Peppermint Brownie Cookie Sandwiches

Name: Peppermint Brownie Cookie Sandwiches
Prep time: 20 min
Total time: 30 min
Yield: 12
Cuisine: French

Desserts

December 6, 2022

Jump to recipe

Fudgy brownie cookies sandwiches with swirls of soft peppermint buttercream for a dessert that will put you on the Nice List ;) This Peppermint Brownie Cookie Sandwiches Recipe is one flavor bursting, easy to make, cookie recipe that will be unforgettable this holiday season.

‍

‍

What is Tony Chocolonely?

Alrighty, let me introduce to you all my favorite chocolate on planet Earth...

Tony Chocolonely offers the tastiest variety of chocolate bars that are fit to feed a crowd, and wonderful for baking! And with their incredibly tasty chocolate, they are on mission to make all chocolate 100% slave free worldwide. Plus, their chocolate is made with all-natural, wholesome ingredients that will leave you speechless!

‍Tony Chocolonely follows strict Sourcing Principles to curate slave-free cocoa that is sold commercially and tastes handcrafted!

‍

Is their modern day slavery in the chocolate industry?

The answer unfortunately is yes. That's why supporting Tony Chocolonely not only will happily feed your family and friends, but also support their mission to end modern day slavery in the chocolate industry! Right now, there is slavery on cocoa farms throughout West Africa as a result on the unequally divided cocoa chain. And with you help, Tony Chocolonely is fighting to stop the illegal child labor and modern slavery.

‍

Where to buy Tony Chocolonely?

They are available in most grocery stores nationwide (and internationally), but you can also check out more locations near you or shop online by clicking here.

‍

‍

How long will brownie cookies keep?

These brownie cookies will last up to 3 days at room temperature (stored in a ziplock bag) or in the fridge for up to 5 days.

‍

Can you freeze brownie cookies?

Absolutely! But as I always say, fresh is the best ;)

FREEZE COOKIE DOUGH: I recommend rolling the cookie dough in a thick, long sphere shape like you would buy cookie dough at the supermarket. Then, wrap it in parchment paper and place in a freezer-safe ziplock bag. When ready to bake, let it sit at room temperature for 10 minutes before slicing thick circles to bake as normal.
FREEZE BAKED COOKIES: Place in a freezer-safe ziplock bag. When ready to serve, let them sit at room temperature until softened, about 20 minutes. (Optional: Reheat at 350F for a few minutes to re-crisp the edges.)

‍

Now, it’s time to grab our aprons and begin baking deliciousness! ’till next time! xxL

. . . . . . . . . . . . . . .

If you loved this delicious recipe I would truly appreciate it so much if you would give a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram@brightmomentco. It always makes my day seeing y’alls creations!

For more tasty A Bright Moment recipes, be sure to follow us on Pinterest, Facebook, YouTube and Instagram.

. . . . . . . . . . . . . . .

“"For I know the plans I have for you," declares the Lord, "plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV

‍

Print it

Peppermint Brownie Cookie Sandwiches

Fudgy brownie cookies sandwiches with swirls of soft peppermint buttercream for a dessert that will put you on the Nice List ;)

PREP:

MINS

HOURS

COOK:

MINS

HOURS

TOTAL:

MINS

HOURS

Author:

Lauren Taylor

Ingredients

Servings: 12

For the Brownie Cookies:

2 cups All Purpose Flour
1 tsp. Fine Sea Salt
¾ tsp. Baking Soda
1 cup Brown Sugar
1 6.35oz Tony Chocolonely Dark Chocolate Candy Cane Bar, melted
10 tbsp. Unsalted Butter, softened
1 large Egg
1 Egg Yolk

For the Peppermint Buttercream:

12 tbsp. Unsalted Butter, softened
3-4 cups Powdered Sugar
1 tbsp. Milk
1 ¼ tsp. Peppermint Extract
1 tsp. Vanilla Extract
¼ cup Crushed Peppermint + more for decorating

Instructions

In the bowl of a stand mixer, combine the butter and brown sugar. Beat for 2 minutes, until smooth.
Add the egg, egg yolk, and melted chocolate.
In a separate bowl, mix the flour, salt, and baking soda together. Add into the chocolate bowl and mix just until combined.
Cover the cookie dough with saran wrap. Chill in the fridge for at least 30 minutes.
Preheat oven to 375F. Line 1-2 large baking pans with parchment paper.
Using 2 ½ - 3 tablespoon cookie dough each, place the cookie dough balls on the prepared pans leaving 2” space in between.
Bake for 6-8 minutes, gently slam the cookie tray down on the stovetop to create that crinkle top. If the cookies are not set in the center, bake an additional 1-2 minutes.
Let the cookies cool on the pan for 5 minutes before transferring to wire rack to cool completely.
To make the buttercream: Add the softened butter in the bowl of a stand mixer. Beat for 1 minutes, until smooth. Add remaining ingredients and beat for 5-6 minutes, until light and fluffy.
Transfer the peppermint buttercream to a piping bag to pipe onto half of the cookies. Top with another cookie and roll the edges in crushed peppermint to decorate. Enjoy!

Desserts

Hazelnut Chocolate Puff Pastry Bunny Tails

Desserts

Chocolate Easter Egg Tiramisu

Desserts

Chocolate Custard & Strawberry Puff Pastries

Thanks for contributing to our community! Your comment will appear shortly.

Oops! Something went wrong while submitting the form.

Be the first to comment on this recipe

Hey, I’m Lauren!

Welcome! The recipes you’ll find here are inspired by seasonal ingredients, generations-old family recipes, and places I’ve grown to love most. My hope is to inspire you inside the kitchen with a love for home-cooked foods, as well as outside the kitchen since everyday is another chance to make a bright moment in someone's life ;)

Let's be friends!