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    Home » cookies

    Published: Feb 5, 2019 • Modified: Jan 18, 2021 • This site generates income via ads and may contain affiliate links. See my privacy policy linked in the footer.

    Chocolate Cut Out Sugar Cookies

    Jump to Recipe Print Recipe
    Pinterest images of chocolate cut out sugar cookies from Beyond the Butter® | All Images © Beyond the Butter®
    Pinterest images of chocolate cut out sugar cookies from Beyond the Butter® | All Images © Beyond the Butter®
    Pinterest images of chocolate cut out sugar cookies from Beyond the Butter® | All Images © Beyond the Butter®
    Pinterest images of chocolate cut out sugar cookies from Beyond the Butter® | All Images © Beyond the Butter®

    These Chocolate Cut Out Sugar Cookies put a fun spin on the classic we all know and love! They're super soft, chocolatey, and hold their shape well. Decorate with colorful sanding sugars or with an easy buttercream frosting and sprinkles for a sweet treat to show someone you care.

    Plate full of chocolate cut out sugar cookies decorated with buttercream frosting and sprinkles | All Images © Beyond the Butter®
    Angled image of decorated chocolate cut out sugar cookies on a wire cooling rack on light wood colored background | All Images © Beyond the Butter®
    Plate full of chocolate cut out sugar cookies decorated with buttercream frosting and sprinkles | All Images © Beyond the Butter®

    Table of Contents

    • What Ingredients You'll Need
    • Helpful Tips for Making Chocolate Cut Out Sugar Cookies
    • Recommended Cookie Making Tools
    • 3 Ways to Decorate Your Cut Out Cookies
    • Essential Cut Out Cookie Decorating Tools
    • Cut Out Sugar Cookie Troubleshooting / FAQs
    • More Cookie Recipes to Enjoy!

    What Ingredients You'll Need

    • Dry Ingredients. You'll need all-purpose four, unsweetened cocoa powder, baking soda, cream of tartar, and salt.
    • Wet Ingredients. Unsalted butter, powdered sugar, vanilla extract, and 1 large egg.
    Closeup of decorated chocolate cut out sugar cookies on a light wood colored background | All Images © Beyond the Butter®

    Helpful Tips for Making Chocolate Cut Out Sugar Cookies

    Room temperature ingredients. Ingredients, like your unsalted butter and eggs, will blend with the other ingredients a lot easier when they are at room temperature.

    For the butter, it should be soft enough to gently press your thumb into it. If you smoosh the butter down with your thumb using no effort, it's probably too soft.

    The right size baking sheet. Make sure the baking sheet or jelly roll pan you use to chill your dough fits easily into your refrigerator.

    Use parchment paper. You can use plastic wrap to roll out the chocolate sugar cookie dough, but I prefer parchment paper. Why? Because you can reuse it later to bake your cut out cookies! If you're planning to make the cookie dough in advance —use wax paper.

    Divide then roll. Once the chocolate cookie dough is made, you will shape it into one big ball, then divide it in half—like you would when making pie dough.

    Roll each half out onto a lightly floured parchment paper. I also place a silicone baking mat underneath to keep the parchment paper from sliding all around.

    You will stack the second parchment sheet of rolled out cookie dough on top of the other.

    Chilled dough is the best. A minimum of 1 hour is good. Overnight is even better or you can chill it for about half the time in the freezer.

    Whatever option you choose, you really just need it to be chilled enough that it makes it easier to cut out the cookie shapes.

    Rolling out the dough. I recommend rolling out the dough to a ¼ inch thickness. If you prefer to roll yours out thinner, make sure to adjust your baking time because they will bake quicker than the 7-8 minutes.

    Flour the cookie cutters. Dipping your cookie cutter every 2-3 cookies in some flour will help release the cookie easier.

    Don't over bake the cookies. The recommended baking times for these chocolate cut out sugar cookies recipe is 7-8 minutes. My preference is to bake them for 7 minutes. The cookies edges and bottoms should have the same uniform color as the top, not darker in color or burnt.

    Darker brown, brittle, and hard cookies are a sign you have over baked them. Also see my next tip!

    Use an oven thermometer. Every oven is different. To make sure yours is heating to the correct temperature, get yourself an oven thermometer!

    Cool the cut out sugar cookies completely. Before you add your buttercream frosting icing, make sure the cookies have cooled completely.

    Recommended Cookie Making Tools

    Rubbermaid Oven Monitoring Thermometer
    Good Cook Sifter - 3-cup
    Premium Stainless Steel Mixing Bowls (Set of 6) Stainless Steel Mixing Bowl Set
    KITCHENAID KP26M1XFL Professional 600 Stand Mixers, 6 quart, Matte Fresh Linen
    KitchenAid KHM926CA 9-Speed Digital Hand Mixer with Turbo Beater II Accessories and Pro Whisk
    Silpat Non-Stick Silicone Baking Mat (Set of 2)
    OXO Good Grips 11 Pound Stainless Steel Food Scale with Pull-Out Display
    Sabatier 5154549 Triple Rivet Wide Turner, Black
    Farberware Classic Wood Rolling Pin
    OXO Good Grips Multi-purpose Stainless Steel Scraper & Chopper
    GIR Ultimate Whisk 2-Piece Set
    GIR: Get It Right All Silicone Mini, Skinny & Ultimate Spatula 3 Pc Set
    Tovolo Silicone, Non-Stick, Pastry Prep Mat, 25x18 Inches
    USA Large Cookie Sheet
    The Smart Baker Half Sheet 13 x 18 inches Perfect Parchment Paper - Pre-Cut Parchment Paper Baking Sheets
    Cooling Rack Stainless Steel Half size - Commercial Grade Steel 11.5" x 16.5" | 1 Piece | Cooking Rack Designed To Fit Perfectly Into Baking Half Sheet Pan | Only From Indigo True Company
    Fox Run 4254 Kitchen Timer with Magnet 55-Minute
    Closeup of decorated chocolate cut out sugar cookies on a wire cooling rack on light wood colored background | All Images © Beyond the Butter®
    Decorated chocolate cut out sugar cookies on a light wood colored background | All Images © Beyond the Butter®

    3 Ways to Decorate Your Cut Out Cookies

    Buttercream frosting. This is a fairly easy and fun way to decorate your cut out cookies. I highly recommend using medium size piping bags and an offset spatula to apply the buttercream frosting.

    You don't need to use any decorating tips with the bags. Just snip the ends off when you're ready to begin. The other alternative is to use just an offset spatula.

    For more advanced bakers and cookie decorators, I recommend experimenting with different decorating tips and piping techniques.

    Royal Icing. There are a number of fun techniques with royal icing you can try. Some beginner, some more advanced. You can see how I used royal icing with my classic cut out sugar cookies recipe.

    Sanding Sugars and Sprinkles. This is the easiest way to decorate your sugar cookies. They can be applied before baking your cookies or you can add them after for on top of either the buttercream frosting or royal icing.

    Essential Cut Out Cookie Decorating Tools

    The tools you'll need if you're decorating your cookies with buttercream frosting. To see the tools you'll need if using royal icing, visit my super soft cut out sugar cookies recipe.

    • Mixing Bowls. Perfect for coloring your vanilla buttercream frosting. Metal, glass, or plastic bowls are great.
    • Piping Bags. I love my reusable piping bags from Wilton, but there is also different types of plastic piping bags out there. Use what feels best in your hands. I recommend using medium-size piping bags.
    • Decorating Tips. I did not use any decorating tips for decorating my chocolate cut out sugar cookies. If you would like to create a more advanced look, definitely look at the Wilton Master Decorating Tip Set. I love mine and use it for piping cupcakes, cakes, and the occasional cut out sugar cookie.
    • Offset spatula. Perfect for applying buttercream frosting to cookies. You can use this with or without the piping bags.
    • Food Coloring Gel. I used the Chefmaster Natural Food Coloring Set for coloring my vanilla buttercream frosting. There is also the Wilton Color Right System and McCormick brands. Powdered food coloring is also an option.
    • Spatula. Great for mixing the food coloring gel with the buttercream frosting. A spoon can be used, but a spatula will do a better job at getting the sides of the bowl.
    • Large pint glass. I use this for filling my piping bags. To use, place the piping bag in the glass, draping the bag over the sides.
    Wilton Featherweight Reusable 14" Piping Bag
    Sparkling Sugar
    Hoosier Hill Farm Rainbow Sprinkles
    Chefmaster All Natural Food Coloring (8 Pack)
    McCormick Nature's Inspirations Food Coloring
    Wilton 6-Piece Nesting Fondant Double Sided Cut Out Cutters, Hearts
    Sprinkle Pop - Romance Sprinkle Mix
    Ateco 1385 Offset Spatula
    Wilton Master Decorating Tip Set, 55-Piece decorating tips, Cake Decorating Supplies
    Wilton Color Right Performance Coloring System
    Wilton Featherweight Reusable 14" Piping Bag
    Sparkling Sugar
    Hoosier Hill Farm Rainbow Sprinkles
    Chefmaster All Natural Food Coloring (8 Pack)
    McCormick Nature's Inspirations Food Coloring
    Wilton 6-Piece Nesting Fondant Double Sided Cut Out Cutters, Hearts
    Sprinkle Pop - Romance Sprinkle Mix
    Ateco 1385 Offset Spatula
    Wilton Master Decorating Tip Set, 55-Piece decorating tips, Cake Decorating Supplies
    Wilton Color Right Performance Coloring System
    Closeup of decorated chocolate cut out sugar cookies on a wire cooling rack on light wood colored background | All Images © Beyond the Butter®

    Cut Out Sugar Cookie Troubleshooting / FAQs

    Are there any substitutions for the list of ingredients?

    No, I did not use or test this recipe with any substitutions.

    My cookie dough is really soft.

    Keep in mind this chocolate cut out sugar cookie dough will be soft. The sprinkling of flour you use when you roll it out will also be absorbed into the cookies. If you still feel it's too soft for your liking, you can try adding a little more flour to the dough—a tablespoon at a time.

    Do I have to chill my chocolate cut out sugar cookie dough?

    Yes, absolutely. This helps to prevent the cookies from spreading from baking. It also helps when cutting the cookies out.

    Why do my cut out cookies have air bubbles in them?

    Sometimes the more you handle cookie dough air bubbles can appear in the cookie during baking. If this happens, remove them from the oven and gently tap the tops of them with a spatula/turner.

    My cut out cookies are a little puffy after baking.

    They'll come down after they cool or you can gently tap the tops of them with a spatula/turner immediately after you remove them from the oven.

    How thick should I roll out my cut out sugar cookie dough?

    I prefer to roll my cut out cookies to a ¼ inch thickness. If you would like to roll them out thinner, make sure to pay attention to the time you bake them because they'll bake faster than ¼ inch thick cookies.

    Can I make vanilla buttercream frosting in advance?

    Yes! Once made, place it into a tightly sealed container and keep it stored in refrigerator for up to a week. When ready to use, place it into the mixing bowl of a stand mixer (or hand mixer can be used) fitted with the paddle attachment and give it a few turns to bring it back to life.

    Can I make chocolate cut out cookies in advance?

    Yes, absolutely! To learn how to make them in advance, visit my classic cut out sugar cookies recipe.

    What cookie cutters did you use?

    My heart shaped cookie cutters are from Wilton.

    What food coloring did you use to color the vanilla buttercream frosting?

    I used the Chefmaster All Natural Food Coloring Set (pack of 8).

    What sprinkles did you use?

    I used the Romance sprinkle mix from Sprinkle Pop Shop. I love their sprinkles!

    Can I eat the sprinkles?

    While I would avoid the large ball shaped sprinkles, the tinier ones—when at room temperature—are fine to eat.

    More Cookie Recipes to Enjoy!

    • Hot Chocolate Mini Marshmallow Cookies
    • The Best Cut Out Sugar Cookies
    • Classic Peanut Butter Blossoms
    • Funfetti Butter Cookies
    • Double Chocolate Salted Caramel Cookies
    Plate full of chocolate cut out sugar cookies decorated with buttercream frosting and sprinkles | All Images © Beyond the Butter®

    Chocolate Cut Out Sugar Cookies

    Author: Jennifer
    These Chocolate Cut Out Sugar Cookies put a fun spin on the classic cut out sugar cookies. They're super soft, chocolatey, and hold their shape well. Decorate with colorful sanding sugars or with an easy buttercream frosting and sprinkles for a sweet treat to show someone you care.
    4 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 20 minutes
    Cook Time 8 minutes
    Chill Time 1 hour
    Total Time 1 hour 28 minutes
    Course Cookies
    Cuisine Dessert
    Servings 4 dozen

    Ingredients
     

    Chocolate Cut Out Sugar Cookies

    • 2 ½ cups All-Purpose Flour
    • ½ cup Unsweetened Cocoa Powder
    • 1 teaspoon Baking Soda
    • 1 teaspoon Cream of Tartar
    • ⅛ teaspoon Salt
    • 1 cup Unsalted Butter (room temperature)
    • 1 cup Powdered Sugar
    • 1 Large Egg (room temperature)
    • 1 teaspoon Vanilla Extract

    Vanilla Buttercream Frosting

    • 1 cup Unsalted Butter (room temperature)
    • 4 cups Sifted Powdered Sugar
    • ¼ cup Heavy Cream
    • 2 teaspoon Vanilla Extract
    • ⅛ teaspoon of Salt

    Instructions

    Chocolate Cut Out Sugar Cookies

    • In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, cream of tartar, and salt. Set aside.
      2 ½ cups All-Purpose Flour, ½ cup Unsweetened Cocoa Powder, 1 teaspoon Baking Soda, 1 teaspoon Cream of Tartar, ⅛ teaspoon Salt
    • Using your hand mixer or stand mixer fitted with a paddle attachment, beat the unsalted butter on medium-high speed until smooth and creamy.
      1 cup Unsalted Butter
    • Turn off your mixer and add in the powdered sugar. Blend it together with the butter over low speed until it's almost combined.
      1 cup Powdered Sugar
    • Scrape down the sides of the bowl, then on medium-high speed, add in the egg and vanilla extract and mix until well blended.
      1 Large Egg, 1 teaspoon Vanilla Extract
    • Switching the mixer speed low, gradually add in the whisked dry mixture until fully incorporated. The cookie dough will be on the softer side and should start to form a ball and pull away from the sides.
    • Transfer the chocolate sugar cookie dough onto a clean work surface, then shape it into a ball and divide it into 2 sections. Roll out the first section of cookie dough to a ¼ inch thickness slab on a lightly floured sheet of parchment paper (or wax paper if you plan to freeze the dough for later).
    • Place onto a baking sheet or jelly roll pan. Repeat with the second section, placing it on top of the first layer. Refrigerate the cookie dough slabs for a minimum of 1 hour or (my preference) overnight.
    • After chilling is complete, adjust your oven rack to the 2nd level position (just above center) and preheat your oven to 350ºF. Line two cookie sheets with parchment paper or silicone mats and set aside.
    • Flour your cookie cutters and cut out your shapes. Place each cut out shape about 1"- 1 ½" apart on the cookie sheet. If only using sanding sugar or sprinkles, now is the time to add them. Place any cut out cookies not yet baked into the refrigerator or freezer to chill while the first set bakes.
    • Bake the cookies for 7-8 minutes at 350ºF. Allow the chocolate cut out sugar cookies to cool on the cookie sheet for about 5 minutes before transferring them with a spatula (or server) to a wire cooling rack. Let them cool completely before decorating them with the vanilla buttercream frosting.
    • If baking the cookies in advance, keep them stored in an airtight container with a slice of bread for up to 3 days. You can also freeze baked cookies for up to 3 months. Let them cool completely before placing into a well-sealed container or freezer bag.

    Vanilla Buttercream Frosting

    • Using your hand mixer or stand mixer fitted with a paddle attachment, beat the unsalted butter for about 1-2 minutes on medium-high speed until smooth and creamy.
      1 cup Unsalted Butter
    • Switching the mixer speed to low, alternate between adding in the sifted powdered sugar one cup at a time with a little of the heavy cream. Repeat until you've added all of the powdered sugar and heavy cream, and the buttercream is to the consistency of your liking. If you prefer to have a thicker frosting, add in more powdered sugar 1 tablespoon at a time.
      4 cups Sifted Powdered Sugar, ¼ cup Heavy Cream
    • Add in the vanilla extract and pinch of salt, mixing until on medium-high speed until well blended.
      2 teaspoon Vanilla Extract, ⅛ teaspoon of Salt
    • If coloring the frosting, add the necessary amount of drops to achieve your desired color. For multiple colors, divide frosting into smaller bowls, then add the food coloring and mix with a spatula. Apply with either piping bags and/or an offset spatula. Garnish with your favorite sprinkles or jimmies.

