Fudgy Peppermint Brownie Cookies
These fudgy peppermint brownie cookies are a delightful combination of rich chocolate and refreshing peppermint, perfect for a festive treat. They offer a chewy, soft texture with a hint of crunch from the candy canes.
Equipment
- Oven
- Baking Sheets
- Parchment Paper or Silicone Mats
- Microwave-Safe Bowl or Double Boiler
- Large Bowl
- Whisk
Ingredients
Cookie Dough
- 1/2 cup Unsalted Butter
- 1 cup Semi-Sweet Chocolate Chips
- 1 cup Granulated Sugar
- 1/2 cup Light Brown Sugar packed
- 2 Large Eggs at room temperature
- 1 teaspoon Vanilla Extract
- 1/2 to 1 teaspoon Peppermint Extract to taste
- 3/4 cup All-Purpose Flour
- 1/4 cup Unsweetened Cocoa Powder
- 1/2 teaspoon Baking Powder
- 1/4 teaspoon Salt
- 1/2 cup Crushed Candy Canes plus extra for sprinkling
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.
- Melt the butter and semi-sweet chocolate chips in a microwave-safe bowl or double boiler until smooth, then let cool slightly.
- Whisk the melted chocolate mixture with granulated sugar and brown sugar in a large bowl until combined, then beat in eggs one at a time until thick and shiny, and stir in vanilla and peppermint extracts.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined without overmixing.
- Gently fold in the crushed candy canes.
- Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between cookies.
- Bake for 10-12 minutes until the edges are set and the centers are slightly soft and fudgy.
- Optionally, sprinkle extra crushed candy cane pieces on top of each warm cookie immediately after removing from the oven.
- Cool the cookies on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For an extra festive touch, you can add a white chocolate drizzle to the cooled cookies. Ensure your eggs are at room temperature for a smoother batter. Do not overbake to keep the cookies fudgy.