Peppermint Brownie Cookies
Chewy, fudgy, chocolaty, and full of peppermint; These Peppermint Brownie Cookies are perfect for the winter season. Serve them warm to make your guests say "wow!"
Ingredients
- 1 cup dark chocolate
- 3/4 cup flour
- 1/4 cup cocoa powder
- 1.5 tsp espresso powder
- 1 tsp baking powder
- 1/4 tsp salt
- 1/3 cup softened butter
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp peppermint extract
- white chocolate for drizzling
- crushed candy cane for topping
Instructions
- Melt the chocolate in the microwave for 25 second increments, stirring after each until completely melted. Set aside to slightly cool.
- In a medium bowl, combine the flour, cocoa powder, espresso powder, baking powder, and salt.
- Using a handheld or stand mixer, beat the butter, brown sugar, and granulated sugar together on medium-high speed until smooth and creamy. Add the eggs, vanilla extract, and peppermint extract. Beat on high for 2 minutes. Pour in the melted chocolate and mix on medium-high speed for 2 minutes, until well combined.
- Add the dry ingredients and beat on low until combined.
- Preheat oven to 350°F. As the oven preheats, cover and chill the dough in the refrigerator for 20 minutes.
- Roll or scoop the dough into balls. Make for 12 minutes.
- Put the cookies on a cooling rack. Melt the white chocolate, then using a fork, drizzle on the cookies. Add the crushed candy cane topping.