Brownie Peppermint Cookies

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5 from 13 votes

Super easy chocolate peppermint cookies, with a soft and fudgy center, and slightly crispy edges

Prep Time20

Cook Time10

Total Time1 30

Servings: 26 cookies

Author: Maria Corcuera

Ingredients

1 Cup milk chocolate chips or a chocolate bar cut in small pieces
1 Cup semi-sweet Chocolate chips or a chocolate bar cut in small pieces
1/2 Cup unsalted butter
3/4 Cup all-purpose flour
2 Tablespoons cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
3 large eggs room temperature
1/4 Cup granulated sugar
3/4 Cup light brown sugar
1 Teaspoon peppermint extract
3/4 Cup semi-sweet chocolate chips
1/2 Cup white chocolate melted
1/4 Cup crushed peppermint candy

Instructions

Over a medium sized sauce pan, in lowest heat, melt chocolate and butter, stirring occasionally. Set aside
1 Cup (180 g) milk chocolate chips, 1 Cup (180 g) semi-sweet Chocolate chips, 1/2 Cup (113.5 g) unsalted butter
In a separate bowl, mix flour, cocoa, baking powder and salt
3/4 Cup (93.8 g) all-purpose flour, 2 Tablespoons cocoa powder, 1 teaspoon baking powder, 1/2 teaspoon (0.5 teaspoon) salt
Over a mixing bowl with a whisk attachment combine eggs, granulated sugar, light brown sugar and peppermint extract, and whisk on high speed for 4-5 minutes, until light and fluffy. Reduce speed and beat in chocolate mixture for 1 minute in medium speed
3 large eggs, 1/4 Cup (50 g) granulated sugar, 3/4 Cup (165 g) light brown sugar, 1 Teaspoon peppermint extract
Add flour mixture and mix until combined. Do not over beat! Fold in chocolate chips, cover and refrigerate for 1 hour
3/4 Cup (135 g) semi-sweet chocolate chips
Pre-heat oven to 350 F and line 3 baking sheets with parchment paper. Using a 1.5 Tablespoon cookie scoop, form cookies and place them on prepared parchment paper 2.5 inches apart. Dough will be very sticky!
Bake for 10 minutes, remove from the oven and if cookies are irregular, use a circular cookie cutter slightly bigger than your cookies and make a circular motion to swirl the cookies around inside the cookie cutter. This needs to be done when cookies are still warm! let cool for 3 minutes, then transfer to a wire rack to cool completely
Using a piping bag, drizzle cookies with white chocolate and sprinkle with peppermint candy
1/2 Cup (66 g) white chocolate, 1/4 Cup (59.1 g) crushed peppermint candy

Notes

*Take eggs out of the fridge 30-45 minutes prior to using

*Re-shape cookies using a bigger cookie cutter immediately when they're out of the oven, while still warm

*You can use a spatula to transfer cookies to avoid breaking them

Nutrition