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!
Love mint and chocolate! Cant wait to try these.
I have made these cookies from the last two Christmas seasons. Absolutely love them.
Cant wait to make these! Thank you for sharing.
My favorite combo! Chocolate + mint. Can’t wait to make these for my Mahj group. Thank you for the giveaway!
I love everything you make and have successfully made it all GF. Looking forward to trying these cookies.
These look decadent with the added bonus of being simple to come together. I’m excited to try these out and include in our cookie plates for neighbors. Thank you very much!
Sounds yummy.
I have to try these for my dessert party. I have a lot of peppermint and chocolate lovers in the group!
I love all of your cookie recipes! Can’t wait to try this one
Looks great. Marry Christmas
Looks delicious!
So delicious and festive too!
They look delicious. Happy Holidays
Looking forward to making these!
I can’t wait to make these! Happy Holidays!
These look so decadent! Amazing recipe and giveaway!
Delicious and beautiful, you always bring both!
Yum, these look delicious!
A new family Christmas cookie!! My family loves chocolate and mint….oh, la,la… Thank you!!
This is the perfect holiday flavor combination and looks so festive and delicious!
Thank you for this perfect Christmas cookie recipe!! Definitely keeping this one on the “must-make” list my family comes up with each year.
Merry Christmas| These recipes look so good.
They look fabulous and perfect for my holiday cookie tray!
I can’t wait to try this recipe! They look like the perfect holiday cookies.
I love your recipes, been making the soft molasses….so good.