Brownie Cookie Sandwiches with Peppermint Icing:
These delicious and easy to make brownie cookies are sandwiched together with a peppermint buttercream icing, and are the perfect holiday treat.
No Christmas cookie tray is complete without these Brownie Cookie Sandwiches. If you’re looking for a dessert chock full of chocolatey goodness with a crunchy outside and a soft gooey center sandwiching a cool refreshing peppermint buttercream icing you’ll find it in this brownie cookie recipe. Brownie cookies are easy, they’re delicious, they’re oh so chocolatey.
I am straight up obsessed with these cookies. They are so impressive, and so fun. And SO EASY. If you were to take these to a party, I guarantee people would be impressed, and the truth is, they are so easy to make you can bask in the glory, taking all the credit, all while knowing they weren’t any harder to make than a standard chocolate chip cookie.
These delightful cookies are like the marriage between a chocolate cookie and brownie, with a yummy peppermint frosting center. It’s the best combination of all deserts, brownies, cookies, mint. Deciding to share is the hardest part.
Can you make cookies out of brownie mix?
In this recipe I skipped the boxed mix. Everything should be in your pantry so it’s as easy as grabbing the ingredients off the shelf, and you can boast that they are totally homemade. In a pinch you can definitely use a boxed mix though, no shame in that. Some differences between this recipe and boxed brownie cookies to know are:
- You’ll use 2 eggs with a box mix versus the 3 in this recipe.
- Oil is used instead of butter, about 6 tablespoons. (if you want a richer flavor then go with these sandwich cookies)
You’ll want to:
- Make the brownie mix batter and use it as it is. Unless you live at a high altitude then just add about 3 tablespoons extra flour.
- Drop about 2 tablespoons of batter on a cookie sheet about 2 inches apart
- Once the cookies are out of the oven tap the cookie sheet on the counter to let some air out of the cookies to create a nice crackly crust.
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How do I ensure my brownie cookies are chewy?
For a cookie you’ll want the texture of your brownie cookie to be more chewy and not so much cakey or fudgy. So tips for ensuring that are:
- Use all purpose flour. This flour has more proteins that help the cookie to hold it’s shape better.
- Don’t over mix the batter.
- Make sure to use whole eggs which help bind the cookie together.
These brownie cookies offer a great texture and an explosion of chocolate, all while adding a layer of fresh cool mint. You’re going to love them.
And if you love the brownie and peppermint combination as much as I do, try this:
Some More Great Recipes
- Greek Chicken Street Tacos
- Chocolate Pie
- Honey Dijon Chicken Cobb Salad
- Instant Pot French Onion Soup
- Fettuccine Alfredo with Chicken, Mushrooms, and Broccoli
Brownie Cookie Sandwiches with Peppermint Filling
- 1 stick / 1/2 cup unsalted butter cut into chunks
- 10 oz dark chocolate chips
- 1 cup + 2 tbsp white sugar
- 3 eggs
- 2 tbsp cocoa powder
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1/2 tsp baking powder
- 3/4 cup plain flour
- 1/2 cup dark chocolate chips
Peppermint Icing Filling
- 4 cups powdered sugar confectioners sugar
- 1 cup softened butter salted
- 2 tsps vanilla
- 1/2 tsp peppermint extract
- 1-2 Tablespoons milk
- Optional Crushed Peppermints
- Preheat oven to 350F.
- Line two baking trays with parchment / baking paper.
- Pour 1" of water into a large saucepan or small pot and bring to a simmer over medium low heat.
- Place a bowl over the simmer water and melt the butter and chocolate chips.
- Stir until smooth.
- While the chocolate is melting, place the eggs, cocoa powder and sugar in a bowl and beat for 3 minutes on high (using an electric beater or stand mixer with the whisk attachment).
- Pour 1/3 of the melted chocolate into the egg mixture and mix well, then pour the remaining melted chocolate in and mix again.
- Add the vanilla, salt and baking powder and mix until combined.
- Add the flour and mix until just combined - do not over mix.
- Fold in 1/2 cup dark chocolate chips.
- Drop 1 1/2 tbsp of mixture onto the baking tray, leaving 2" between each cookie.
- Bake cookies for 15 -16 minutes
- Allow to rest on the baking tray for 5 to 10 minutes before carefully transferring to a cooling rack.
Peppermint Icing Filling
- In a large bowl, using a hand mixer, cream all ingredients together*, except crushed peppermints.
- *Start with only 1 T of milk, and add more to reach desired thickness.
- Fold in crushed peppermints just before using.
- Turn a brownie cookie over, and pipe or spread peppermint buttercream icing over it, then place a second cookie on top to form a sandwich
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
Pin to your Holiday Cookie board: