Let's get merry and bright with a batch of these festive peppermint brownie cookie sandwiches!
This Peppermint Brownie Cookie Sandwiches recipe is sponsored by Edward & Sons. As always, all thoughts are my own. Thank you so much for supporting brands that make The Fit Peach possible!
Think two fudgy yet crispy brownie-style cookies with a light and creamy peppermint flavored whipped filling. You'll get a healthy dose of chocolate with hints of candy cane in every bite - so basically like you're the north pole. They make the perfect holiday treats!
Brownie Peppermint Sandwich Cookies
If you haven't noticed already, I'm a huge fan of the holidays. I look forward to Christmas basically all year. This year in particular, I was so ready for some holiday cheer.
Which is what brings me to these peppermint brownie cookie sandwiches. They're basically holiday cheer in a hand-held cookie. They're heavy on the chocolate and with subtle hints of fresh candy cane. If these don't get you in the holiday spirit then I don't know what will - maybe you have a little bit of grinch in ya (kidding 😉 ).
What you need to make these cookies
These cookies simple to make with an easy chocolate cookie and homemade coconut whipped cream.
- Almond flour + Cacao powder - this is the base of the cookie and what makes it chocoalty!
- Coconut sugar - used to sweeten the cookies. Make sure to really beat the coconut sugar into the eggs with a hand mixer. This is what will give you the gorgeous crinkle tops
- Eggs - room temperature is best. The eggs are what will ensure a super fudgy texture
- Vanilla & Peppermint extract - the vanilla is used to elevate the chocolate flavor in the cookie while the peppermint extract is used in the whipped cream filling. Make sure you use peppermint extract and not mint. Mint extract can taste like toothpaste if you aren't careful.
- Chocolate chips - this brand is my favorite. They're dairy-free, paleo-friendly, and vegan too!
- Coconut oil - the coconut oil is melted with the chocolate chips. This helps make the melted chocolate thin and runny - perfect for mixing into the cookie batter!
- Baking powder - make sure you use baking powder and not soda. The powder makes the cookies rise a bit but not spread so we get this decadent fudgy texture.
- Coconut cream - this is the base of the whipped filling. Make sure it is chilled in the fridge for at least 12 hours. I used Edward & Son's Native Forest Unsweetened Coconut Cream. It's creamy and so easy to whip into a nice fluffy cookie filling!
How to make brownie cookie sandwiches with whipped peppermint filling
Now that we have the ingredients, let the holiday cookie baking begin!
Step 1 : Melt the chocolate and beat the eggs
I like to start by melting the chocolate and coconut oil. I do this first so it has some time to cool slightly before adding it to the mix. When melting, stir continuously until the chocolate is thin and runny. Set aside to cool while you mix the remaining ingredients.
In a mixing bowl, beat the eggs, coconut sugar, and vanilla with a hand mixer or a stand mixer. You want to do this until you see bubbles forming at the top. This may take a few minutes but is key to getting that crinkle top to the cookies.
Once you've mixed the eggs and coconut sugar, fold in the melted chocolate. Use a rubber spatula to scrape down the sides. Mix until the chocolate is evenly dispersed into the mixture.
Step 2 : Fold in the flours and bake!
After the chocolate is mixed in, add the almond flour, cacao powder, and baking powder. Again, use a rubber spatula to scrape down the sides. Fold until no flour clumps remain.
Use a small cookie scoop or a tablespoon to scoop the dough onto a cookie sheet lined with parchment paper. These cookies will be smaller than your "normal cookie". Bake in the oven until the edges are crispy. Let cool completely before topping with the whipped filling.
Step 3 : Prepare the filling
For the filling, beat the chilled coconut cream in a bowl until it reaches a thick and creamy consistency. This may take a couple minutes ad requires the mixer to be on a medium-high speed. Add the peppermint extract and sweetener, if using, and continue to mix.
Crush the candy canes by placing them in a ziplock bag and using a rolling pin to break them up. You can also use the back of a spoon to break up the candy canes.
Fold the crushed candy canes into the whipped coconut cream.
Step 4 : Put it all together
Finally, use a cookie scoop or a spoon to place a dollop of peppermint whipped cream onto the bottom of one of the brownie cookies. Top it with another cookie and gently apply some pressure to lock it in place.
Enjoy or store in an airtight container in the fridge. Because these cookie sandwiches have whipped cream in the middle (the best part!), they need to be chilled if not enjoyed immediately.
Tips when making coconut whipped cream
Ahh, coconut whipped cream! It's delicious and easy but sometimes can be a little tricky to get just right. Here are a few tips to ensure a thick and decadent whipped cream every time.
- Use a high-quality coconut cream. Edward & Son's Native Forest Coconut Cream is a favorite of mine. It's creamy, not watery, and is just the right size for these cookie sandwiches!
- Make sure to it's chilled. Place your coconut cream in the fridge for at least 12 hours to chill. Honestly, I just always have a can in the fridge so it's ready to go when I get the urge for these peppermint brownie cookie sandwiches!
- Sweeten as needed. Most coconut creams are unsweetened. I personally don't mind this as I typically add some type of flavoring to it anyways like vanilla or, in this case, peppermint extract. If you prefer things on the sweeter side, add a tablespoon or 2 of a liquid sweetener like maple syrup or honey.
- Beat well with a mixer. I have found the best results when I whip the coconut cream by hand instead of with a stand mixer. This allows me to move the mixer around in circles to really whip it all into a thick and creamy texture. Do this for a couple of minutes (2 - 4 minutes).
- Store extra in the fridge. If you have any leftover, store it in a container in the fridge and use it to top ice cream, hot chocolate, or just enjoy it by the spoonful!
Looking for more festive treats? Be sure to these out:
Peppermint Brownie Cookie Sandwiches
For the cookies
- 1 cup chocolate chips
- 2 tablespoon coconut oil
- 2 eggs
- ⅔ cup coconut sugar
- 1 teaspoon vanilla
- ¼ cup almond flour
- 2 tablespoon cacao
- 1 teaspoon baking powder
- Preheat oven to 350 F. Melt the chocolate and coconut oil in a pot on the stove over medium-low heat. Stir until the consistency is thin and runny. Remove from heat and let cool.1 cup chocolate chips, 2 tablespoon coconut oil
- Meanwhile, beat the eggs. coconut sugar, and vanilla in a stand mixer or with a hand mixer until bubbles begin to form at the top. Fold in the melted chocolate. Add the almond flour, cacao powder, and baking powder and fold to incorporate.2 eggs, ⅔ cup coconut sugar, 1 teaspoon vanilla, ¼ cup almond flour, 2 tablespoon cacao, 1 teaspoon baking powder
- Using a small cookie scoop or a tablespoon measuring spoon, place dollops of the batter on a baking sheet lined with parchment paper. Bake in the oven for 12 - 14 minutes. Let cool.
- Make the filling by beating the Native Forest's Unsweetened Coconut Cream with a hand mixer until it is thick and creamy and has doubled in size. Add the maple syrup and peppermint extract and continue to whip with the hand mixer. Fold in the crushed candy canes.1 5.4- oz can Native Forest's Unsweetened Coconut Cream, 2 tablespoon maple syrup, ⅛ teaspoon peppermint extract, ⅓ cup crushed candy canes
- Spoon a dollop of the whipped filling onto the bottom of one brownie cookie. Place another brownie cookie on top to create a sandwich. Repeat with remaining cookies. Enjoy immediately or store in the fridge in an airtight container.