Fudgy Peppermint Brownie Cookies

Oh gosh–look at the weather report: windy with a 100% chance of cookies today. It’s Christmas cookie season, which means you NEED these fudgy peppermint brownie cookies. They have a dense, brownie texture and have the perfect balance of chocolate and mint!

Fudgy Peppermint Brownie Cookies

It’s the most wonderful time of the year: cookie season. This season is my absolute favorite and I’ll let you right now…I looked at the weather forecast and there is a 100% chance of cookies every single day this week. YA HEARD ME. We’re bringing you a whole week of holiday cookies.

We obviously had to start off strong, which is exactly where these peppermint brownie cookies come in. Thesefudgy brownie cookies are out of this world good. Picture the *exact* dense, fudgy texture of a a homemade brownie, but in perfect cookie form. Now add a little minty splash and some crushed up candy canes. Can you picture it? Yeah. You need them.

Ingredients for peppermint brownie cookies

These peppermint brownie cookies may look fancy, but they’re actually pretty easy to make. They call for all the same ingredients you’d need to make homemade brownies with a few exceptions. You’ll need a little more dry ingredients and a little less wet, but you’ll get the exact same fudgy brownie texture! Here’s your shopping list:

• Cocoa Powder: Of course all chocolate desserts need cocoa powder. We love Rodelle’s cocoa powder, but any high quality, dutch processed cocoa powder will work well!
• Chocolate: In addition to the cocoa powder you’ll need squares of baking chocolate. Make sure you’re using a bittersweet or dark chocolate unsweetened chocolate as milk chocolate will be too sweet for these brownies.
• Flour: All purpose flour will keep these chocolate cookies soft! We’ve also had success using Bob’s Redmill 1:1 Gluten Free Flour if you’re looking to make them gfree.
• Salt: Salt is a key ingredient in sweet treats. It will take your desserts from good to great. You’ll need salt in the brownie batter, but we also love to top these fudgy chocolate cookies with a sprinkle of sea salt for a ~gourmet~ cookie.
• Butter: You’ll need melted butter to keep these peppermint brownie cookies super soft and decadent.
• Sugar: We used a combination of brown sugar and granulated sugar to give you a chewy and perfectly sweet cookie.
• Espresso Powder: We always use espresso powder in our chocolate treats to enhance the chocolate flavor. You won’t taste the coffee at all–just deep, rich chocolate!
• Peppermint Extract: I always keep peppermint extract around the holidays for adding a little festive flavor to your favorite chocolate sweets.
• Eggs: Make sure your eggs are room temperature to prevent them from splitting the warm chocolate.
• Candy Canes: You don’t have to top these guys with crushed up candy canes but it makes them look super cute and gives a nice, minty crunch.

Tips for the best brownie cookies

To ensure that every bite of these brownie cookies is as fudgy, chocolatey, and perfect as it should be, follow the recipe to a T and take our advice. We’ve made these fugdy chocolate cookies more than a few times. You can trust us 🙂

• Work quickly: To ensure your cookies get that glossy, crackly top signature brownie finish, it’s best to pop the brownie cookies in the oven as soon a you make the dough. In my book, this is preferable because there’s NO CHILL TIME. In other words, you can get cookies in your belly in 20 minutes from start to finish.
• Use high quality chocolate: You’ll need a combination of cocoa powder and real chocolate to make these fudgy chocolate cookies. As with all chocolate desserts, we recommend you use high quality cocoa. For cocoa powder we love Rodelle. For chocolate, we love to bake with Ghiradelli, Guittard, Lindt, or another high quality brand.
• Don’t forget the espresso powder: Espresso powder will enhance and deepen the chocolate flavor. So don’t worry about your cookies tasting like coffee. The only thing you’ll taste is scrumptious chocolate.
• Do NOT over bake them: There are few things worse than over baked cookies. Make sure to take the brownies out as soon as they crackle when they are still raw and gooey in the middle. The cookies will continue to cook as the cool and you’ll be left with perfectly gooey middles.

How to store chocolate brownie cookies

Just like brownies, these chocolate cookies will stay moist, fudgy and tender for days. It’s best to store them in an airtight container or a plastic bag to preserve their flavor and texture as long as possible. The other great news? These chocolate brownie cookies freeze super well. Seal them in an airtight freezer bag for up to 3 months for delicious brownie cookies whenever you want.

Grab yourself a glass of milk and enjoy! We’ll be back tomorrow with more cookies. And the next day. And the next day. AND THE NEXT DAY.

GET EXCITED.

XXX

• Author: Sofi | Broma Bakery
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25mins
• Yield: 12 cookies
• Category: dessert
• Method: oven
• Cuisine: american

Fudgy Peppermint Brownie Cookies

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Oh gosh–look at the weather report: windy with a 100% chance of cookies today. It’s Christmas cookie season, which means you NEED these fudgy peppermint brownie cookies. They have a dense, brownie texture and have the perfect balance of chocolate and mint!

• Author: Sofi | Broma Bakery
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25mins
• Yield: 12 cookies
• Category: dessert
• Method: oven
• Cuisine: american

Units: USM

Ingredients

• 8 ounces bittersweet chocolate, chopped
• 6 Tablespoons unsalted butter
• 3/4 cup brown sugar
• 1/4 cup white sugar
• 2 eggs, room temperature
• 1 teaspoon vanilla extract
• 1 teaspoon peppermint extract
• 3/4 cup all purpose flour
• 1/4 cup cocoa powder
• 1/4 teaspoon salt
• 2 teaspoons espresso powder
• 3 candy canes, crushed (about 1/4 cup)

Instructions

1. Preheat the oven to 350°F and line 2 cookie sheets with parchment paper.
2. In a microwave safe bowl, combine the butter and finely chopped chocolate. Microwave in 15 second increments, stirring well between each until the chocolate is completely smooth and melted. Do not overheat the chocolate as this can burn it. Set aside.
3. In a stand mixer fit with the whisk attachment, combine the eggs and sugars. Beat on high speed until light and pale yellow in color, about 3 minutes.
4. With the mixer on low, slowly add in the chocolate and butter mixture, mixing until completely homogenous. Stop the mixer.
5. Add the peppermint and vanilla extract and mix to combine.
6. Add the flour, cocoa powder, salt, and espresso powder. Mix until combined. The dough will be soft.
   To get the distinct glossy tops, do not let the dough sit! As soon as the dough is mixed, use a standard size cookie scoop to scoop out the cookies onto the prepared cookie sheets, dropped about 2 inches apart. Bake for 10 minutes or until the cookies have crackled and are set on the edges, but still gooey in the middle.
7. As soon as the cookies come out of the oven top with crushed up candy canes.
8. Allow to cool before eating!