Fudgy Peppermint Brownie Cookies
Enjoy all the best parts of a chewy soft-baked cookie and a rich chocolate brownie in one with Fudgy Peppermint Brownie Cookies. Add a sprinkling of crushed peppermint candies over the top for a festive holiday flair.
Makes: 18 cookies
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Recipe Created By: Jodie Shield
Featured In: North Carolina Field & Family
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Recipe Created By: Jodie Shield
Featured In: North Carolina Field & Family
Ingredients
- 1 ¼ cup unsweetened dark chocolate chips
- 7 tablespoons unsalted butter, cubed
- 1 ½ teaspoons peppermint extract
- 1 cup all-purpose flour
- 3 tablespoons Dutch-processed cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 large eggs, room temperature
- ¾ cup granulated sugar
- ½ cup dark brown sugar
- ¼ cup candy canes, crushed
Instructions
- Preheat oven to 350 degrees and line 2 baking sheets with parchment paper.
- In a medium, microwave-safe bowl, combine the chocolate chips, butter and peppermint extract. Microwave on 50% power for 1 minute. Stir, then microwave again on 50% power for 1 minute. Stir until smooth. Set aside.
- In a large bowl, whisk together the flour, cocoa powder, baking powder and salt until thoroughly combined.
- In a separate large bowl, use a hand or stand mixer to beat the eggs on high speed until foamy, about 1 minute. Continue mixing while slowly adding the granulated and brown sugars, about ¼ cup at a time, until the mixture is pale and falls into ribbons, about 9 minutes.
- Add the melted chocolate mixture to the sugar mixture and mix on low speed until just combined. Add the flour mixture and mix again until just combined and smooth.
- Using an ice cream scoop, immediately scoop the cookie dough onto the prepared baking sheets. Use your finger to smooth the tops.
- Bake for 8 minutes, then remove cookies from the oven and sprinkle the tops with crushed candy canes. Bake for an additional 4 minutes, until the tops are slightly cracked and shiny.
- Remove cookies from the oven and immediately tap the baking sheets against the countertop a few times to give the cookies a cracked, brownie-style look. Let cookies cool completely on the baking sheets before serving.
Nutrition Information
Calories: 226|Sugar: 23g|Sodium: 67mg|Fat: 11g|Saturated fat: 6g|Carbohydrates: 31g|Fiber: 2g|Protein: 3g|Cholesterol: 33mg|
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