why make this recipe
Peppermint Brownie Cookies are a delightful treat that combines the rich, fudgy flavor of brownies with a refreshing peppermint twist. These cookies are perfect for holiday gatherings or a cozy night in. They are easy to make and will definitely impress your family and friends with their taste and festive appearance. The combination of chocolate and peppermint creates a mouthwatering experience that is hard to resist.
how to make Peppermint Brownie Cookies
Ingredients:
- 1 cup unsalted butter, cut into cubes
- 4 ounces good quality unsweetened chocolate, finely chopped
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 4 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1 teaspoon pure peppermint extract
- 1 cup all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips (optional)
- 1/2 cup unsalted butter, softened to room temperature (for frosting)
- 3 cups powdered sugar, sifted (for frosting)
- 1/4 cup whole milk or heavy cream, plus more if needed (for frosting)
- 1/2 teaspoon pure vanilla extract (for frosting)
- 3/4 teaspoon pure peppermint extract (for frosting)
- Pinch of salt (for frosting)
- 8-10 small candy canes or 4-5 large candy canes, finely crushed (for topping)
Directions:
- Preheat your oven to 350 degrees F (175 degrees C). Line two large baking sheets with parchment paper or silicone baking mats.
- In a medium-sized, heatproof bowl, combine the unsalted butter cubes and finely chopped unsweetened chocolate over a double boiler until melted.
- In a large mixing bowl, combine the granulated sugar and light brown sugar, then add the eggs and beat until light and fluffy.
- Reduce mixer speed and mix in the melted chocolate mixture. Add the vanilla and peppermint extract.
- In another bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the wet mixture. If using chocolate chips, fold them in.
- Scoop rounded spoonfuls of batter onto the prepared sheets, leaving space between each cookie.
- Bake for 10-12 minutes until edges are set but centers are soft. Cool cookies on baking sheets for 5 minutes, then transfer to wire racks.
- For the frosting, cream butter until fluffy, gradually add powdered sugar, then milk, vanilla, peppermint extract, and salt until smooth.
- Crush candy canes. Once cookies are cool, frost them and sprinkle with crushed candy canes.
how to serve Peppermint Brownie Cookies
Serve your peppermint brownie cookies on a festive plate. They are great for sharing at parties or giving as gifts. You can add a drizzle of chocolate on top for an extra touch. Pair them with a glass of milk or hot chocolate for a delicious treat.
how to store Peppermint Brownie Cookies
Store your cookies in an airtight container at room temperature for up to one week. If you want them to last longer, you can freeze them for up to three months. Just make sure to layer them with parchment paper to prevent sticking.
tips to make Peppermint Brownie Cookies
- Make sure to use good quality chocolate for the best flavor.
- Let the butter and eggs come to room temperature for a smoother batter.
- Don’t overbake the cookies; they should be soft in the center.
- Feel free to adjust the amount of peppermint extract according to your taste.
variation
You can add nuts like walnuts or pecans for added texture. For a different flavor, try using orange extract instead of peppermint.
FAQs
Q1: Can I make these cookies gluten-free?
A1: Yes! You can substitute the all-purpose flour with a gluten-free flour blend.
Q2: How do I make the cookies less sweet?
A2: You can reduce the amount of sugar in the cookie batter and the frosting to make them less sweet.
Q3: Can I skip the frosting?
A3: Absolutely! The cookies are delicious on their own, even without frosting.
Peppermint Brownie Cookies
- Total Time: 27 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Delightful peppermint brownie cookies that combine fudgy chocolate with a refreshing peppermint twist, perfect for holiday gatherings.
Ingredients
- 1 cup unsalted butter, cut into cubes
- 4 ounces good quality unsweetened chocolate, finely chopped
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 4 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1 teaspoon pure peppermint extract
- 1 cup all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips (optional)
- 1/2 cup unsalted butter, softened to room temperature (for frosting)
- 3 cups powdered sugar, sifted (for frosting)
- 1/4 cup whole milk or heavy cream, plus more if needed (for frosting)
- 1/2 teaspoon pure vanilla extract (for frosting)
- 3/4 teaspoon pure peppermint extract (for frosting)
- Pinch of salt (for frosting)
- 8-10 small candy canes or 4-5 large candy canes, finely crushed (for topping)
Instructions
- Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper or silicone mats.
- Combine the unsalted butter cubes and chopped chocolate in a heatproof bowl over a double boiler until melted.
- In a mixing bowl, combine granulated sugar, light brown sugar, and eggs, and beat until light and fluffy.
- Mix in the melted chocolate mixture and add vanilla and peppermint extracts.
- In another bowl, whisk together flour, cocoa powder, baking powder, and salt, then gradually add to the wet mixture. Fold in chocolate chips if using.
- Scoop rounded spoonfuls onto the prepared sheets, leaving space between each cookie.
- Bake for 10-12 minutes until edges are set but centers are soft. Cool on baking sheets for 5 minutes, then transfer to wire racks.
- For frosting, cream butter until fluffy, then gradually mix in powdered sugar, milk, vanilla, peppermint extract, and salt until smooth.
- Crush candy canes. Frost cooled cookies and sprinkle with crushed candy canes.
Notes
For extra texture, consider adding nuts like walnuts or pecans. Store in an airtight container for up to one week, or freeze for up to three months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American