Mint Brownie Crumbl Cookie (copycat)
This Mint Brownie Crumbl Cookie is the copycat recipe you’ll want to make ASAP. So easy and delicious. Your family will love them!
What I love about this recipe
Crumbl Cookies are quite popular around my house. But they come with a price tag that isn’t exactly a weekly expense I’m willing to pay for.
Making my own Crumbl Cookie copycats has become one of my favorite easy baking solutions. My previous 2 Crumbl Cookie copycats were lemon and strawberry. I love that this one is irresistibly chocolate mint!
One of the things I love most, though, about this recipe is how insanely easy the icing is for these cookies. I learned when making these Mint Chocolate Brownies that unwrapped mint-filled chocolate makes light work of creating a mint icing. It’s a kitchen hack that’s perfectly suited for these easy cookies!
Frequently Asked Questions about this Mint Brownie Crumbl Cookie (copycat recipe)
Can I use Andes mints instead of the Ghirardelli in this Mint Brownie Crumbl Cookie?
Yes, but I recommend using 2 pieces of Andes for every 1 piece of Ghiradelli.
Can I use a brownie mix in place of the chocolate cake mix?
I haven’t tested this substitution. I tend to think it would not work well as the recipe is currently written.
Mint Brownie Crumbl Cookie (copycat)
- Total Time: 40 minutes
- Yield: 8 cookies
Ingredients
- 1 (15.25-oz.) box dark chocolate fudge cake mix
- 1/2 cup butter, melted
- 2 large egg, at room temperature
- 1/2 tsp. peppermint extract
- 1/3 cup powdered sugar
- 16 chocolate mint squares (such as Ghiradelli), divided (from 2 [5.32-oz.] pkg.)
Instructions
- Beat cake mix, butter, eggs, and peppermint extract in a large bowl with a hand mixer or in a stand mixer fitted with paddle attachment on low speed until blended, about 1 minute. Cover with plastic wrap, and place dough in refrigerator to chill until firm, about 20 minutes. Meanwhile, preheat oven to 350°F. Line a baking sheet or cookie sheet with a Silpat baking mat or parchment paper; set aside.
- Portion chilled dough into 8 (1/4-cup) balls using a large ice cream or cookie scoop. Place 1/3 cup powdered sugar in a small bowl. Roll each dough ball in powdered sugar.
- Space 4 dough balls out evenly on prepared baking sheet, and gently press down on tops of each dough ball with the palm of your hand to create a thick disk. (Cookies will spread into large cookies, like the classic Crumbl cookies size.)
- Bake in preheated oven until edges are set, centers are no longer doughy, and top of each cookie has a crackled appearance, about 14 minutes bake time.
- Remove pan from oven, and immediately place 1 chocolate mint square on top of each cookie. Let cool on pan 5 minutes; carefully smooth melted chocolate square over top of the cookie with an offset spatula. (Melted chocolate will firm as cookies stand and form icing on top of cookie.) Let cool 5 minutes.
- Carefully transfer cookies to a wire rack to let cool completely. Repeat process with remaining cookie dough, powdered sugar, and 4 of the remaining chocolate mint squares. (Discard unused powdered sugar in bowl.)
- Garnish cooled cookies with remaining chocolate mint squares. Store leftover cookies in an airtight container.
- Prep Time: 10 min
- Cook Time: 30 min
- Category: Dessert
- Method: Baking
- Cuisine: American
If you like this recipe, here are some other [copycat] Crumbl Cookie recipes you’ll enjoy:
Strawberry Crumbl Cookies
