Peppermint Brownie Cookies
These peppermint brownie cookies are fudgy in the center, topped with a crackly exterior and accented with chocolate chips and crushed candy cane for a festive touch.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter (melted)
- 1 cup granulated sugar
- ½ cup brown sugar (packed)
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
- ¾ cup semi-sweet chocolate chips
- ¼ cup crushed candy canes or peppermint candies
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment or silicone mats.
- In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt until uniform.
- In a large bowl, stir melted butter with granulated sugar and brown sugar until glossy. Whisk in eggs, vanilla extract, and peppermint extract until smooth.
- Fold the dry mix into the wet until just combined. Stir in chocolate chips and crushed candy canes without overmixing.
- For thicker cookies, chill the dough for 20–30 minutes if desired.
- Use a medium cookie scoop to portion dough onto prepared sheets, spacing them 2 inches apart. Optionally, press extra chocolate chips or crushed peppermint on top.
- Bake for 9–12 minutes until tops are crackly and edges look set but centers jiggle slightly.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Use Dutch-process cocoa for a deeper chocolate flavor. For dairy-free, substitute butter with firm coconut oil and use dairy-free chocolate chips. Adjust peppermint extract for desired flavor intensity.
Find it online: https://www.wholesomeeasy.com/peppermint-brownie-cookies/