Chocolate Peppermint Brownie Cookies

Welcome back to my blog! Today, I’m excited to share with you a festive and delicious treat that’s perfect for the holiday season: Chocolate Peppermint Brownie Cookies. These cookies combine the rich, fudgy goodness of brownies with the refreshing taste of peppermint. They are not only delightful to eat but also fun to make and decorate. Let’s get started!

Ingredients

Cookies

• 1 cup (180g) semi-sweet chocolate chips
• 1/3 cup (79mL) olive oil
• 2 large eggs, room temperature
• 3/4 cup (150g) white granulated sugar
• 1/2 tsp peppermint extract
• 1/4 cup (20g) Dutched cocoa powder
• 3/4 cup (98g) unbleached all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp salt

Topping

• 1/3 cup (60g) semi-sweet chocolate chips
• 1 candy cane, crushed
• 1-2 Tbsp sprinkles (optional)

Directions

Make the Cookies

1. Prepare the Ingredients: Bring your eggs to room temperature by placing them in a glass of warm water for around 10 minutes. Meanwhile, in a small, microwaveable bowl, add 1 cup of chocolate chips and the oil. Microwave in 15-30 second intervals, stirring between each, until the chips are melted and smooth; set aside.
2. Mix the Wet Ingredients: In the bowl of a stand mixer fitted with the whisk attachment, add the room temperature eggs and sugar. Whisk on medium-high until thick, fluffy, and light in color, about 5 minutes (the mixture shouldn’t feel grainy when rubbed between two fingers). Whisk in the peppermint extract.
3. Combine Chocolate and Wet Mixture: Remove the bowl from the stand mixer and add the melted chocolate. Use a large spatula to gently fold the chocolate into the egg/sugar mixture until totally combined.
4. Add Dry Ingredients: Sift in the cocoa powder, flour, baking powder, and salt. Gently mix until a brownie batter forms. Allow the batter to sit at room temperature, uncovered, for 30 minutes to thicken. This allows the batter to stiffen into a dough that can easily be handled.
5. Preheat Oven: Meanwhile, preheat your oven to 350°F and line a baking sheet (or two) with parchment paper.
6. Form Cookies: Once the cookie dough is ready, scoop dough balls (6-8 per baking sheet) 2 Tbsp in size (roughly 41g per dough ball). Roll the dough balls smooth.
7. Bake: Bake at 350°F for 7-9 minutes. Allow the cookies to rest on the baking sheet for 2 minutes before removing them to a cooling rack to cool completely.

Decorate the Cookies

1. Melt the Chocolate: Once the cookies are totally cool, you can melt the chocolate. In a small, microwaveable bowl, add the 1/3 cup of chocolate chips. Microwave in 15-30 second intervals, stirring between each, until the chips are melted and smooth.
2. Drizzle Chocolate: Add the melted chocolate to a piping bag (fitted with a small round tip, if desired) or a ziploc bag. Snip the corner of the bag and drizzle the chocolate over the cookies.
3. Add Toppings: Immediately top the drizzled cookies with the crushed candy cane and sprinkles. The chocolate will begin to set after about 20-30 minutes, so don’t wait to add the toppings.
4. Set and Store: Allow the chocolate to set before storing cookies in an airtight container at room temperature. I recommend adding a parchment paper layer between cookie layers to keep the cookies looking their best.

Quick Notes

• Prep Time: 20 minutes
• Cooking Time: 9 minutes
• Total Time: 59 minutes
• Calories: 140 kcal per cookie
• Servings: 24 cookies

These Chocolate Peppermint Brownie Cookies are sure to be a hit at any holiday gathering. Enjoy the baking process and the delightful results!

Happy Baking!

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