Peppermint Brownie Cookie Sandwiches
Peppermint Brownie Cookie Sandwiches are a festive treat that brings together rich chocolate brownie cookies and creamy peppermint frosting. With each bite, you experience the perfect blend of indulgence and refreshing mint, making them ideal for holiday gatherings or a delightful dessert any time of the year. These sandwiches not only satisfy your sweet tooth but also create cherished memories with family and friends.
- Author: Jennifer
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- 1 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1/2 cup unsalted butter (softened)
- 2 large eggs
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 cup semi-sweet chocolate chips
- 1 tsp pure peppermint extract
- 1 cup powdered sugar (for filling)
- 2 tbsp whole milk (for filling)
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, mix softened butter and sugar until smooth. Add eggs one at a time, whisking well after each addition.
- Sift in cocoa powder, flour, baking powder, and salt; stir until just combined. Fold in chocolate chips.
- Scoop batter onto prepared sheets, spacing them two inches apart. Bake for 10-12 minutes until edges are set but centers remain soft.
- While cooling, mix powdered sugar, milk, and peppermint extract until smooth for the filling.
- Once cookies are cool, spread filling on one cookie half and sandwich with another.
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 18g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: - For a richer flavor, use dark cocoa powder instead of regular cocoa powder.
- Incorporate crushed candy canes into the batter for added texture.
- Store in an airtight container in the fridge for up to five days; warm in the microwave before serving.