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!
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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!
The Chocolate Brownie Mint Sandwiches look so beautiful on the plate. I will definitely be making these before the holiday season is over!
These look delicious and sound amazing! I think they’ll be a perfect addition to my Christmas cookies I make every year.
This recipe looks fantastic and I can’t wait to try it and share with my family. Thank you!
These do sound indulgent and delicious! Putting them on my “to-be-made” list.
I can’t wait to try these with kiddo!
Looking forward to making these Chocolate Mint Brownie Cookies. They remind me of Whoopie Pies! Thanks Zoë!
I love chocolate and mint! Thanks for the recipe. Merry Christmas.
Raspberries go with chocolate, I add a purée to the filling, Raspberries, so good. I’m a Senior citizen loves to bake, the contest treat would be my Christmas.
These look so fun! Chocolate & mint is such a fabulous combination.
Love your recipes and cookbooks!
Love your recipes. Awesome that you have a Trinidad connection.
This recipe looks delicious like all your other recipes!
Yum! Can’t wait to try!
I can’t wait to bake these! Thanks!
Cookies are my #1 go-to treat during Christmas, and my #1 favorite for gifting. And my friends always appreciate them, especially those who don’t bake. And Zoe’s cookie recipes are ‘keepers’ for sure–from old standbys to the newest cookie on the block.
Zoe~ Thank you So Much for this Great Giveaway Contest!! You are SIMPLY THE BEST❗️ I miss you on your show but keep all my recordings to watch all through the year- especially during the holidays! Recipe looks delicious, as Always – Thank You for Being So Cool ~ Happiest of Holidays to You & Your Family
They look stunning,I make cookie platters for Christmas and I used you brownie cookie recipe just added a drop of peppermint extract and crushed candy canes on just the tops they turned out spectacular
Got your bread book at a cooking class in St Paul love it! Ready for cookies!
Love your recipes and your books
Love mint chocolate, these look delicious.
I love your recipes.
I still have my original copy of the
BBC Betty Crocker Cookie Cookbook and I make several every year. Love it
Love watching her show. Which HGTV show showed it on their channel.
Look forward to your posts. Love your enthusiasm and passion!
What a great recipe for a Christmas cookie tray! Love the mint and chocolate combo.
Zoe, your recipes chosen for your site are magnificent and I have baked along with your site so many times. Your cookbook is always being used by me!