Peppermint Brownie Cookies
This fudgy and decadent brownie batter is studded with bits of refreshing peppermint, creating a divine combination that will make your taste buds tingle. Sink your teeth into a cookie that's a harmonious blend of rich chocolate and cool mint, and let the indulgence take you to cookie heaven!
Tasty Team
95% would make again
Under 30 minutes
Under 30 minutes
Ingredients
for 12 cookies
- 7 oz semi-sweet chocolate chips (175 g)
- 8 tablespoons unsalted butter, cubed, plus 1 tablespoon
- 1 ½ teaspoons peppermint extract
- 1 cup all-purpose flour (125 g)
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- 2 tablespoons dutch processed cocoa powder
- 1 tablespoon black cocoa powder
- 2 large eggs, room temperature
- ¾ cup sugar (150 g)
- ½ cup dark brown sugar (110 g), packed
- ¼ cup candy cane (30 g), crushed
- 2 cups water (480 mL), for melting chocolate
Nutrition Info
- Calories 290
- Fat 15g
- Carbs 36g
- Fiber 1g
- Sugar 23g
- Protein 3g
Estimated values based on one serving size.
Preparation
- Preheat the oven to 350°F (180˚C). Line 2 large baking sheets with parchment paper or nonstick baking mats.
- Bring a small pot of water to a simmer. Add the chocolate chips, butter, and peppermint extract to a medium heatproof bowl and place over the simmering water. Melt, stirring often until smooth, about 10 minutes. Remove the bowl from the heat and set aside.
- In a large bowl, sift together the flour, baking powder, salt, Dutch-process cocoa powder, and black cocoa powder. Whisk to combine.
- Add the eggs to the bowl of a stand mixer fitted with the whisk attachment or a large bowl with an electric hand mixer and whip on high speed until foamy, about 1 minute. Continue mixing while slowly adding the granulated and brown sugar until the mixture is pale and falls into ribbons, about 9 minutes.
- Add the melted chocolate mixture to the whipped eggs and mix on low speed until just combined.
- Add the dry ingredients and mix again until smooth.
- Using an ice cream scoop, immediately scoop the cookies onto the prepared baking sheets and smooth the tops with your finger.
- Bake for 8 minutes, then remove the cookies from the oven and sprinkle the tops with crushed candy canes. Return the cookies to the oven and bake for another 4 minutes, until the tops are cracked and shiny. Remove from the oven and immediately smack the baking sheets against the countertop, then let the cookies cool completely on the pans.
- Note: If black cocoa powder is not available in your grocery store, cookies can be made using 3 tablespoons of Dutch-process cocoa powder; simply swapping the black cocoa for the Dutch-process.
- Enjoy!
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