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
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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!
These look yummy! I might try crushed up spearmints or Andes mint chips to add in some green.
Excited to try these!
Made these yesterday. I love mint and Cho..together….thin mints, lololol are my fav. These are just great.
Happy Holidays! Thanks for putting a delicious twist on dessert classics!
These cookies look so festive! You are a treasure trove of recipes I can trust— appreciate so much, happy holidays.
These cookies look so fancy! I will have to add them to my cookie exchange
Love chocolate and mint! I’m going to make these cookies today – can’t wait!!
Ooh! Can’t wait to try this recipe!
My family loves mint and chocolate! These are so festive looking that they will be a perfect addition to the cookie swap table!
Those cookies are absolutely charming! Fingers crossed that my oven is fixed in time for my family’s Christmas Eve get together.
Thank you for Sharing Zoe!
I had no idea that Minnesota produced these essential baking ingredients! I will definitely bake these cookie sandwiches this holiday season!
What a Beautiful cookie! It was delicious!
My granddaughter loves chocolate and mint. I can hardly wait to make these for her.
Looks delicious
Thank you for sharing the recipe. They look so festive!
Chocolate and Mint– 2 of my favorites! Can’t wait to try these.
Looking forward to trying these!
Chocolate and mint…two of my favorites!
This looks so yummy & festive; thank you for sharing your creativity with us!!
I bought your cake cookbook last week, and I am so pleased and impressed. Zoe Bakes Pies coming soon, I hope? Lovely giveaway, and is it totally naughty to say that I hope I win? Beautiful blog and such pretty cookies!
I can see my grandsons doing their happy dance when I bring these for Christmas day. Thanks so much for this.
My kids will love these–chocolate and mint are their favorite.
anything chocolate and mint combined is a win for me!
Delicious. Lovely for gifting this season!
Thank you for sharing this recipe! They look and sound delicious! I will be baking them this season!!
I love anything with chocolate and mint! I will definitely be baking these cookies.