Peppermint Brownie Cookies
Ingredients
- 4ounces/113 grams semisweet chocolate
- ½cup/42 grams unsweetened cocoa powder
preferably Dutch-processed
- ½cup/113 grams unsalted butter
- 2 largeeggs
at room temperature
- ¾cup/150 grams granulated sugar
- ½cup/107 grams dark brown sugar
- 1 tspkosher salt
Diamond Crystal
- 1 ½ tsppeppermint extract
- ¾cup/90 grams all-purpose flour
- ¼cup/41 grams crushed peppermint candy
Directions
- 1
Heat the oven to 350 degrees. Line 2 baking sheets with parchment paper.
- 2
Put chocolate and ¼ cup/21 grams cocoa powder in a small heatproof bowl or glass measuring cup. Melt butter in a skillet or saucepan over medium-low heat until bubbly but not browned, and pour over the chocolate. Without stirring, let the mixture sit so the residual heat can melt the chocolate thoroughly while you whip the eggs and sugar.
- 3
Put the eggs, both sugars and the salt in the bowl of a stand mixer fitted with a whisk attachment. Whisk on medium-high speed until the mixture is pillowy and the sugars have begun to dissolve, 6 to 8 minutes.
- 4
Stir the chocolate mixture until glossy and smooth. If any solid pieces remain, you can microwave the mixture in 10-second bursts until everything is melted.
- 5
With the mixer on low speed, add the peppermint extract and then the chocolate mixture. Scrape the sides and bottom of the bowl with a spatula, then add the flour and remaining ¼ cup/21 grams cocoa, and mix on low until a few streaks of flour and cocoa remain. Use the spatula to finish folding in the dry ingredients to avoid overmixing. The dough will be looser than traditional cookie dough but not as thin as brownie batter.
- 6
Use a ¼-cup cookie scoop or measuring cup to scoop 12 (2-ounce) balls of batter onto the prepared sheets and bake. After 10 minutes, take the sheets out of the oven and bang them once on the counter to create a craggy surface and dense texture. Sprinkle a bit of crushed peppermint candy in the center of each cookie and return to the oven for another 2 minutes.
- 7
Let cool completely on the baking sheets. The cookies will keep for 4 days in an airtight container at room temperature.
Peppermint Brownie Cookies
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About this Recipe
Irresistible Peppermint Brownie Cookies: The Best of Both Worlds!
Are you a brownie edge enthusiast or a soft center lover? Do you crave fudgy decadence or a slightly cakey bite? Prepare to meet your new favorite Christmas cookie that satisfies every brownie craving: our incredible Peppermint Brownie Cookies. These festive winter desserts deliver the absolute best of a classic brownie, transformed into a convenient, delightful cookie with a refreshing twist.
Each bite offers an exquisite balance: wonderfully chewy edges, a gloriously tender, fudgy center, and that signature shiny, crackled top everyone adores. We achieve this deep, rich chocolate flavor by using semisweet chocolate and recommending Dutch-processed cocoa powder, which truly enhances the chocolatey notes and beautifully complements the vibrant peppermint extract. The real magic, however, comes from the delightful crunch of crushed peppermint candy sprinkled throughout, making these cookies an absolute holiday showstopper.
One of the secrets to their perfect texture and appearance is the extended whisking of the eggs and sugars. This step isn't fussy; it's essential for creating a stable batter that's easy to scoop and ensures that coveted shiny, crinkly top – the hallmark of any truly great brownie. These make-ahead friendly cookies are ideal for holiday platters, cookie exchanges, or simply enjoying with a warm mug of cocoa. Get ready to impress with this unique and utterly delicious twist on two beloved treats!