Creme De Menthe Brownie Sandwiches

I made these for a holiday cookie exchange party that we hosted with some of our great friends & they were very well received. According to my husband, as soon as he mentioned that those were the ones I made, the other husbands ran upstairs to get some.

A lot of the wives had told me that they make a lot of my recipes & their families are enjoying my food blog. Even my husband said the other husbands were giving me “props” for the blog. It’s good to know I have such great fans, even if a lot of them are people I know personally. I always love to hear feedback & which recipes they like & make frequently in their homes.

Anyway, back to this cookie. I told you all that I am on a mint chocolate kick & this is another recipe to add to the list if you are a mint fan like me. I loved the texture of the brownie cookies: soft, chewy, & fudgy. It is as if you are eating a mint brownie, but in cookie form. Perfect for holiday parties & neighbor gifts. Happy Holidays!

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4.25 from 4 ratings

Creme De Menthe Brownie Sandwiches

Created by Amber Brady

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YieldsYields16 Sandwich Cookies

Ingredients

Brownie Cookie:

• ▢ 12 oz (340 g) semi-sweet chocolate chips, (1 bag)
• ▢ 4 Tbsp (57 g) butter
• ▢ 2 large eggs
• ▢ ⅔ cup (134 g) granulated sugar
• ▢ 1 tsp vanilla extract
• ▢ ¼ cup (30 g) all-purpose flour, sifted
• ▢ ¼ tsp baking powder, sifted

Creme De Menthe Buttercream:

• ▢ ½ cup (113 g) butter, room temperature
• ▢ 1 cup (120 g) powdered sugar
• ▢ 1 tsp + pure creme de menthe extract
• ▢ green food coloring, optional
• ▢ green sugar crystals, optional

Instructions

 

• In a small saucepan over low heat, melt chocolate & butter until smooth. The mixture will be THICK, but smooth. Set aside.
• Place eggs, sugar & vanilla in the bowl of a stand mixer fitted with a paddle attachment & beat for 15 minutes or until pale & creamy.
• Add flour, baking powder & chocolate mixture. Mix to combine. Scraping the bowl & paddle as necessary.
• Scoop 2 tablespoonfuls for each cookie (I use a #50 scoop) onto a parchment lined baking sheet.
• Bake at 350˚F for 10-12 minutes or until puffed & cracked. Allow to cool completely on trays.
• While cookies cool, in a large bowl with a hand mixer, beat butter, powdered sugar & creme de menthe extract. You can add more mint flavoring until desired mint-iness, but don’t add too much that it tastes like eating toothpaste. Add green food coloring & mix to desired color.
• Put the inside of a coupler into a pastry bag & leave the band off. Fill with mint icing & swirl onto the underside of one brownie cookie. Top with a second brownie cookie, bottom side down on top of the icing. Twist & push with a little bit of pressure to make sure filling spreads to the edges without breaking the cookie. Sprinkle edges of icing with green sugar crystals. Repeat with remaining cookies.

Notes

Nutrition Info.

Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.

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Recipe adapted from Bakers Royale