Gluten-Free Mint Brownie Cookies
Three layers of delicious all in one cookie! The combination of fudgy homemade brownie cookies with creamy mint frosting & glossy chocolate ganache can't be beat!
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Servings: 20 -22 Cookies
Equipment
- 1 Medium Cookie Scoop (1 1/2 Tablespoons)
- 2 Sheets Parchment Paper
- 1 Microwave-Safe Bowl
- 1 Large Mixing Bowl
- 1 Handheld Mixer (Can use stand mixer, if preferred)
Ingredients
For The Brownie Cookies
- 6 Tablespoons Butter (85 grams), cut into cubes
- 8 ounces Dark Chocolate Chips (1 1/3 cups, 226 grams)
- ½ cup Light Brown Sugar (100 grams)
- ⅓ cup Granulated Sugar (67 grams)
- 2 Large Eggs
- 1 teaspoon Vanilla Extract
- ⅓ cup Gluten-Free Measure-For-Measure Flour* (40 grams, weighed or scooped and leveled)
- ¼ cup Dutch-Processed Cocoa Powder (25 grams)
- ½ teaspoon Baking Powder
- ¼ teaspoon Kosher Salt
- ½ cup Mini Chocolate Chips (120 grams/4.2 oz)
For The Mint Frosting
- ½ cup Butter (113 grams)
- 3 cups Powdered Sugar (360 grams)
- 2-3 Tablespoons Milk or Cream
- ½ teaspoon Peppermint Extract (Not Spearmint)
- 2-3 drops Green Gel Food Coloring
For The Chocolate Ganache
- 6 ounces Dark Chocolate Chips (1 cup, 170 grams)
- 1 cup Heavy Whipping Cream (8 oz, 237 ml)
Instructions
For The Brownie Cookies
- Preheat & Prep. To start, preheat oven temperature to 350 degrees F. Line two baking sheets with parchment paper and set aside.
- 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.
- Whip Eggs, Sugars & Vanilla. In a large mixing bowl, 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!)
- Add Chocolate To Egg Mixture. Pour cooled chocolate mixture into the egg mixture and mix to combine.
- 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.)
- Fold In Mini Chocolate Chips until evenly distributed in the cookie dough.
- 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 the cookies have 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.
- 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
- Beat The Butter. In a large mixing bowl, beat the butter with a hand mixer on medium speed 1-2 minutes, or until fluffy and creamy.
- 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.
- 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.
- 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
- 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.
- 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, if desired!)
- 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.
- 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.
Notes
- Gluten-Free Flour. We highly recommend King Arthur Measure-For-Measure Gluten-Free Flour for these cookies. If you use another 1:1 gluten-free flour blend, be SURE it contains xanthan gum or the cookies will not turn out properly.
- MEASURE FLOUR CORRECTLY! Adding even an extra Tablespoon or two of flour will drastically impact the spread of your cookies. Weigh the flour with a kitchen scale for best results, or use the scoop and level method to spoon flour into the measuring cup rather than scooping WITH the measuring cup, which packs too much flour into the recipe.
- Don't Rush The Eggs & Sugar! Make sure to beat the eggs and sugar the full 2-3 minutes to properly dissolve the sugar. It's the key to the shiny, crinkly tops we're going for!
- Cocoa Powder. Be sure to use Dutch process cocoa powder sometimes labeled dark cocoa powder or alkalized cocoa powder for this recipe. Regular cocoa powder (natural cocoa powder) will have too weak a flavor.
Video
Find the recipe:
sweetsandthankyou.com/mint-brownie-cookies/