Peppermint Brownie Cookies Recipe
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!
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
- 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.