Chocolate Mint Cookie Squares

They might look like fudgy brownies, but these Chocolate Mint Cookie Squares are actually far closer to the cookie side of the spectrum where bar cookies are concerned. They are fairly firm, with a nice chew to the center, like a thick cookie. The recipe is a play on the Caramel Oatmeal Brownies I made a while back. This time around, I added some chocolate to the oatmeal cookie crust base, incorporated mint into the brownie layer and topped the whole thing off with a layer of mint chocolate glaze.

Even though the texture is nothing like that of a Girl Scouts Thin Mint cookie, the flavor is pretty similar – which is what I was hoping for, since those cookies definitely served as the inspiration for these squares. The chocolate-mint flavor of those cookies is one of the things that makes them so popular. The richness of the chocolate is cut but the bright mint flavor, leaving you with a slightly fresh feeling in your mouth and the desire for another bite.

As I mentioned above, the squares are chewy and quite cookie-like, not moist and melt-in-your-mouth like a brownie. The filling contrasts nicely with the slightly crispy base of the bar, and the mint chocolate topping adds a lot of richness. I really like the flavor and texture that the oatmeal base provides. It’s hint of chocolate is subtle, but the nuttiness from the oats and the sweetness from the brown sugar makes these treats taste very satisfying. I would cut these into small squares to serve, as they’re almost like eating a mint chocolate cookie candy bar.

These are good the day they are made, but I think they’re even better the next day (after being stored in an airtight container) because the mint chocolate flavors blend and come out more strongly.

Chocolate Mint Cookie Squares
Base
1/4 cup all purpose flour
3 tbsp cocoa powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup brown sugar
1 cup oatmeal
1/3 cup butter, melted

Mint Brownie Layer
2/3 cup all purpose flour
1/4 tsp baking soda
1/4 tsp salt
1-oz unsweetened chocolate
1/4 cup butter
3/4 cup sugar
1 large egg
2 tbsp milk
1 tsp vanilla extract
1 tsp peppermint extract

 Mint Chocolate Glaze
2-oz dark chocolate, chopped
2 tbsp butter
1/2 tsp peppermint extract

Preheat oven to 350F.
In a medium mixing bowl, whisk together flour, cocoa powder, baking soda, salt, brown sugar and oatmeal. Pour in melted butter and stir to combine. Mixture will be like coarse, wet crumbs. Pour into an ungreased 8-inch square baking pan and pres into an even layer.
Bake for 12 minutes.

Meanwhile, start on the brownie layer.
Whisk together flour, baking soda and salt in a small bowl.
In another small bowl, melt unsweetened chocolate and butter together. Set aside to cool for a few minutes.
In a large bowl, whisk together sugar and egg. Stir in cooled butter mixture, followed by the flour, milk, vanilla and peppermint extracts.
When cookie base comes out of the oven, pour brownie batter on top and spread it out quickly with a spatula, pushing it gently into the corners of the pan without pulling up the still-hot crust. Bake for 25 minutes.
Cool brownies in pan.

When brownies are cooled, prepare mint chocolate glaze. Combine chocolate and butter in a small microwave-safe bowl and cook, stirring frequently, in the microwave until melted and smooth. Stir in peppermint extract, then pour glaze over the brownies and smooth into an even layer with a spatula. Let chocolate set before slicing (brownies can be refrigerated to speed up the setting process, if necessary).

Makes 25 squares