Chocolate Chip Mint Cookie Brownies (Do you call them Crownies or Brookies?)

This is a sponsored post for McCormick. All thoughts and opinions are my own.

Mint Chocolate Chip Cookie Brownies (Crownies)

A double decker dessert that is both a cookie and a brownie! McCormick calls them Crownies but you might know them as Brookies. Or maybe you don’t know them at all. Let me introduce you. . .

Chocolate chip cookie dough is baked on top of brownie batter. Cookie + Brownie = Crownie. Two bake sale favorites combined into one irresistible treat. I adapted this unique concept from McCormick and used they’re peppermint extract in the brownies for a subtle hint of mint.

You get a soft, layer of fudgy brownie topped with a thick, chewy chocolate chip cookie with subtle notes of mint shining through. The two together make a heavenly treat. The next time you get hit with a sweet tooth craving you won’t have to decide between two different desserts!  You can have a brownie and a cookie!

Looking for more bake sale recipes? Treats to tuck into lunchboxes or after school snacks? McCormick’s got you covered! Their extracts make it easy to turn every day desserts into something extra special.

Raspberry Brownies – Add 4 teaspoons McCormick Raspberry Extract to brownie mix and 2 teaspoons to chocolate frosting for a fruity alternative to this bake sale staple. Garnish with a raspberry.

Orange Kissed Brownies – For citrus-infused delights, add 1 tablespoon McCormick Orange Extract and chocolate chips to brownie mix and 1 teaspoon of the extract to chocolate frosting. Top with an orange slice.

*Toasted Almond Brownies– For a nutty flavor, use 1/2 teaspoon McCormick Almond Extract in the brownie mix and 1/4 teaspoon in the chocolate frosting. Add colorful sprinkles on top.

Cinnamon Chocolate Chip Cookies – Draw a crowd with the warm, inviting essence of cinnamon. Add chopped walnuts for a subtle crunch.

I made brownies from scratch but feel free to use a box mix to save time as directed in the original recipe.


Chocolate Chip Mint Cookie Brownies

Rating: 51

Prep Time: 30 minutes

Total Time: 40 minutes

Yield: 1 (9x13) pan

Chocolate Chip Mint Cookie Brownies

Chocolate chip cookie dough is baked on top of brownie batter. Cookie + Brownie = Crownie. Two bake sale favorites combined into one irresistible treat.


brownie layer:
16 tablespoons unsalted butter, plus more for greasing
8 ounces bittersweet chocolate, cut into 1/4" pieces
4 eggs
1 cup granulated sugar
1 cup firmly packed dark brown
1 teaspoon vanilla extract
1/2 teaspoon McCormick® Peppermint Extract
1/2 tsp. fine salt
1 cup flour
cookie layer:
1 1/4 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt
8 tablespoons butter, softened
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1 egg
1 teaspoons McCormick® Pure Vanilla Extract, divided
1 package (12 ounces) miniature chocolate chips
1 + 1/2 cups milk chocolate chips


  1. Heat oven to 350° F. Grease a 9" x 13" baking pan with butter or line with parchment paper.
  2. Melt butter and chocolate together using the chocolate setting on your microwave.
  3. In a large bowl whisk eggs then add both sugars, vanilla, peppermint and salt. Whisk until combined.
  4. Stir in the chocolate mixture then fold in flour. Pour batter into pan and spread evenly.
  5. Bake 15 minutes.
  6. Meanwhile make the cookie layer:
  7. In a medium bowl mix flour, baking soda and salt together. Set aside.
  8. In a large bowl beat butter and both sugars together on medium speed until light and fluffy. On low speed beat in the egg and vanilla.
  9. Gradually beat in flour mixture on low speed until well mixed. Stir in chocolate chips.
  10. Drop cookie dough by tablespoonfuls evenly over the brownie. (Batter will spread during baking.)
  11. Bake 20 to 25 minutes longer or until cookie top is golden brown around the edges and set in the middle. Remove to a wire rack and sprinkle the chocolate chips on top. Wait 10 minutes then spread from edge to edge with a butter knife.
  12. Cool completely then cut into bars with a chef's knife, wiping clean after each cut.


Concept and cookie layer adapted from McCormick

Brownies adapted from Saveur

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

This is a sponsored post for McCormick. All thoughts and opinions are my own.

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  1. Judy says

    Many years ago I had the mint essence which I’d bought in England. Wasn’t any here then and still isn’t now! Typical. I had an English cake book with a recipe for choccy mint cake. One year I made it for my ex’s birthday to take to work. The ladies went mad. The following year they remembered and asked him if I could make it again. Well mint essence finished do that’s that. Sigh.

    • says

      You can leave the mint out for this recipe Judy and it will still be scrumptious! Or maybe you can find some fresh mint? That would be good too!

  2. says

    Oh wow, those look good and I love how you can mix them up! Yum!

    Moon, hope you’re enjoying a sunpuddle kind of day! Love and purrs, Angel & Isabella

  3. says

    I kind of love how you can flavor the crownies to your liking depending on the extract you use! Although…given the love for mint chocolate in this apartment, I think we’ll stick with your version!

  4. says

    Oh my! These look sinfully good! I known them as brookies but love the name crownies… so cute! I can scarf down a few of these babies with a big glass of milk! Thanks for sharing this recipe Reeni. :)

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