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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)
How to Make Instructions
- 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!
- 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.
- 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.
- Combine with Chocolate: Pour the cooled chocolate mixture into your egg mixture and stir until well combined.
- Add Dry Ingredients: Sift together the flour, cocoa powder, salt, and espresso powder. Gradually add these to the chocolate mixture, stirring until just combined.
- Fold in Candy Canes: Gently fold in the crushed candy canes, distributing them evenly throughout the batter.
- 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.
- 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!
PrintPeppermint Brownie Cookies
- Total Time: 27 minutes
- Yield: 24 cookies 1x
Description
Dive into the holiday spirit with these Peppermint Brownie Cookies! Each cookie merges the rich indulgence of brownies with the festive zing of peppermint, offering a chewy treat that’s bursting with flavor.
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)
Instructions
Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
In a saucepan over low heat, melt the chocolate and butter together, stirring until smooth. Let cool slightly.
In a large bowl, whisk together sugars, eggs, vanilla, and peppermint extract until fluffy.
Combine the melted chocolate mixture with the egg mixture. Stir well.
Sift together flour, cocoa powder, salt, and espresso powder. Gradually fold into the wet ingredients.
Fold in crushed candy canes.
Drop tablespoons of dough onto prepared sheets and bake for 10-12 minutes.
Let cookies cool on sheets for 5 minutes, then transfer to a wire rack.
Notes
Keep an eye on your cookies as they bake to ensure they remain chewy and soft.
For a gluten-free version, substitute the all-purpose flour with a gluten-free blend.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150 (approximate)
- Sugar: 12g
- Sodium: 45mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg