Description
These Fudgy Peppermint Brownie Cookies have a dense, brownie-like texture with a rich chocolate flavor and the perfect balance of chocolate and peppermint. Topped with crushed candy canes, they make a festive and easy Christmas cookie.
Ingredients
Scale
- 8 ounces bittersweet chocolate, chopped
- 6 Tablespoons unsalted butter
- 3/4 cup brown sugar
- 1/4 cup white sugar
- 2 eggs, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 3/4 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/4 teaspoon salt
- 2 teaspoons espresso powder
- 3 candy canes, crushed (about 1/4 cup)
Instructions
- Preheat the oven to 350°F and line 2 cookie sheets with parchment paper.
- In a microwave-safe bowl, combine the butter and finely chopped chocolate. Microwave in 15-second increments, stirring well between each, until the chocolate is completely smooth and melted. Do not overheat the chocolate. Set aside.
- In a stand mixer fitted with the whisk attachment, combine the eggs and sugars. Beat on high speed until light and pale yellow in color, about 3 minutes.
- With the mixer on low, slowly add the melted chocolate and butter mixture, mixing until completely combined. Stop the mixer.
- Add the peppermint extract and vanilla extract and mix to combine.
- Add the flour, cocoa powder, salt, and espresso powder. Mix until combined. The dough will be soft.
- Immediately use a standard-size cookie scoop to portion the dough onto the prepared cookie sheets, spacing the cookies about 2 inches apart. Bake for 10 minutes, or until the cookies have crackled and the edges are set while the centers remain gooey.
- As soon as the cookies come out of the oven, top them with the crushed candy canes.
- Allow the cookies to cool before eating.
Notes
- Work quickly after mixing the dough so the cookies develop their signature glossy, crackled brownie tops.
- Use high-quality bittersweet or dark chocolate and cocoa powder for the richest chocolate flavor.
- Espresso powder enhances the chocolate flavor without making the cookies taste like coffee.
- Do not overbake the cookies. The centers should still look gooey when they come out of the oven and will continue to set as they cool.
- Store cooled cookies in an airtight container or sealed plastic bag to preserve their fudgy texture.
- For longer storage, freeze the cookies in an airtight freezer bag for up to 3 months.
- For a gluten-free version, use a 1:1 gluten-free all-purpose flour blend.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 234 kcal
- Sugar: 29 g
- Sodium: 65 mg
- Fat: 12.1 g
- Saturated Fat: 7.3 g
- Unsaturated Fat: 4.8 g
- Trans Fat: 0 g
- Carbohydrates: 32.1 g
- Fiber: 1.3 g
- Protein: 2.1 g
- Cholesterol: 46 mg