Peppermint Brownie Cookies
- December 16, 2021
- 0 / 5
For that minty, chocolatey and chewy holiday cookie, bake up a platter of Peppermint Brownie Cookies. These delicious morsels are perfect for gift-giving, cookie exchanges or holiday cookie boxes (see my new post on cookie boxes).
This is an easy recipe to make. Have the kids help you…they will love making them (but keep an eye out for missing batter or candy canes)!
This recipe begins by melting butter and chopped chocolate in the microwave (love it…so quick). After it’s nice and smooth, set it aside.
Combine in a stand mixer bowl the eggs and sugar and beat it until it’s pale yellow. Slowly add in the chocolate and butter mixture until the batter is completely homogeneous with no steaks showing.
The vanilla and peppermints extracts now get added. Finally, mix in the flour, cocoa powder, salt & espresso powder (my favorite). That’s it!
Now, in order to keep the tops of the cookies nice and glossy, work quickly to scoop out batter onto the cookie sheet and bake right away for 10 minutes. The edges will be cracked and the middle should still be gooey.
Once these come out of the oven, top each cookie with crushed candy canes. Cool them completely and then eat them all in one sitting. Just my suggestion…
Share Your Thoughts...
Peppermint Brownie Cookies
Makes: 24 cookies
Prep Time: 15 minutes
Bake Time: 11 minutes
Total Time: 30 minutes
- 8 ounces bittersweet chocolate, chopped
- 6 tbsp unsalted butter
- 3/4 cup brown sugar
- 1/4 cup white sugar
- 2 eggs, room temperature
- 1 tsp vanilla extract
- 1 tsp peppermint extract
- 3/4 cup all purpose flour
- 1/4 cup cocoa powder
- 1/4 tsp salt
- 2 tsp espresso powder
- 3 candy canes, crushed (about 1/4 cup)
Preheat the oven to 350°F and line 2 cookie sheets with parchment paper. In a microwave-safe bowl, combine the butter and finely chopped chocolate. Microwave in 15 second increments, stirring well between each until the chocolate is completely smooth and melted. Do not overheat the chocolate as this can burn it. Set aside.
In a stand mixer fit with the whisk attachment, combine the eggs and sugars. Beat on high speed until light and pale yellow in color, about 3 minutes.
With the mixer on low, slowly add in the chocolate and butter mixture, mixing until completely homogenous. Stop the mixer. Add the peppermint and vanilla extract and mix to combine. Add the flour, cocoa powder, salt, and espresso powder. Mix until combined. The dough will be soft.
To get the distinct glossy tops, do not let the dough sit. As soon as the dough is mixed, use a standard size cookie scoop to scoop out the cookies onto the prepared cookie sheets, dropped about 2 inches apart. Bake for 10 minutes or until the cookies have crackled and are set on the edges, but still gooey in the middle.
As soon as the cookies come out of the oven top with crushed up candy canes. Allow to cool before eating!
Recipe from Broma Bakery