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Peppermint Brownie Cookie Sandwiches

A hint of chocolate and a dash of peppermint will make this cookie recipe the coolest recipe in the bunch! Love the holiday go-to candy? Candy Canes are sweet, refreshing, and minty, so why not combine your favorite chocolate with these delightful minty treats. Pair those together with a zero-calorie Purecane approved frosting, and you have yourself and your guests one sweet holiday treat!

By Lauren of @brightmomentco
Prep Time
PREP TIME
10 mins
Cook Time
COOK TIME
8 mins
Total Time
TOTAL TIME
30 mins
Servings
SERVINGS
12 servings

Ingredients

Cookie Ingredients:

  • 7 oz milk or semi-sweet chocolate
  • 4 candy canes (about ⅓ cup, crushed)
  • 4 tablespoons butter
  • ⅔  cup all-purpose flour
  • ½ cup Purecane™ Brown Sweetener 
  • 2 large eggs
  • ½  teaspoon baking powder
  • ½  teaspoon salt
  • 1 teaspoon vanilla extract
    Optional: ⅓ cup chocolate chips

Frosting Ingredients:

  • ½ cup unsalted butter (room temperature)
  • 2 cups Purecane™ Confectioners Sweetener
  • ½ tablespoon vanilla extract
    Optional: 2 tablespoons crushed candy canes, or peppermint candy

 

Directions

  • Preheat the oven to 350°F. Line a baking sheet with parchment paper.

  • Make Your Cookie Dough:

    1. In a double boiler, melt the 7 ounces of chocolate, then stir in the butter. Set aside to cool.
    2. In a large bowl, mix the flour, baking powder, and salt. 
    3. In a separate bowl, whisk the eggs, Purecane™ Brown Sweetener, and vanilla until creamy (about 1 minute). Add the melted chocolate, then stir to combine. 
    4. Pour the chocolate mixture into the flour mixture, then stir until well-combined. 
    5. Fold the chocolate chips and crushed candy canes into the cookie dough. 
    6. Using 1 ½ to 2 tablespoons dough per cookie, bake for 8 to 9 minutes, the top will look barely set. 
    7. Let cool on the baking pan for 5 minutes before transferring to a wire rack to cool completely before sandwiching. 

    Prepare Your Frosting:

    1. To make the frosting, simply beat the butter until smooth with the paddle attachment on a stand mixer. Add the Purecane™ Confectioners Sweetener to beat until fluffy (about 3-4 minutes). Fold in the vanilla extract and (optional: crushed peppermint). Add 1 to 2 teaspoons of milk, if the buttercream filling is too thick. 
    2. Transfer the frosting to a piping bag to make the cookie sandwiches. 
    3. Drizzle with melted chocolate and garnish with crushed peppermint. 
    4. Serve and enjoy!

    Recipe Tips

    You will love the taste of Purecane Baking Sweetener and how similar it browns to sugar. Here are a few tips to help you enjoy your Purecane baking experience:

    • Don’t forget to bring your butter to room temperature if you are blending butter with Purecane.
    • Purecane will take a little longer to blend with butter, but it is worth the wait.
    • If you prefer a moister baked result, consider increasing your eggs or the amount of butter you use.
    • For recipes calling for 1 cup or more of PURECANE™ Baking Sweetener, you may wish to add 1/8 teaspoon of salt for a better balanced sweetness.
    Made with Purecane

    Did you like this sweet cookie sandwhich recipe? Check out some of our other sugar-free cookie recipes using all-natural, zero-calorie Purecane™! 

    The delightful mixture of a fluffy creamy frosting with the added holiday crunch of gingerbread spice: Gingerbread Brownie Cookie Sandwiches

    Tis the season for the best holiday treats! Are you looking for a fun family baking activity that will create long-lasting memories? Try these family favorites: Gingerbread Cookies

    These soft and pillowy Pumpkin Maple Cookies delight your taste buds!: Soft Pumpkin Maple Cookies

    Tags: Reduced Sugar,   chocolate,   Brownie,   Peppermint,   Cookie,   Holiday,   Dessert,   Family Recipe.

    Peppermint Brownie Cookie Sandwiches
    Peppermint Brownie Cookie Sandwiches

    A hint of chocolate and a dash of peppermint will make this cookie recipe the coolest recipe in the bunch! Love the holiday go-to candy? Candy Canes are sweet, refreshing, and minty, so why not combine your favorite chocolate with these delightful minty treats. Pair those together with a zero-calorie Purecane approved frosting, and you have yourself and your guests one sweet holiday treat!

    By Lauren of @brightmomentco

    Ingredients

    Cookie Ingredients:

    • 7 oz milk or semi-sweet chocolate
    • 4 candy canes (about ⅓ cup, crushed)
    • 4 tablespoons butter
    • ⅔  cup all-purpose flour
    • ½ cup Purecane™ Brown Sweetener 
    • 2 large eggs
    • ½  teaspoon baking powder
    • ½  teaspoon salt
    • 1 teaspoon vanilla extract
      Optional: ⅓ cup chocolate chips

    Frosting Ingredients:

    • ½ cup unsalted butter (room temperature)
    • 2 cups Purecane™ Confectioners Sweetener
    • ½ tablespoon vanilla extract
      Optional: 2 tablespoons crushed candy canes, or peppermint candy

     

    Directions

  • Preheat the oven to 350°F. Line a baking sheet with parchment paper.

  • Make Your Cookie Dough:

    1. In a double boiler, melt the 7 ounces of chocolate, then stir in the butter. Set aside to cool.
    2. In a large bowl, mix the flour, baking powder, and salt. 
    3. In a separate bowl, whisk the eggs, Purecane™ Brown Sweetener, and vanilla until creamy (about 1 minute). Add the melted chocolate, then stir to combine. 
    4. Pour the chocolate mixture into the flour mixture, then stir until well-combined. 
    5. Fold the chocolate chips and crushed candy canes into the cookie dough. 
    6. Using 1 ½ to 2 tablespoons dough per cookie, bake for 8 to 9 minutes, the top will look barely set. 
    7. Let cool on the baking pan for 5 minutes before transferring to a wire rack to cool completely before sandwiching. 

    Prepare Your Frosting:

    1. To make the frosting, simply beat the butter until smooth with the paddle attachment on a stand mixer. Add the Purecane™ Confectioners Sweetener to beat until fluffy (about 3-4 minutes). Fold in the vanilla extract and (optional: crushed peppermint). Add 1 to 2 teaspoons of milk, if the buttercream filling is too thick. 
    2. Transfer the frosting to a piping bag to make the cookie sandwiches. 
    3. Drizzle with melted chocolate and garnish with crushed peppermint. 
    4. Serve and enjoy!