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Mint Cookies 'n' Cream Brownies

 Mint Cookies 'n' Cream Brownies
I came up with this recipe for my two sons who love the flavors of mint and chocolate.—Janell Traubel, Boise, Idaho
42 ServingsPrep: 25 min. Bake: 25 min. + cooling


  • 1/2 cup butter, softened
  • 1 cup sugar
  • 4 eggs
  • 1-1/2 cups chocolate syrup
  • 1 cup all-purpose flour
  • 6 mint creme Oreo cookies, chopped
  • 1/2 cup butter, softened
  • 2 cups confectioners' sugar
  • 1 tablespoon 2% milk
  • 1/4 to 1/2 teaspoon mint extract
  • 2 drops green food coloring
  • Additional mint creme Oreo cookies, crushed


  • In a large bowl, cream butter and sugar until light and fluffy. Add
  • eggs, one at a time, beating well after each addition. Beat in
  • chocolate syrup, then flour, just until blended. Fold in the chopped
  • cookies.
  • Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for
  • 25-30 minutes or until a toothpick inserted near the center comes
  • out clean (do not overbake). Cool completely on a wire rack.
  • For mint cream, in a small bowl, cream butter and confectioners'

2 of 2

Mint Cookies 'n' Cream Brownies (continued)

Directions (continued)

  • sugar until light and fluffy. Beat in the milk, extract and food
  • coloring. Frost brownies; sprinkle with crushed cookies. Cut into
  • squares. Yield: 3-1/2 dozen.
Nutritional Facts: 1 brownie equals 135 calories, 5 g fat (3 g saturated fat), 32 mg cholesterol, 53 mg sodium, 21 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchange: 1-1/2 starch.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.