Copycat Crumbl Andes® Green Mint Brownie Recipe – This Week's Menu
A rich chocolate brownie loaded with Andes® Crème De Menthe pieces, topped with fluffy green buttercream and more chocolate — Crumbl went full mint-chocolate overload for St. Patrick's Day week and it's absolutely unhinged in the best way. Fudgy, minty, and dangerously rich.
Ingredients
Main ingredients
- unsalted butter 1 stick
- cream cheese, softened 2 oz
- granulated sugar 1.25 cups
- light brown sugar 0.5 cup
- large eggs 2 pieces
- vanilla extract 2 tsp
- all-purpose flour 1.75 cups
- Dutch-process cocoa powder 0.5 cup
- cornstarch 2 tbsp
- baking powder 0.75 tsp
- salt 0.5 tsp
- Andes® Crème De Menthe candies, chopped 1 cup
Seasonings/Sauce
- unsalted butter, room temp 0.5 stick
- powdered sugar 2 cups
- heavy cream 2 tbsp
- mint extract 0.33 tsp
- green gel food coloring 0.25 tsp
- melted chocolate or hot fudge 0.25 cup
- extra Andes® Crème De Menthe candies, chopped 0.25 cup
Nutrition summary
Carbohydrates
61 g
46%
Protein
6 g
5%
Fat
29 g
49%
Cooking steps
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1
Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper.
-
2
In a stand mixer, cream together 1 stick unsalted butter, 2 oz cream cheese, granulated sugar, and brown sugar for 2-3 minutes until fluffy. (The cream cheese creates the signature Crumbl soft, fudgy center.)
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3
Add eggs, one at a time, then vanilla extract, beating until smooth. Scrape bowl and mix in.
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4
In a separate bowl, whisk flour, cocoa, cornstarch, baking powder, and salt. Add dry ingredients to wet in two parts; mix just until no streaks remain.
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5
Fold in chopped Andes® candies gently. Scoop dough into 9 large mounds (about ¼ cup/4.5 oz each) and shape into thick rounds, 4–5 inches wide. Place on trays spaced apart.
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6
Chill shaped dough balls for 1 hour; this ensures maximum thickness, replicating Crumbl’s dense, tall brownie cookie.
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7
Bake for 12–14 minutes, rotating halfway, until edges are set but centers look slightly underbaked. Remove and let cool completely on trays—the cookies will firm up as they cool.
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8
For the mint buttercream: Beat 0.5 stick room-temp butter until soft. Mix in powdered sugar, cream, mint extract, and green gel coloring until light and fluffy. Pipe or spread tall, swirled mounds atop cooled cookies.
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9
Drizzle each cookie generously with melted chocolate or hot fudge, and sprinkle with more chopped Andes® candies. Serve at room temp for ultimate softness.
Personalized Q&A
Q. Does this actually taste like the Crumbl Andes® Green Mint Brownie?
Yes, this recipe is carefully reverse-engineered to match Crumbl’s Andes® Green Mint Brownie. It uses cream cheese for a fudgy center, loads of chopped Andes® candies, a tall cookie shape, and the signature green mint buttercream with a chocolate drizzle—just like the bakery version.
Q. Why did my cookies spread too thin or come out dry?
Crumbl-style thickness depends on chilling the shaped dough mounds for a full hour before baking—don’t skip this step. Also, remove the cookies from the oven while the centers are still slightly underbaked; they’ll firm up as they cool. Don’t overmix after adding flour.
Q. Can I substitute anything for the Andes® Crème De Menthe candies?
For authentic Crumbl flavor, Andes® candies are best, but you could use another chocolate-mint baking chip in a pinch. Avoid using plain chocolate, as it won't deliver the same minty profile.
Q. How many calories and macros are in each cookie?
Each Crumbl-sized Andes® Green Mint Brownie cookie (about 140g) contains roughly 530 calories, 61g carbohydrate (46%), 6g protein (5%), and 29g fat (49%).
Q. Can I freeze the dough or baked cookies?
Absolutely! Dough balls can be frozen for up to 2 months—bake straight from frozen, adding 1–2 minutes. Finished cookies stay fresh 2–3 days at room temp, 1 week in the fridge, or up to 2 months if well wrapped and frozen.
