Description
Chocolate Peppermint Brownie Cookies are a delicious holiday treat with a rich, fudgy texture and a festive peppermint twist.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ⅓ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- ¼ cup light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
- 4 oz semisweet chocolate, chopped or in chips
- ¼ cup crushed candy canes (optional for topping)
- ¼ cup white chocolate chips (optional, for extra richness)
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy, about 2–3 minutes. Add the egg, vanilla extract, and peppermint extract, mixing until combined.
- In a small saucepan, melt the semisweet chocolate over low heat, stirring frequently. Let cool slightly before adding to the butter mixture.
- Add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the white chocolate chips and crushed candy canes, if using.
- Scoop tablespoon-sized portions of dough and roll into balls. Place them onto the prepared baking sheet about 2 inches apart. Bake for 10–12 minutes or until the edges are set.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack.
Notes
- Store cookies in an airtight container for up to a week.
- These cookies freeze well for up to three months.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg