Chocolate Mint Brownie Cookies

2 C all pourpose flour
3/4 C unsweetened cocoa
1/2 tsp salt
1/2 tsp baking soda
1/2 C butter, room temperature
1 C granulated sugar
1 egg
1/2 C milk
1 tsp vanilla extract

In a medium bowl, whisk together the flour, cocoa, baking soda and salt. Set aside.

Using a mixer, cream the butter and sugar and mix until fluffy, about 2 minutes. Add egg, milk, and vanilla. Slowly add the flour mixture until well combined.

Using a 2 inch ice cream scoop, scoop the dough onto a baking sheet lined with parchment paper. Bake at 350 degrees for 9-11 minutes or until firm. You don't want to under or over bake these cookies. Let cool.

For the middle layer:

1 C Guittard green mint chips, melted

Spread a layer of the melted mint chips over the cookies. Put them into the fridge to let them set for about 10 minutes. Measnwhile, make the frosting.

Frosting:

1/2 C butter, at room temperature
1/2 C unsweetened cocoa powder
4 1/2 C confectioners' sugar
1 tsp vanilla extract
milk

Using a mixer, cream the butter. Whisk together the confectioners' sugar and cocoa until well combined. Slowly add the butter. Add the vanilla and a dash of milk at a time until the consistency is thick enough to spread on the cookies. Beat until smooth. Spread frosting over mint layer.