Mint Brownie Crinkles {12 Weeks of Christmas Cookies}

It’s week 2 of the 12 Weeks of Christmas Cookies and I am bringing you Mint Brownie Crinkles today. We aren’t big chocolate fans in our house but a big exception is brownies. I’ve heard of making cookies from a brownie mix or brownie recipe but had never actually tried it until now.

Mint and chocolate is a classic flavor combination that is one of my favorites. When I saw this recipe I knew it would be a great Christmas cookie because for some reason, mint makes me think of the holidays…maybe it’s the candycanes.

I know that some people prefer crispy cookies and some like soft cookies. These are the combination of both with a soft middle and crispy edges so they are sure to please the whole crowd. I used mini baking peppermint patties which you couldn’t see in the finished product.

I love the surprise of mint when you bite into them.

I made these for a bake sale at Joel’s work and they were a huge hit. Don’t they look so cute all packaged and wrapped up?

Just think about all the Christmas packaging potential!

Mint Brownie Crinkles
recipe from Recipe Roundup

1 recipe for brownies (below)
1 cup Andes Baking Chips or mini baking Peppermint Patties
Powdered Sugar, for rolling


1 box fudge brownie mix
1 C all-purpose flour
1 egg
1/2 C water
1/4 C canola oil
1 cup Andes Baking Chips or mini baking Peppermint Patties
Powdered Sugar, for rolling

1. Preheat oven to 350. In a large bowl beat the brownie mix, flour, egg, water and oil until well blended. Mix in mint chips/patties. Place powdered sugar into a 8-9 inch pie plate.
2. Drop by tablespoonfuls into the powdered sugar and gently roll, shaping into a ball. Place 2 inches apart on greased baking sheets. Bake 8-10 minutes or until set. Remove from pans to wire racks to cool.   Yields: approx 4 dozen.

One-Pot Brownies

3/4 cup cocoa
3/4 cup shortening (I use butter flavored Crisco)
2 1/4 cups sugar
4 eggs
1 tsp. vanilla
1 1/4 cups flour
1 tsp. baking powder
1 tsp. salt

Melt shortening over low heat then stir in cocoa. Remove from heat. Mix in sugar, eggs and vanilla. Stir in flour, baking powder and salt. Mix in mint chips/patties. Then skip to step 2 in the instructions above.



  1. Your bags looks so special and I just love the combination of Mint and chocolate. These Brownies look delicious! Thank you so much for sharing with Full Plate Thursday. Hope you have had a great week end and come back soon!
    Miz Helen

  2. These look so yummy! Andes mints are my downfall 🙂 I love the idea of the crunchy outside and thick inside (oh, now I’m getting hungry!)

    Lisa @ Allergy Free Vintage Cookery

  3. Yum, those are calling my name! I love anything chocolate and mint. 🙂 Thanks for sharing on Crazy Sweet Tuesday!

  4. thanks so much for linking up to Tasty Tuesday! can’t wait to see what you’ll bring this week.

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