Love brownies? Love chocolate chip cookies? Andes mint brookies bring the best of both into one pan: a fudgy brownie base topped with a soft, chewy cookie layer and pockets of cool, creamy mint.

The layers bake together into a treat that’s rich but balanced, indulgent but not heavy. They’re perfect for potlucks, holidays, or any time you want a guaranteed crowd-pleaser. If you’re a fan of chocolate and mint together, this is the mash-up you didn’t know you needed.

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Why This Andes Mint Brookies Works

The secret is contrasting textures.

A dense, moist brownie base supports a buttery cookie top so each bite has chew and melt. Using melted butter in the brownie batter creates a glossy, fudgy crumb, while creamed butter in the cookie dough keeps it soft and slightly crisp at the edges. Andes mints add more than flavor.

Their thin, creamy texture melts into the layers, giving you streaks of mint chocolate without overpowering the cookie. A short chill for the cookie dough helps it hold structure so it bakes evenly over the brownie layer.

What You’ll Need

For the brownie layer:
- 1/2 cup (1 stick) unsalted butter
- 4 oz semisweet chocolate, chopped (or chocolate chips)
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1/2 cup all-purpose flour
- 1/4 cup natural cocoa powder
- 1/2 tsp fine salt
For the cookie layer:
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp fine salt
- 3/4 cup semi-sweet chocolate chips
For the mint:
- 1 to 1 1/2 cups chopped Andes Crème de Menthe thins (or Andes baking chips)
Pan and extras:
- 8-inch or 9-inch square metal baking pan
- Parchment paper
- Nonstick spray or butter for greasing

How to Make It

Prep the pan. Heat the oven to 350°F (175°C). Line a square pan with parchment, leaving overhang on two sides.
Lightly grease the parchment.
Make the brownie batter. In a heatproof bowl, melt the butter and chocolate together over a gentle simmer or in the microwave in short bursts. Stir smooth. Whisk in granulated and brown sugars.
Whisk in eggs and vanilla until glossy. Sift in flour, cocoa, and salt. Fold just until combined.
Spread and mint. Pour the brownie batter into the pan and smooth.
Sprinkle about half of the chopped Andes mints evenly over the batter. Press lightly so they settle in.
Make the cookie dough. In a separate bowl, beat the softened butter with brown and granulated sugars until fluffy, 1–2 minutes. Beat in the egg and vanilla.
Whisk flour, baking soda, and salt in a small bowl, then add to the wet ingredients. Mix just until no dry spots remain. Fold in chocolate chips and the remaining chopped Andes mints.
Layer the cookie dough. Using a spoon or small scoop, dollop the cookie dough over the brownie layer in small mounds.
Gently spread to mostly cover, leaving a few gaps so steam can escape. Do not press hard.
Bake. Bake 30–36 minutes for a 9-inch pan (34–40 for 8-inch), until the cookie top is golden and set at the edges. A tester inserted in the center should come out with a few moist crumbs but not wet batter.
Cool completely. Let the brookies cool in the pan on a rack for at least 1 hour, preferably 2.
This sets the layers and makes cutting clean squares much easier.
Slice and serve. Use the parchment overhang to lift out. Cut into 12–16 squares. For neat edges, wipe the knife between cuts.

– Store cooled brookies in an airtight container at room temperature for up to 3 days. – For longer storage, refrigerate up to 1 week.

Keeping It Fresh

The mint flavor deepens slightly over time. – To freeze, wrap individual squares tightly and freeze up to 2 months. Thaw at room temperature or warm in a 300°F oven for 5–8 minutes for a just-baked feel. – Tip: A slice of sandwich bread in the container helps keep the cookie layer soft.

Why This is Good for You

This is dessert, but you can still feel good about a few choices. Using real butter and real chocolate gives better flavor and satisfaction, which can curb the urge to overdo it.

The recipe relies on solid technique rather than excessive sugar to create a fudgy texture. Andes mints add bold flavor in small amounts, so you don’t need to overload the batter with extras. If you want to tweak it, you can cut the sugar in each layer by about 2 tablespoons without losing structure.

You can also use a higher cacao chocolate for deeper flavor and slightly less sweetness.

Common Mistakes to Avoid

Overmixing the batters. Stir just until combined. Overmixing develops gluten, leading to tough layers.
Skipping room-temperature eggs. Cold eggs can seize the chocolate or curdle the butter-sugar mixture. Room temperature blends smoother.
Baking until the center is dry. Brookies should be removed when a tester shows moist crumbs.
Overbaking kills the fudgy texture.
Forgetting to cool fully. Cutting while warm causes the cookie top to slide and the brownie base to crumble.
Using a glass pan without adjusting. Glass runs hot on the edges and can overbrown. If using glass, reduce oven temp by 25°F and start checking earlier.

Alternatives

Mint intensity: Swap half the semisweet chocolate in the brownie with chopped dark chocolate and add 1/4 tsp peppermint extract for a stronger mint bite.
Gluten-free: Use a cup-for-cup gluten-free all-purpose blend with xanthan gum. Let the cookie dough rest 15 minutes before layering to hydrate.
Dairy-free: Use plant-based butter sticks and dairy-free chocolate.
Check that your Andes-style chips are dairy-free or use peppermint chocolate chips.
Swirl style: Instead of layers, spoon alternating dollops of brownie and cookie batter, then gently swirl once with a knife for a marbled look.
Extra gooey: Underbake by 2 minutes and chill the slab for 30 minutes before slicing for clean, soft-centered squares.
Less sweet: Use 60–70% dark chocolate in both layers and reduce total sugar by 3–4 tablespoons.

FAQ

Can I use boxed brownie mix?

Yes. Prepare the mix as directed for an 8- or 9-inch pan, pour it in, add a layer of chopped Andes mints, then top with the homemade cookie dough. Bake until the cookie layer is set and the brownie is just shy of done.

Do I have to chill the cookie dough?

It’s optional but helpful.

A short 15–20 minute chill firms the dough so it spreads evenly and doesn’t sink into the brownie layer.

How do I prevent the layers from separating?

Spread the cookie dough in small dollops and lightly connect them, leaving a few vents. Pressing too hard creates a barrier that can lift. Cooling completely before slicing also helps the layers adhere.

What if I can’t find Andes mints?

Use Andes baking chips or chop any mint chocolate bar.

In a pinch, mix chocolate chips with 1/4 teaspoon peppermint extract in the cookie dough.

Why is the center still jiggly?

Your oven may run cool or the pan is smaller. Bake a few minutes longer, tenting with foil if the top browns too quickly. Look for a set cookie surface and a tester with moist crumbs.

Can I double the recipe?

Yes.

Bake in a 9×13-inch metal pan. Expect 5–10 more minutes of bake time. Start checking at 32 minutes.

Wrapping Up

Andes mint brookies are the best of both worlds: rich brownie, chewy cookie, and cool mint threaded through every bite.

They’re simple to make, easy to share, and impressive enough for special occasions. Keep a stash in the freezer, and you’ll always have a next-level treat ready to go. Once you make them, they tend to disappear fast—so consider a double batch.