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!
I love brownie cookies. These look divine!
These cookies are cute, festive, so yummy, and I can hardly wait to take them for our cookie exchange!
Can’t wait to try baking these!!
I can’t wait to try these. I guess I never thought to make a brownie in a cookie shape and even to add filling between two brownie cookies.
I’m looking forward to trying this recipe, with modifications for husband, who does not appreciate the magic of chocolate and mint together. Think I’ll try orange extract, rather than mint. Maybe some chopped candied orange peel in place of the crushed candy canes.
These cookies look very tempting. With the crushed candy edge they will standout on a cookie table. Does anyone have any tips for crushing the candy? I am afraid of plastic bags.
Perhaps a paper lunch bag to crush candy canes in??
Put the candy cakes on the freezer first for about 30 minutes. Then, place them in a large Manila envelope. Then beat them with a rolling pin, rolling over the broken pieces to break them up more.
your recipes are easy to follow but also feel elevated at the same time! love!
I love chocolate cookies for Christmas!
What a fun way to re-purpose brownie batter in to something way more glam and gooooooood.
These cookies are just about my idea of the perfect cookie for the holiday! I’m definitely trying this recipe!
I miss Zoe on the Magnolia Channel. Just made her Rum Raisin Oatmeal Cookies and they are the best. Looking forward to making this new recipe. Thankyou Zoe for teaching me to enjoy baking.
Love your recipes. Always a winner. I watch your shows and love how you support and promote local businesses. Happy Holidays!
Happy Holidays to you and your family. Cannot wait to make these!
These cookies look amazing! I love getting recipes that actually turn out good! Thank you for sharing your expertise! God Bless You Zoe!
These look so festive!
yum!i’m going to wait to make these because i won’t be able to hide them from myself if i make them too soon before christmas eve.thank you!
These look fantastic and so yummy! Land O Lakes butter and Nordic Ware are my absolute musts when I’m baking.
These look delicious! Thanks for sharing.
These look delicious!
Can’t wait to make these!
Those cookies don’t last long in my house when I make them they are delicious!!
These look so delightful. Can’t wait to try them!
These look delightful!!
These look amazing – adding these to my baking list ASAP!
These look amazing! I’m going to make them for our Xmas Eve get together