Recipe: Brownie Covered Cookies

Yes. You did read that right.

Brownie. Covered. Cookies.

Newman-O’s Hint O’ Mint cookies, to be precise. And they were divine. Actually, I think they caused a slight mind melt. Mmm.

As much as I want to, I can’t take credit for the idea. It came from Jenny over at Picky Palate. It’s been sort of sweeping the interwebs by storm. Or, maybe it’s just gone viral with foodies on Twitter.

Either way, it came across my radar. And as insane as they had sounded, I’ve been dreaming about them for weeks.

Don’t say I didn’t warn you.

Brownie Covered Cookies


  • 1 cup unbleached all-purpose flour
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/3 cup vegan chocolate chips
  • 3/4 cup raw cane sugar
  • 1/3 cup earth balance
  • 2-3 tbs almond milk
  • 1 3/4 tsp vanilla extract
  • 1 package Newman O’s Hint O’ Mint cookies {or any other Oreo-like cookies of your choice.}
  • cooking spray or oil


  1. Preheat oven to 325F and oil a muffin tin (12 cup size).
  2. Sift the flour, baking powder, and baking soda into a large mixing bowl.
  3. Melt the chocolate chips and all of the sugar and vegan butter substitute in a double boiler over gently simmering water.
  4. Stir the chocolate mixture, almond milk, and vanilla extract into the flour mixture using a wooden spoon. Mixture should be pliable and dough-like, not runny like traditional brownie batter.
  5. Take a Newman-O and cover with brownie mixture. Place into muffin pan.
  6. Continue until all 12 spaces are filled in muffin pan.
  7. Place in oven and bake for 12-15 minutes, until brownie looks cooked.
  8. Scrape batter off sides of tin with plastic knife. Will help make popping out of tin easier.
  9. Let cook and devour. These things are aaaaaaaaamazing warm. Seriously, enjoy them while you can.

For your reference:
This recipe is vegetarian and vegan. it is also nightshade free, dairy free, egg free, cinnamon free, and contains no msg.