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Yield: 30 cookies
Ready In: 1 hr 45 mins
Year after year, I love baking up a storm for Christmas with my recipe for Peppermint Brownie Cookies. They are the most chewy and fudgy cookies I've ever tasted, full of cocoa and peppermint flavors. I drizzle mine with chocolate and let my kids sprinkle them with crushed red and white candies peppermint candies. My family knows it isn't Christmas until I make these – the perfect holiday treat!In case you're not too wild about peppermint, I also make these as regular Brownie Cookies. You'll definitely lose some of that seasonal magic if you ask me, but they are just as fudgy and irresistible.
- Casserole Dish
- Baking Sheet
- 1 pound semi-sweet chocolate (yes, that's one pound, indeed)
- 6 tablespoons unsalted butter
- 4 large eggs
- 1 cup white sugar
- ½ cup brown sugar
- ½ teaspoon peppermint extract (or more to taste)
- ¼ teaspoon salt
- ½ cup all-purpose flour
- ¼ teaspoon baking powder
- 1 cup milk chocolate chips
- ¼ cup white chocolate (melted)
- peppermint candies (crushed)
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- Melt butter and chocolate: In a small saucepan, melt together the chocolate and butter, stirring occasionally. Allow to cool for 5 minutes.
- Make cookie dough: In the meantime, beat the eggs and both sugars together in a large bowl until light in color, about 5 minutes. Beat in the peppermint extract and salt. Carefully fold in ⅓ of the melted chocolate mixture using a rubber spatula, then fold in the rest. Sift in the flour and baking powder and gently fold in too. Stir in the milk chocolate chips. Pour into a shallow baking dish and freeze for an hour or until firm.
- Scoop and bake: When ready to bake, preheat the oven to 350°F (175°C) and line three baking sheets with parchment paper. Depending on what size cookies you want, scoop 2-3 tablespoon-sized balls onto the baking sheets (works great with an ice-cream scoop), set about 2 inches apart. Bake for 10-15 minutes or until the edges are looking dry and the tops are crackled. The cookies will still be very soft when finished baking!
- Cool: Let the cookies cool on the baking sheet for 10 minutes or until they are firm enough to be transferred to a wire rack. Cool completely before drizzling with the melted white and dark chocolate and sprinkling with the crushed peppermint candies.
- Store: The cookies keep in an airtight container for up to four days (see notes for freezer instructions).