Classic Fudgy Peppermint Brownie Cookies
Indulge in these rich, fudgy brownie cookies infused with refreshing peppermint, perfect for a festive treat or any time you crave a delightful combination of chocolate and mint.
Equipment
- Heatproof bowl
- Saucepan
- Large bowl
- Whisk
- Baking sheets
- Wire rack
Ingredients
Wet Ingredients
- 1/2 cup unsalted butter
- 4 oz good quality bittersweet or semi-sweet chocolate (chips or chopped)
- 1 cup granulated sugar
- 1/2 cup brown sugar packed
- 2 large eggs
- 1 teaspoon peppermint extract (or to taste)
Dry Ingredients
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder (Dutch-processed recommended)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Topping
- 1/4 cup crushed peppermint candies or candy canes for topping
Instructions
Preparation
- Melt butter and chocolate in a heatproof bowl over simmering water or in the microwave, then cool slightly.
- Whisk melted chocolate mixture with sugars until smooth, then beat in eggs one at a time until glossy, and stir in peppermint extract.
- In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt.
- Gradually add dry ingredients to wet ingredients, mixing until just combined; do not overmix.
- Cover and chill the dough in the refrigerator for at least 30 minutes, and up to 2 hours.
Baking
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
- Scoop dough onto prepared baking sheets, leaving 2 inches between cookies, and press crushed candy cane into the top of each.
- Bake for 10-12 minutes until edges are set and centers are still soft and fudgy; avoid overbaking.
- Cool cookies on baking sheets for a few minutes before transferring to a wire rack to cool completely.
Notes
For extra fudgy cookies, be careful not to overbake. The chilling step is essential for easier handling and a better texture, so don't skip it!