These Mint Chocolate Chip Buttercream Brownie Cookies are soft and chewy-fudgy. So insanely delicious!

Mint Chocolate Chip Buttercream Brownie Cookies on a cooling rack

Anybody here a chocolate chip ice cream fan? How about mint chocolate chip ice cream? (Even better in my book!) These two ice creams, flecked with little bits of chocolate, make me extremely happy, transporting me back to carefree childhood times.

I’ve taken mint chocolate chip ice cream to a different level here, an unfrozen kind of level in cookie form. These Mint Chocolate Chip Buttercream Brownie Cookies are soft and chewy-fudgy, and so insanely delicious. One bite and you’re a kid again, guaranteed.

*  This is a sponsored post, created in partnership with White Lily®.

Mint Chocolate Chip Buttercream Brownie Cookies with chocolate shavings

I’ve been dreaming up these cookies for awhile now. I had intended to finalize the recipe a few months ago so it could join our Christmas sweets platters, but the holidays just plain got away from me.

But, no worries. These cookies could fit right in at any time of year. If you’re the kind who likes to bake something special for St. Patrick’s Day, this minty green buttercream should be a welcome sight.

white lily wheat and almond flour

As an accompaniment to a little poof of fluffy whipped buttercream, I knew that I wanted the chocolate cookie base to be soft and moist and chewy. So I turned to one of my very favorite baking flours, White Lily Wheat & Almond Flour.

This flour blend is made with Shepherd’s Grain® wheat, grown by a group of family farmers in the Spokane area. If you recall, I traveled to visit Shepherd’s Grain a couple summers ago, as a guest of White Lily. I was able to talk with a couple of their farmers, and to walk in their ripening wheat fields, rolling seemingly endlessly across beautiful Washington state. A really cool aspect of this flour is that you can trace the wheat to the very farmers who grew it by entering a code from the package.

Substitute White Lily Wheat & Almond Flour for traditional all-purpose flour in all your favorite recipes for a rich flavor that is moist in texture. Taste for yourself the White Lily difference.

brownie cookies

A simple buttery cocoa cookie dough is the foundation for these mint chocolate chip buttercream brownie cookies. The progression from round ball of dough to fudgy baked cookie goes like this:

  1. Form dough into a 1″ round
  2. Flatten dough round with the bottom of a glass, to almost a 2″ wide circle
  3. Top with a spoonful of super-simple-to-make-fudge
  4. Bake for 10 minutes, to achieve soft and fudgy goodness
Mint Chocolate Chip Buttercream

Then the real fun begins!

The chocolate cookies are topped with a fluffy whipped mint chocolate chip buttercream. I cannot lie. This stuff is luscious. If you have a hard time resisting a good buttercream, you might just want to double this part of the recipe.

Have fun with these cookies, both making them and eating them. Enjoy!

Mint Chocolate Chip Buttercream Brownie Cookies

Mint Chocolate Chip Buttercream Brownie Cookies

Yield: 48 cookies
prep time: 30 minutes
cook time: 10 minutes
total time: 40 minutes
These Mint Chocolate Chip Buttercream Brownie Cookies are soft and chewy-fudgy. So insanely delicious!
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for the brownie cookies:

  • 1.5 c. White Lily® Wheat & Almond Flour Blend
  • ½ c. unsweetened cocoa powder
  • ½ tsp. espresso powder
  • ½ c. unsalted butter at room temperature
  • 1 c. sugar
  • ¼ tsp. kosher salt
  • ¼ tsp. baking powder
  • ¼ tsp. baking soda
  • 1 large egg
  • 1 tsp. pure vanilla extract
  • 6 oz. semisweet chocolate chips
  • ½ c. sweetened condensed milk
  • ¼ tsp. pure mint extract

for the mint chocolate chip buttercream:

  • ¾ c. unsalted butter at room temperature
  • 2.25 c. powdered sugar
  • 2 T. half and half
  • 1.5 tsp. mint extract
  • 1 to 2 drops Americolor Leaf Green #111 food coloring if desired
  • 2.5 oz. finely chopped or shaved semi-sweet to dark chocolate bar divided


for the brownie cookies:

  • Preheat oven to 350°F.
  • Whisk together flour, cocoa powder, and espresso powder in a small bowl and set aside. In a large bowl beat the butter with an electric mixer on medium to high speed for about 30 seconds, or until softened. Add sugar, salt, baking powder, and baking soda. Beat until well combined. Add egg and vanilla. Beat well. Gradually beat in the flour mixture.
  • Shape dough into 1" balls and place on an ungreased baking sheet. Press down on the dough ball with the bottom side of a glass until dough is almost a 2" wide circle. In a small saucepan over medium-low heat, combine chocolate chips and sweetened condensed milk. Heat, stirring regularly, until chocolate is melted and smooth. Briskly stir in mint extract. Turn heat to very low. Spoon a scant teaspoon of the chocolate frosting over the center of each dough round. If the chocolate frosting starts to thicken in the saucepan, whisk briskly to loosen.
  • Bake about 10 minutes, taking care to not over bake. Remove to wire rack to cool completely.

for the mint chocolate chip buttercream:

  • In the bowl of a stand mixer fitted with a paddle attachment, whip butter on medium-high speed until very fluffy, about 8 minutes, occasionally scraping down the sides and bottom of the bowl. Add powdered sugar and beat on low to incorporate.
  • Add half and half and mint extract, mixing on low until combined. Increase mixer speed to medium-high and beat until very light and fluffy, about 5 to 6 minutes, occasionally scraping down the sides and bottom of the bowl.
  • Add green food coloring, if desired, and mix until incorporated.
  • With a rubber spatula, fold in 2 ounces of the chopped or shaved chocolate.
  • Using a small scoop or spoon, mound buttercream onto the top of each cookie, aiming to leave the outer edges of the fudge showing. Sprinkle with remaining 1/2 ounce of chocolate shavings.


from a farmgirl’s dabbles

Nutrition Information:

Serving: 1 Calories: 150kcal Carbohydrates: 19g Protein: 2g Fat: 8g Saturated Fat: 4g Polyunsaturated Fat: 3g Cholesterol: 18mg Sodium: 29mg Fiber: 1g Sugar: 14g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.
Did you make this recipe?Please leave a comment below. And share a photo on Instagram with the hashtag #afarmgirlsdabbles or tag @farmgirlsdabble!
Mint Chocolate Chip Buttercream Brownie Cookies


White lily four and mint brownie cookies
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This post is sponsored by White Lily Flour. I am proud to be partnering with them again this year, bringing you delicious recipes from our kitchen using their beautiful flours. All opinions are 100% my own. Thank you for supporting the brands that help make this site possible. There are Amazon affiliate links in this post.