If you are looking for a standout cookie for the holiday tray, these get extra points for indulgence. Fluffy mint buttercream is sandwiched between rich dark chocolate brownies, which are then rolled in crushed candy cane for a festive look and an extra little satisfying crunch.
Use a good quality dark chocolate for these and take care to beat the eggs and sugar together until they are light and foamy to ensure that shiny, crackly top characteristic of great brownies. The texture becomes denser and even more decadent if served chilled.
Giveaway
GIVEAWAY CLOSED!! Congratulations to Deb!
Thank you to General Mills for sponsoring this giveaway. Two winners will receive the following prizes:
- A 3-Month Supply of Gold Medal Flour
- $250 Walmart Gift Card
- Nordic Ware Baker’s Half Sheet Pan with Lid
- 5 pounds of Land O Lakes® Unsalted Butter
- Betty Crocker Cooky Book 1963 Reprint
- A signed copy of Zoë Bakes Cookies
HOW TO ENTER: Simply leave a comment at the bottom of this post!
*DISCLAIMER: Giveaway starts Wednesday, December 17, 2025 at 7 a.m. CST and ends Friday, December 19, 2025 at 10 a.m. CST. Entries outside of this timeframe will not be included. One winner will be selected at random from the comments section on this post and contacted via email by Friday, December 19 at 5 p.m. CST. One comment for one entry. Open to legal residents of the USA. This sweepstakes is in no way sponsored, endorsed or administered by Walmart. By entering, entrants confirm they are at least 18+years of age. Void where prohibited. Odds of winning depend on the number of eligible entries received. Sponsor: General Mills, Inc.
Servings: 12 cookie sandwiches
Video
Ingredients
Brownie Cookie
- 12 oz / 350g dark chocolate finely chopped, divided
- 1/4 cup/ 57g unsalted butter
- 2 eggs at room temperature
- 3/4 cup / 150g granulated sugar
- 1 tsp vanilla extract
- 1/2 cup/ 60g all-purpose flour
- 1/4 tsp baking powder
- 1/4 tsp salt
Mint Buttercream
- 1/2 cup / 112g unsalted butter at room temperature
- 1 cup / 120g confectioners’ sugar
- 1/4 tsp mint extract
Garnish
- Candy canes crushed
Instructions
Brownie Cookies
- Line baking sheets with parchment paper.
- In a medium sized, microwave safe bowl, melt 6 oz / 175g of the chopped chocolate and butter in the microwave for about 1 minute. Stir until smooth. Set aside to cool to room temperature.
- In a stand mixer fitted with the whisk attachment, beat the eggs, sugar, and vanilla until light and foamy, about 5 minutes. Slowly add the melted, cooled, chocolate, and mix them together on low speed just until combined.
- In a small bowl, whisk the flour, baking powder, and salt.
- Sift the flour mixture into the egg and chocolate mixture. Fold together until combined and then fold in the remaining 6 oz / 175g chopped chocolate.
- Let the mixture sit for about 10 minutes or until the batter is firm enough to scoop. This may take longer if the chocolate was not quite room temperature.
- Scoop the cookie dough using a #70 (2 1/2-teaspoon) portion scoop onto the prepared baking sheet. You can make the cookies larger or smaller, but it will affect the baking time. Refrigerate the dough balls for about 30 minutes or until they are no longer sticky.
- Roll the dough balls between the palms of your hands to create smooth dough. Return to the refrigerator or freezer until ready to bake. You can make the cookies to this point several days ahead and freeze them in zip lock bags.
- Preheat the oven to 350°F / 175°C. Line two baking sheets with parchment paper.
- Place the chilled dough balls on the cookie sheets, spacing them about 3-inch apart.
- Bake, one sheet at a time, in the middle of the oven for about 8 minutes, until the tops are puffed and just start to crack. Take care to not overbake them or they will lose their fudgy brownie texture. I like to bake them the day they will be served, so only bake as many as you need and leave the rest of the dough balls in the freezer for future bakes.
- Allow the cookies to cool completely before peeling them off the parchment paper to fill them.
Mint Buttercream
- In a medium bowl, mix the butter and confectioners’ sugar with a wooden spoon or handheld mixer until smooth and fluffy. Add the mint extract to taste.
- Using a knife or a pastry bag fitted with a round decorating tip, spread the buttercream onto half of the cookies and then top with the remaining cookies.
Finishing Touch
- Dip the edges in the crushed candy cane. Cover and refrigerate until you are ready to serve. These can also be made a day ahead.
Tried this recipe?Let us know how it was!
Such a fun recipe! I love the look of the Betty Crocker book.
Thanks for always sharing your knowledge to all of us.
Now this I have to try! Chocolate and peppermint are my favorite holiday combo.
Thank you for this recipe I always make the chocolate chip recipe a few years now and you’re just the best I know if I make one of your recipes it’s going to be great and my kids will love me for that merry Christmas Zoe
Thanks for all the tips you share with us.
I’d love a chance to win this prize!
I only love mint when it’s combined with chocolate so these look lovely. I would probably forgo the crushed candy canes and sub in Andes mints or even just some red & green sprinkles because I think the candy canes would be too much mint for me otherwise. These do look delicious though!
Looks yummy.
Fun giveaway!
I can’t wait to make these with my grandkids this holiday season!
These look delicious, and I can’t wait to try them.
Drool! These look amazing.
I love your recipes! This is fun!
I starting making these immediately. Waiting for them to cool off – the hot cookie itself is beyond heavenly. This is my 90 year old father’s favorite combo and I can’t wait to share tonight. thank you for the recipe and love all your cookies and honestly I really also love gold medal flour and appreciate it ! Happy Holidays to all!
What’s not to like with chocolate (the best) and peppermint!
These look so good! Chocolate & peppermint are one of my fav classic flavor combos. Adding this to my Christmas baking plan for sure!
Love this recipe, I’m also a very big fan you make my heart happy with all of your recipes you’re an inspiration for bakers.
Can’t wait to make them!
Thank you for this recipe! I can’t wait to make them. Nothing better than chocolate and peppermint!
Zoe you are my go to on baking. Thanks for making this seem so simple.
Amazing yummy cookie. I shared this cookie at a cookie exchange and it was a big hit!!
Thank you for sharing!
This Wisconsin gal would be thrilled to win!
What could be better than brownie cookies and mint for Christmas? Sounds like these are new favorites.
Adding these to my holiday cookie list!
These are delicious!! Also, what a fun give away!