why make this recipe
Peppermint Brownie Cookies are a perfect treat for the holiday season or any time you crave something rich and minty. These cookies combine the best of brownies and cookies, offering a fudgy center with a delightful peppermint twist. Topped with creamy frosting and crushed candy canes, they are not only delicious but also visually appealing. Baking these cookies creates a lovely aroma in your kitchen that will surely warm the hearts of your family and friends.
how to make Peppermint Brownie Cookies
Ingredients:
- 1 cup unsalted butter, cut into cubes
- 4 ounces good quality unsweetened chocolate, finely chopped
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 4 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1 teaspoon pure peppermint extract
- 1 cup all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips (optional)
- 1/2 cup unsalted butter, softened to room temperature (for frosting)
- 3 cups powdered sugar, sifted
- 1/4 cup whole milk or heavy cream, plus more if needed
- 1/2 teaspoon pure vanilla extract (for frosting)
- 3/4 teaspoon pure peppermint extract (for frosting)
- Pinch of salt (for frosting)
- Optional: 1-2 drops green food coloring
- 8-10 small candy canes or 4-5 large candy canes, finely crushed (for topping)
Directions:
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Melt the butter and chocolate together in a double boiler until smooth; cool slightly.
- In a large bowl, beat the granulated sugar, brown sugar, and eggs until thick and fluffy.
- Mix in the melted chocolate and butter, then add the vanilla and peppermint extracts.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Gradually combine the dry ingredients with the wet mixture until just mixed, folding in chocolate chips if using.
- Drop balls of dough onto the prepared sheets, leaving space between cookies.
- Bake for 10-12 minutes, then cool on the baking sheets for 5 minutes before transferring to wire racks.
- For frosting: Beat softened butter until fluffy, gradually mix in powdered sugar, then add milk, extracts, and salt until smooth.
- Crush the candy canes for topping.
- Once cookies are cool, frost and sprinkle with crushed candy canes.
how to serve Peppermint Brownie Cookies
Serve these delicious cookies on a festive plate, especially during holiday gatherings. You can accompany them with a glass of milk, hot chocolate, or a cup of coffee. They also make great gifts when packaged beautifully in a tin or a gift box.
how to store Peppermint Brownie Cookies
Store your Peppermint Brownie Cookies in an airtight container at room temperature for up to a week. If you want to keep them fresh for longer, you can refrigerate them or freeze them. To freeze, place the cookies in a single layer in a freezer-safe container, separating layers with parchment paper.
tips to make Peppermint Brownie Cookies
- Make sure your butter and eggs are at room temperature for best results.
- Don’t overmix the dough after adding the flour to keep the cookies fudgy.
- If you want a stronger peppermint flavor, feel free to adjust the peppermint extract.
- For a more colorful frosting, use a drop of food coloring.
variation
You can add nuts or swap chocolate chips for white chocolate chips for a different taste. Additionally, consider using crushed Oreos or holiday sprinkles on top of the frosting for more festive charm.
FAQs
1. Can I make these cookies ahead of time?
Yes, you can make the dough ahead of time and refrigerate it for up to 2 days before baking. You can also freeze the baked cookies.
2. Can I use different extracts?
Yes, you can experiment with different extracts, like almond or orange, to create unique flavors. Just be cautious with the quantity.
3. What can I use if I don’t have candy canes?
If you don’t have candy canes, you can use crushed peppermint candies or leave them off entirely. A sprinkle of chocolate shavings can also work well!
Peppermint Brownie Cookies
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Indulge in these rich and minty Peppermint Brownie Cookies, featuring a fudgy center, creamy frosting, and crushed candy canes, perfect for the holiday season.
Ingredients
- 1 cup unsalted butter, cut into cubes
- 4 ounces unsweetened chocolate, finely chopped
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 4 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1 teaspoon pure peppermint extract
- 1 cup all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips (optional)
- 1/2 cup unsalted butter, softened to room temperature (for frosting)
- 3 cups powdered sugar, sifted
- 1/4 cup whole milk or heavy cream, plus more if needed
- 1/2 teaspoon pure vanilla extract (for frosting)
- 3/4 teaspoon pure peppermint extract (for frosting)
- Pinch of salt (for frosting)
- Optional: 1-2 drops green food coloring
- 8–10 small candy canes or 4-5 large candy canes, finely crushed (for topping)
Instructions
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Melt the butter and chocolate together in a double boiler until smooth; cool slightly.
- In a large bowl, beat the granulated sugar, brown sugar, and eggs until thick and fluffy.
- Mix in the melted chocolate and butter, then add the vanilla and peppermint extracts.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Gradually combine the dry ingredients with the wet mixture until just mixed, folding in chocolate chips if using.
- Drop balls of dough onto the prepared sheets, leaving space between cookies.
- Bake for 10-12 minutes, then cool on the baking sheets for 5 minutes before transferring to wire racks.
- For frosting: Beat softened butter until fluffy, gradually mix in powdered sugar, then add milk, extracts, and salt until smooth.
- Crush the candy canes for topping.
- Once cookies are cool, frost and sprinkle with crushed candy canes.
Notes
Ensure butter and eggs are at room temperature for best results. Adjust peppermint extract to taste for a stronger flavor. Store in an airtight container at room temperature for up to a week.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 14g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 40mg
