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