Peppermint Brownie Cookies
User Reviews
5
Peppermint Brownie Cookies
Description
This recipe transforms classic chocolate brownie ingredients—bittersweet chocolate, butter, eggs, sugar, and flour—into cookie form, enriched with peppermint flavoring. The chocolate and butter are melted together, then mixed with eggs, sugar, peppermint extract, salt, and flour to create a thick batter. The batter is portioned onto a prepared pan with space for spreading and baked until the cookies develop slightly crisp edges while remaining soft inside.
After cooling, the cookies are decorated with a peppermint icing made from powdered sugar, peppermint extract, and water, then sprinkled with crushed candy canes. This topping adds sweetness, freshness, and a light crunchy texture contrast. The combination of fudgy chocolate and bright peppermint complements holiday season flavors or winter treats.
These cookies store well in a cookie tin at room temperature for up to a week. Variations include using dark or semisweet chocolate chips if preferred, maintaining the same amounts to adjust the chocolate flavor profile.
Ingredients
Brownie Drop Cookies
- ¾ cup bittersweet chocolate chips 6 oz.
- 4 tablespoons butter unsalted
- 2 egg at room temperature
- ¾ cup granulated sugar
- 1 teaspoon peppermint extract or 1 tablespoon peppermint vodka, pure
- ½ teaspoon kosher salt
- 1 ½ cups all-purpose flour
Peppermint Icing
- 1 ¼ cup powdered sugar
- ½ teaspoon peppermint extract or 1 teaspoon peppermint vodka, pure
- 2 tablespoons water
- ½ cup candy canes crushed
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper, and set aside.
- Microwave the chocolate and butter in 20-second increments in a large bowl. Stir the mixture after every round until they have melted together. Let cool.
- In another glass bowl, beat the eggs, sugar, peppermint extract and salt with a hand mixer together until well combined.
- Pour in the melted chocolate, and whisk gently by hand.
- Add the flour, stirring until just combined.
- Using a 1" cookie scoop, dollop the brownie cookie batter onto the prepared baking sheet. (Leave 1" between each cookie, as they will spread just slightly.)
- Bake the cookies for 15-18 minutes, or until they are slightly crisp on the outside (but soft on the inside!)
- Let the cookies cool.
- In a glass bowl, whisk together the powdered sugar, peppermint extract and water until smooth.
- Drizzle the icing over the cooled cookies, then sprinkle with the crushed candy canes.
- Enjoy immediately!
Notes
- Store baked peppermint brownie cookies in a cookie tin at room temperature for up to one week to maintain freshness.
- You can substitute bittersweet chocolate chips with dark or semisweet chocolate chips using the same quantity for a different chocolate flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 166 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 166kcal | 8% |
| Carbohydrates | 28g | 9% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Cholesterol | 21mg | 7% |
| Sodium | 54mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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