Peppermint Brownie Cookies

Dear cherished readers, as the holiday season twinkles near, I cannot help but express my heartfelt gratitude for the moments we’ve shared over piping hot dishes and delightful treats. Today, I’m thrilled to bring you a recipe that embodies the spirit of the season: Peppermint Brownie Cookies! Imagine the festive, minty zing of peppermint dancing with the deep, rich notes of chocolate in a soft, chewy cookie. Yes, it’s as dreamy as it sounds!

Ingredients

• 8 ounces bittersweet chocolate, chopped
• 6 tablespoons unsalted butter
• 3/4 cup brown sugar
• 1/4 cup white sugar
• 2 eggs, at room temperature
• 1 teaspoon vanilla extract
• 1 teaspoon peppermint extract
• 3/4 cup all-purpose flour
• 1/4 cup cocoa powder
• 1/4 teaspoon salt
• 2 teaspoons espresso powder
• 3 candy canes, crushed (about 1/4 cup)

this Recipe

How to Make Instructions

1. Preheat Your Oven: Start by heating your oven to 350°F (175°C) and line baking sheets with parchment paper. This keeps your cookies from sticking and ensures easy cleanup!
2. Melt Chocolate and Butter: In a saucepan over low heat, melt the chopped chocolate and butter together, stirring until smooth. Remove from heat and let it slightly cool.
3. Mix Wet Ingredients: In a large bowl, whisk together the brown sugar, white sugar, eggs, vanilla extract, and peppermint extract until the mixture is light and fluffy.
4. Combine with Chocolate: Pour the cooled chocolate mixture into your egg mixture and stir until well combined.
5. Add Dry Ingredients: Sift together the flour, cocoa powder, salt, and espresso powder. Gradually add these to the chocolate mixture, stirring until just combined.
6. Fold in Candy Canes: Gently fold in the crushed candy canes, distributing them evenly throughout the batter.
7. Bake: Scoop tablespoons of the dough onto your prepared baking sheets. Bake for 10-12 minutes or until the edges are set but the centers are still soft.
8. Cool: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Helpful Tips

• Do Not Overbake: To keep the cookies chewy, pull them out of the oven when they’re just set.
• Cooling Time Is Key: Letting them cool on the sheet helps them set properly without falling apart.

Substitutions/Variations

• Chocolate Chips: If bittersweet chocolate is too intense, feel free to use semisweet chocolate chips instead.
• Peppermint Candies: No candy canes? Use peppermint candies crushed into fine bits.
• Add Nuts: For a crunchy twist, stir in a half cup of chopped walnuts or pecans.

Frequently Asked Questions

• Can I make the dough ahead of time? Absolutely! The dough can be refrigerated for up to 3 days before baking.
• Are these cookies gluten-free? Not as is, but you can substitute the all-purpose flour with your favorite gluten-free blend.

Storage Instructions

Store these delightful cookies in an airtight container at room temperature for up to 5 days, or freeze them for up to 3 months for a prolonged taste of holiday joy.

More Relevant Recipes

• Hot Chocolate Brownie Crinkle Cookies
• Christmas Sugar Cookie Bars
• Red Velvet Macarons with Cream Cheese Frosting

These Peppermint Brownie Cookies are sure to add a burst of joy and flavor to your holiday celebrations. They are anything but boring! Perfect for sharing with loved ones, they’re a festive treat that everyone will adore. Don’t just take my word for it; try them and see for yourselves! Happy baking, and even happier eating!

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