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 the mix ahead and bake later idea!
Just finished Holiday baking. The boxes are sent out. Deep cleaned the kitchen. Now heading back in to Chocolate Brownie Mint Sandwiches.
Thank you!!! Sounds Yummy!
These look divine! Chocolate and mint is my favorite combination, but I’ve never had mint buttercream. I’m eager to try & sure I will love them! Thanks for the recipe!
What a fantastic cookie recipe – have added it to my Christmas cookie baking list.
These look delicious and fun to make. Going to make them this week!
Delightful! Adding to my Christmas baking list for this year. I have a feeling they will make the list every year. ❤️
These look amazing! Can’t wait to try them!
Thank you soooo much for your knowledge and the giveaway. Can’t wait to make these.
Looks fabulous! Can’t wait to bake!
My Christmas cookie baking was completed for 2025 UNTIL I saw this recipe. Will be baking them today! They look delicious.!
The perfect holiday cookie!
These cookies look delicious and I think I have everything I need to make them today!
Can’t wait to try these, thanks Zoe!
The chocolate mint cookie sounds tasty and love the crushed peppermint candy cane idea for an extra sparkle!
These sound heavenly! I look forward to trying them.
Thanks for the recipe!
One could never go wrong with brownies and peppermint! I can’t wait to bake these yummies with my grandson this weekend.
Can’t wait to try these!
delicious!!!
What a great tip! To bake them the day of serving and keep dough balls in the freezer for future baking.
These look amazing.
I have that Betty Crocker cookbook from my Mom after she passed. Such wonderful memories as a kid making cookies with my Mom and sisters. It’s in pretty rough shape so I would love a new copy. I recently bought both your cookie and cake books so if I win I’ll gift it to someone.
Seeing the Cooky Book took me right back to my childhood and the nostalgia of baking for Christmas. I can’t wait to try this new cookie recipe, it combines two of my favorite flavors!
None of your recipes have ever disappointed! They become favorites I go back to time and time again!
Can’t wait to try this recipe. It looks like a keeper!
Cookies link delious!