I can't believe it's the last day of the 2nd annual Cookie Week! It's gone too fast.
(If you haven't tried any of those cookies yet, you're missing out!)
When I was deciding on the fifth and final recipe, I realized I'd released some variation of chocolate peppermint cookies each year since I started blogging, so why not add another one?
These healthy peppermint brownie sandwich cookies are just... incredible. Fudgy chocolate cookies, candy canes, dark chocolate chips, and peppermint buttercream. Are you drooling yet?
No chill time: you can have your cookies ready in less than an hour, start to finish.
No brownie mix: these brownie cookies are made from scratch!
Low sugar: thanks to some healthier swaps, each cookie has about 40% less calories than a regular recipe.
Easy to make: unlike other brownie cookie recipes that require you to melt the chocolate and butter, whip the eggs and sugar endlessly, and very very quickly portion the "cookie dough" onto a baking sheet, this recipe mimics the flavor and texture of a fudgy brownie without actually making thick brownie batter. Sure, the cookies don't have perfectly crinkly tops, but they're way easier to make, don't require a double boiler, and taste just as amazing!
Festive: the chocolate and peppermint combination is perfect for the holiday season.
Preheat the oven to 350°F and line a baking sheet with parchment paper.
Add the peppermint candies to a ziplock bag and crush into tiny pieces. Set aside.
In the bowl of a stand mixer, cream the butter, brown sugar, and Stevia on medium speed until light and fluffy, about 3 minutes.
Scrape down the sides and the bottom, then mix in the egg, vanilla extract, and peppermint extract until well combined, about 1 more minute.
In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
Slowly incorporate the flour mixture into the wet ingredients on low speed until a few streaks of flour remain.
Switch to a rubber spatula and fold in 1/2 cup of the crushed candy canes and all of the chocolate chips.
Using a 1 tablespoon cookie scoop, portion out all of the cookie dough into equal sized balls. Place 10 balls of dough on each of the prepared cookie sheets.
Bake for 8-10 minutes, then let cool on the pan for 5 minutes before transferring to a cooling rack. Let cool completely before frosting.
Combine butter, greek yogurt, powdered sugar, peppermint extract, red food coloring, and salt in a large bowl or stand mixer. Mix on medium high speed for 2-3 minutes until smooth.
Add more salt to taste, then fold the remaining crushed peppermint candies into the buttercream with a rubber spatula a few times.
Using an offset spatula or the back of a spoon, generously frost the bottom of half of the cookies until the frosting is finished.
Gently press the bottom of another cookie on top of a frosted cookie to create a sandwich. Repeat with the remaining cookies. You should have 10 brownie cookie sandwiches.
Place the cookies in a single layer in an airtight container. Store on the counter at room temperature for up to 3 days or in the fridge for up to 5 days.
I hope you absolutely love these peppermint brownie cookies. They're fudgy, filled with peppermint candies, and just the perfect holiday cookie.
Be sure to leave a star rating and review if you try the recipe so other readers know how you liked it! You can also take a picture and tag me on social media. Happy baking!
Rich, fudgy chocolate cookies infused with peppermint extract, studded with candy canes and chocolate chips, and sandwiched with peppermint buttercream in the middle. These festive cookies are the perfect holiday treats for every Christmas party!
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