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
Prepare the Brownie Cookie Base
Use parchment paper to line your baking sheets.
In a medium microwave-safe bowl, melt 9 oz of the chopped chocolate with the 6 Tbsp of butter in the microwave for approximately 1 minute.
Stir until blended completely and let the mixture cool to room temperature.
Make sure that the melted chocolate cools completely; otherwise, when you add the eggs in the next step, it will scramble them.
In a stand mixer using a whisk, combine the eggs, granulated sugar, and vanilla.
Mix the ingredients until light and foamy; this should take approximately 5 minutes.
When finished mixing, slowly add the cooled chocolate mixture to the egg mixture, mixing on low speed until blended.
In a small bowl, combine the flour, baking powder, and salt, stirring well.
After you have stirred all ingredients together, sift the dry ingredients into the chocolate mixture and fold until they are just combined.
You should have a solid mixture at this point.
Add the additional 9 oz of chopped chocolate to the brownie cookie mixture and fold in.
Allow the brownie cookie mixture to rest for approximately 10 minutes, or until the brownie cookie dough is firm enough to scoop.
If the chocolate mixture was not cooled completely when you mixed the chocolate with the eggs, the dough will take longer to become firm enough to scoop.
Prepare and Chill the Cookies
Using a small cookie scoop, portion out the brownie cookie dough onto the baking sheets you have previously prepared using parchment paper.
Place the brownie cookie dough balls in the refrigerator for approximately 30 minutes until they are no longer sticky to the touch.
Using your palms, roll each brownie cookie dough ball into a smooth ball, and place back into the refrigerator until you are ready to bake.
You can freeze the brownie cookie dough balls at this point and bake them later; the brownie cookie dough balls will remain good in the freezer for weeks.
Baking the Cookies
Preheat your oven to 350°F and take out two new baking sheets lined with parchment paper.
On the lined baking sheets, place the chilled brownie cookie dough balls approximately 3 inches apart from each other.
When baking the brownie cookies, only bake one baking sheet at a time for approximately 8 minutes; you want the brownie cookies to be beautifully puffed and start to crack on the tops before removing them from the oven.
Do not overbake, as the brownie cookies will lose their fudgy brownie texture; they will still appear slightly uncooked when removed from the oven.
Allow the brownie cookies to cool completely before removing from the parchment paper.
Make the Mint Buttercream
In a medium-sized bowl, combine the room temperature butter and confectioners’ sugar using a handheld mixer until completely smooth and fluffy.
To develop the flavor of the mint buttercream, add mint extract — start with 1/4 tsp; if you want a stronger mint flavor, increase to taste.
Assemble the Sandwich
Spread buttercream on one-half of the cookies, and top with the remaining cookies, using a knife or pastry bag.
Coat the edges of the cookies with crushed candy canes.
Keep the cookies in the refrigerator until you are ready to serve; allowing the cookies to sit at room temperature for several hours will allow the flavors of the mint buttercream and brownie cookies to meld and create an even better flavor.
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.
