Description
These Peppermint Brownie Cookies combine the rich, fudgy texture of brownies with a festive peppermint twist, perfect for the holiday season. Melted chocolate and butter create a luscious base, while crushed peppermint candies add a refreshing crunch and flavor. Soft and chewy with a hint of mint, these cookies are a delightful treat for any chocolate lover.
Ingredients
Scale
Wet Ingredients
- 1/2 cup unsalted butter
- 1 cup semi-sweet chocolate chips
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
Dry Ingredients
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Additional
- 1/2 cup crushed peppermint candies or candy canes
Instructions
- Preheat and prepare baking sheet. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Melt butter and chocolate. In a saucepan over low heat, melt the unsalted butter and semi-sweet chocolate chips together, stirring frequently until the mixture is smooth and well combined. Remove from heat and allow to cool slightly.
- Mix sugars and eggs. In a large mixing bowl, whisk together the granulated sugar, brown sugar, eggs, vanilla extract, and peppermint extract until the mixture is smooth and slightly fluffy.
- Combine melted chocolate with sugar mixture. Pour the cooled melted chocolate and butter mixture into the sugar and egg mixture, stirring thoroughly to combine all ingredients evenly.
- Add dry ingredients. Sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt to remove lumps and then stir them into the wet ingredients until a soft dough forms. Avoid overmixing to keep the cookies tender.
- Fold in crushed peppermint candies. Gently fold the crushed peppermint candies or candy canes into the dough, distributing them evenly for bursts of peppermint flavor in every bite.
- Scoop dough onto sheet. Using a tablespoon, scoop tablespoon-sized portions of the dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
- Bake cookies. Bake the cookies in the preheated oven for 9 to 11 minutes, or until the edges are set and the centers remain soft and moist, to achieve a chewy texture.
- Cool cookies. Let the cookies cool on the baking sheet for 5 minutes after baking to firm up slightly, then transfer them to a wire rack to cool completely before serving or decorating further.
Notes
- For extra decadence, drizzle cooled cookies with melted white chocolate or dip half in chocolate and sprinkle with more crushed peppermint.
- Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
- Be careful not to overbake to keep the cookies soft and chewy.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
