If you were around this neck of the woods last November, you may remember the 30 Days of Cookies that I embarked on. For some odd reason, my insanity took over and baking, photographing, and writing 30 cookie recipes in 30 days seemed like a great idea. That’s not to say it wasn’t fun, but oh-my-gosh it was a lot of work. So while I considered doing it again this year (for about .2 seconds) I decided that it just wasn’t going to happen this month. I have several amazing client projects in the works (and a secret personal project!) that will be keeping me busy over the next two months, and I decided that I’d rather keep my sanity than fill my freezer with hundreds of cookies.
So although I won’t be running any cookie marathons any time soon, I did manage to come up with a few winners this year in the cookie department. Back in my early days of blogging, I posted a brownie cookie recipe that is one of my family’s must-makes for the holidays (ignore the photos, it’s an oldie!). It is a super soft (but chewy) brownie cookie made with Bisquick and rolled in powdered sugar. And while it is mighty dang good cookie, it’s a little on the thin side. So I ventured to recreate the recipe today in an attempt to make it a little thicker. These cookies are made using a boxed brownie mix and one cup of a chocolate cake mix. The cake mix gives the cookies the thickness I was after, while still keeping with a cakey, yet chewy texture.
I picked up these mini mint chips at an Amish store a while back and have been tossing them into all my baked goods lately. They taste different than the chocolate mint chips from the store, as they are creamier and have a more authentic mint taste. Plus they’re cute, which is the main reason I buy most things anyways. As I was tossing about every sprinkle container & baking chip bag into my basket, my sister made it known that I’m a impulse buyer. And when it comes to anything baking related, why yes…yes I am. No shame in the baking game.
Mint Chocolate Cake Brownie Cookies
These cookies are made using a boxed brownie mix and one cup of a chocolate cake mix. The cake mix gives the cookies the thickness I was after, while still keeping with a cakey, yet chewy texture.
- 1 20.5 oz box dry Brownie Mix
- 1 cup chocolate cake mix powder
- 1/2 cup all-purpose flour
- 3 Tablespoons butter softened
- 3 eggs
- 2 teaspoons water
- 4 tablespoons plain greek yogurt
- 1/2 cup mini mint chips
- Handful of mint chips for topping
In a large mixing bowl, mix together brownie mix, cake mix, and flour. On medium speed, slowly add in the butter and eggs and mix until incorporated. Mixture will be stiff. Keep mixer on medium speed, and slowly add in water and greek yogurt and mix until combined.
Stir in mini mint chips and stir until evenly disbursed.
Using a 1-tablespoon cookie scoop, scoop dough by the tablespoon and place dough balls on a parchment-covered baking sheet. Bake at 350 degrees for 11 minutes.
Immediately after removing from the oven, place pan on wire rack and lightly press in extra mini mint chips. Do not remove cookies from pan.
Allow for the cookies to continue to bake on hot baking sheet for 5-10 minutes until removing cookies from the baking sheet.
My favorite thing about this dough is that it’s versatile. Meaning, you can literally mix in anything you want! I made a few other variations of these cookies today, which I will posting later in the year once it’s socially acceptable to start posting Winter recipes. But until then, I will be over here pleading with Mother Nature to show us some mercy on the snow this year. I say it every year, but one more bad winter and I’m heading to Texas.