    Recipe Notes

    • Every oven is different so be sure to check your cookies at the earliest recommended time.
    • For decorating your cookies with royal icing, visit my Cut Out Sugar Cookies recipe.
    • Recipe adapted from The Best Cut Out Sugar Cookies recipe. 
    • Recipe yields approximately 4 dozen cookies. Amount will depend on size of cookies and how thick they are rolled out.
    • The vanilla buttercream frosting makes approximately 744 grams or 1 pound, 10.2 ounces.
    DID YOU MAKE THIS RECIPE?Mention @beyond.the.butter and tag #beyondthebutter!
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    Reader Interactions

    Comments

    1. jen says

      February 02, 2021 at 9:04 pm

      Driest cookie ever! Tasted like I was eating all cocoa powder! A think layer of icing made it barely edible. Very disappointing.

      Reply
      • Jennifer says

        February 03, 2021 at 11:42 am

        Bummer! I’m so sorry they didn’t work out for you!

        Reply
      • Laura says

        February 12, 2021 at 3:09 pm

        I too had trouble with this recipe. I even made the recipe twice - the second time I converted the recipe to grams to ensure my measurements were accurate. When you bit into them, the cookie would fall apart, almost like sand in your mouth.

        Reply
        • Jennifer says

          February 12, 2021 at 8:13 pm

          Hi Laura, I'm so sorry your cookies came out like this! I just made these again today for Sunday and do not get that same result. That being said, I did reduce the amount of cocoa powder used to 1/2 cup and also reduced the baking temperature to 350ºF (recipe updated to reflect these changes). When you bite into them they should be soft and chewy. What might help too is to make sure when baking them you have the oven rack at the 2nd level mark (just above center) and that you begin checking them at the earliest baking time. After they've cooled, I also like to keep a slice of bread in the container to keep them from getting dry and brittle. Another tip I've heard form others is if you're using a dark baking sheet they can absorb more heat, baking the cookies faster. Hope this helps!

    2. Stacy says

      February 02, 2021 at 10:17 pm

      5 stars
      These are wonderful!! This recipe is printed and in my cookbook. I make them regularly. Love them.

      Reply
      • Jennifer says

        February 02, 2021 at 10:41 pm

        Thank you, Stacy! Love that they’re a big hit!

        Reply
    3. Denise says

      February 06, 2021 at 12:37 pm

      Any chance you will share the colors/how many drops of each you used for the gorgeous frosting? These are beautiful and I’d love to make them for Valentines Day…

      Reply
      • Jennifer says

        February 06, 2021 at 3:11 pm

        Thank you! I used the colors purple and pink from the Chefmaster natural food coloring set. I didn't note the number of drops, but I do remember for the pink I used several drops and the dark purple maybe 3 drops at the most. The medium purple I just took some of the dark purple I mixed up and added it to some of the white frosting. The sprinkles are from Sprinkle Pop Shop. Hope this helps!

        Reply
    4. Rie says

      February 13, 2021 at 8:14 pm

      3 stars
      I agree, dry cookies and falls apart when rolling. Needs more moisture.

      Reply
      • Jennifer says

        February 13, 2021 at 9:10 pm

        Hmm, something is off because the dough should definitely not fall apart when rolling it out. It is really soft and you can easily press and shape it with your hands. And the texture after baking should be soft and chewy with a nice chocolate flavor. Feel free to message me if you need help with troubleshooting!

        Reply
    5. Pamela Katzenberg says

      May 09, 2021 at 4:03 pm

      5 stars
      These cookies worked out wonderfully for me! They didn’t spread and stayed uniform! Perfect for cut out cookies! Reading the other reviews, I saw some notes about them being dry! For me, I just stuck with it! Some of the cookie dough was crumbly, but after rolling it out and collecting the crumbles I got it to stick and froze it for 30 minutes! No issues with baking or texture! My mom and I loved them! Another Great Recipe! 😋💗

      Reply
      • Jennifer says

        May 10, 2021 at 8:42 am

        I'm so glad you both loved them, Pam! Thank you!

        Reply

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