Ingredients (~18 sandwich cookies)
- 18 oz dark chocolate, finely chopped (divided)
- 6 Tbsp unsalted butter
- 3 eggs, at room temperature
- 1 cup + 2 Tbsp granulated sugar
- 1 1/2 tsp vanilla extract
- 3/4 cup all-purpose flour
- 1/4 tsp baking powder
- 1/4 tsp salt
- 3/4 cup unsalted butter, at room temperature
- 1 1/2 cups confectioners’ sugar
- 1/4 tsp mint extract
- Candy canes, crushed
Make the Brownie Cookie Base
Line baking sheets with parchment paper.
In a medium microwave-safe bowl, melt 9 oz of the chopped chocolate and the 6 Tbsp butter in the microwave for ~1 minute. Stir until smooth and set aside to cool to room temperature.
The chocolate needs to be fully cooled or it’ll scramble the eggs in the next step.
Mix the Cookie Dough
In a stand mixer with the whisk attachment, beat the eggs, granulated sugar, and vanilla until light and foamy – this takes ~5 minutes.
Slowly add the melted, cooled chocolate and mix on low speed just until combined.
In a small bowl, whisk together the flour, baking powder, and salt. Sift this into the chocolate mixture and fold together until combined.
Fold in the remaining 9 oz chopped chocolate.
Let the mixture sit for ~10 minutes until the batter is firm enough to scoop. If your chocolate wasn’t completely cool, this might take longer.
Shape and Chill the Cookies
Using a small cookie scoop, portion the dough onto the prepared baking sheets. Refrigerate the dough balls for ~30 minutes until they’re no longer sticky.
Roll each dough ball between your palms to make them smooth, then return to the refrigerator until ready to bake.
You can freeze these at this point and bake them later – they’ll keep for weeks in the freezer.
Bake the Cookies
Preheat your oven to 350F and line two fresh baking sheets with parchment.
Place the chilled dough balls ~3 inches apart on the sheets.
Bake one sheet at a time for ~8 minutes, until the tops are puffed and just start to crack.
Don’t overbake these or they lose that fudgy brownie texture – they should still look slightly underdone when you pull them out.
Let the cookies cool completely before peeling them off the parchment.
Make the Mint Buttercream
In a medium bowl, mix the room temperature butter and confectioners’ sugar with a handheld mixer until smooth and fluffy.
Add the mint extract – start with 1/4 tsp and taste. You can always add more but you can’t take it back.
Assemble the Sandwiches
Using a knife or pastry bag, spread buttercream on half of the cookies, then top with the remaining cookies.
Dip the edges in crushed candy canes for the festive look.
Cover and refrigerate until ready to serve – these actually get better after sitting for a few hours as the flavors meld together.
Chocolate Brownie Mint Sandwiches
Ingredients
~18 sandwich cookies
- 18 oz dark chocolate divided, finely chopped
- 6 Tbsp unsalted butter
- 3 eggs at room temperature
- 1 cup + 2 Tbsp granulated sugar
- 1 1/2 tsp vanilla extract
- 3/4 cup all-purpose flour
- 1/4 tsp baking powder
- 1/4 tsp salt
- 3/4 cup unsalted butter at room temperature
- 1 1/2 cups confectioners’ sugar
- 1/4 tsp mint extract
- Candy canes crushed
Instructions
- Melt 9 oz chocolate and 6 Tbsp butter in microwave, cool to room temperature.
- Beat eggs, sugar, and vanilla until light and foamy, about 5 minutes.
- Mix in cooled chocolate, then fold in flour mixture and remaining chocolate.
- Let batter rest 10 minutes.
- Scoop dough onto parchment-lined sheets, refrigerate 30 minutes.
- Preheat oven to 350F.
- Bake cookies 8 minutes until tops crack.
- Cool completely.
- Cream butter and confectioners’ sugar, add mint extract.
- Sandwich cookies with buttercream.
- Dip edges in crushed candy canes.
- Refrigerate before serving.
