You will love baking up a storm this Christmas with this recipe for Peppermint Brownie Cookies! Deliciously chewy and fudgy cookies full of cocoa flavors are drizzled with chocolate and topped with red and white candies! The perfect holiday treat!
Really, I never thought I’d put candies on cookies. On top of insanely CHEWY and FUDGY cookies that is. A chocolate lover’s dream come true.
Seriously. Chocolate. Lover’s. Dream. Come true. I did not all expect them to turn out like this, because wrapping my head around “brownie” and “cookie” at the same time just seemed impossible. But hooray: “Not as expected” actually means “even better” right here. Gooey, fudgy and super delicious like the best brownies ever had a baby with delicious chocolate cookies.
There’s times we just have to accept that kitchen accidents might just be that much better than our original plans. But uhm, when is chocolate ever an accident? That’s right, n to the ever.
As I told you yesterday (I know you’ve eagerly been waiting all night for this cookie recipe I hinted at) we spent some time this weekend with family (and the most beautiful dog ever who incidentally is also the hairiest dog ever), having a little pre-Christmas celebration because my in-laws will be back home for the holidays and my brother and sister in law are going away to visit her parents.
We had some good food, good laughs and loads of cookies. And now it’s just one more week until Christmas! Can you believe it? I know, me neither.
I love, love, LOVE Christmas and the time leading up to it. Like, kid-like joy over this holiday right here.
And how special is this year?! Our first Christmas with our baby! Is it OK for me to go all crazy over this?
Buy her a twenty-foot-tall Christmas tree and a teddy bear to match? Right, maybe not quite this bad but very-nearly-almost. And giving presents is just the BEST THING EVER. Really, I enjoy it more than getting presents. (Not saying that I don’t want any – Branimir, are you reading?)
But GIVING. It’s awesome. I love thinking up the perfect present for everyone, wrapping it nicely and then see their eyes get all shiny and happy because PRESENTS.
And this year, like pretty much every year, in my super-profesh gift-giving, Christmas-planning grown-up way I’m not prepared at all. Like, zero gifts ready. A week before C-Day. I’ve got a ton of work ahead of me.
But, I don’t really mind. Finding gifts is so much fun! Toys for the kids. Books for the readers. Cookbooks for the foodies. Homemade hot apple cider kits for extended family. Ooey-gooey, fudgy Peppermint Brownie Cookies for everyone.
And wrapping gifts is just as enjoyable – all the cute wraps, bows and gift tags! My secret passion for gift wrapping is almost embarrassing. But RIBBONS.
I’m really glad our family was here to eat some of these (mmkay, most of these) cookies. My very pregnant sister-in-law took home almost all of the leftovers as well which made my house very sad and Peppermint-Brownie-Cookies-less but my hips so,so,so super happy.
Seriously, if you’re planning on making a batch of these make sure to have some very pregnant women over, or at least one very chocolate-loving father-in-law because else you will not be able to stop eating and you’ll wake up in the morning with cookie crumbs all over your face, wondering what happened.
And whatever you do: Don’t tell anyone how much chocolate went into these bad boys.
- 1 pound semi-sweet chocolate chips, 450g
- 6 tablespoons unsalted butter, 85g
- 4 large eggs
- 1 cup white sugar, 200g
- 1/2 cup brown sugar, 100g
- 1/2 teaspoon peppermint extract
- 1/4 teaspoon salt
- 1/2 cup all-purpose flour, 62g
- 1/4 teaspoon baking powder
- 1 cup milk chocolate chips, 170g
- 1/4 cup white chocolate chips, melted, 42g
- 1/4 cup dark chocolate chips, melted, 42g
- Peppermint candies, crushed
- In a small saucepan, melt together the chocolate and butter, stirring occasionally. Allow to cool for 5 minutes.
- 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 the melted chocolate mixture using a rubber spatula. 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.
- 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!
- 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.
- The cookies keep in an airtight container for up to four days.