Peppermint Brownie Cookies (Print Version)
Chocolatey brownie-textured cookies infused with peppermint and topped with crushed candy canes for a festive holiday treat.
# Ingredients:
01 -
1 cup all-purpose flour
02 -
½ cup unsweetened cocoa powder
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½ teaspoon baking powder
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¼ teaspoon salt
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½ cup unsalted butter, melted
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1 cup granulated sugar
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½ cup brown sugar, packed
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2 large eggs
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1 teaspoon vanilla extract
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½ teaspoon peppermint extract
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¾ cup semi-sweet chocolate chips
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¼ cup crushed candy canes or peppermint candies
# Steps:
01 -
Preheat oven to 350°F (175°C) and position a rack in the center. Line a baking sheet with parchment paper or a silicone baking mat.
02 -
In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt until evenly combined with no visible streaks. Sift the cocoa powder first if it's lumpy for a smoother batter.
03 -
In a large bowl, pour in the melted butter and let cool slightly for 1-2 minutes. Add both sugars and stir for about 60 seconds until the mixture becomes glossy. Add eggs one at a time, mixing well after each addition. Stir in vanilla and peppermint extracts.
04 -
Add the dry mixture to the wet ingredients in two additions. Fold with a spatula until just combined, stopping as soon as flour streaks disappear. Gently fold in chocolate chips until evenly distributed.
05 -
For thicker, fudgier cookies, cover the bowl and chill the dough for 20-30 minutes to firm the butter and prevent spreading.
06 -
Use a 2-tablespoon cookie scoop to portion dough onto the prepared baking sheet, spacing about 2 inches apart. Press a few extra chocolate chips on top of each dough mound and sprinkle with crushed candy canes.
07 -
Bake on the center rack for 10-12 minutes. For fudgier centers, bake for 10 minutes; for cakier cookies, bake for 12 minutes. Look for slightly cracked tops and set edges while centers remain slightly soft.
08 -
Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature for up to 4 days, using parchment between layers to prevent sticking.
# Notes:
01 -
To freeze baked cookies, flash-freeze them on a tray, then transfer to a freezer bag for up to 3 months.
02 -
You can also freeze portioned raw dough and bake from frozen, adding 1-2 minutes to the baking time.
03 -
Peppermint extract is potent, so measure carefully for the perfect balance of flavor.