Chocolate Peppermint Cookies
Soft. Crackly. Decadent. My Chocolate Peppermint Cookies are the perfect combination of a cozy fudgy brownie and a refreshing mint candy cane - all packed into one delicious holiday cookie! These candy cane brownie cookies have a delicate, crackled exterior, sprinkled with candy cane and the most chewy and delicious, chocolate-peppermint interior.
Ingredients
- 8 oz Semi-sweet Chocolate (good quality chocolate chips or finely chopped chocolate)
- 1/4 cup Unsalted Butter
- 2/3 cup All-purpose Flour spooned and levelled
- 1/4 cup Cocoa dutch processed
- 1 tsp Baking Powder
- 1 tsp Espresso Powder finely ground, instant
- 1/2 tsp Flaked Salt sea salt or Kosher salt
- 2 Eggs large, room temperature
- 1/2 cup Granulated Sugar
- 1/2 cup Light Brown Sugar packed
- 1 tsp Vanilla Extract
- 1 tsp Peppermint Extract
- 1/4 cup Crushed candy canes or peppermint candies
Instructions
- Preheat oven to 350F (325 convection bake). Line 2 baking sheets with parchement paper. Set aside.
- In a medium bowl, whisk together flour, cocoa, baking powder, espresso powder and salt. Set aside.
- In a small, heat-safe bowl, combine chocolate (chips or chopped pieces) with butter. In the microwave (or over a double boiler), melt mixture until smooth and glossy. Allow mixture to cool while you continue with the next step.
- In a large bowl, combine eggs with sugar and extracts (vanilla and peppermint). Vigorously beat egg mixture until doubled in volume, smooth, and pale yellow in colour (note: if using an electric mixer, mix at medium-high setting for approx. 5 minutes).
- Add slightly cooled melted chocolate mixture to the whipped egg mixture and stir to combine. Finally, add flour mixture into chocolate batter. Stir to combine.
- Using a small/medium cookie scoop, scoop approx. 2 tsp of cookie batter onto lined baking sheet, spacing spoonfuls ~2" apart.
- Sprinkle tops of brownie cookies with crushed candy cane pieces.
- Bake cookies at 350F for ~13 min, or until the surface of each cookie has become cracked, glossy, and is firm at the edges. Allow cookies to cool completely on a baking sheet (at least 10 min).
- Enjoy!
Notes
Sofia’s Tips:
Have you tried this recipe!? I would love to know what you think! Leave a comment below!
- This recipe measures flour by spooning it into the measuring cup and leveling off the top with a knife
- These brownie cookies bake fast! A little bit under baked is better than over baked as they will continue to bake once removed from the oven!
- Good quality chocolate (roughly chopped) will melt into butter better than chocolate chips so when possible, use high quality chocolate for these brownies!
- These cookies can be stored in the freezer sealed in an air-tight freezer bag, for up to 3 months.
Tried this recipe?Let us know how it was!