November may be the month of pumpkin spice, but December is easily peppermint month. You find it in coffee drinks and most especially in cookies.
You can’t have Christmas come around and not make a least one batch of Christmas cookies.
This year we are making Peppermint Brownies cookies. Fudgy brownie cookies with a hint of peppermint and topped with candy cane pieces.
These cookies are like Christmas in your mouth. Because who doesn’t like chocolate and peppermint?
These cookies are simple to make and it makes a small batch.
Ingredients you will need:
- 72% Cocoa Dark Chocolate with mint. We used the Endangered Species Forest Mint & Dark Chocolate Bar.
- We like to use salted butter in all our baking. Unsalted butter will work too.
- We use white granulated sugar.
- Brown Sugar. We used light brown sugar. We recommend not using dark because it will give these cookies more of a molasses taste.
- An Egg.
- Vanilla Extract. We highly recommend Nielsen Massey Madagascar Bourbon Pure Vanilla Extract, but any vanilla will work.
- All-Purpose Flour
- Cocoa Powder
- Baking Powder
- Salt
- Candy Canes
Brownie Cookie Instructions:
- Preheat the oven to 350° (F). Prepare a baking sheet with parchment paper.
- In a medium bowl sift the flour, cocoa powder, baking powder, and salt. Whisk together and set aside.
- In a small bowl add the chopped chocolate. Set aside.
- In a small saucepan melt the butter until it begins to bubble.
- Remove from the heat and pour into on to the chocolate.
- Whisk the chocolate until all the chocolate begins to melt. Set aside.
- In a standing mixer with a whisk attachment, beat together the egg, sugar, brown sugar, and vanilla extract on medium speed for 5 minutes.
- After 5 minutes add the melted chocolate and mix on medium-high speed for 2-3 minutes.
Tip: Make sure the chocolate is slightly cooled.
Tip: Do not over mix the dough as it can change the texture of the cookie, For, these cookies we want that nice fudgy and crackly texture.
- Using a rubber spatula fold in the dry ingredients until combined.
- Using an ice cream scooper scoop about 2-3 tablespoons of cooking dough onto the cookie sheet.
- Bake for 12-14 minutes until cooked.
- Sprinkle the crushed candy canes on top after taking them out of the oven.
- Allow them to cool for 20–30 minutes.
Resist the temptation to eat them! They need to flatten a little and bake a little on the tray.
Now just pour yourself a glass of milk or your favorite holiday drink, grab a cookie (or two, not judging), and enjoy.
Peppermint Brownie Cookies-Small Batch
Ingredients
- 3 oz 72% Cocoa Dark Chocolate with Mint, chopped You can use a regular dark chocolate bar
- 1/4 Cup Butter
- 6 Tbsp Sugar
- 1/4 Cup Light Brown Sugar
- 1 Egg
- 1/4 Tsp Vanilla Extract
- 1/2 Cup All-Purpose Flour
- 2 Tbsp Cocoa Powder
- 1/2 Tsp Baking Powder
- 1/4 Tsp Salt
- Crushed Candy Canes For sprinkling
Instructions
- Preheat the oven to 350° (F) and prepare a cookie sheet with parchment paper.
- In a medium bowl sift the flour, cocoa powder, baking powder, and salt; Whisk together & set aside.
- In a small bowl add the chopped chocolate; set aside.
- In a small saucepan melt the butter until it bubbles. Then remove from heat.
- Pour the butter on top of the chopped chocolate.
- Whisk until all the chocolate has melted. Set aside and let it cool.
- In a standing mixer with a whisk attachment or using a hand mixer, beat together the egg, sugar, brown sugar, and vanilla extract on medium-high speed for 5 minutes.
- After the 5 minutes add the melted chocolate with the mixer still of medium-high speed until combined.
- Using a rubber spatula fold in the dry ingredients until combined.
- Using a scooper (3tbsp) scoop the cookie dough onto the prepared cookie sheet.
- Bake for 12-14 minutes
- Once out of the oven sprinkle the crushed candy canes.
- Let them cool for another 30 minutes.
If you tried this Peppermint Brownie Cookie recipe be sure to tag us on Instagram using the hashtag #wonderandcharm
Looking for more cookie recipes? You can find them here.
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