent cookie sizing and even bake times.
- Wire cooling rack — cool cookies completely before frosting to prevent frosting from sliding.
- Microwave-safe bowl and small plastic bag — for melting ganache and piping/drizzling.
Common Errors (and Fixes)
- Dough too soft to handle: The dough needs a short chill. If the chips cause stickiness, return the dough to the fridge another 10–15 minutes before scooping.
- Cookies spread too thin: Make sure the butter and cream cheese are softened but not melted. If your kitchen is very warm, chill the portioned discs on the sheet pan for 10 minutes before baking.
- Centers dry or cakey: Don’t overbake. Remove when edges are set but centers still look slightly underbaked — they firm as they cool.
- Frosting runny or thin: The frosting is intended to be thick; if it loosens (due to warm ingredients), chill it briefly and re-whip. Always spread on completely cooled cookies.
- Ganache seizing or thickening: If the ganache stiffens while you’re working, microwave for 10 more seconds and stir. Work quickly; the ganache sets as it cools.
Make It Fit Your Plan
Scaling
The recipe scales well; keep the ratio of mix-to-add-ins consistent. If you double the recipe, plan to bake on multiple sheets and rotate pans for even browning.
Make-ahead and Storing
You can prepare the dough up to 24 hours ahead. Keep it tightly wrapped in the refrigerator. For longer storage, shape into logs or scoop balls, freeze on a tray, then transfer to a sealed container for up to 3 months. Bake directly from partially thawed for best results (add a minute or two of bake time if needed).
Transport & Gifting
Pack cooled, frosted, and ganached cookies in a single layer with parchment between layers. If you need to stack, let the ganache set fully. For winter mailing, cushion in boxes; for warm weather, consider refrigeration and insulated packaging so the ganache and frosting don’t shift.
Behind the Recipe
I started testing this combination when I wanted a quick holiday cookie that still felt elevated. The instant pudding mix is a trick bakers use to add chew and moisture without more liquids. Paired with brownie mix it produces a hybrid dough that’s dense like a brownie but easy to portion like a cookie.
The frosting and ganache give structure and contrast. Cream cheese brightens the palette, cutting through the richness, while the ganache seals in the surface and adds a professional finish. I landed on peppermint extract rather than peppermint oil for a cleaner, consistent mint flavor.
Leftovers & Meal Prep
Store cookies in a single layer at room temperature for up to 3 days in a covered container. If your kitchen is warm, refrigerate for up to 5 days; let cookies come to near room temperature before serving so the texture is tender rather than hard.
Freezing: Fully baked, frosted, and ganached cookies can be frozen in a single layer for 1–2 months. Flash-freeze cookies on a tray until solid, then transfer to an airtight container with parchment between layers. Thaw in the refrigerator or at room temperature for several hours before serving.
If you want to streamline holiday prep, freeze scooped dough balls on a tray, then bag them. Bake from partially thawed, watching timing closely; they may need an extra minute or two.
Top Questions & Answers
- Can I skip the pudding mix? The pudding mix adds chew and concentrated chocolate flavor. Removing it will alter texture; the cookies may be cakier and less fudgy.
- Can I use a different brownie mix? Yes. Different brands and formulas can change moisture and spread slightly. Watch bake time and chill the dough if needed.
- Why does the recipe use two amounts of cream cheese? One portion (4 ounces) is built into the dough for texture; the other (3 ounces) is for the frosting to add tang and stability.
- Is peppermint extract necessary? It contributes the mint hit in the frosting. If you prefer a subtler mint, reduce to 1/2 teaspoon, or omit and rely on the mint chips.
- Can I skip the frosting and just use ganache? Yes. You can either drizzle ganache over plain cookies or dip them into the ganache for a simpler finish. Skipping the frosting will be less sweet and a bit richer.
- How do I fix runny ganache? Warm it gently in short bursts and stir. If it’s too thin, chill briefly and stir; if too thick, add a teaspoon of warm cream and stir.
Serve & Enjoy
Serve these at room temperature so the frosting and ganache are tender. They pair well with coffee or a simple hot chocolate for a mint-chocolate double feature. For a party, arrange them on a platter with a few extra mint chips scattered for a pretty finish.
Make a batch, set aside a few for snacking, and share the rest — these cookies always spark requests for the recipe. If you try any swaps or decorate them a different way, I’d love to hear how they turned out.
