Frosted Peppermint Brownie Cookies
User Reviews
4.8
Frosted Peppermint Brownie Cookies
Description
These Frosted Peppermint Brownie Cookies begin by melting semisweet chocolate, unsweetened baking chocolate, and butter to create a rich base. The mixture is combined with whipped eggs, sugars, vanilla, and peppermint extracts, then folded into a flour mixture. The dough is chilled to help it firm up for easy shaping and to prevent excess spreading during baking.
Portioned dough balls are baked to yield cookies with a fudgy, dense interior reminiscent of brownies. Once cooled, they are topped with a cream cheese frosting flavored with peppermint extract, lending a smooth, tangy, and minty finish. Crushed candy canes add crunch and visual appeal on top.
These cookies are suited for holiday gatherings or anytime a chocolate-mint treat is desired, blending soft brownie-like texture with creamy frosting and peppermint crunch.
Ingredients
- 1/2 cup (4 oz) butter unsalted diced into 4 pieces
- 1 cup (6 oz) semisweet chocolate chips good quality
- 2 oz unsweetened baking chocolate roughly chopped
- 1 1/4 cups (175g) all-purpose flour (scoop and level to measure)
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 egg large
- 1 egg large, yolk
- 2/3 cup packed (148g) light brown sugar
- 1/3 cup (70g) granulated sugar
- 1 tsp vanilla extract
- 1/4 tsp peppermint extract
Peppermint Cream Cheese Frosting
- 4 oz cream cheese , softened
- 4 Tbsp butter softened, unsalted
- 1/2 tsp peppermint extract
- 2 cups (240g) powdered sugar
- peppermint candy cane for topping, crushed
Instructions
- To a microwave safe bowl add chocolate chips, unsweetened chocolate and butter. Heat on HIGH power in 20 second increments, stirring between intervals until melted and smooth. Set aside to cool, about 25 - 30 minutes.
- Meanwhile, in a mixing bowl whisk together flour, baking powder and salt for 20 seconds, set aside.
- In large mixing bowl, using an electric hand mixer set on medium-high speed, whip together eggs, egg yolk, brown sugar and granulated sugar until pale, fluffy and creamy, about 3 minutes. Mix in vanilla extract and peppermint extract. Mix in cooled chocolate mixture.
- Using a wooden spoon, stir dry mixture into egg/chocolate mixture just until combined. Cover bowl with plastic wrap and chill until partially set, about 45 minutes (it should be easier to roll and chilling will reduce spread). Preheat oven to 350 degrees during last 10 minutes of chilling.
- Scoop dough out about 2 - 2 1/2 Tbsp at a time (35g each) and shape into balls. Place dough balls on Silpat or parchment paper lined baking sheets spacing cookies 2-inches apart. Bake in preheated oven 8 - 11 minutes (cookies should look slightly under-baked they'll continue to cook slightly once removed from oven).
- Cool on baking sheet about 5 minutes then transfer to a wire rack to cool completely. Once cool frost with Peppermint Cream Cheese Frosting then sprinkle with crushed candy canes.
- For the frosting:
- In the bowl of an electric stand mixer fitted with the paddle attachment, whip together cream cheese and butter until pale and fluffy. Add peppermint extract and powdered sugar and mix until pale and fluffy.
User Reviews
Overall Rating
4.8
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