These rich, fudgy, ultra chocolatey peppermint brownie cookies have all the chewy, gooey goodness you love from your favorite brownie, but in cookie form. Complete with bits of festive peppermint bark in every bite, look no further for your favorite holiday cookie!
- 1/2 cup (113 g) unsalted butter
- 1 1/4 cups (240 g) semi-sweet chocolate chips
- 1 teaspoon peppermint extract
- 3/4 cup (95 g) all-purpose flour, spooned and leveled
- 1/4 cup (30 g) Dutch-process cocoa powder, sifted
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 2/3 cup (133 g) granulated sugar
- 1/2 cup (100 g) light brown sugar, packed
- 2 large eggs, room temperature
- 1 cup dark chocolate peppermint bark, chopped
Note: To get the shiny, crinkled tops on the cookies, make sure to measure and prep all of the ingredients in advance so that you can work quickly once you begin. You will need to bake all of the cookies immediately after the dough is made to get those hallmark glossy, cracked tops.
- Preheat the oven to 350°F and adjust the oven racks so that you can cook two cookie sheets at the same time (one rack at the top third of the oven and one in the bottom third of the oven). Line two large cookie sheets with parchment paper. Set aside.
- In a medium bowl, sift together the flour, cocoa powder, baking powder and salt. Set aside.
- Melt the chocolate and butter in a double boiler on the stove in a heat-safe glass bowl. To create a double boiler, fill a saucepan with 2 inches of water, and place a heat-safe glass bowl over it. Do not let the bowl touch the water below. Heat the water to a simmer but do not boil. Stir the mixture occasionally until the chocolate and butter are melted and smooth. Remove from the heat and stir in the peppermint extract. Set aside to cool slightly.
- While the chocolate is cooling, add the sugars and eggs to a large mixing bowl and mix with hand mixer on medium-high for 5 minutes. You can also use a stand mixer fitted with the whisk attachment. Set a timer and mix for a full 5 minutes.
- After the 5 minutes add the melted chocolate and butter mixture to the beaten sugar and egg mixture. Mix for another 20 to 30 seconds on medium high speed to combine.
- Add the dry ingredients to the wet ingredients all at once and use a large spatula to fold the batter together until incorporated. Do not over mix. The dough should resemble brownie batter.
- Using a medium (1.5 tablespoon) cookie scoop, scoop mounds of dough onto the prepared baking sheets. The dough will be soft like brownie batter but should hold it’s form. Place the cookies 2 inches apart as they will spread as they bake. If possible, use two large baking sheets and plan to bake all of the cookies at once.
- Place both cookie sheets into the preheated oven and bake for 9-10 minutes. The cookie are done when the edges are set and the tops are glossy and cracked. Do not over bake or the cookies will be crunchy and dry instead of soft and fudgy. Remove the cookies from the oven and top each one with chunks of dark chocolate peppermint bark. Allow the cookies to cool for 10 minutes before using a spatula to transfer to a wire rack to cool completely.
For best results, measure and prep all ingredients in advance so you can work quickly once you begin. Plan to bake all of the cookies at the same time.
Store cookies tightly covered at room temperature for up to 3 days.
To freeze the cookies, wrap in a layer of plastic wrap and place in a large freezer bag. Freeze flat for up to 3 months. Defrost at room temperature before serving.
To substitute dark chocolate peppermint bark, use one cup chopped dark chocolate and sprinkle with crushed candy canes.
*Method adapted from The Boy Who Bakes.
Keywords: brownie cookies, peppermint brownie cookies, brownie crinkle cookies