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Fudgy Peppermint Brownie Cookies Recipe

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3.8 from 5 reviews

These Fudgy Peppermint Brownie Cookies are the perfect holiday treat with a dense, fudgy brownie texture and a delightful balance of rich chocolate and refreshing mint. With a glossy crackled top and a gooey center, topped with crushed candy canes for a festive crunch, these cookies are a must-bake this Christmas season.

Ingredients

Chocolate Mixture

  • 8 ounces bittersweet chocolate, chopped
  • 6 Tablespoons unsalted butter

Wet Ingredients

  • 3/4 cup brown sugar
  • 1/4 cup white sugar
  • 2 eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon peppermint extract

Dry Ingredients

  • 3/4 cup all purpose flour
  • 1/4 cup cocoa powder
  • 1/4 teaspoon salt
  • 2 teaspoons espresso powder

Topping

  • 3 candy canes, crushed (about 1/4 cup)

Instructions

  1. Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two cookie sheets with parchment paper to ensure the cookies bake evenly and don’t stick.
  2. Melt Chocolate and Butter: In a microwave-safe bowl, combine the chopped bittersweet chocolate and unsalted butter. Microwave in 15-second increments, stirring between each until fully melted and smooth. Be careful not to overheat to prevent burning. Set aside to cool slightly.
  3. Beat Eggs and Sugars: Using a stand mixer fitted with a whisk attachment, beat the eggs, brown sugar, and white sugar on high speed until the mixture is light and pale yellow, about 3 minutes. This aerates the batter for a tender crumb.
  4. Incorporate Chocolate Mixture: Lower the mixer speed to low and slowly add the melted chocolate and butter mixture, mixing just until combined and smooth. Then stop the mixer.
  5. Add Extracts: Stir in the peppermint and vanilla extracts until well incorporated, giving the cookies their signature festive flavor.
  6. Add Dry Ingredients: Add the all-purpose flour, cocoa powder, salt, and espresso powder to the bowl. Mix until just combined; the dough will be soft and slightly sticky.
  7. Scoop and Bake: Without letting the dough sit (to preserve the glossy tops), use a standard cookie scoop to drop spoonfuls onto the prepared cookie sheets, spacing each about 2 inches apart. Bake for 10 minutes or until the cookies develop crackled tops and are set around the edges but remain gooey in the center.
  8. Top with Candy Canes: Immediately upon removing from the oven, sprinkle the crushed candy canes evenly over the warm cookies to infuse a fresh peppermint crunch as they cool.
  9. Cool and Serve: Allow cookies to cool on the baking sheets before transferring to a wire rack or serving plate. This helps them set perfectly without losing their fudgy texture.

Notes

  • For best results, use room temperature eggs to ensure even mixing.
  • Do not let the dough rest before baking to maintain the shiny, crackled tops.
  • If you’d like a stronger coffee flavor, increase espresso powder to 3 teaspoons.
  • Store cookies in an airtight container at room temperature for up to 5 days.
  • These cookies freeze well—place in a sealed container and freeze for up to 2 months.

Find it online: https://yumntasty.com/fudgy-peppermint-brownie-cookies-recipe/