Chilled Crumbl Mint Brownie Cookies
Recreate the viral Chilled Crumbl Mint Brownie Cookies at home with Sophie’s expert, healthier-twist recipe! Indulge in chewy brownie cookies, cool mint frosting, and rich ganache – perfect for family gatherings.
- Prep Time: 20
- Cook Time: 10
- Total Time: 60
- Yield: 9 cookies
- Category: Dessert, Cookie
- Method: Baking
- Cuisine: American
Ingredients
1/2 cup (113g) butter, softened
3/4 cup (160g) brown sugar, packed
2 tbsp (25g) granulated sugar
1 large egg, at room temperature
2 tsp vanilla extract
1 & 1/4 cup (150g) all-purpose flour
1/2 cup (45g) Dutch-processed cocoa powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup (85g) semi-sweet chocolate chips
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**For the Mint Frosting:**
3 tbsp (42g) unsalted butter, softened
4 oz (113g) cream cheese, softened
1/4 tsp mint extract (or more, to taste)
1/2 cup (60g) powdered sugar
Green food coloring (optional)
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**For the Chocolate Ganache:**
1/3 cup (55g) semi-sweet chocolate chips
3 tbsp heavy cream
Instructions
1. Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper.
2. In a large mixing bowl, cream together the softened butter, packed brown sugar, and granulated sugar with an electric mixer until the mixture is light, fluffy, and pale in color (about 2-3 minutes).
3. Beat in the large egg and vanilla extract until fully combined and smooth.
4. In a separate bowl, whisk together the all-purpose flour, Dutch-processed cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until the flour mixture just disappears. Be careful not to overmix.
5. Gently fold in the 1/2 cup semi-sweet chocolate chips by hand.
6. Scoop out 9 equally sized cookie dough balls (each about 1/4 cup in size) and place them onto the prepared baking sheet, ensuring about 2 inches of space between each cookie.
7. Gently press down on the top of each cookie dough ball to flatten it slightly to about 1 inch in thickness. Bake in the preheated oven for 10 minutes. The edges should be set, but the centers will still look soft.
8. Let the cookies cool on the baking sheet for a full 10 minutes before carefully transferring them to a wire cooling rack to cool completely.
9. While the cookies cool, prepare the chocolate ganache. In a microwave-safe bowl, combine the 1/3 cup semi-sweet chocolate chips and 3 tablespoons heavy cream. Microwave in 30-second increments, stirring well after each interval, until the chocolate is fully melted and smooth. Set aside to cool slightly.
10. In a separate mixing bowl, cream together the softened unsalted butter and softened cream cheese until soft, creamy, and lump-free (about 2 minutes).
11. Add the mint extract and gradually beat in the powdered sugar until the frosting is light and fluffy. Taste and adjust mint flavor. Add green food coloring gradually, mixing until you reach your preferred shade.
12. Once the cookies are completely cool, generously frost each cookie with the mint frosting. Drizzle the slightly thickened chocolate ganache over the top of each frosted cookie.
13. For the authentic “chilled” experience, place the frosted and garnished cookies into the refrigerator for at least 30 minutes before serving. Enjoy!
Notes
**Pro Tip for Chewy Cookies:** Do not overbake! The cookies will seem slightly underdone in the center when you pull them from the oven, but they will continue to set as they cool on the baking sheet, resulting in that perfect chewy texture.
**Room Temperature Ingredients:** Ensure your butter, egg, and cream cheese are at true room temperature for optimal creaming and a smooth, emulsified batter and frosting.
**Adjusting Mint Flavor:** Mint extract can be potent. Start with 1/4 teaspoon and taste the frosting before adding more. You can always add, but you can’t take away!
**Dutch-Processed Cocoa:** For that deep, dark brownie color and rich flavor, Dutch-processed cocoa powder is recommended. If you only have natural cocoa, it will still work, but the color and taste will be slightly different.