I keep forgetting to take a picture of just the cookies when I make these, I'll try to remember so you can see them better next time I do.
Have you ever been to Cutlers? I heart their cookies....especially their brownie mint cookie. So when I saw on Stephanies Kitchen that she was making one that looked similar, I knew I had to give it a try. I love her cookie base and frosting...but wasn't a fan of just melted mint chips for the middle. The chips dried hard and took away from the softness of the cookie. So I used my mint frosting recipe from my mint brownies and I think they turned out pretty fabulous.
For the cookies:
2 cups all purpose flour
3/4 cup unsweetened cocoa
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup butter, room temperature
1 cup granulated sugar
1 egg
1/2 cup milk
1 teaspoon vanilla extract
3/4 cup unsweetened cocoa
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup butter, room temperature
1 cup granulated sugar
1 egg
1/2 cup milk
1 teaspoon vanilla extract
For the middle:
4 T butter
2 cups powdered sugar
2 T milk
1 1/2 t mint extract
green food coloring
For the frosting:
1/2 c. butter, at room temperature
1/2 c. unsweetened cocoa powder
4 1/2 c. confectioners’ sugar
1 tsp. vanilla extract
milk
1/2 c. butter, at room temperature
1/2 c. unsweetened cocoa powder
4 1/2 c. confectioners’ sugar
1 tsp. vanilla extract
milk
1. In a medium bowl, whisk together the flour, cocoa, baking soda and salt. Set aside.
2. Using a mixer, cream the butter and sugar and mix until fluffy, about 2 minutes. Add egg, milk and vanilla. Slowly add the flour mixture until well combined.
3. Using a 2 inch ice cream scoop, scoop the dough onto a baking sheet lined with parchment paper or sprayed with Pam.
2. Using a mixer, cream the butter and sugar and mix until fluffy, about 2 minutes. Add egg, milk and vanilla. Slowly add the flour mixture until well combined.
3. Using a 2 inch ice cream scoop, scoop the dough onto a baking sheet lined with parchment paper or sprayed with Pam.
4. Bake at 350 degrees for 9-11 minutes or until firm. You don’t want to underbake or overbake these cookies. Let cool.
5. For the mint filling, beat together butter and powdered sugar with electric mixer. Add milk and extract; beat until smooth. Stir in food coloring until desired green is reached. Frost cooled cookies.
Using a mixer, cream the butter. Whisk together the confectioners’ sugar and cocoa until well combined. Slowly add to the butter. Add the vanilla and a dash of milk at a time until the consistency is thick enough to spread on the cookies. Beat until smooth. Spread the frosting over the mint layer.
Tip: Since you're spreading frosting over frosting sometimes the two can stick together. If this happens, run your knife under hot water; it will help you smooth the chocolate frosting over the mint frosting. Enjoy!
