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
Scale
- 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