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!
I’m excited to make your cinnamon rolls this Christmas! Happy holidays!
Bringing for Christmas Dessert. Thank you for sharing
I was already going to try two of your cookie recipes for the holidays, but now I will have to add a third! My family thanks you 🙂
So festive and something I could totally handle! Can’t wait to try them!
Merry Christmas and thank you for sharing!!!
Can’t wait to try!
Still have time to bake this and add to my cookie box. I’m sure I will give it 5 stars as with all of your recipes
Zoe, I’m making these today to share with friends after dinner AND on the 26th when two of my girls and 5 of my grands come for Christmas!!! The combo of chocolate & mint, YUMM!! I love your recipes! I’ve made your carrot cake to rave reviews!!! I do miss you on FN, it was always fun watching you. I hope you & your family have a fabulous Holiday Season!
Loved these soft and flavorful cookies!
Buttercream slathered on brookies sounds like heaven on earth. Thank you for this recipe!
Mint buttercream slathered between brookies and rolled in crushed candy canes sounds like heaven on earth! Thank you for this recipe!
These look delicious, i love peppermint
These look very enticing for the holidays, I am adding these to this years cookie tray gifts. Thank you for another great recipe.
Mint and Chocolate! Perfect combination! I can’t wait to bake them.
Love using your recipes!!
Your recipes are some of my favorites! Always written clearly and delicious results!
These look so good. I can’t wait to make them!
Perfect addition to the cookie plate
Can’t wait to try the brownie cookies
Look so delicious, and so right for the season.
I love a soft brownie cookie! Can’t wait to try!
Going to make these this weekend!!
From the bottom of my heart, I thank you for uplifting my spirits by watching you bake on
Magnolia Network show Zoe bakes. Due to car accident, I’m using a walker, but love to bake and plan to make more of a lot of your delicious recipes in 2026. I love working with classic desserts like your Charlotte Royale. Bake on, Zoe!!
What a fun and tasty recipe! Love the chocolate with the touch of peppermint at the end!! Perfection!! As always, love it
Everything looks delicious. The star bread was a win with ladies Sunday School class. Merry Christmas everyone!
This Brownie Recipe looks delicious! Can’t wait to make them for Christmas!
Looks delicious!!! A must try recipe. I’ve loved the recipes I’ve made of yours so far and love baking!
These are so delicious! I’ve never not liked one of Zoe Bakes recipes and they are easy to follow.