Ingredients
Scale
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1 roll (16.5 oz) refrigerated chocolate chip cookie dough
- 16–20 Mint Oreo cookies
- 1/2 cup semi-sweet chocolate chips (optional garnish)
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8-inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal. In a large bowl, press the refrigerated chocolate chip cookie dough into an even layer at the bottom of the pan. Ensure the dough reaches all the corners to create a solid base. Place the Mint Oreo cookies in a single layer on top of the cookie dough, pressing them down slightly so they stay in place.
- In a separate medium bowl, whisk together the melted butter and granulated sugar until well combined. Add the eggs, vanilla extract, and peppermint extract, whisking until the mixture is smooth. Sift in the cocoa powder, flour, and salt. Gently fold the dry ingredients into the wet ingredients using a spatula until just combined; do not overmix. Pour this brownie batter over the Oreo layer, spreading it to the edges with a spatula to cover the cookies completely. Place the pan in the oven and bake for 30 to 35 minutes. The edges should be set, but the center should still have a slight jiggle for that perfect fudgy texture.
- Remove the pan from the oven and let the bars cool completely in the pan on a wire rack. This step is vital because the bars need time to set and develop their chewy texture. Once cooled, use the parchment paper overhang to lift the entire block out of the pan. Use a sharp, warm knife to slice the block into 16 even squares. Serve them at room temperature for the best flavor, or slightly warmed if you want a gooey experience.
- Cook Time: 55 minutes