Quick and Thick Mint Brookies (Loaded with white and dark chocolate chips + mint Oreo pieces!)

Makes 4 Small Cookies

Chocolate-Mint is one of my favorite dessert flavors, especially when eaten in brownie form (or in this case, brookie form)! Not only can these brookies be ready in under 30 minutes, but they are also fudgy, decadent, and have the perfect chocolate to mint ratio!

17865630809465102.jpg

Ingredients

Wet:

 

2 tbsp canola oil


1 tbsp white sugar


1 tbsp dark brown sugar


2 ½ tbsp non-dairy milk


½ tsp vanilla extract


½ - ¾ tsp mint extract (depending on how minty you like!)

Topping:

White sugar
 

Dry:

¼ cup white flour


¼ cup cocoa powder


¼ tsp baking powder


¼ tsp baking soda


¼ tsp salt

2 tbsp standard chocolate chips


2 tbsp white chocolate chips


6 mint Oreo Thins, 2 crushed, 4 whole (optional)
 

17905120282806847.jpg

Instructions

In a medium-sized bowl, cream together oil and sugars. Whisk in remaining wet ingredients until well combined.

Next, use a wooden spoon (or any spoon!) to mix in the flour, cocoa powder, baking powder, baking soda, and salt just until a thick dough starts to form. Dough should be smooth, not sticky.

Fold in the crushed Oreo and 1 tbsp of each type of chocolate chip. Chill dough for 10 minutes.

In the meantime, preheat oven to 350°F and grease or line 1 sheet pan. Place the 4 remaining Oreos evenly spaced onto the sheet pan. Then, pour about ¼ cup white sugar into a small bowl and set aside.

Once chilled, form cookie dough into 4 evenly sized balls. Flatten them slightly with the palm of your hand because these cookies will only spread a bit. 

Drop a ball into the bowl of sugar and spin it around in there until the top side is fully coated. Repeat with all 4 cookies. Place each dough ball on top of an Oreo and press it down a bit more. Top each cookie with a couple of both types of the remaining chocolate chips.

Bake for about 15 - 20 minutes or until the cookies have spread slightly and are cracked on top.

After 10 minutes, transfer them to a cooling rack to finish cooling. Store cookies in an airtight bag or container at room temperature for 5 days, or for a week in the fridge.
 

17872957148463255.jpg

Notes

I use canola oil, but feel free to use any other vegetable oil.

If subbing in light brown sugar, use 1 tbsp + 1 tsp

I use King David brand vegan white chocolate chips.

Chilling this dough is totally optional and does not have a huge impact on the final cookie. If you don’t have the time, just skip it!

Try This Recipe? Rate It!