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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!

Mint Chocolate Crumbl Cookie

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 Chocolate Crumbl Cookie
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Mint Brownie Crumbl Cookie

Mint Brownie Crumbl Cookie (copycat)


  • Author: Regan at This Baking Life
  • 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

  1. 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.
  2. 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.
  3. 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.)
  4. 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.
  5. 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.
  6. 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.)
  7. Garnish cooled cookies with remaining chocolate mint squares. Store leftover cookies in an airtight container.
  • Prep Time: 10 min
  • Cook Time: 30 min
  • Category: de
  • Method: b
  • Cuisine: a

Keywords: mint chocolate crumbl cookie

If you like this recipe, here are some other [copycat] Crumbl Cookie recipes you’ll enjoy:

strawberry crumbl cookies

Strawberry Crumbl Cookies

Lemon Crumbl Cookies

Lemon Crumbl Cookies


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