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!
Great for cookie giving!!!
These look amazing. Can’t wait to make them!
I love watching you on Magnolia and am always impressed with everything you bake. These brownie cookies with mint filling look delightful and I can’t wait to try them. I am already planning to bake your Espresso Walnut Shortbread this week for an upcoming holiday get together. I am so excited to prepare and taste them. Thank you!
These are sef moving to the top of my bake list. Thank you!
Nothing better than chocolate brownies and mint rolled up in a cookie! Definitely a holiday bake this year thank you!
Added to my list of great Christmas cookies. Thanks, Zoe, you and your recipes make my day shine!
These cookies sound delicious! Chocolate mint, one of the best combos ever!
Thank you for another wonderful recipe! These will join your eggnog thumbprint cookies on my cookie tray!
The finishing touch of peppermint is very festive looking! Thanks for a great recipe…once again!!
These look so delicious! Perfect for the holidays.
I have enjoyed your cookie cookbook so much. Seeing the 1963 Cookie Book makes me SO happy. My mom has the original and as a young girl would select all of the cookies we would make from that cookbook. Mary’s Sugar Cookies were a family favorite that we rolled on her old waxed tablecloth laid over a card table in the middle of the kitchen. Happy memories.
Nothing better than chocolate + peppermint!
So excited to make these! Just bought my peppermint candies to crush and would love the covered Nordic ware pan! Happy holidays!
Wow these look great. Can’t wait to bake them.
They look delicious, cannot wait to bake them!
Yum!! These are the perfect treat to bring to a party we’re going to this weekend! Thank you for sharing it and for all of your amazing recipes!
What could be a better holiday combination than chocolate and peppermint and cookie!
Oh my goodness I love this combo. Going to bake these up this weekend.
This is this recipe from Better Homes and Gardens cover Dec 2024? I loved that one. So nice to find it again!
Absolutely a beautiful addition to any holiday cookie tower! Can’t wait to bake these today
Two of my favorites combined together – I can’t wait to try them!
Delicious! A must for your holiday cookie tray or cookie boxes!
Is it even Christmas without chocolate and peppermint? A must bake!
So seasonal and sound yummy!
These look amazing! I can’t wait to try & make them. My children (now 8 & 6) love your cooking show & have been watching it since it first launched on magnolia network. We’ve watched all of them countless times. They feel such a connection with you. Watching your baking & cooking has inspired them so much! They love being in the kitchen. We are constantly baking & cooking together. It is part of our family culture. Thank you for all you do & the positive impact you’ve had on my children. ❤️
This looks perfect for my Holiday Cookie Tower!
Can’t wait to make these!