Peppermint Brownie Cookies
A delectable blend of rich chocolate and refreshing peppermint, these soft and fudgy cookies are perfect for holiday gatherings or cozy winter nights.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour Can substitute with gluten-free flour.
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter (melted)
- 1 cup granulated sugar
- ½ cup brown sugar (packed)
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
Add-ins
- ¾ cup semi-sweet chocolate chips
- ¼ cup crushed candy canes Can also use peppermint candies.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare your baking sheets with parchment paper or a silicone mat.
- In a large bowl, combine the dry ingredients: all-purpose flour, cocoa powder, baking powder, and salt. Mix well and set aside.
- In another bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth.
- Add the eggs, vanilla extract, and peppermint extract to the butter-sugar mixture, mixing until thoroughly combined.
- Gradually fold the dry ingredients into the wet mixture until a dough forms. Optionally, chill the dough in the refrigerator for about 30 minutes for tighter, fudgier cookies.
- Scoop the dough using a cookie scoop or tablespoon, and place dollops onto the prepared baking sheets. Top each cookie with chocolate chips and a sprinkle of crushed candy canes.
- Bake for 10-12 minutes, or until the edges are set but the centers are still soft. Let cool on the sheets before transferring to a wire rack.
Serving Suggestions
- Serve warm with a scoop of vanilla ice cream or alongside peppermint hot chocolate.
Storage
- Store cookies in an airtight container at room temperature for up to a week or freeze for up to three months.
Notes
For extra flavor, try adding a tablespoon of instant espresso powder to enhance the chocolate flavor. For chewy cookies, avoid overbaking.