Homemade Brookies with a twist, these are loaded with Thin Mint Cookies. If you have some extra Girl Scout Cookies laying around, try these brookie bars.
Girl Scout Cookie Season is upon us, and I for one could not be more excited. I may be jumping the gun here, but I really just couldn’t wait to share this recipe with you.
As a child, I participated in Girl Scouts until I was “too cool” around 4th or 5th grade. That doesn’t mean I stopped buying the cookies though! It’s incredibly hard to resist those adorable little girls outside of the store asking “do you want to buy some cookies?” Umm YES PLEASE.
Thin Mints are hands down my favorite, it just doesn’t get better than that. So when I overload my freezer with Thin Mints every year, I need an excuse to get rid of them. As such, the Thin Mint Brookie was born.
If you’re looking for a similar treat without mint, be sure to check out these chocolate chip cookie brookies!
This recipe combines a fudgy brownie with a chocolate chip cookie loaded with chocolate chips and Thin Mint cookies. If you can find the mint chocolate chips, these are even better with the mint flavored ones.
For added mint flavor in this recipe, substitute some of vanilla extract with mint extract.
I made the cookie dough from scratch, but you can make it easier on yourself by using some prepared refrigerated cookie dough from the store, but I love the softness of the cookie made from the dough I use.
This brookie is one of those “red light” desserts for me – meaning I had to get rid of them immediately after photographing in fear of eating the whole pan myself. Fact.
Print
Thin Mint Brookies
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 20 minutes
- Yield: 18-21 servings
- Category: Cookies
- Method: Oven
- Cuisine: American
Ingredients
- 1 Sleeve Thin Mints
For the Cookie Dough
- ¾ cup (170g) unsalted butter, softened
- ¾ cup (165g) packed light brown sugar
- ¼ cup + 2 tablespoons (60g) granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 tablespoon (15ml) pure vanilla extract
- 1 ¾ cups + 2 tablespoons (254g) all-purpose flour
- ¾ teaspoon salt
- ¼ + 1/8 teaspoon baking soda
- 1 cup (180g) chocolate chips
For the Brownie Layer
- 6 ounces dark chocolate, melted
- ¾ cup (170g) unsalted butter, melted
- 1 ½ cups (285g) granulated sugar
- 3 large eggs
- 1 large egg yolk
- 1 tablespoon (15ml) pure vanilla extract
- ¾ cup (105g) all-purpose flour
- ¾ cup (84g) cocoa powder, sifted
- 1 teaspoon salt
- ¾ teaspoon baking powder
Instructions
- Preheat the oven to 350°F. Grease a 9×13-inch pan and line the bottom and sides with parchment paper. Allow the butter to soften for at least 20 minutes.
- Empty one sleeve of thin mints into a Ziploc bag. Crush cookies into smaller pieces using a rolling pin or wooden spoon. Set aside.
For the Cookie Dough
- Combine the softened butter with the brown and granulated sugar. Beat on medium speed until well combined, 2-3 minutes.
- Next add the egg, egg yolk and vanilla extract and continue beating until well incorporated.
- In a separate bowl, combine the flour, salt and baking soda. Stir to combine and slowly add the dry ingredients into the dough, mixing on low speed until dough starts to form. Before the dough thickens, add the chocolate chips and crushed Thin Mint Cookies. Beat until incorporated. Set aside.
For the Brownie Layer
- Chop the chocolate into smaller pieces and melt the chocolate in a microwave-safe bowl for approximately 2 minutes at 50% power. Stir occasionally and microwave until completed melted and smooth. Set aside to cool.
- Melt the butter in a microwave-safe bowl and combine with the granulated sugar; beat together until well combined.
- Next add the egg and egg yolk and beat for 60 seconds at a higher speed until the batter is fluffy (texture resembling a cake batter).
- Then add the vanilla extract and melted chocolate and beat until combined.
- Combine the dry ingredients in a separate bowl and stir to combine. Add the dry ingredients to the batter and mix just until combined.
To Assemble
- Pour the prepared brownie batter in the bottom of the pan. Then take large pieces of the cookie dough and press it flat with your hands, then press it into the brownie batter. Continue to layer all the remaining cookie dough.
- Bake at 350°F for 35-40 minutes. I suggest covering with aluminum foil after 15-20 minutes to prevent too much browning on top. Test for doneness by inserting a toothpick into the center. The brownie should be a little fudgy but not wet.
Notes
- You can try making this recipe with a family-sized box of brownies.
These thin mint brookies are stunning. I’m not a talented baker, but I would love to give these a try!
Thank you Julia
I love this thin mint brookies recipe. I need to add a teaspoon of honey instead of 1/2 C sugar to recipe and it would be perfect! Thanks a lot for sharing, Julianne!
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Is it me or does a brookie sound like a Star Wars character? Either way, I love it!
HAHA! My boyfriend would love this comment. You are 100% correct! These are way more pretty though LOL
These look so amazing. I saw them over at “time to sparkle link party” and I can’t wait to make them. Thin mints are so yummy and so dangerous to have around the house. Thanks for sharing!
Thanks for stopping by Jodi!
These look incredible Julianne! It’s one of those recipe that just stopped me in my tracks! I’m off to go hunt down some little girls so I can make these. That sounds weird. But no one has knocked on my door this year, I haven’t seen a single girl scout yet! Tragic!
Oh thank you Karen! I might have downloaded the APP on my phone so I can hunt down my local scouts LOL.