Peppermint Brownie Cookies
Peppermint Brownie Cookies
Bake Time: 8 minutes
Prep time: 10 minutes
Total time: 18 Minutes
Yields 12 cookies
If the holidays were a cookie they’d be these rich, gooey, and pepperminty cookies. Great to bring to a holiday party, girls night in, or to pair with a cozy holiday movie night.
Ingredients
1/3 cup cocoa powder
1/2 stick unsalted butter
1/4 cup neutral oil (vegetable or grapeseed)
6oz chopped chocolate or chocolate chips (I like to use dark chocolate)
1 cup of light brown sugar
1/4 cup of white sugar
2 eggs
1/2 teaspoon vanilla
1 cup flour
2 teaspoons of espresso powder
pinch kosher salt
1 box of Andes peppermint (See Note below)
1 5oz bag of Ghirardelli Peppermint Bark Squares (See Note below)
Note: Any peppermint candy will work. I chose Andes Peppermint to give the cookies a big peppermint flavor so if you like a more subtle peppermint in your cookies just omit these and opt for just the Ghirardelli bark.
Instructions:
Preheat oven to 350°F and prep cookie sheets with parchment paper.
Chop the peppermint candies and set aside.
In a medium bowl (preferably metal or glass, you will be putting this over a sauce pan on the oven to double boil), add the cocoa powder and 1/4 cup of boiling water. Whisk until saturated.
In a sauce pan bring about 3 inches of water to a simmer. While that is heating up, add chocolate, butter, and oil to the bloomed cocoa powder. Place over the simmering sauce pan and stir constantly until chocolate and butter are melted. Remove from heat. and let cool
While the chocolate mixture is cooling, in a small bowl, whisk together the flour, espresso powder, and salt. Set aside.
Add the eggs and vanilla to the chocolate mixture and whisk until smooth. Really use that muscle to whisk the eggs completely. Thats how you will get a more crackly shiny top. (Shout out to Claire Saffitz she taught me that in her brownie recipe).
Add in the flour mixture. mixing until combined but careful to not over mix. Should only need to mix it for about a minute.
Add in your peppermint chunks and any additional chocolate you wish.
Using a 2.75 Ounce cookie scoop, scoop on to your baking sheets. Bake for 8-10 minutes (if you are using a smaller cookie scoop lessen bake time). You want them you be just crackly on top, they will still be a little doughy in the middle but will finish baking out of the oven on the warm cookie sheet.
Pro Tip: I typically test one cookie on a sheet to check how much time time my specific oven takes to bake.
Enjoy warm on its own or with peppermint ice cream if you’re obsessed with peppermint like I am.
If you made this recipe, I would love to see it!
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