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!
Happy Holidays to all. Wishing everyone best baking for the new year.
Santa will love these!
Brownies and Mint!!! The perfect cookie to add to my list this year.
Thank you and your sponsors so much for your generosity! I so enjoy all your books.
Chocolate and mint!…a true holiday flavor! YUMMY!
And now there is one more cookie to add to my spread! So festive and pretty I can’t wait to try these.
Chocolate and mint is such a perfect combination for Winter!
this recipe looks amazing! I LOVE chocolate mint anything! 🙂
Chocolate and peppermint are fabulous. Have to try these!
Yum! Can’t wait to try this recipe.
These look delicious. I can’t wait to make these for Christmas! Yummm
My granddaughter’s favorite flavor is mint chocolate. I can’t wait to make these for her!
This looks like the perfect addition to our cookie day this Saturday. Can’t wait to try them out!
Lovely recipe
My family loves the chocolate mint flavors!
Thanks for the fabulous recipe! Do the cookies have to be served cold?
Two of my favorite flavors mixed into one perfect cookie!! The recipe reminds me of my favorite holiday dessert: peppermint ice cream with hot fudge sauce, topped off with crushed peppermint pieces. I will DEFINITELY be making these this weekend during my holiday baking!!!
Might have to add this one to my cookie boxes this year!
Sounds delicious and oh so holiday!
Happy Holidays to you and your family! This recipe, as well as all of yours, are delectable. I look forward to making these! Thank you for teaching us so much!
Thank you for the wonderful recipes and such wonderful inspirations for baking!!! Happy Holidays, Feliz Navidad!!
Ooh, yummy! And they look pretty, too! What a great cookie to have for Christmas!
Your cookies looks AMAZING!
I can’t wait to try this recipe! All the recipes of yours that I have tried are delicious!!! I really miss your show “Zoe Bakes”!!! I would put this package to good use for my 6 grandkidsreally like to help bake with me!
Adding these to the rotation! they look pretty and sound delicious!
These are wonderful. Thanks for your innovative holiday recipes.