Classic brownie cookies with the perfect hint of peppermint, topped with crushed peppermints
Servings 18Cookies
Prep Time 10 minutesmins
Cook Time 10 minutesmins
Chilling Time 1 hourhr
Total Time 1 hourhr20 minutesmins
Equipment
1 oz. portion scoop, optional
Ingredients
1/2cupUnsalted butter, softened
12oz.Semi Sweet or Milk Chocolate chips
3Eggs, room temperature
1/2cupBrown sugar, packed
3/4cupGranulated sugar
1tbspVanilla extract
2tspPeppermint extract
1/2tspBaking soda
1tspSalt
1 1/4cupsAll purpose flour
1/4cupUnsweetened cocoa powder
Crushed peppermints for topping, about 1/2 cup
Instructions
In a small saucepan combine the butter and chocolate chips. Heat over medium heat until melted, stirring frequently. Once melted remove from the heat and set aside.
In a large bowl combine the eggs, sugars, vanilla extract, and peppermint extract, whisk well to combine. Slowly whisk in the melted chocolate mixture, stir constantly until combined so the eggs do not curdle.
Sift in the flour, salt, baking soda, and cocoa powder, mix until fully incorporated. Cover and chill for 60 minutes, the dough should set up.
Preheat oven to 350 degrees F and line a cookie sheet with parchment paper. Using a portion scoop, scoop 1 oz. scoops of dough out onto the prepared cookie sheet. Spread about 3 inches apart*.
Bake at 350 for 9-10 minutes. Remove from the oven and sprinkle with crushed peppermints, the cookies will be very soft and gooey when they come out of the oven. Allow to set for 5-10 minutes before transferring to a cooling rack to finish cooling.*
Enjoy while warm or keep in an airtight container for 4-5 days!
Notes
*Give cookies plenty of space to spread, do not overcrowd the baking pan - I would do no more than 6 cookies on a half sheet pan. This gives cookies room to spread and you space to scoot the cookies into perfect circles if desired. *Bake cookies a bit longer if you want a crunchy texture, otherwise these have a soft, gooey brownie-like interior.