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Brownie Peppermint Patties

Submitted by: | website: Red Barn Cafe | Source: my original recipe

2012-11-18 Other
5 1

Chewy brownie cookie with luscious peppermint buttercream frosting.

  • Servings: 2 dozen
  • Prep Time: 1 hour, 10 min
  • Cook Time: 11-13 min
  • Total Time: 1 hour, 20 min


¼ cup Unsalted Butter
1× 12 oz bag Ghirardelli 60% Cocoa Baking Chips
1¼ cups Sugar
4 Eggs
1½ cup Flour
½ cup Baking Ghirardelli Unsweetened Cocoa
2 tsp Baking Powder
½ tsp Salt
¼ cup Half & Half
1 bag Andes Peppermint Baking Chips
1 stick Unsalted Butter
1 lb box Powdered Sugar
Holiday Sugars To Decorate


In a small saucepan over low heat, melt the butter and half bag of cocoa baking chips, stirring until melted over very low heat. Let cool. Transfer melted chocolate to a large bowl; add sugar and eggs and beat until smooth. In another bowl, combine flour, cocoa, baking powder and salt. Gradually add the dry ingredients to the chocolate mixture and mix well. Add remainder of chocolate chips to the dough and combine well. Cover and refrigerate for 1 hour until firm. Drop dough by tablespoon full onto greased cookies sheets, 2 inches apart. Bake in a preheated 350 degree oven for about 9-11 minutes, until edges are set. Cool cookies on the pans for about 2 minutes and then transfer to wire racks. After all cookies are cool, heat half and half until hot (not boiling) and take off heat. Add mint chips and stir until melted, just a few minutes. Let cool slightly. In mixer bowl beat butter, add mint/half and half mixture and slowly add just enough confectioners sugar until desired consistency. Spread frosting on cooled cookies, decorate with holiday sugars and enjoy! Store refrigerated in a covered container.

Helpful Tips:

Can substitute other peppermint candies if you cant find andes.