Mint Brownie Cookies
Equipment
- Large sheet pan (15" x 21")
- silicone baking mat
- Stand mixeror hand mixer
Ingredients
Ingredients
- 4 ouncescream cheesefull-fat brick-style, softened to room temperature
- 8 tablespoonsunsalted butter1/2 cup softened to room temperature
- 1 largeegg
- 1 teaspoonvanilla extract
- 1 3.9-ounce packageinstant chocolate fudge pudding mixdry; do not prepare
- 1 18-ounce packagebrownie mixI used Betty Crocker Delights Supreme Chocolate Chunk, see note 1
- 1/2 cupmint fudge baking chipsor Andes Creme De Menthe baking chips see note 2
- 3/4 cupmilk chocolate chips
- 3 ouncescream cheesefull-fat brick-style, softened to room temperature
- 4 tablespoonsunsalted butter1/4 cup softened to room temperature
- 3/4 teaspoonpeppermint extract
- A few drops ofGreen food coloringoptional
- 3 cupspowdered sugar
- 1/2 cupmint fudge baking chipsor Andes Creme De Menthe baking chips
- 1/2 cupmilk chocolate chips
- 3 tablespoonsheavy cream
Instructions
Instructions
- Preheat oven to 350°F. Line a large sheet pan with a silicone liner or parchment and set aside.
- Bring the dough cream cheese (4 ounces) and dough butter (8 tablespoons / 1/2 cup) to room temperature by leaving them out for about 30–60 minutes or by microwaving unwrapped cream cheese in 5–10 second increments and microwaving the butter briefly (5 seconds per side). Do not melt either ingredient.
- In a large bowl fitted to a stand mixer (or using a hand mixer), beat the 4 ounces cream cheese and 8 tablespoons butter until completely smooth. Beat in 1 large egg and 1 teaspoon vanilla extract until combined.
- Add 1 (3.9-ounce) package instant chocolate fudge pudding mix (dry) and 1 (18-ounce) package brownie mix to the bowl. Beat until the mixture comes together into a very thick dough. It may take extra time and look dry at first—continue mixing until it forms.
- Stir in 1/2 cup mint fudge baking chips and 3/4 cup milk chocolate chips. Cover the dough tightly and refrigerate 20–30 minutes to firm.
- Scoop the chilled dough into balls using a full, packed 2 tablespoons per ball (about 40 grams). Knead each ball briefly to embed chips, then roll into a ball and flatten into a wide, thick disc about 2 inches across and 1/2 inch thick. Place 6–8 discs on the prepared sheet pan, leaving room for spreading. You should have about 28–30 cookies total.
- Bake each sheet 10–14 minutes at 350°F. Remove when edges are set but centers still look slightly underbaked for a fudgy texture. Let cookies cool on the pan 5 minutes, then transfer to a wire rack to cool completely before frosting.
- While the cookies cool, make the frosting. Bring the frosting cream cheese (3 ounces) and frosting butter (4 tablespoons / 1/4 cup) to room temperature. In a bowl, beat the 3 ounces cream cheese and 4 tablespoons butter until smooth. Add 3/4 teaspoon peppermint extract and a few drops of green food coloring, if using, then add 3 cups powdered sugar. Beat until thick and smooth (the frosting is intended to be thick).
- Spread the frosting onto each completely cooled cookie. Gently press the frosting to adhere if needed.
- Make the ganache topping: in a microwave-safe bowl combine 1/2 cup mint fudge baking chips, 1/2 cup milk chocolate chips, and 3 tablespoons heavy cream. Microwave in 15-second bursts, stirring between bursts, until the mixture is completely melted and smooth. If it thickens during use, microwave an additional 10 seconds and stir.
- Transfer the ganache to a small plastic bag, snip off a corner, and drizzle generously over each frosted cookie (or dip each cookie if you prefer; dipping will be messier and produce a thicker coating). Allow the ganache to set at room temperature about 1–2 hours before serving.
Notes
Note 1
: It is very important you get the right-sized brownie mix (18 ounces). Otherwise, these cookies won’t turn out right! I tested many brownie mixes, and the one called for in the recipe was by far my favorite.
Note 2
: Unwrap and coarsely chop Andes Mints if you aren’t able to find mint baking chips.
Note 3
:
Sometimes the edges of freshly baked cookies have a tendency to leak out. Right out of the oven, use the back of a spoon or metal spatula to press the edges in toward the center of the cookie.
Storage
: Store leftover cookies in an airtight container at room temperature for up to 3 days. If frosted, keep them in the fridge for up to 5 days.
