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 will be trying this recipe soon.
Is there anything Zoe does that isn’t amazing?
Delightful cookie and what a fun holiday cookie. We love these. Thanks for the recipe and tips.
This is a beautiful delicious cookie for the holidays (or anytime actually). What’s not to love, soft chocolaty goodness with mint and buttercream. When you eat it with your favorite beverage, it is an awe moment. And to be able to share it with family and friends, the beautiful delicious cookies that you made. Perfect. Happy Holidays! Thank you Zoe. Happy Hanukkah!
I was looking for a peppermint chocolate cookie recipe for the holidays and look forward to making these
Cookies look delicious. Thanks for the contest.
Thank you for the recipe!
Chocolate brownie mint-say no more, I’m in!! I’d love to win the giveaway too.
The Chocolate Cookies are one of my favorites for the Holidays! The addition of Mint for a delicious cookie with buttercream frosting is mouthwatering! Happy Holidays and Thank you for all you do to serve Cookie and baking lovers!
Nothing better than getting a yummy recipe from Zoe. I always know it’s going to be good and fool proof.
These look fantastic. I must admit I usually use box mix for brownies but this brownie cookie recipe looks special. They could be great for sandwiches with cream of a variety of flavors. I used to have the original BC Cooky Book but lost it, want very much to replace it. And would be honored to have a signed copy of your book. Thank you for sharing this recipe I want to try. And Happy Holidays to you and your family!
Omg Mint! love especially with Chocolate. Can’t wait to make while on xmas break 🙂 for our group cookie exchange.
I love chocolate and mint together! Zoe thank you, your recipes always turn out perfect.
These cookies won an office cookie contest. Thanks for sharing your hard work!
I have made chocolate peppermint cookies for my neighbors and they loved them. These look amazing. Zoe thank you for your inspiration to give us all your time tips. I wish you and your family a happy holiday.
Love making all your baked goods! Thank you for the recipes and for the chance at the giveaway
Happy Holidays
Oh I can almost taste these now! Delish!!
I love finding new ways to use up candy canes!
Looks delicious, and perfectly festive! Yum!!
Brownie Sandwich Cookies with Peppermint Buttercream filing is what I am making this weekend for a cookie exchange. And for Christmas Eve I am going to change it up with peppermint ice cream for the filing. The kids will love it
Mint chocolate is one of my favorite combinations.
These cookies look amazing. I cannot find your TV show any more, and I miss it! I loved watching your show and the way you explained things. Hopefully one of the food channels will bring it back soon. I hope you and your family enjoy the upcoming holidays.
Looks amazing! A must try for the holidays!
I love chocolate and mint and can’t wait to try this recipe. I have tried several of your recipes, All successes in my family. Thank you for sharing.
Chocolate and peppermint are a perfect combination. Thank you!