Gluten-Free Mint Brownie Cookies

Our gluten-free mint brownie cookies combine fudgy homemade brownie cookies with creamy mint frosting & glossy chocolate ganache. They’re three layers of delicious!

A good recipe mash-up gets me every time, like S’mores Brownies, or Brookies (half cookie, half brownie), and our newest cookie recipe follows in their delicious footsteps. It combines two things I love into one amazing cookie!

Gather Your Ingredients

Name a better flavor combination than chocolate and mint! These mint brownie cookies are a delicious spin on our fudgy Gluten-Free Brownie Cookies and Gluten-Free Cosmic Brownies, so you’ll see some familiar ingredients here! Let’s take a look:

How To Make Gluten-Free Mint Brownie Cookies, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

For The Brownie Cookies

1. Preheat & Prep. To start, preheat oven temperature to 350 degrees F. Line two baking sheets with parchment paper and set aside.
2. Melt Butter & Chocolate. In a microwave-safe bowl, combine butter and 8 ounces chocolate chips. Melt in 15-20 second intervals on low heat, stirring in between each interval, until the chocolate is smooth and glossy. Set aside to cool slightly.
3. Whip Eggs, Sugars & Vanilla. In a large mixing bowl (or the bowl of a stand mixer), combine brown sugar, granulated sugar, eggs, and vanilla. Use a hand mixer to beat the eggs mixture 2-3 minutes on medium speed, or until much lighter in color, doubled in volume, and the sugar is dissolved almost completely. (When you rub this mixture between your fingers, there should be almost NO grit. This is a critical step, so don’t rush it!)
4. Add Chocolate To Egg Mixture. Pour cooled chocolate mixture into the egg mixture and mix to combine.

5. Add Dry Ingredients. Then, add gluten-free flour, dark cocoa powder, baking powder, and salt and mix until just combined. (At this point, the cookie dough should look and feel like thick brownie batter.)
6. Fold In Mini Chocolate Chips until evenly distributed in the cookie dough.
7. Scoop & Bake Cookies. Working in batches, use a medium cookie scoop to portion 6-8 cookies per baking sheet. (The dough balls should be 1.5 Tablespoons in size.) Make sure to leave the cookies plenty of room around them to spread! Bake cookies 9-11 minutes, or until set on the outside and just a little shiny in the middle. (Mine are usually done at 10-10 1/2 minutes!) Repeat until all cookies are baked.
8. Cool Cookies Completely Before Frosting. Let the cookies cool 1-2 minutes on the baking sheet before transferring to a wire rack to finish cooling completely. Let all cookies cool completely before frosting and decorating.

Make The Mint Frosting & Ganache

1. Beat The Butter. In a large bowl, beat the butter with a hand mixer on medium speed 1-2 minutes, or until fluffy and creamy.
2. Combine. Add powdered sugar, milk, and peppermint extract. Beat on low speed for 30-60 seconds until the powdered sugar is mixed into the butter, then increase the speed to medium or medium-high and beat 2-3 minutes, until the frosting is fluffy and smooth, adding more milk, as needed.
3. Color & Check. Add the green coloring, and stir or mix on low speed to combine. Check the consistency of the frosting. It should be easy to spread. If it’s too loose, add more powdered sugar 1 Tablespoon at a time until you reach the right consistency. If it’s too stiff, add milk 1 teaspoon at a time until you reach the right consistency. If the peppermint flavor isn’t strong enough for your liking, feel free to add a few more drops of peppermint extract. 
4. Make Ganache. In a microwave-safe liquid measuring cup or small saucepan, heat cream until just boiling. Watch carefully, since cream can bubble over! Remove from the heat or set aside and add 6 ounces of chocolate chips and let this mixture sit 5-10 minutes WITHOUT stirring to let the chocolate melt. Then, stir in one direction 1-2 minutes, or until the chocolate is smooth and the ganache looks smooth and glossy. Let the ganache cool another 2-3 minutes before using to allow it to thicken slightly. You don’t want it hot or it will melt the frosting.

To Frost & Decorate The Cookies

1. First, Frost Cookies. Add 1 heaping Tablespoon of frosting (I use a small cookie scoop) to each cookie and spread, leaving a small border around the edges of the cookie.
2. Add Cooled Ganache. When the cookies are all frosted and the ganache has cooled to room temperature, add 2-3 teaspoons of the ganache to the center of each cookie, then use an offset spatula to smooth the ganache into a circle. I like to leave a small border near the edge of the frosting so the ganache doesn’t spill over the sides. (Feel free to decorate with sprinkles or chopped andes mint bars, if desired!)
3. Let Cookies Set. Then, let the cookies set. This can sometimes take a few hours at room temperature, but can be sped up by chilling the cookies, if desired.
4. Serve & Store. Enjoy cookies once set. Store leftover cookies in a a single layer in an airtight container 2-3 days in the refrigerator, or freeze in a single layer up to 2 months.

FAQ + Tricks For The Best Mint Brownie Cookies

DON’T RUSH COOLING! Cooling is a key step to getting these mint brownie cookies just right. Let. the cookies cool COMPLETELY before adding the mint frosting, or it’ll melt on contact. Similarly, let the ganache cool to room temperature before adding it on top of the frosting, or the frosting will melt. Getting the best results is worth the wait!

MAKE SURE TO WHISK THE EGGS & SUGAR LONG ENOUGH. Don’t skip or rush the whisking step. The eggs and sugar should be almost completely dissolved, at least doubled in volume, and lighter in color. This gives these homemade brownie cookies their glossy tops. If you rush this step, the cookies will be more dense and won’t have the same appearance.

GET THEM IN THE OVEN QUICKLY. To make sure you get that glossy, crackly brownie top to your cookies, get them in the oven as soon as possible once your batter is mixed. The longer you wait, the less glossy and crackly they’ll be. Even 3-5 minutes makes a big difference!

DON’T OVER-BAKE! Just like with brownies, you’re looking for a slightly dense, fudgy texture and a chewy center. Make sure that you pull them out when the centers look just barely set. It’s OK if they seem a touch underdone when you pull them out. They’ll finish setting on the baking sheets after you pull them out of the oven and let them cool. If you over-bake them, they’ll be crunchy around the edges and more cakey and dry in the centers.