Peppermint Brownie Cookies
Classic brownie cookies with the perfect hint of peppermint, topped with crushed peppermint candies.
Equipment
Ingredients
- 1/2 cup Unsalted butter softened
- 12 oz. Semi Sweet or Milk Chocolate chips
- 3 whole Eggs room temperature
- 1/2 cup Brown sugar packed
- 3/4 cup Granulated sugar
- 1 tbsp Vanilla extract
- 2 tsp Peppermint extract
- 1/2 tsp Baking soda
- 1 tsp Salt
- 1 1/4 cups All purpose flour
- 1/4 cup Unsweetened cocoa powder
- Crushed peppermints for topping
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.1/2 cup Unsalted butter, 12 oz. Semi Sweet or Milk Chocolate chips
- 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.3 whole Eggs, 1/2 cup Brown sugar, 3/4 cup Granulated sugar, 1 tbsp Vanilla extract, 2 tsp Peppermint extract
- 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.1/2 tsp Baking soda, 1 tsp Salt, 1 1/4 cups All purpose flour, 1/4 cup Unsweetened cocoa powder
- 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.*Crushed peppermints
- 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.
Nutrition
Serving: 1cookieCalories: 189kcalCarbohydrates: 23gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 31mgSodium: 131mgPotassium: 116mgFiber: 2gSugar: 16gVitamin A: 154IUCalcium: 19mgIron: 1mg