Description
These Peppermint Brownie Cookies blend the rich, fudgy texture of brownies with festive peppermint flavor for a delightful holiday treat. Featuring melted chocolate, crushed peppermint candies, and a soft, chewy center, they are perfect for cozy winter baking and sharing with friends and family.
Ingredients
Scale
Main Ingredients
- 1/2 cup unsalted butter
- 1 cup semi-sweet chocolate chips (divided)
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 teaspoon peppermint extract
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup crushed peppermint candies or candy canes
Instructions
- Preheat oven and prepare baking sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and make cleanup easier.
- Melt butter and chocolate: In a saucepan or microwave-safe bowl, melt the butter together with half of the semi-sweet chocolate chips until smooth. Allow this mixture to cool slightly before proceeding to avoid scrambling the eggs.
- Combine sugars and eggs: In a large mixing bowl, whisk the granulated sugar, brown sugar, and eggs together until the mixture becomes light and fluffy, about 1–2 minutes. This step ensures a tender crumb.
- Add melted chocolate and peppermint: Stir the slightly cooled melted chocolate mixture into the sugar and eggs mixture. Then add the peppermint extract and mix well to incorporate the flavor evenly.
- Mix dry ingredients: In a separate bowl, whisk together all-purpose flour, unsweetened cocoa powder, baking powder, and salt. This helps evenly distribute the leavening and cocoa for consistent texture and chocolate flavor.
- Combine wet and dry ingredients: Gradually add the dry ingredients into the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the cookies tender.
- Fold in remaining chocolate chips and peppermint: Carefully fold in the remaining 1/2 cup of semi-sweet chocolate chips and crushed peppermint candies to distribute the chocolate chunks and festive flavor throughout the dough.
- Scoop and bake: Drop tablespoon-sized scoops of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading. Bake for 10–12 minutes, or until the edges are set but the centers still appear soft for a chewy texture.
- Cool the cookies: Let the cookies cool on the baking sheets for 5 minutes to firm up before transferring them to a wire rack to cool completely. This prevents breakage and helps set the texture.
Notes
- For an extra festive touch, drizzle cooled cookies with melted white chocolate and sprinkle with more crushed peppermint candies.
- Store the cookies in an airtight container to maintain freshness for up to 5 days.
