These Sheet Pan Mint Chocolate Chip Brookies are the best of both worlds! You get a fudgy brownie layer and a soft, chewy mint chocolate chip cookie layer baked together in one big pan. It is a chocolate and mint mashup that is hard to resist!
I love my Mint Chocolate Chip Cookies and my Brownies, so putting them together just made sense. Brownie + cookie = brookie! You get rich chocolate, cool mint, and plenty of chocolate chips in every bite. Cut them into bars and watch them disappear!
Ingredients & Substitutions
- Semi-sweet chocolate chips: Used in both layers. For the brownie layer, they are divided between the melted chocolate and the batter. In the cookie layer, use half whole and half chopped chocolate chips. Milk chocolate chips can be used for a sweeter brookie.
- Vegetable oil: Gives the brownie layer a rich, fudgy texture. Canola oil or another neutral oil can be used.
- Granulated sugar: Sweetens both layers and helps create the right texture.
- Light brown sugar: Adds moisture and a deeper flavor to the brownies. Dark brown sugar can also be used.
- Eggs: Give both layers structure and help keep the brownies and cookies soft. Room-temperature eggs mix more evenly. Out of eggs? Try one of my egg substitutes!
- Vanilla extract: Adds flavor to the brownie layer.
- All-purpose flour: Provides structure for both layers. I recommend sticking with all-purpose flour.
- Unsweetened cocoa powder: Gives the brownie layer its rich chocolate flavor. Use unsweetened cocoa powder, not hot cocoa mix.
- Kosher salt: Balances the sweetness and brings out the chocolate and mint flavors.
- Unsalted butter: Use softened butter for the cookie layer so it creams properly with the sugar. If using salted butter, you may want to lessen the salt.
- Peppermint extract: Gives the cookie layer its mint flavor. Peppermint extract is stronger than mint extract, so I recommend using the amount listed.
- Baking powder and baking soda: Help the cookie layer rise and spread.
- Cream of tartar: Adds a little tang and helps create a soft, chewy cookie texture.
Tips for the Best Sheet Pan Mint Chocolate Chip Brookies
- Line the pan well. Use parchment with an overhang so the cooled brookies are easy to lift out and cut.
- Let the melted chocolate cool slightly. It should be smooth and warm, but not hot, before adding it to the egg mixture.
- Don’t overmix either layer. Mix the brownie and cookie batters just until the ingredients are combined for the best texture.
- Spread the cookie dough gently. Drop spoonfuls over the brownie batter, then carefully press the dough into an even layer. It does not have to be perfect.
- Don’t overbake. The cookie layer should be lightly golden, while the toothpick should have a few moist crumbs. The brownie layer is meant to stay fudgy.
- Cool completely before cutting. This is a big one! The layers need time to set so you get clean, sturdy brookies instead of a messy slice.
FAQs
Can I use mint extract instead of peppermint extract?
Yes, but the flavor will be a little different. Peppermint extract gives these brookies that classic cool, candy-like mint flavor. If using mint extract, start with the same amount and adjust to taste.
Can I use a different size pan?
I recommend using an 18×13-inch half-sheet pan as written. The two layers are designed to bake together at that size, so using a smaller or larger pan will change the thickness and baking time. You could divide this recipe evenly into two 9×13 pans.
Do I need cream of tartar?
Cream of tartar helps give the cookie layer a soft, chewy texture and adds a little tang. I recommend using it as written for the best results, but if you don’t have any, you can leave it out. The cookies will still bake, but the texture may be slightly different.
Can I use all whole chocolate chips?
Absolutely. The chopped chocolate chips melt into little pockets of chocolate throughout the cookie layer (which I love), but you can use all whole chocolate chips if you prefer.
How do I know when the brookies are done?
The cookie layer should be lightly golden, and a toothpick inserted into the center should come out with a few moist crumbs but no wet batter. The brownie layer will stay fudgy, so don’t wait for a completely clean toothpick.
Can I make these brookies ahead of time?
Yes! These are a great make-ahead dessert. Once completely cooled, cover them tightly and keep them at room temperature until ready to serve.
How to Store Sheet Pan Mint Chocolate Chip Brookies
Room Temperature: Store the brookies in an airtight container at room temperature for up to 4 days. Place parchment paper between layers if stacking.
Refrigerator: I don’t recommend refrigerating them, as the brownie and cookie layers can become firm and lose some of their soft texture.
Freezer: Let the brookies cool completely, then wrap individual pieces tightly in plastic wrap and place them in a freezer-safe container or bag. Freeze for up to 3 months. Thaw at room temperature before serving.
Sheet Pan Mint Chocolate Chip Brookies
Ingredients
Brownie Layer
- 2 ½ cups (455 g) semisweet chocolate chips, divided
- 1 ½ cups (326 g) vegetable oil
- 2 cups (400 g) granulated sugar
- 1 â…“ cups (266 g) light brown sugar, packed
- 6 large eggs, room temperature
- 4 teaspoons vanilla extract
- 2 cups (250 g) all-purpose flour
- 2 cups (236 g) unsweetened cocoa powder
- 1 teaspoon kosher salt
Mint Chocolate Chip Cookie Layer
- 1 cup (2 sticks / 227 g) unsalted butter, softened
- 1 ½ cups (300 g) granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon peppermint extract
- 3 cups (375 g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon cream of tartar
- ½ teaspoon kosher salt
- 2 cups (364 g) semisweet chocolate chips, divided, with half chopped
Instructions
- Preheat the oven to 350°F. Line an 18×13-inch half-sheet pan with parchment paper, leaving some overhang for easy removal. Lightly spray the parchment with nonstick cooking spray. Set aside.
Brownie Layer
- In a large microwave-safe bowl, combine 2 cups of the semisweet chocolate chips and the vegetable oil. Microwave in 30-second intervals, stirring after each, until the chocolate is completely melted and smooth. Set aside to cool slightly.
- In the bowl of a stand mixer fitted with the whisk attachment, add the granulated sugar, brown sugar, eggs, and vanilla. Mix until smooth and well combined.
- With the mixer on low, slowly pour in the slightly cooled chocolate mixture. Mix until fully combined.
- Add the flour, cocoa powder, and salt. Mix just until no dry streaks remain. Do not overmix.
- Fold in the remaining ½ cup semisweet chocolate chips.
- Spread the brownie batter evenly into the prepared pan.
Mint Chocolate Chip Cookie Layer
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and granulated sugar on medium speed until light and fluffy, about 2 to 3 minutes.
- Add the eggs and peppermint extract. Beat until well combined.
- Add the flour, baking powder, baking soda, cream of tartar, and salt. Mix just until combined.
- Fold in the 1 cup of whole chocolate chips and 1 cup of chopped chocolate chips.
- Drop spoonfuls of the cookie dough evenly over the brownie batter. Gently press and spread the dough to cover most of the brownie layer. It does not need to be perfectly even, as the cookie dough will spread as it bakes.
- Bake for 28 to 35 minutes, or until the cookie layer is lightly golden and a toothpick inserted into the center comes out with a few moist crumbs and no wet batter.
- Let the brookies cool completely in the pan before using the parchment overhang to lift them out. Cut into bars and serve.
Did you make this recipe?
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