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.
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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!
Betty Crocker always bring back fond memories of growing up. My moms orange hard cover cookbook was very well loved!
I just love your recipes and your talent! Thank you for sharing these yummy cookies with the world. They are just fantastic!!!!
Wow! These cookies look delicious. Can’t wait to make them for my cookie tray. Love the peppermint.
Cookies look delicious. Can’t wait to make them.
I love chocolate and mint – these look delicious!
These look amazing!
Looking forward to trying this recipe very soon!
This recipe looks amazing! I so enjoy reading Zoe’s recipes and her cookbooks. I also so enjoyed watching her baking show on the Magnolia channel. Happy Holidays to all!
These were yummy!
These look amazing, can’t wait to try!
Love love all of ZoeBakes cookie recipes!
Love these! They are good even without the filling.
These cookies look amazingly easy and they sound WONDERFUL! My Granddaughter loves mint and so do I. Would love to bake them with her.
These look scrumptious! I can’t wait to try the recipe.
Wow! I will appreciate making these yummy cookies.
Can’t wait to make these sandwiches on the weekend! Thanks Zoe
Chocolate and peppermint, such a great combo
Zoe does it again! Chocolate and peppermint–a magical combination!
These cookies look so yummy. Love peppermint!
I really want to make these cookies, but I’m the only one in my family who likes peppermint! I will just have to be invited to a party to try them!
The perfect combination! So good!
Can’t wait to try these cookies. I enjoy Zoe’s show.
Looks so chocolatey and festive
These look amazing!! Love anything chocolate!
I can’t wait to try these!