Healthy Peppermint Brownie Sandwich Cookies

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!













For the brownie cookies

  • 1/2 C vegan butter, room temperature
  • 1/2 C brown sugar
  • 1/2 C Stevia
  • 1 large egg, room temperature
  • 1/2 Tbsp vanilla
  • 1/4 tsp peppermint extract
  • 1 C gluten free all purpose flour*
  • 1/4 C cacao powder
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 C sugar free dark chocolate chips
  • 1/2 C crushed peppermint candies

For the peppermint buttercream

  • 1/4 C vegan butter, room temperature
  • 2 Tbsp nonfat greek yogurt
  • 1/2 tsp vanilla
  • 1 1/2 C sugar free powdered sugar**
  • 1/2 tsp salt***


  1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.


*If you live at least 3,000 above sea level, add an extra 2 tablespoons flour to the cookie dough.

**You can also use regular powdered sugar, but it will significantly increase the calories and grams of sugar per cookie.

***If using regular powdered sugar, reduce the amount of salt by half.

Nutrition facts are a calculated estimate of one sandwich cookie, including peppermint buttercream.


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